Wife made me cook T Bones also.

She just out of left field says, "I went to the butcher and got steak. You need to cook them." She didn't bother to tell me what they cost LOL

Probably for good reason LMAO

She wanted you to be able to enjoy it. Good looking out by her

LOL. Yeah. She’s a keeper.

I have my grandkids for the weekend. As usual when they come, they ask for and get baby back ribs. My granddaughter loves helping out while my grandson enjoys eating.

Four racks of spare ribs and some smoked beans. Damn I love this offset. My WSM will probably never get used again.

My first BBQ Competition is in the books. I participated in the Route 66 competition. I didn't finish last. It was hot sonbitch but we had a good time.

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:clap:

My cupcake chicken scored the best of the four proteins but I made some mistakes that I'll learn from. I didn't put au jus on my pork so they said it was dry and lacking flavor. I also had both the pork and brisket box prepared to soon so they sat for a little while and that's not ideal. On the other hand I knew we would make the turn in time.

Time for my second solo foray into bbq competitions. I had previously worked on another team in several competitions including the American Royal.

I entered the same contest last year. Pretty much the same teams as last year as well, 12 total. And I was right next to the guys who got shitfaced drunk last year for the whole weekend. One guy passed out in the port-a-potty. They didn't drink as much as last year, but they still managed to cook things in a similar fashion:

http://i.imgur.com/09vHveV.jpg

Yeah, they finished dead last, again.

Last year I had issues with air leaking into my firebox causing the smoker to run hot. I fixed the gaskets so I was able to maintain my temps better. The problem was getting the temps up in my fully loaded smoker. I started the brisket and pork at midnight, wrapped them at 6 am, and put on the ribs. I think all that meat stifled the flow of smoke through the smoker. I ended up having to finish some things on the small grill I brought. Not ideal. Sorry for the sideways pics.

Sausage:

http://i.imgur.com/W43k0JI.jpg

Italian sausage from the same place my old team took first in at the American Royal. Turned out pretty good and finished 4th.

Chicken:

http://i.imgur.com/iVG1QRO.jpg

My weakest entry last year. I cooked chicken a couple of times to prepare for this year and bought a mini loaf pan to cook them in. I felt this was my best entry this year. Finished 4th.

Ribs:

http://i.imgur.com/LlGUZwp.jpg

Pretty good for me. Doneness was good and had a good flavor. Finished 5th.

Pork:

http://i.imgur.com/KFqkLMx.jpg

Pulled some and sauced it and didn't like the flavor, so I set that aside and pulled some more and just tossed it with some Sweet Baby Ray's. Added some chunks to complete the box. Thought it was a mediocre result for me. Finished 2nd. Go figure..

Brisket:

http://i.imgur.com/6zz94Z3.jpg

Having to rush it at the end overcooked the outside and made it dry. Taste was good, but very disappointing for what I consider my strongest meat. Finished 7th.

So my overall finish was third. Improvements from last year were time management, preparedness, and building my boxes closer to turn in. I think to improve in the future I will need more cooking space - either a larger smoker, or a second one. Just something to cook the brisket and pork on once they are wrapped.

Man, that sausage looks awesome. I'm betting you aren't spilling the beans on where it came from but I'd love to know.

Don’t know what is going to be smoked or grilled next but I just finished the build on my BGE table last night. I think it turned out pretty good https://uploads.tapatalk-cdn.com/201...826ae81154.jpg


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McGonigle's.

How did you cook your brisket?

Seasoning?

The usual method is to smoke it at 225-250 for 6 hours and wrap in foil. At home I'll throw it in the oven until I get the temp to around 200 and then probe for tenderness.

For this competition I was planning on wrapping and finish cooking in the smoker. But my smoker is a small cabinet, so with all the other meats in it, I had a hard time getting the temp up over 200. I ended up finishing the brisket on a small grill which ended up overcooking it and drying it out. Flavor was pretty good though.

I make my own rub. It's pretty basic, but I feel it complements the meat well.

I'm a big fan of this thread. I've done the usual pulled pork, chicken breasts, corned beef, etc. Tried something different a couple weekends back and smoked burgers and hotdogs for some friends. Did a basic rub on the burgers and rolled the dogs in the same. 225 for about 75 minutes and they were awesome. It'll be my go-to now for an easy cook when company is over. Much better than manning the grill.

I keep my briskets pretty simple most of the time. Salt, pepper, a little celery seed is all I use and wrap with butcher paper when I hit the stall.

Trim lightly and don't **** with that flat only shit.

