Skinsfan1311 Posted May 28, 2022 Share Posted May 28, 2022 Pork belly burnt ends 6 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 29, 2022 Share Posted May 29, 2022 On 5/22/2022 at 3:59 PM, Harry in WashDC said: Baltimore Pit Beef (based on a recipe that Jim Shahin published in his Wash Post food column in June 2013). Cooked on a Weber Summit Charcoal Grill. As it was cooking (with lid closed for about an hour), I watched the kettle while sipping on RY 10 YR 100 proof in a double OF glass packed with ice. When the meat was done, we ate it with home made (and from-the-garden lettuce) lettuce soup, chips, and Cynar Manhattans. FWIW, I've done this recipe multiple times, and my "searing" and "cook" times are 10 minutes and fifteen minutes, respectively, longer than his so I add about a half hour to my "on the grill, off the grill" time. My pics below, and his recipe is on line at the POST at https://www.washingtonpost.com/lifestyle/food/smoke-signals-baltimore-pit-beef-weird-and-wonderful/2013/06/17/a4e7e7a2-d395-11e2-a73e-826d299ff459_story.html That looks fantastic!. I do something similar, with Meatheads recipe. Slow n low to 115° internal, then ramp up the heat to Warp 10, and sear it until it hits 130°. Pit beef is amazing, but no one outside of the Baltimore metro area seems to have heard of it. 1 Link to comment Share on other sites More sharing options...
BigRich Posted May 29, 2022 Share Posted May 29, 2022 Ribeyes tonight 3 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted May 29, 2022 Share Posted May 29, 2022 (edited) 1 hour ago, Skinsfan1311 said: That looks fantastic!. I do something similar, with Meatheads recipe. Slow n low to 115° internal, then ramp up the heat to Warp 10, and sear it until it hits 130°. Pit beef is amazing, but no one outside of the Baltimore metro area seems to have heard of it. Is like Santa Maria tri-tip. Once you try it, you'll pester your meat purveyor to keep some on hand. AND, once the word gets out, your purveyor will thank you for the added business. Hhhhmm. A reverse sear. Have to try it next time. Edited May 29, 2022 by Harry in WashDC 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 29, 2022 Share Posted May 29, 2022 33 minutes ago, Harry in WashDC said: Is like Santa Maria tri-tip. Once you try it, you'll pester your meat purveyor to keep some on hand. AND, once the word gets out, your purveyor will thank you for the added business. Hhhhmm. A reverse sear. Have to try it next time. Agreed. I love tri-tip. They're hard to find around here. I have one in the freezer, but I can't remember where I got it. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 29, 2022 Share Posted May 29, 2022 Hot & Fast brisket today. 5 Link to comment Share on other sites More sharing options...
Clueby Posted May 30, 2022 Share Posted May 30, 2022 Chicken legs, pork steaks, and corn on the cob. 4 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 30, 2022 Share Posted May 30, 2022 3 hours ago, Clueby said: Chicken legs, pork steaks, and corn on the cob. Damn! Those pork steaks are money!! Link to comment Share on other sites More sharing options...
Clueby Posted May 31, 2022 Share Posted May 31, 2022 (edited) Today I smoked, then seared a couple NY Strips and threw a couple leftover corn back in. I almost forgot about the corn. A few dark spots but they actually came out good. I'm not cooking steaks any other way anymore. A barrel aged WSR Old Fashioned for the cook's cocktail. Edited May 31, 2022 by Clueby 4 Link to comment Share on other sites More sharing options...
markandrex Posted June 6, 2022 Share Posted June 6, 2022 Brisket on the refurbished deck. 2 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 12, 2022 Share Posted June 12, 2022 Couple Chuck Roasts seasoned generously with SPOG and oregano. Rested for 90 min or so while smoker came to temp and I tossed in a few oak chunks from a cut up RR barrel. Going to 165 IT then will wrap with some butter and a splash of beef broth and take to 205. Will foil/towel and rest em in a cooler for about an hour, shred and then add to the big ol pot of Homemade Ragu my wife started yesterday. Let that simmer while I cook up some Papperdelle pasta and homemade garlic bread for a early Sunday dinner with friends. First time trying this out but I have high hopes. Will try to post final pictures, but I’m notoriously bad at that. Probably because everyone is so hungry by then! 3 Link to comment Share on other sites More sharing options...
