meadeweber Posted April 30, 2024 Share Posted April 30, 2024 On 4/27/2024 at 7:38 PM, Kjbarth said: First brisket of the season. Best I’ve done. Looks great! Congrats! Haven't smoked in awhile so I went a little crazy and did a back to back with pork belly burnt ends on Saturday and pork butt on Sunday. Let the burnt ends go a little too long uncovered and they got a little chewy but were still good. Pork butt turned out great. Need to be better about taking pics next time. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 26, 2024 Share Posted May 26, 2024 Beef ribs! 2 Link to comment Share on other sites More sharing options...
markandrex Posted July 4, 2024 Share Posted July 4, 2024 (edited) Pork shoulder went on at 0830. Happy 4th of July! Edited July 4, 2024 by markandrex 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted July 28, 2024 Share Posted July 28, 2024 Ribs today... 5 Link to comment Share on other sites More sharing options...
bayouredd Posted August 10, 2024 Share Posted August 10, 2024 Prep & Smokin' wore this old fart out... 3 Link to comment Share on other sites More sharing options...
markandrex Posted August 18, 2024 Share Posted August 18, 2024 Prime rib, baked potatoes and asparagus! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted September 10, 2024 Share Posted September 10, 2024 Fast and hot brisket! 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted September 11, 2024 Share Posted September 11, 2024 1 hour ago, Skinsfan1311 said: Fast and hot brisket! I’m really trying to be good and watch what I eat. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted September 11, 2024 Share Posted September 11, 2024 Pork belly burnt ends and cheddar bacon fried grits. Healthy eatin' tonight! 3 Link to comment Share on other sites More sharing options...
Clueby Posted October 28, 2024 Share Posted October 28, 2024 (edited) Fired up the smoker/grill for the first time since August. I've been a little afraid of it since my recent cardiac issues. I'm learning how to cook without salt and I've limited my bourbon intake to a pour or two a week. Made a couple ribeyes with a garlic and pepper seasoning, jasmine rice, and corn. Our dinner guest wanted hers medium well. They were good..not quite the same...but good. Had a MM101 barrel aged old fashioned sans bitters while they cooked. Have to keep living a little bit, right? Edited October 28, 2024 by Clueby 2 Link to comment Share on other sites More sharing options...
Clueby Posted November 4, 2024 Share Posted November 4, 2024 Continued my no-salt BBQ journey yesterday and smoked some pork tenderloin. I used the McCormick Tabitha Brown blends. A little "Very Good Garlic" and "Sweet Like Smoky" and they were really tasty. Might be sacrilege using them on meats since they are developed as/for vegetarian. No pics. Also...no bourbon. It was a little weird BBQ'ing without any cocktail or pour. I also had my "Sunday Night Ritual" in the hot tub but again sans bourbon. I'm going cold turkey for a while at Dr.'s orders until they can get my situation a little better under control. 2 Link to comment Share on other sites More sharing options...
Clueby Posted January 12 Share Posted January 12 Fired up the smoker in the snow yesterday. A small turkey breast with bourbon smoked tagarashi, a pork loin with peach jalapeño glaze, and some chicken legs with garlic and sweet and smokey no-salt rubs. Still no bourbon but on Thursday the doc told me I could have a pour or two a week if I'm being good otherwise. Still waiting till end of Jan. I had successful ablation done Dec. 26th. 2 Link to comment Share on other sites More sharing options...
Clueby Posted February 9 Share Posted February 9 (edited) Pork belly burnt ends with peach habanero glaze. Edited February 9 by Clueby 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 22 Share Posted March 22 Smoked a small pork belly today. She's resting now and I have some Brussels sprouts in the smoker that I tossed in some olive oil, salt, pepper & garlic.. 2 Link to comment Share on other sites More sharing options...
JCwhammie Posted Sunday at 12:15 AM Share Posted Sunday at 12:15 AM I decided to splurge on some prime rib eye cap. Reverse seared and scrumptious. 6 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted Sunday at 06:08 PM Share Posted Sunday at 06:08 PM We have a BBQ company now set up at my American Legion Post. They’re open Thusdsy-Saturday. I had a pulled pork sandwich Friday. This week I plan on trying their brisket. 4 Link to comment Share on other sites More sharing options...
Clueby Posted 13 hours ago Share Posted 13 hours ago I fired up the smoker for the first time since Feb. I've been doing most of my outdoor cooking on the new Blackstone but I missed the wood/smoke/charcoal. So..I had a package of NY Strips thawing out. When I finally got them opened up and trimmed, seasoned and ready to go they were almost too thin (.75-1") to do my usual reverse sear method but I tried anyway. Came out with good flavor but they were more done than I prefer. They were a solid medium +. These were less than the the best marbled steaks, too. We buy whole strips and have them sliced into steaks. Last time I let Mrs. Clueby go and pick out the strips and have them sliced!! But kudos to her for going when I was too sick to go myself. I usually stress over finding the best one but since you can only see a little bit of the end thru the cryovac its a bit of a gamble. I usually have them cut about 1.5" thick as well. I have a couple more packs from this particular strip so I'll probably shave them up for cheesesteaks. They will be fine for that. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted 10 hours ago Share Posted 10 hours ago Made some burnt ends yesterday from the point that I froze from the last brisket. I broke out the Auto Kamado for this one, because it's such a short cook. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted 10 hours ago Share Posted 10 hours ago On 4/27/2025 at 2:08 PM, fishnbowljoe said: We have a BBQ company now set up at my American Legion Post. They’re open Thusdsy-Saturday. I had a pulled pork sandwich Friday. This week I plan on trying their brisket. Looks great! Did you try any of the sides? Link to comment Share on other sites More sharing options...
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