Friend of mine has and swears by his Cuisinart 360 grill. If you dont need the real estate of a 36" griddle this 22"dia grill will to well for smash burgers etc even pizza he says works good. It is marked down to 115.65 at Walmart in store or online shipped.
https://www.walmart.com/ip/360-Cente...ype=10&veh=aff

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Got a couple chuck roasts I'm throwing on the smoker for 2-3 hours at 200 degrees, then will put them in a roaster with some onions, carrots, and potatoes with some gravy like a pot roast. Should be tasty. https://uploads.tapatalk-cdn.com/201...5c562474e2.jpg

Steak and chicken kabobs with veg, tzatziki, hummus, warmed olives, and naan. Leftovers for lunch this week.

*creds to phisherman for the KC beer in the background*

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

https://i.imgur.com/D8O0bFF.jpg?1

What do you guys think about this?

https://youtu.be/wlhfY8OriwU

I like to turn my steaks, does it do that?

Further he never lets ya see the bottom that steak. Still pretty cool.

I was more concerned about the thermometer lol.

I think this is pretty ****ing awesome.

Me also

Seems kinda pricey. And I wonder about the range and how long it holds a charge.

I have a thermometer similar to this one. Half the price, and more probes, which is good for me since I usually cook several things at the same time.

Ends

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

Oh my!

That’s fantastic.

Totally justify the means.

Thx, turned out well. Saw a bunch of brisket flats in the cooler so asked about a point. Guy was like 'how many you want?'. Wish I could house a bigger freezer.

https://uploads.tapatalk-cdn.com/201...8c30af0109.jpg

Made a really nice potato salad too. No better way to say goodbye to summer than bbq.


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im watching my niece and nephew this weekend. So, i just made us tacos! lol

I'm smoking a corned beef the old fashioned way

Maybe I should start a thread but thought I would ask here first, what is everyone cooking for the start of the season? I am needing some ideas.

Vegan Sues Neighbors for Barbecuing in Their Own Backyard Because She 'Can't Go Out T
 

I hope none of you live next to a crazy bitch like this!

https://news.yahoo.com/vegan-sues-ne...ZfMQRzZWMDc3I-

interview.

Yeah I need some new ideas

I’ve always thought i should try a meatloaf.

Going balls deep for Week 1 since I was dealing with allergy bullshit that morphed into a cold for Labor Day weekend.

Brisket, ends, smoked mac with breadcrumbs and chopped bacon topping, smoked wings, loaded baked potatoes and got the wife baking a cake.

Its pork butt for sammies for me but that cupcake chicken than been posted a few times has caught my eye.

Used to always use my Sous Vide for steaks but since getting the Rec Tec, I don't think I can ever not reverse sear ribeyes and strips.

Good thing Brooke will be in town to enjoy that

I'm going to do Sunday's smoke of a butt tomorrow and also some beef ribs (first time) for tomorrow's dinner. An Oh-boy that works for me brought me some more cherry wood and I just finished splitting some of it with my newly purchased electric log splitter. https://www.youtube.com/watch?v=IetxC1S0oOI It worked pretty damn good.

I'm making a skillet of it, not a 55 gallon drum. No way.

Got a butt on right now for my son's third bday party tomorrow. Gonna be up drinking into the wee hours tending to it.

Plan on doing some bacon wrapped jalapenos w/ some leftover rib meat chopped up in their on Sunday. I'll prolly have some leftover pulled pork so I'm thinking about doing a chili with it for gameday. Just haven't decided on the main course yet.

HBD to the little one. 3 is an awesome age. Enjoy it.

Appreciate that. He's certainly fun and ornery as shit right now.

These competitive BBQ teams are just amazing to watch prepare their meats. I wish you guys could have saw this or we took a video. It was so impressive to watch





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Fergilious doing his thing. That’s a $205 brisket wholesale. Top of the line meat. Donated.


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The only way my wife will eat meatloaf is when we smoke it.

Snake River Farms. I've never purchased any but the BBQ Comps seem to push it. It's pretty awesome what you put together Jacksonville.

I know several here have the rec tec stampede. They just released a front shelf and competition cart for it.

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I just picked up my buddies Traeger for $300. He's only used it five times, two of those times were basically me smoking for a party at their house. Pretty pumped. I was looking at the big boy for a while but my wife wouldn't ever go for it.

thanks man. :thumb:

Briskit burgers with corn on the cob on the grill, and fries

Lettuce, garden tomato, onion and a nice garlic/mustard aioli

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What are the bacon wrapped ones? They look fantastic!

Pork Tenderloins. Lots of labor when your making them for 700 fans. They take the whole loin, cut them up, wrap them in bacon, go into the smoker, put them on a charcoal grill to finish them and get crispy, Then the customer can dip them in their homemade BBQ sauce fountain as much as they want or not at all. Their sause was amazing so I went with sauce.


Theres a video of them making and prepping the loins in the Jacksonville thread.

Okay, thanks BRC. I will check it out. They look amazing!

I have my 2nd competition coming up next weekend so I'm going to practice some brisket and cupcake chicken tomorrow and then eat it during the game. Going to work on my burnt ends so I'm going to cook an extra point.

