Y'all try this smoked, upside down chili technique yet?

I'll let you know in an hour or so

https://i.imgur.com/Yc4JAHe.jpg?1

It look's like a giant hamburger. What do you have going on there?

Right. Thats the seasoned ground beef being smoked over the liquid portion of the chili. Renders down into it then crumbled into the final product.

It's been making the rounds, Dr. BBQ's link (not my recipe)

https://biggreenegg.com/recipes/dr-b...-upside-chili/

My choices :

Mo Legacy bone-in Ribeye
Burgers
Filet Mignon
Beef sausages
Chicken breasts
Fresh rainbow trout

Need to set something out tonight
(Except for the trout, obviously)

I see. And cool!

Dr. BBQ opened a restaurant about 5 minutes from me. Talked to the guy for about 30 minutes. He's gone commercial but still has the BBQ chops. It's actually not bad for Florida. The brisket nachos is the best BBQ thing I've had in Florida.

I don't follow the guy or anything, but I appreciate something new. Butt, ribs, brisket are all great any time, but its nice to break up the same ol same ol

My last tenants at my Safety Harbor condo told me the same thing "Not bad for Florida" as they ate there twice.

Got me some Cowtown sauce for today.

OK, we had to rush from hockey, nothing special for us today. Well, they had Costco pizza, I passed...

My sister wanted to stock her freezer, so I smoked up 3 briskets for her. Flats sliced up and points cubed for burnt ends.

I forgot to take a pic until I was slicing the last flat.

https://i.imgur.com/YQ26iht.jpg

All the talk of wanting fatties in the other threads has me coming here to look for breakfast fatty pics. Post them if you got em.

Fired up the new smoker. Bought the same thing I had before. No frills just gets the job fine. 30in Masterbuilt. Seasoned it. Rain changed my plans and I had to move the Ribs up to the first cook. Used Wal-Mart cheap ribs. Also tried smoked Mac & Cheese for the first time. Turned out okay for a first cook.

Also tried a slab with only salt & pepper. It was okay. Still
Prefer my rub.

Walmart ribs are Smithfield's or Prairie Fresh brands here (have not tried PF) Do they have generic ribs where you are?




FYI Sam's has Smithfield's Duroc pork here

Pork always needs brining and rub.

Des you new box have a cutout for a smoke pump?

Yup, cutout there. Never used a cold smoke but I’d thought I’d keep that option open with this one.

I found a Brisket Point at Publix today. I'm gonna make some burnt ends this weekend for the Chiefs game. Any recommendations to make them?

Can’t embed on my phone but there are lots of videos out there Nick.

Meat Chirch BBQ and How to BBQ right are a couple of the better ones. Good advice on how big to make the cubes, what they should look like etc.

I second the Meat Church video recommendation. If you haven’t tried their rubs, they are awesome. I bought the “ocho” a few months back. The Holy Gospel rub is the truth.

Going on in a bit, salt pepper garlic thyme and rosemary. https://uploads.tapatalk-cdn.com/202...96fbb9fc3f.jpg

Sent from my Pixel 3 using Tapatalk

F yes!

Doing the exact same thing! Putting it on the smoker in about an hour or so!

This was our Christmas Eve main course. Very good!!

Going on soon. Nothing but salt and pepper.

I have a cheap ham and 2 slabs of ribs on very low for about 6 pm

Yes!!!

I just smoked then seared a 1/3lb Walmart American Wagua burger, 1 hour smoke, that were $4.lb on Christmas eve. I had prepped some oil and vinegar slaw which I put in the sear pan with cheese and slider bun on the top. Some dammed good eating.

Sorry, no pics

Resting now till time to serve then into a 550 degree oven. https://uploads.tapatalk-cdn.com/202...c2c6102db7.jpg

Sent from my Pixel 3 using Tapatalk

Mine turned out amazing!

As did mine, was 130 after the rest. 8 minutes at high heat to sear the outside.

