Looks fantastic Pablo

All of a sudden I'm hungry for baked beans.

It was a very nice day to man the grill. Thanks for the kind words you all.

Guy at the beer club rigged up a rotisserie to do al pastor which turned out amazing.

At the worst you might lose some of the trickle down juices, but I'll be stealing this technique for my backyard.

https://i.imgur.com/iEd7W9V.jpg?2

Yesterday I found Chile Relleno at the Tequila Jalisco Mexican restaurant in Knobnoster that was made with poblanos and they were indeed awesome. Bigger than I thought, so I had the other for dinner.

Will do these again.. https://uploads.tapatalk-cdn.com/202...430a79b122.jpghttps://uploads.tapatalk-cdn.com/202...3463290a9a.jpghttps://uploads.tapatalk-cdn.com/202...d4e5d75f3a.jpg

that is cool. :thumb:

I went a little overboard this weekend. We had a bunch of family come in, so I decided to do a variety. I Guess that I was just wanting to play with my new pellet smoker. So, I fixed a salmon fillet, 2 slabs of pork ribs, a slab of beef ribs, a tri-tip, pulled pork, and chicken breasts and legs. Everything came out perfect. I had never done a salmon or chicken before. But the pellet smoker and temp probes made it easy.

Pics or it didn't happen.;)

Yeah. I should have taken pics, but I didn't. By the time I got everything done, I was exhausted. I stayed up until 3:00am to finish the butts and pull it, then I was up at 7:30, to start round 2. Got everything done and put on the table, then we ate. I thought about pics after we ate. Too late then.

The bratwurst I got at the Polish deli giving the Costco brand my wife bought a golden shower

https://i.imgur.com/Zx1Zjpg.gif

That's some hot brat on brat action.

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Giving this bad boy a wrap. Coming along nicely so far


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I'm smoking an almost 16 pound brisket for the 4th. I imagine after I trim the fat cap it'll be closer to 14 pounds. It's been about 5 years since I've done a brisket, what am I looking at time wise?

Start it today.......

Yeah, 1.5 to 2hr per lb is a safe estimate. Since you can wrap, place in cooler and keep brisket warm for hours after you pull it off, you're best bet is to just give yourself plenty of time.

I'd ballpark 90% of bad decisions get made because people are standing around all hungry waiting for the brisket to get done.

Depends on the temperature you smoke it at... some good BBQ chefs like to smoke a brisket at a higher temperature. Aaron Franklin smokes his at 275 degrees, for exampe. In that case, it shouldn't take more than 12 hours to smoke it, especially if you get it out and let it rest at room temperature for a couple hours first. And, don't forget you need to let it rest at the end for at least one hour as well.

I think sixteen hours including final rest is more than enough if you cook it at 250-275.

I have cooked large wagyu briskets (14-16 lbs) around 250-275 and it usually is done within 12-14 hours.

Two brats, one grill.

ROFL

I bought a smoker last month and cook a pork shoulder and ham. My goal is to cook a brisket and make some burnt ends some day. This week thought I would practice with a large chuck roast before try a $50 brisket.

I would be interested in any suggestions on how to make the best bark for the roast and some ribs on the side.

Pellet or stick burner?

Bark is over rated. Rendering the fat properly is more important IMO.

Agreed.. with a larger roast, you may find it helps to foil it for a bit.. this will soften the meat, keep the moisture in, and really make a nice product. It kinda helps the bark re-dissolve though. I wouldn't try to bark a roast...

If you do foil it, just unfoil it and cook it a bit that way at the end.. maybe an hour, to let it dry up some.. that will help.

Agreed. I wrap after 4 hours because I’m a pussy and don’t want to **** up $100 of meat.

Normally wrap at 155-160. Your not going to get anymore smoke ring once the meat temp goes above 140.

I sell a fair amount of BBQ and this has been a pretty good system mostly because it’s less waste than a blackened product.

Thanks I give it a try. Also going to cut up some of it up in bites size pieces, after first cook, cover in sauce and wrap in foil for some poor boy burnt ends.

A 9.5 Lb Boston Butt pork shoulder bone in. It is 70% chance of rain here so slow and low in a Dutch oven in the oven for 8 hrs @ 225!

The point is that the point is on the smoker and it's rolling a nice smoke from the wonderful smoke tube. Burnt ends for dinner...

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Damn man that looks like a great cut of meat.............. now, don't screw it up. :rolleyes:

He’s good BRC. Screwing it up would be my move. ROFL

Trying my best. If I mess it up Mrs. GloryDayz will be very upset..

Going big this year. Loaded up yesterday with a pack of Ballpark franks, Vancamps pork and beans and Lays tater chips.

That's what the wife and kid wanted.

Bought myself a ribeye.

Smoked 4lbs of sirloin pork roast (don't really know what it is, come as a four back at same, not much fat pulls great), then did some pork belly burnt ends.


Pulled both and mixed for some pulled pork sandwiches.

I'm doing Weber GSM on chicken drumsticks and a pork tenderloin. BBQ beans in the crock pot then finish over the hickory smoke, and crock pot mushrooms. Going to sis in laws house later in day.