I thought I had a great original rub and meat prep was down. Lots of complements. As my wife’s co-workers told her.... your husbands meat has satisfied many women.

Knew my way around a smoker. Then I went to the American Royal one year. I’d been way out of my league. Very cool to take up that challenge. :thumb: post some pics and good luck.

I was too tired by the end of this cook to think about pictures. (I've got to learn to cook hot and fast.) It was windy(I'm using offset stick burners) and I didn't feel like it went very well. It was confirmed by the judges. They had a strong field at this competition. SLAPS, Fergalicious, Gettin' Basted and a few other really good teams were there. Me and my box trailer and canopy were totally out classed by the other teams and all their cool and expensive RVs. SLAPS ended up The Grand Champion. He's bigger in person than he is on TV. He big! I spoke with Fergalicious a little and he seemed like a great guy. In the end me and my pals will have lot's of brisket, pork and ribs to eat for tonight's game.

I've seen SLAPS a time or two on BBQ Pitmasters. (I like that show BTW) His stuff always looked like it would be very good. When KC BBQ is discussed, we all hear about KC Joe's, Q39, JackStack, etc.. Don't ever hear much about SLAPS. Is his place good?

Fergalious is getting to ready to blow up nationwide. His sponsor has several products in Costco. They are in discussions to add one of his recipes and product to all Costco stores nationwide.

I've never eaten at SLAPS but I live in Springfield. When in KC we usually go to Jack Stack. I can't imagine that SLAPS isn't good. There opening up a Big Bob Gibson's here in Springfield though. I can't wait to try it. I binge watch BBQ Pittmasters when it's on. That's probably the reason that I decided to "try" to compete. That and everyone always "loves" my Q. Eh! What do they know?

I just figured out that the Competition you were in this weekend was run by the same person who did our events and BBQ down in Jacksonville. :thumb: Bet it went smooth. She's always on top of things.

I saw her name in your Thank You's in the Jacksonville thread. Yeah she's a busy gal. She's doing a Chiefs game event in Nashville next.

She wanted me to come up there to the game. Get involved in the event. Thats way too much stress for what is supposedly my free time.:rolleyes:

Need tips from the pros.

I’m hosting a thanksgiving party for my staff, 20 people, and of course plan on cooking the turkey. What about smoking a turkey? Worth it? Tips?

The same BBQ teams and Susan are trying to duplicate the Jacksonville events in Nashville. I'm not involved in this one.



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Tried smoking some chicken drumettes on my Big Green Egg for the first time yesterday. They came out great! Will definitely do them again
https://uploads.tapatalk-cdn.com/201...381f79f6d4.jpg


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Do it. It really frees up the kitchen.

Inject with butter. Baste with butter to crisp the skin.

Cook to temperature.

Then prepare to do one every thanksgiving. Because everybody wants them.

Cheap injector. If you end up happy with the missed turkey you can buy a better one.

https://www.amazon.com/Ofargo-Plasti...2797462&sr=8-4

Tip: if you have the space, get a fresh turkey and brine it yourself.

Yup, brining will make all the difference in the world. I'm gonna use Alton Brown's brine recipe and smoke mine this year. I've only ever baked a turkey but I'm guessing I'll just treat it like any other big hunk of meat and smoke away. Thinking maybe an apple/pecan blend?

For those that are interested, it's a good one:

https://www.epicurious.com/recipes/m...brine-51410501

I've used Alton's brine in the past with success.

A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go.

Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...

I’ve never done it.

I’ve offered to save the drippings for the people that care.

My wife is a freak show and swipes the neck and gizzard so she can fry them up and be disgusting.

I've never smoked the innards, but I do put a rectangular foil pan under the grate to catch the drippings as the turkey smokes and have used that to make smoked gravy. It's not too much and is honestly my favorite part of the meal.

If you go that route, just make sure to have some broth or water in your foil pan, and monitor so it doesn't dry out, otherwise the drippings will scorch.

I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.

Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey.

Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.

I like the masterbuilt electric turkey fryer they go on sale before Thanksgiving at Academy Sports. I think I got mine for 30 bucks a couple years ago. It has a smoke box drawer for wood chips and it works and a easily accessible drip cup at bottom that you line with foil and easy cleanup. You will have to empty twice during cook i love the smoked gravy flavor. A 12 lb bird is perfect but I have stuffed a 14 lb before and came out fine. I dont brine a frozen turkey but I do inject flavor butter garlic solution with a little turkey broth if can find if not chicken works never more salt.

https://images-na.ssl-images-amazon....AC_SL1500_.jpg

We are not ordering that shit. We’re smoking a bird instead of baking a bird. Smoked turkey is better than baked turkey.

That’s all this is.

Ribs, grilled corn on the cob and baked potatohttps://juragan.club/assets/7/o.png