Sent from my Pixel 3 using Tapatalk

And the results

https://imgur.com/gallery/xxtkZmt

Here’s my prime rib from Xmas Eve

Looks amazing O

https://uploads.tapatalk-cdn.com/202...4566e1556e.jpg
https://uploads.tapatalk-cdn.com/202...6e15ec106e.jpg


Sent from my iPhone using Tapatalk

That looks ****ing great!!!!!

Thanks, it was pretty damn good. First run at cooking prime rib, so of course I had to smoke it. Think next year I'll prolly splurge and get an even bigger one and do it all over again.

Where are the smoke rings?

They're directly inside of your asshole. Get a mirror and check them out.

Did a pork butt because, well, the wife wanted one. Happy Wife Happy Life, fools!

Thought I had a picture when it went on but I can’t find it. **** off. It was early.

https://i.imgur.com/XuDdilP.jpg
https://i.imgur.com/NjceTq9.jpg

up your butt bitch

Smoking 2 flank steaks. They are dri-brining now.

When your bored, lazy, and hungry.

https://i.postimg.cc/k4RQrZ4L/image-...-02-091050.png

https://i.postimg.cc/d3vLWST2/image-...-02-092710.png

Nicely done!

So I'm looking at the amazing prime rib, and just think those cheesy potatoes look a little sad. Now if it were me I'd just good with a rocking baked potato, but I understand the desire for cheese potatoes. So I'll pass along the recipe I use, which is pretty killer.

SERVES 8 TO 10

You'll need one 30-ounce bag of frozen shredded (not cubed) hash brown potatoes.

INGREDIENTS

3tablespoons unsalted butter
2onions, chopped fine
1/4cup all-purpose flour
1 1/2cups low-sodium chicken broth
1cup half-and-half
1 3/4teaspoons salt
1/2teaspoon dried thyme
1/4teaspoon pepper
2cups shredded sharp cheddar cheese
8cups frozen shredded hash brown potatoes
1/2cup sour cream
4cups sour-cream-and-onion potato chips, crushed
INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat, whisk in cheddar until smooth.

2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.

3. Scrape mixture into 13 by 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.

MAKE AHEAD: Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.

A properly cooked prime rib should be the same medium to medium rare throughout from center to crust. The presence of a brown/gray outer inch or so, or a smoke ring indicates it was cooked too fast.

Pablo - I don't give a shit about what any of those guys say - you can invite me over for that meal anytime! (and I'm a prime rib biggot)

Pablo, my post was directed at Pooper Barrett. Not you. That prime rib looks perfect.

That looks great, my mouth was salivating as I dl'ed the pic and corrected the color.
If I had a decent smoker there would be about 8lbs of flank steak on it. There is a little smoke ring on it that just changing the color a twidge brought out. I bet the lip was out****ingstanding.



https://i.postimg.cc/SxXKkzCY/30d427...4566e1556e.jpg

A few years back I took to Denver, a full, prime grade, Prime Rib. I had only watched an old GF do it in a salt shell in the oven.
I cut it in half, dry brined it for 2 days in the garage fridge. Smoked 1/2 on a Hasty Bake style grill with only a big old fashioned, stick in the meat, analog thermo, nothing for air temp. After 2 hours, over oak at whatever temp, I wrapped it in cheesecloth with a good coating of Kosher salt slush packed around it until it hit the low end of rare on the thermo.

I let it rest, sliced it a few hours later then threw them on a grate that was sitting in the coals for a minute a side and served them. Had a nice sear and was about med rare in the center. It fed 4 adults and 4 tweenagers with leftovers for sammies.

I took the other 1/2 half and gave it a healthy dose of rub from a restaurant/ farm stand in city market that was marketed as "KC Que Rub". I put it on the smoker, after the smoke cleared from a chimney of charcoal and 2 big sticks of apple and a chunk of oak over the already established coals. I went inside, had a big ass drink and went to bed. About 8 AM (and 20 degrees) the fire was out but the roast still had some sign or warmth. It did not read on the antique thermo. I let it rest until it was cool enough to put in the refrige.

