Trying reverse sear on a couple ribeyes tonight on the rectec.

Sent from my Pixel 3 using Tapatalk

Steaks came out great, just s&p smoked at 225 till 115. Seared on upside down grill grates at 500 for 1 minute each side. I forgot to take a picture until after I ate my green beans. Was only able to finish half the steak so steak and eggs gets to happen tomorrow. https://uploads.tapatalk-cdn.com/201...f0f7c63e2d.jpg

Sent from my Pixel 3 using Tapatalk

I was so tired and busy pulling pork and slicing brisket that I forgot to take pictures. My barbecue was a hit though and they couldn't get enough of my Texas Style Brisket. The feedback was awesome. One guy said he had the brisket from the winners of the Rocking Ribs here in Springfield and he said mine was better. An ego boost and a great feeling.

Rib tips headed for the smoker. Slathered with sriracha as a binder and rubbed with honey rib rub. https://uploads.tapatalk-cdn.com/201...c73f98195c.jpg

Heat broke today so went with a smoked sausage over pasta. Sausage is spicy, stuffed with pepperoni, roasted red pepper, and mozz.

https://i.imgur.com/qXHP985.jpg?1

https://i.imgur.com/BuaYYuu.jpg?1

https://i.imgur.com/Tl5A93O.jpg?1

That looks really good

Thanks. That Flyover Sushi is pretty versatile. Can eat it standalone or with some eggs in the morns. Whatever you want, really.

I had a pic of early on in the smoke

[IMG]https://i935.photobucket.com/albums/...psbojkzbgd.jpg[/IMG]

Note the beautiful cherry wood.

Schwartz is a smoker hobbyist

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">This one took 12 hours using my <a href="https://twitter.com/TraegerGrills?ref_src=twsrc%5Etfw">@TraegerGrills</a> and I started it overnight. 4 hours at 200* on Super Smoke, 6 hours at 225*, 2 hours at 250. Went to 200* internal temp on the thickest part of the meat. Wrapped in foil twice, then in two towels, and let sit in cooler for 3 hours. <a href="https://t.co/nHV1N3PmQ0">https://t.co/nHV1N3PmQ0</a></p>&mdash; Mitchell Schwartz (@MitchSchwartz71) <a href="https://twitter.com/MitchSchwartz71/status/1153431561171329024?ref_src=twsrc%5Etfw">July 22, 2019</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

I do something like that with pork tenderloin, stuffing it with low melting sheese and cured sausages. I never thought about over
Campanelle. Very nice I may seal the tenderloin in Hot Italian sausage next time.

[IMG]https://i935.photobucket.com/albums/...psdydzva0h.jpg[/IMG]

Been working on a logo for a sign. I ordered some t shirts and picked up some pecan and cherry wood today as well as some disposable cutting boards. After I simulate this weekend I should be ready for my first competition that's 10 days away. I'm excited and nervous but I know that I know how to smoke up some Q.

Why would you name your team after Brooke?

https://uploads.tapatalk-cdn.com/201...1b09864506.jpg


Sent from my iPhone using Tapatalk

Is that a butt? Looks incredible regardless.

Yes. And thanks. It's still got a ways to go to pull.