I forgot. Dry brined overnight with Henrik Hanks Signature rub. Darn delicious stuff. Get you some!!
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I forgot. Dry brined overnight with Henrik Hanks Signature rub. Darn delicious stuff. Get you some!!
Last edited by HouseHomey; March 28, 2020, 08:54 AM.-
treesmacker Meathead Salad and salad type stuff are the only veggies I eat. Spring mix, lettuces etc... no Brussels, cauli, broccoli etc.. beets are new to me and I’m 55 to 45 on the flavor. It’s the nutritional content that tips the scale to the 55% for me. I will sell
My body for acid and I make them with vinagers, salts, sugar. Pretty good.
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Yup, yup, yup....8lb pork shoulder on by 9:15.
Two racks of ribs sitting in the wings waiting for the chance at fame.
Weather is letting me down, was a threat of rain this morning, the threat came to fruition.Last edited by smokin fool; March 28, 2020, 01:11 PM.Comment
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Not the most photogenic cook ever, but about 10 hrs in with a couple of bedonkadonk butts I picked up at Restaurant Depot last weekend. The 2 pack was just shy of 24 lbs with a normal fat cap. I have plenty of charcoal, beer and time today, so I'm not wrapping for awhile, if at all.
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Last night I cooked these. I’ve used Old Bay and other spice combinations in the past, but Paul Prudhomme ‘s Magic Shrimp Seasoning was outstanding. Today it will be wings for two.
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Firing up the smoker in the rain for #stayincookout.
Last edited by Dewesq55; March 28, 2020, 11:14 AM. Reason: Correct a typo in the very first word. Oy!Comment
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Today's victim. 3lb, 12oz trimmed chuckie, rubbed with SPG only. #StayinCookOut
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Getting ready for smash burgers on the Blackstone. This is from a huge top sirloin centre cut from Costco. The meat on the tray is after the first pass through the grinder and the meat in the bowl is the second pass. This is a 75/25 blend. Can't wait!
Attached FilesLast edited by pkadare; March 28, 2020, 10:01 AM.Comment
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Butts going on 3 hours now ribs on
Asst cook hound Rey is not happy
raining so has to stay in her Grammas
home today and loses her mind when
muddy toe prints appear on floorAttached FilesComment
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30-20-10 wings indirect at 375. Cook 30 minute and turn for 20 saucing for 10.
310
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JeffJ the apples are set on BGE fruit and veggie holders cooked at 350 for 25 minutes. When the wings finished I dialed back the temp to 350. When we were finished eating the apples were done. Sprinkled a little cinnamon on when we ate them.
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#StayInCookOut!!!!!! I was inspired by all of the chuckie cooks over the last several days, so for the stay in cook out event, I’m smoking a chuckie! Rubbed with BBBR, she’s rolling pretty. More pics to follow. I don’t use social media other than this forum and Untappd, but I tagged it in both locations.
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My pic above isn't from today. However I am smoking a 3 pound chuckie tomorrow. With this dang Dos Equis virus I am not willing to go to the grocery store today to get what I want to accompany it. So, I'll go tomorrow and get everything I need for at least a week. Just trying to decide between PBC, Kettle +SnS or 14.5 WSM. However the PBC seems overkill for 1 3 pound chuck. -
JeffJ , yeah, I didn’t see the need to crank up the stick burner for just the 3 pound chuckie so I’m using the kettle + SnS. Looking forward to seeing your results! -
I used the stick burner for chuck roast a couple of weeks ago, but I had other things in it as well. The other things were whole canned tomatoes and heirloom potatoes. After 3 hours the other things were done so I moved the chuck to the kettle + SnS and ran it for 6 more hours hands off and got a few things done around the house while it was finishing in the kettle.
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Preparing..Attached FilesComment
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​​​​​It's Pastrami time!!!Last edited by rgtrello; March 28, 2020, 09:26 PM.Comment
Nice!!!
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