I let it sit in fridge for 18hrs, cut the bones off (chefs rewards) and sliced 2" steaks and grilled 'em on the grate 2" above the charcoal. Some of the best steaks I had ever had. Maybe because I had never tried smoking and grilling the next day and I was glad they didn't turn to leather.

I do not know if Costco or Sam's sells whole Prime Rib but when I have a hole in the freezer I am going to smoke, Sous Vide and them sear the piss out of them.

Once again great job.

I do use a recipe pretty similar to yours hoover. But I like the sour cream and onion chips idea in place of corn flakes. Wife like corn flakes and I undercooked them at her request because she doesn't like them to have crispness or really any color on them. And potatoes are her thing not mine. I'd blast that ****er under the broiler if she wouldn't complain and get them crisped up. I like stuff like that nearly burnt if I had my way.

Thanks for the compliments as that was my first try at prime rib. I'll do it again next year and splurge for a better grade I think.

Bump for Pork Belly Burnt Ends.

Nice. I think I linked up Lewdog with a recipe. How were they?

I never smoked a turkey. This weekend was the time.

Every time I passed by the meat section at Costco, the pork bellies always caught my eye. I finally picked one up along with a brisket to smoke. I also threw on some sausage and ham hocks to fill my smoker up.

Pork belly:

https://i.imgur.com/QMgEcgg.jpg

Why did I wait so long to cook one of these up? So tender and juicy

Brisket flat:

https://i.imgur.com/djTLThV.jpg

Brisket point:

https://i.imgur.com/WYXgrKB.jpg

Ham Hocks:

https://i.imgur.com/qZIyCLX.jpg

My sister had these from a hog they butchered. I smoked them up for my other sister's fiancé to use in his red beans and rice.

Sausage:

https://i.imgur.com/DeJrHfI.jpg

L to R, jalapeno cheddar brat, Italian sausage, and bratwurst. I just got these at McGonigle's Fareway. I'm experimenting with different sausages for any future BBQ contests. Italian was the best out of these three.

Did a brisket, a pound of smoked ground (for lasagna later in the week),chicken breast (for the g/f's lunch), some kabobs (beef & chicken), and some brussel sprouts on the grill.

Right on...

<a href="https://ibb.co/YQjvPZ0"><img src="https://i.ibb.co/YQjvPZ0/20210427-190917.jpg" alt="20210427-190917" border="0"></a>

Ends are done, chicken has a little while to go.

Spatchcock is fine, I quarter though. Can take the brine better, and can shift the smaller quarters away if needed to keep from drying out.

Sent from my Pixel 4 using Tapatalk

agreed, that looks fantastic. :thumb:

I need some advice on using my Smokey Mountain Weber. I broke it in with a pork butt on the bottom grill and a precooked ham on the top. I had a remote temp monitor with 3 probes and achieved 140 internal temp on the twice smoked ham and pull off after 2 1/2 hours. I continued to cook the pork butt with a smoker temp between 225 - 240 most of the day. The internal temp reach 148 after 5 hours, but stalled at 151 after 7 hours.

I took the walk of shame and put in in my oven to finish cooking trying to get an internal temp of 195. Do I need to cook at a higher temp next time. Any Smokey Mountain experts wish to provide me some insight.

Thanks\

I don't cook on the WSM, just my Weber kettle, but some thoughts:

Nothing wrong with your setup or the heat you were running if you were able to keep that constant temp. I don't run any higher than 250 on a butt. You just hit the stall is my guess. Pork butt is gonna have a stall sometime throughout the cook where the temp just doesn't move, sometimes for an hour plus.

As far as putting it in the oven, there's nothing wrong with that. It's my understanding that the meat won't really take any more smoke on after it gets to roughly 160 anyhow. What you're gonna miss out on is that deep, crusty bark. But it's a worthwhile trade at times.

I've pulled many a butt at the stall, wrapped in foil and finished in the oven. Sacrifice the crust for the ease of cooking in your oven set at 250.

