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06-23-2019, 08:01 PM | #1876 |
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Chicken, ribs, both great with a pork loin on for a low temp smoke
I'll try to pop a pic of loin
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06-23-2019, 08:12 PM | #1877 |
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Grilled chicken wings and mashed potato for dinner awhile ago.
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06-23-2019, 08:46 PM | #1878 |
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I've been out of town this week so no smoking for me. Spent a week on the gulf but we are staying at The Guest House At Graceland in Memphis tonight. On the way in we stopped at the Memphis Barbecue Co to try it out their fare since I've watched Melissa Cookston on BBQ Pit Master's many times. I had a little of everything. Her chopped pork was good as well as her sausage. The ribs were okay, very tender. The chicken was tasty and tender but the skin sucked and really I didn't like the way if was cut up. The brisket wasn't sliced properly across the grain so it pulled apart like a roast and it tasted a little like a roast. My brisket blows what I had today away. Of course I cook one and they probably cook hundreds to maybe a thousand pounds a day so that's a lot of quality control. Had a shrimp app that was pretty good. The beans were decent but I didn't care for the slaw. I couldn't taste any horseradish. The Red Beans and Rice had nice flavor but I like a little more gravy than what they served. Memphis Style seems a little lighter than KC style so you don't fill up as fast. All in all I've had better and cooked better but it was still good and made my tummy happy. After all it's BBQ and BBQ is good!
We had left overs because we ordered way to much so offered it to the valet when we got to the hotel. He pounced on it!
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06-29-2019, 04:18 PM | #1879 |
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Snake method on my kettle grill. Stalled out about 160 and gonna wrap and throw in the oven to finish, but should be good!
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06-29-2019, 04:21 PM | #1880 |
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Lobsta!
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06-29-2019, 05:01 PM | #1881 |
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2 slabs of ribs, 2 farm raised chickens, fresh. burgers, brats.
I bought Pickles on sale and added some of my powdered ghost pepper dust and put it in the spare fridge . I planon testing weekly until I get the heat right. Going tomorrow for a "trunk load of cherry and apple wood. $20
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06-29-2019, 05:12 PM | #1882 | |
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06-29-2019, 05:17 PM | #1883 |
pie is never free
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I got 2.22 pounds of bone-in center cut pork loin chops, 2.54 pounds of pork shoulder steaks and 2.10 of NY strips going over charcoal later... enough to ensure I’m not jacking around in the kitchen after work all week long
Steaks are getting a simple fresh cracked pepper, salt and fresh garlic rub then finished with real butter Chops and shoulders are getting Rileys Cajun seasoning on some, and Adobo on the rest... might brush some Sweet Baby Rays on a few, but otherwise keep it simple Throw in some corn on the cob, coleslaw and I’m all set |
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06-29-2019, 05:24 PM | #1884 | |
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I eat a ton of pork steak. Cheap and always awesome. I'm doing coleslaw with a little apple and celery and some funeral potatoes tonight. Great minds and all... |
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06-29-2019, 05:46 PM | #1885 |
pie is never free
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Dig the apple addition in the slaw, that sounds perfect... apples and pork go together like peanut butter n jelly
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06-29-2019, 06:04 PM | #1886 | |
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06-29-2019, 06:14 PM | #1887 | |
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06-29-2019, 06:30 PM | #1888 |
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Bark tastes like shit on top of that.
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06-29-2019, 09:39 PM | #1889 |
Wasted away again...
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I have two 8 lb pork butts going the smoker tomorrow for the 4th (actually the 3rd) of July festivities at my parents.
I've never done two at a time before, should I expect more time than it would take for one?
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06-29-2019, 09:54 PM | #1890 |
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It's been my experience no two butts are the same. Even if they are within a quarter pound of each other one might get to a higher internal temp quicker. I did 4 a couple weeks ago and they were all within a pound of each other. Two took longer even though I rotated them after about 12 hours.
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