BBQ

[potatoe]

Tis the season. ..I've never had bbq piss me off like a gun will do

 

[cjames]

Just did 3 Briskets, a Pork Butt, Beef Dino Ribs, and 12 Texas Twinkies. Can't see in the back of the smoker in the pic. Just Kosher Salt and16 Mesh Black Pepper. Smoke with Post Oak @ 250 with internal temp to 180 degs. then wrap in butcher paper to 203 degs. Usually takes 16hrs in the smoker, then let rest overnight.

 

[dryhumor]

I’m glad I had just eaten before seeing this thread….

I haven’t found brisket around here as good as Texas brisket. And I’ve never found mustard base sauce anywhere that’s as good as around here.

I have however, come across good vinegar base sauce in several places.

Try this out. Pork or chicken. Wipe on the sauce after the first turn. Close to the heat but not over the fire.

 

[ncageneral]

Ok, my question is maybe off subject a touch, but related.
I have a big pork loin that I bought for a cookout that got canceled, needs to get used and I was thinking of curing and smoking it and making Canadian Bacon. Would a loin work for that? Does anyone have any tips?

The way we took care of those on the pipeline: Lay out some good heavy foil, Canoe the loin for 90% of the length, stuff it full of cream cheese, add some pickled jalapenos and plenty of juice from them, sprinkle Tony's over it to taste, wrap the foil tight and put it on the grill. 2-21/2 should be done, or you can stick a probe in it to get it to your desired temp. When you unwrap it, don't let any of the juice get away. You'll want some loaf bread for that.

 

[BradY]

Are those Morten Bay Bugs? I’ve had them fresh out of the ocean when in Malaysia. They have the best seafood meat I’ve ever tasted

No they are western rock lobster out of the Indian Ocean. Pretty darn tasty

 

[urbanrifleman]

One of my 22 Webers running balogna.

Shown here with the extension ring I made installed.

 

[urbanrifleman]

Tis the season. ..I've never had bbq piss me off like a gun will doView attachment 1330630View attachment 1330631View attachment 1330632View attachment 1330633View attachment 1330634

Very impressive.

 

[mgdietrich]

I got a green mountain grill pellet grill a couple years ago for Fathers Day. It is the easy button for BBQ, made some great stuff on it. Pork butts and Dino ribs are the easiest. A perfect brisket is eluding me, but I will figure it out!

 

[Infrequent Shooter]

I've been enjoying tri tip for years, smoked till 120F and let rest before slicing, delicious. Good choice!

We don't need to tell folks about tri-tip. Yesterday I cooked some swordfish on my regular bbq grill. If I can get around to it, I will post a picture. It was dynamite.

 

[GotRDid]

Well, I can’t match those incredible creations, so I’ll just beg for an invite and bring a cake or two….




GotRDid.

 

[Ledd Slinger]

 

[Fast14riot]

I sure do like butts

 

[Capt. Oblivious]

This side of the ocean we love our lamb.

First one is a Leg of lamb that I "smoked" on the weber for about 7 hours at 150F, probably not smoked in the true cense more indirect heated with smoke chips on the charcoal.

Then a Rib I did similarly very low and slow for around 6 hours. To die for

Lastly was a deboned leg we smoked, cant remember exactly how long but it was more of a quicker warm operation.

I have a pork shoulder that ill be doing this weekend, think ill try one or 2 of the recipes ive seen here

 

[dryhumor]

Don’t forget the key lime pie… KEY lime, Persian limes just don’t cut it.

 

[BradY]

Boy that looks nice and juicy!

Thanks mate, definitely tasty stuff. Adds “character” to my waistline

 

[284winner]

Tis the season. ..I've never had bbq piss me off like a gun will doView attachment 1330630View attachment 1330631View attachment 1330632View attachment 1330633View attachment 1330634

You've obviously never overcooked a brisket on a smoker.

 

[JFrank]

I just make super juicy Venison and Elk burgers.

No body likes those right ?

 

[rijndael]

You've obviously never overcooked a brisket on a smoker.

I'll take overcooked brisket over undercooked. Dry & falling apart is way better than rubber shoe soles.

 

[284winner]

I'll take overcooked brisket over undercooked. Dry & falling apart is way better than rubber shoe soles.

In my case, dry and tough was the case. Don't ask me how it happened. Windy day, inattentive to the smoker due to the day. Hot flare ups, etc etc. I'd have taken dry falling apart to tough dry burnt brisket. Pissed me off for sure.

 

[BradY]

In my case, dry and tough was the case. Don't ask me how it happened. Windy day, inattentive to the smoker due to the day. Hot flare ups, etc etc. I'd have taken dry falling apart to tough dry burnt brisket. Pissed me off for sure.

Never a total write off. Chop it up finely, mix with corn, chopped carrots and peas, make up a nice rich beef sauce/gravy and make pies out of it with puff pastry. It’s what I do when I have leftover brisket. Pies then can be heated and eaten as you wish. A dash of your favourite curry powder in the sauce is always tasty as well.