I actually kinda like wrapping it and putting it in the oven because it releases quite a bit of smoky juices that get trapped in the foil/spill onto the pan and after I shred I dump those back in the mix.

Thanks, after reading you response I looked up stall in smoking and found this great article. I thought the stall was a failure on my part cooking, but it is a common part of smoking. I tried posting for others, but since I new to the message board it would not allow.

Just do a search for this blog

blog.thermoworks.com/pork/pulled-pork-time-temperature-matters

Nah man, just start early. If you want that for supper start it early as shit. If you want it for lunch, night before. When it’s done tent it with foil and put it in a cold oven. When it’s close to time to eat shred that ass and chow down.

Same with brisket. Just roll smoke early and let it rest.

Finally got a break in the rain to break in my new blackstone. Made smash burgers today, they turned out fantastic.

Sent from my Pixel 3 using Tapatalk

Went here:

https://www.facebook.com/americanfirebbq/

Close to home and impressive...

Now if the rain would stop!

I tried the country style ribs on the Big Easy this weekend and it was actually better than expected. Also used the Hard Core Carnivore rub for pork and chicken. It's very similar to the Eat Barbecue rub that I love so much, but no complaints.

There's also the Hard Core Carnivore Black with the activated charcoal that I have yet to use, but this is it is you're interested: https://www.hardcorecarnivore.com/pr...arnivore-black

All day this. :thumb:

How big was the butt? That seems like a pretty long stall. Maybe I am cooking smaller butts though

My homebrew club is hosting our first party in 1.5 years.

20 beers on tap with a full taco bar.

I brewed a wheat beer with styrian fox hops (Slovania) and just put 15lbs of puerco pibil on smoker.

Also got an extender for my egg for more capacity.

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

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

Nice. It bears repeating that I’m super jealous of your world KCU.

If you liked the smoked Turkey, Give this one a shot. My Family loves it:

- Wet Brine for 12 hours refrigerated and covered - 2 cups of whiskey with brine
- Dry Turkey and coat with SPG (Salt, Pepper and Garlic Mix)
- Coat with a poultry rub of your choice
- set smoker to 250 degrees and cook for 30 mins per pound
- After one hour, spray Turkey lightly with mists of water, repeat after the 2nd hour.
- When Turkey hits 140 degree internal temp, generously glaze with a mixture of honey and butter - about 4 tablespoons of honey and 1 stick of butter - repeat this one hour later
- After the internal temp hits 160, Hit the the outer layer of the Turkey with a little Victory Lane BBQ Gold Dust. This just adds a little extra flavor to the meat.
- Pull off at 165 degrees, wrap in foil for 30-45 mins and slice to your delight :)

I may have to try that one. I ****ing hate turkey, but I figured out how to smoke them Up right and my damned family wants them every thanksgiving.

That might dress it up some.

I’ve been doing this one for Thanksgiving the last couple years. My Family won’t let me do it any other way. It’s phenomenal

Yeah, mine always want smoked turkey and swoon over it. I say ****em and try different injections and brines and shit, and at the end of the day, it's still...turkey.:huh:

Smoked pork chops yesterday, ribs tomorrow.

Not sure if anything today.

Smoked chops with a light apple glaze is *chefs kiss*

I don't know about all that, I just post the fun stuff.

Either way, it wouldn't be possible without folks like yourself, bud. Hope you're able to enjoy your weekend.

LOL you do more fun stuff in a week than I do all year long. It's supposed to rain. If I can get a little shower anyway it will be a good weekend.

I'll just have to stay in and dream of things like a Beer Club :D

KCU is always cooking shit that would knock me out of a spelling bee.

But it all looks good lol. Hope you gents are smoking away if you're here in KC. It's just a beautiful day. I got some goods on I'll post up later.

https://uploads.tapatalk-cdn.com/202...c5b1a47eb8.jpg

Baked beans and shaved brussels sprouts with parmesan. Not pictured are the deviled eggs I'm inhaling.


Sent from my iPhone using Tapatalk

Nice Pablo