That’s one helluva setup, my friend
sec

Not if you get invited to someone's party out of pity. :LOL:

I'm gonna grill some sweet Italian sausage and make a foil packet of red, orange, yellow, green peppers, sweet onions, whole garlic cloves, Italian seasoning, dried oregano, dried basil, extra virgin olive oil, salt and pepper.
Nice sub rolls with dijon mustard.

Custom Yoder. The salesman wouldn't build it so I went over his head to the GM. He took care of me.

Puttin' on the spritz! Apple Cider Vinegar, Pineapple Juice and a little water. A dependable squirt bottle is a must.

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Got the Baby Backs, Baby Backs on. Because the Grandsons don't like spicy I took my homemade rub and added a bunch of raw sugar to it to bring down the heat and put it on two of the slabs. The other slab not so much although my rub is kind of a Memphis style rub anyway.

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I need to buy one of those. Tired of the cheap crap ones I got off amazon that work for about an hour.

Look good Phil.

[IMG]https://i.imgur.com/bQP0yoP.jpg[/IMG]

RIP to somebody's Pit Boss this weekend for sure with that meme circulating.

Not commenting on that Zep bottle as I have no idea or if it matters at all but one thing you may want to consider is making sure your sprayer is food grade material or grilling may actually cause cancer. /"are those gunshots?!" 4 of July post

Smoked beef short ribs and honey bourbon pork belly "burnt ends" yesterday.

Turned out great. Had sides of baked beans, potato salad and cheesy corn.

Ate around 3:00 and was stuffed for the rest of the day.

Lots of leftovers.

I am going with baby backs myself. I was a little bit surprised as I ordered sams club for pickup to avoid the mad dash a couple of days back. There are only 2 slabs where normally three and about the price of what I usually pay for three. 3.98 an lb vs 2.99 I paid a few weeks ago.

Ribs. Got the recipe from a guy in south Missouri.

Might take some over to the neighbor later.

Just doing smash burgers on the Yoder today......later this week I'll pop a butt and a tri tip or brisket on the grill before going to bed and pull off in the morning when ready. Will cut and freeze for a week long camping trip the following week so all I will need to do is some reheating for meals.

Still finishing things up, but here’s updates on the brisket. It cooked in about 8.5 hours at 250 F. Point, before chopping for burnt ends.https://i.ibb.co/7Q0xzF6/14765266-8-...10-CA01-D5.jpg
Burnt ends with Arthur Bryant’s sauce:
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Hot German Potato Salad, still have to crumble bacon over the top.
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Will post slices of the flat in a bit. Will have Zarda beans as the other side.

Just about done with the ribs but in the meantime, Grandma made a cake and our 10-year-old Grandson decorated it.

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Here’s slices of the flat.

https://i.ibb.co/0QSsYWr/CEBDA91-C-9...C3-E2-ED01.jpg

Overall, it didn’t come out great. The bottom took too much direct heat in the small ceramic smoker. Even with cutting around the charred bottom, the rest was too dry.

How were the ends cox?

Its all good. Thats what tortillas, rice, beans, cheese and sauces are for.

What did the egg hold temp at? I don't like to remove the point while smoking. I cook to temp then pull and remove point especially if you are speeding up the smoke with higher temps. If the flat gets done before the point pull and remove the point. Cube put it back on in its juices and cover.

250-260. It was my dad’s rig and the first time either had used it for a cook longer than 3 hrs.

What wasn’t charred was tasty.

Baby Backs!

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I left the butt in the smoker and went and watched the foreworks........it's still not done.

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The Q looks good here today. Chiefs Planet BBQ Fest! It's not a competition but just a sharing of some good eats. Maybe we could get ugly Gracie to attend! ROFL She's hotter than the underside of my smoker after a 12 hour cook!

I smoked a big salmon fillet yesterday and put some very ripe honey mango and cilantro on top. Very nice combo.

Anyone with lots of experience smoking salmon know if it’s best to brine (wet or dry) before or after you let the pellicle form?

Green chili rubbed, pineapple Jarritos spritzed pulled pork tacos with arepas

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What’s by the lime in the bottom pic?

Not the tacos either for all you clever fellas

It’s an arepa, South American corn cake sandwich filled with cheese or meats.

Nice, I’ll be making it soon. Going to check out some recipes. I like trying new things, thanks.

Gave my wife three options and she chose meatloaf so that’s going on in a few.

Np

FWIW I didn't make these so can't help with a recipe. There's a carniceria near me and dudes wife is Venezuelan. She sells them to go or to reheat later on. Perfect for reheating on the flattop.

If you find a good recipe be sure to post it.

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Fergolicious BBQ has been the main pittmasters at all our Arrowhead Kingdom events. Want to see them in a competition on the Food network? Tune in tonight. It’s also streaming on Discovery+.

It's on tonight! We will be on the season Premiere of BBQ USA on Food Network at 8 pm CST. Join us at our Watch Party at Austins Bar & Grill in Gardner!

https://www.instagram.com/reel/Cf2B9...d=YmMyMTA2M2Y=

MEATCAKE!

I'm watching this. Damn good looking Q by several teams! I want to try Slaps some time.

Will be doing a Tony Chachere's injected pork tenderloin!

Roasted red pepper, spinach and artichoke gouda cheese stuff flank steak.

Smoked on the Egg then seared off on the Stone

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That looks fantastic! Care to share your recipe?

For sure.