Smoked some deviled eggs for a charcuterie board

Half with chives, half with bacon

https://i.imgur.com/q31Gufb.jpg?1

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

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

Halfway there. Beef back ribs. https://uploads.tapatalk-cdn.com/202...5bbbfb6c94.jpghttps://uploads.tapatalk-cdn.com/202...16dc175406.jpg

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I heard Billay is cooking burgers and smoking cock today.

I have a horse cock (giant sausage) going on in an hour or so. I'll post pictures.

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Nice ass

Mrs. GloryDayz is happy with my meat... Yeah, these burt ends were/are awesome. Yum...
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Pork belly burnt ends

https://uploads.tapatalk-cdn.com/202...e681b2c4af.jpg


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Hell yes!

As promised one horse penis. https://uploads.tapatalk-cdn.com/202...0091f04748.jpg

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Awesome

I used to every Thanksgiving smoke a turkey and a yard of beef. If you remember Sam's Club would sell what they called Yard O Beef summer sausage that was really only 18 inches lol. They now don't call it that probably got sued. It was always a hit at family get together's. Always asking where I got the wonderful sausage. I tell them it's a five buck beef summer sausage sold at Sam's Club that I smoked. It made it taste 100 times better.

This was actually a fresh sausage from fritz's the casing was really tough but the sausage was good.

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Yeah I wondered when I saw that casing if it was homemade Fritz's is good stuff.
That smoking the yard o beef made that summer sausage from Sam's edible.

Looks fantastic..... as always. :thumb:

Tomorrow I’m doing some ribs and trying a new recipe for smoked Mac&Cheese. Has 5 cheeses and stays in the smoker longer.

Escargot.

Awesome.

Had to jump on the pork belly burnt ends train with ya guys.

https://uploads.tapatalk-cdn.com/202...e9e4a883e4.jpg

They're pretty amazing. I ate those things 5 nights in a row and wasn't mad.

God's food.....

went with the old school 3-2-1 method. 1/2 sauced at the end. 1/2 not. Used apple juice and rub in the foil part. Mac&Cheese worked out great. Stayed in at 225 for 1.5 hours. Planko/bacon butter mix on top.

https://uploads.tapatalk-cdn.com/202...e98b833f17.jpg


Got a pretty sweet deal so I added to the arsenal.


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Nice

Today is a pork loin, chicken thighs, ring sausages and blue cheese turkey burgers.

Pork loin and sausages turned out excellent.

Do you have a big family or do you freeze some of this?

freezing the sausages and 1/2 the loin for future planned recipes. I usually use the smoker for a party at my place or to bring to other festivities. I’m not very good with just one meal in the smoker. I’ve been smoking meat for 40 years. Guess I just enjoy it.

I'm looking to enter a BBQ contest next month so I was checking out meat at Costco, and prices have shot way up. Brisket that was $3.49 is up to $5.50 and St Louis spare ribs are over $5/lb. Pork butts were $2.99. I bought 3 briskets from Restaurant Depot a couple of weeks ago and they were $4.80/lb.

If anyone knows of meat going on sale anywhere, please share it here and I'll keep an eye out as well.

https://uploads.tapatalk-cdn.com/202...56ff111d0e.jpg


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Reminder to self, buy wings. Looks great.

So this weekend my google news feed blew up about smoked cream cheese. Apparently you cover a block of cream cheese in your rub of choice and olive oil and smoke at 250 for 3 hours then eat it with crackers.

Anyone done this?

ummm sound interesting


I smoked some sweet potatoes and potatoes this weekend. Whipped them together with bourbon and butter. Was very tasty.

I've seen these pop up lately with mixed reviews.

Feel I'd fold in some chopped jalapenos or bacon or smoked salmon, let it reset in the fridge, then rub and smoke to give it a little more flavor than just a block with rub. Like a smoked popper dip or something.

That looks awesome. Recipe?

Reminds me that I need a basket attachment to my rotisserie for wings.

Oh, hell yeah! I'm going to give that a shot this weekend. Thanks for the idea :)

Ha! I think I might as well.

Doing a rack of ribs for dinner. Trying a smoked lard wrap with butcher paper. Also smoking half a block of cream cheese with cinnamon and brown sugar.

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I just coated them in bbq rub and cooked over a bunch of charcoal with some pecan chunks. That ring setup with the vents wide open and the lid tilted about a half inch open gets ripping hot.

Final products https://uploads.tapatalk-cdn.com/202...2649225c52.jpghttps://uploads.tapatalk-cdn.com/202...a3793535d1.jpg

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Looks good.

Good work Sorce

About to put a brisket on now to be followed by chicken legs, thighs, and pork chops. It was time to raid the freezer.

Memphis style ribs

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

https://i.imgur.com/LyKMqw2.jpg

Future Tex-Mex things

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

https://i.imgur.com/Emam2mp.jpg?1

Wings

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

https://i.imgur.com/BUUe6qB.jpg?1

https://i.imgur.com/2B8zlij.jpg?1

Dude. This looks too legit.

He no doubt has that green egg dialed in.