A BBQ thread

[True Grit]

Slice it put it in the crock pot for awhile.

 

[Tesoro]

I like to have a tub of pintos and ham in the fridge to snack on, or for a quick bfast with a couple of eggs on top.
Make it with eyes shut:
-pound beans
-plenty hocks
-can of fire roasted tomatoes
-fresh Roma tomatoes
-big white onion
-2 heads of garlic
-couple of poblano peppers
-couple of heaping tbs of brown sugar
-lots black pepper
-better than bouillon beef stock

Good stuff!

 

[muleystalker]

I didn't measure the internal temp. I start @250 for an hour to jump start it then 225. It was closer to 6 hours with 2 more hours covered in the oven @225. Still hard as rock. Strange piece of meat.

An internal temp phone is your best friend in smoking brisket and pork butts. You can also wrap in foil when it reaches 160* to help it pull through the stall faster... The Texas Crutch! Continue to cook until internal is 203*.

 

[WSnyder]

Beef roast for corned beef loaded up for curing in the vacuum bag. If time works out I'll smoke it for pastrami

 

[ogre1911]

A little something the wife and I put together for dinner.

Gruyere, artichokes, ricotta, fresh herbs (parsley and thyme) and garlic on puff pastry,

 

[muleystalker]

My daughter is home visiting and she said she needed some of dads BBQ so I put on 3 Racks of St Louis ribs, let's see if I can remember to get some photos when they're done... I always seem to forget because I'm dying to dive right in

 

[ogre1911]

Looking good so far

 

[Tesoro]

Looking good so far

Send final pic!

 

[Tesoro]

A little something the wife and I put together for dinner.

Gruyere, artichokes, ricotta, fresh herbs (parsley and thyme) and garlic on puff pastry,

Having had a French mother I am all over this!!

 

[CaptJim]

Love this thread!

Copied Tesoro’s bean recipe! Can’t wait to try it (hope it’s not copyrighted).
In return I’m leaving my version of the ultimate stick to yer ribs bean comfort food.
Made this night before last, It lasted just long enough for me to take the picture.


Baked Beans:
2 15oz. cans pork&beans
1 lg chopped onion
3 tablespoons spicy mustard
1/4 cup maple syrup
1/4 cup brown sugar
1 chopped green pepper
4 tablespoons ketchup
1 tablespoon worcestershire
3-4 slices thick cut bacon

 

[muleystalker]

My daughter is home visiting and she said she needed some of dads BBQ so I put on 3 Racks of St Louis ribs, let's see if I can remember to get some photos when they're done... I always seem to forget because I'm dying to dive right inView attachment 1755841

The finished product. It was a hot and fast cook because it was last minute but they came out very good, not my best but my daughter was happy and she has two racks of ribs left over to take home.

 

[Tesoro]

Probably one of my most favorite flavors is Madagascar green peppercorn cream sauce made with a decent sherry instead of brandy or whiskey.

 

[urbanrifleman]

New stick burner vertical .

I love this thing. $300 on marketplace!!

 

[Tesoro]

New stick burner vertical .

I love this thing. $300 on marketplace!!

View attachment 1756319View attachment 1756320View attachment 1756321

How long did you smoke that dog?

 

[urbanrifleman]

How long did you smoke that dog?

About 4 hours.

 

[ogre1911]

Smokin deal.......

 

[urbanrifleman]

Smokin deal.......

My buddy cut me a pile of pecan.

Life is good. God has blessed me so much, and I get to smoke meat. And that is a good day.

 

[ogre1911]

Pecan always seems to be the smoke wood I pile up on.

It's become my go to for the stick burners.

 

[ogre1911]

In Albuquerque for the weekend and picked up some Durocs and Kansas City strips from Kellers. Not pictured is the Czechoslovokian tater salad. It was legit

 

[ELR LVR]

I didn't measure the internal temp. I start @250 for an hour to jump start it then 225. It was closer to 6 hours with 2 more hours covered in the oven @225. Still hard as rock. Strange piece of meat.

Reminds me of my experience with Brisket too, not worth the cook time unless it was $1 / lb