1 flank steak, pounded thin
1 brick of cream cheese, softened
Spinach artichoke gouda cheese (Aldi), grated
Fire roasted red peppers
Rub of choice (I used s&p and garlic powder)

Pound flank steak thin
Season both sides with rub of choice
Smear one entire side with cream cheese
On one side of the cream cheese side, layer with grated cheese and roasted red peppers
Roll like a sushi roll and tie off with kitchen twine

I smoked it to 130F then seared it off on the flattop; approx 1 minute each side. Finished at 140F.

No pic but I served it alongside some pesto kale gnocchi (Trader Joes) with a drizzle of alfredo sauce.

Really pleased with it.

Tried a new rub today. A++

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Nice. I use their holy cow quite a bit

Outstanding!

I’ve spent a lot of time trying to find the right rub. Tweak this. Tweak that. That Costco Butt Rubb is damn good.

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Butt coming along alright. Used Kosmos Q Honey Killer Bee and it gives it a really nice pop of color.


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Fish, that Holy Gospel is my favorite all purpose rub. I really like all of the Meat Church rubs, Honey Hog is great for ribs and pork butt too. Try the Holy Voodoo as well, got enough jalapeno kick to keep it honest.

Yeah, I liked it so much I definitely want to try the other flavors. Especially the Voodoo. I think I'm going to get this 4pack next time. It seems to have all the flavors I was wanting to try. Should have done that in the first place.

https://www.meatchurch.com/products/...-shootin-match

Yes that will cover all the bases you want it to. I've got to the point that I'm such a loyalist to their rubs that I'll gladly try others out here and there and by necessity(walmart 7am this morning and needed a rub) but they gotta really impress me to replace any of those 4.

Slaps is damn good. I preferred it over Joe's during my last KC visit.

Pulled at 204 and let rest for an hour. Little too done but no real complaints

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FYI Ace Westlake on Antioch Rd in Gladstone carries Meat Church products along with a lot of others and Que sauces. I think most of the other Ace do also. Also I have seen it in Academy Sports.

Tri tip with a cheesy cauliflower mash

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Ditto on the Meat Church seasonings. Holy Voodoo on Salmon is my favorite. It is a perfect Cajun for many things and it’s always the first of the Ocho to run out for me.

Poor man's burnt ends... This time all sweet, including brown sugar and honey... They were a hit. Woot.


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I was in Munich 3 years ago. Bought 4 boxes of Cuban Partigas anniversary cigars. Stevie Ray was out here a year ago and had one. Smoked the last 4 with my soon to be (next month) son in law today.
I know it ain't grilling but it was a great smoke.

Well done sir!

I was going to do ends GD, but I got tired and just went to slice it.

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Wife got in there and stole the fatty pieces before I could grab a picture LOL

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I sliced it too thick like an asshole, but it was still good as hell.

OUTSTANDING!

Wow, these turkey breasts turned out freaking awesome. Just a simple Texas style deal, I injected them with a mix of lemon pepper marinade and melted butter, used corse pepper, course salt, and some poultry rub and put them on the smoker running at 270ish (about as hot as it'll go!!!). After getting an internal temperature of 140°, I double-wrapped them, rounder side down this time, with half a stick of butter split between the bottom and top of each wrapped breast. I pulled them at an internal temperature of 162°, let them sit in the foil for 20 minutes, and bam... Moisture was perfect, flavor was just as perfect and lots and lots left over so Mrs. GloryDayz will be making some fun dishes...

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4 racks of beef ribs(wife's choice and not mine) and couple chuck roasts for poor man's burnt ends. A first for me on both. https://uploads.tapatalk-cdn.com/202...394c68b31d.jpg

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Looks delicious

Nice

Turned out decent. Beef rib texture was decent enough for never having done them. 2-1-1 on those. Burnt ends probably could have been a little more broke down.https://uploads.tapatalk-cdn.com/202...49fdbd4172.jpghttps://uploads.tapatalk-cdn.com/202...04b5b9eff9.jpghttps://uploads.tapatalk-cdn.com/202...7bd601a428.jpghttps://uploads.tapatalk-cdn.com/202...3cf781122b.jpg

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Gonna try this soon...

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You guys are smoking it up and it all looks good. I''ve been on the road so I'm not doing any smoking but last week I did get some Q from Gettin Basted. The ribs were really tender and good, but I thought the pulled pork was just okay. Maybe it was cooked a little over. The Poblano Corn was really good.

I smoked 4 racks of ribs. Everyone loved them but I didn’t like that they fell off the bone too easily. Also my bark cracked too easily or maybe I need a sharper knife.

I did the apple juice in foil for 2 hours then finished them up at 225.

Nice. FWIW that's how I like my ribs.

Sunday staples

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I go a little under. Want some pull but most folks like them falling off the bone I’ve found

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Y’all killing it

We went for a ride today and, as always, needed a destination. Today we ended up at Slap's BBQ in KCK because their team took 2nd at yesterday's KCBS BBQ & Fly-in on the River in Excelsior Springs. It was good stuff, the texture of the brisket and burnt ends were awesome, but there could have been more flavor (without needing to dunk the meat in sauce).

It's a do-again to try their other offerings.

I'm not a fan of BBQ flavored baby food.

i did these saturday, very yummy, everyone loved them

Ran into a 3.99/lb brisket this weekend

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Lovely bark.

Dude. Awesome.

I've outdone myself...


(photo not taken in Belize)

Looks horrible.

You should give it to me so I can dispose of it for you. :D

Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.


If you're going from fridge to grill you're already behind the curve.