Kjbarth Posted June 16, 2022 Share Posted June 16, 2022 Pork tenderloin, reverse sear, on 22" Weber kettle with SnS. Rubbed with Meat Church Holy Gospel rub, heat source B&B oak briquettes. Indirect until IT was about 125 - 130, then seared for about 5 mins, flipping every minute or so until IT got to about 135 - 140. B&B oak briquettes provided a nice smoke taste that didn't overpower the pork. Juicy meat and a nice crust. 4 Link to comment Share on other sites More sharing options...
BottledInBond Posted June 17, 2022 Share Posted June 17, 2022 Made a couple butts yesterday for pulled pork. 3 Link to comment Share on other sites More sharing options...
Kjbarth Posted June 20, 2022 Share Posted June 20, 2022 Made Fathers Day dinner yesterday. Tomahawk steak, tri-tip on Weber 22 kettle w/SnS. Lobster tail, brussels sprouts, baked potatoes on Weber gasser. 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted July 2, 2022 Share Posted July 2, 2022 Ribs! On WSM22. 3 Link to comment Share on other sites More sharing options...
Mattk Posted July 3, 2022 Share Posted July 3, 2022 1 hour ago, Kjbarth said: Ribs! On WSM22. How are your ribs so straight. Mine always cook on an angle. Link to comment Share on other sites More sharing options...
smokinjoe Posted July 3, 2022 Share Posted July 3, 2022 11 lb Prime full packer on the WSM, right now. 4 Link to comment Share on other sites More sharing options...
JCwhammie Posted July 3, 2022 Share Posted July 3, 2022 First (but definitely not the last) time I've done pork butt burnt ends. I'm pretty happy with how they turned out. 2 Link to comment Share on other sites More sharing options...
Phil T Posted July 3, 2022 Share Posted July 3, 2022 1 hour ago, JCwhammie said: First (but definitely not the last) time I've done pork butt burnt ends. I'm pretty happy with how they turned out. They look amazing!! Prost!! Phil 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted July 3, 2022 Share Posted July 3, 2022 Outside of the initial slicing to make nice slices, no knife needed… . I did good on this one. 3 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted July 3, 2022 Share Posted July 3, 2022 (edited) Meathead Goldwin's "Last Meal Ribs" recipe (page 205 in his book "The Science of Great Barbecue . . ." (2016) and also on his website, amazingribs.com). It may take six hours from opening the rib package to cutting the ribs and eating them, but a good portion of that time can be spent on other activities IF one has a good kettle and DOES NOT OPEN IT ONCE THE MEAT IS ON) and a good remote thermometer (to make sure the temp is not too high or too low during the five-hour cook). Other activities? I watched the Nats lose to the Marlins in extra innings, had a couple Vienna Lager beers, did two loads of laundry, power washed a lean-to green house, and played iPad games. I am now anticipating eating those ribs in about 45 minutes so am sipping on a hefty pour of my SB Blend. All in all,, an incredibly productive day. AND, it is not over yet. EDIT - JOE! That packer looks perfectly done, and I am jealous. It's been a couple years since I've done one, and your pics and descriptions are pushing me over the edge. I think it is time . . . Edited July 3, 2022 by Harry in WashDC Just saw Joe's finished brisket post. Link to comment Share on other sites More sharing options...
Clueby Posted July 3, 2022 Share Posted July 3, 2022 I haven't tried brisket on this smoker yet as 1. it's just her and I and 2. If I screw it up its a lot of $. Today was chicken legs and a single rack of baby backs. Take the time to trim out the tendons on legs first. Makes a big difference. For the wrap on the ribs I used butter, brown sugar, and agave nectar. Made them pretty sticky. I also cooked a little hotter at 275 vs 250 since I wanted the higher temp for the chicken. As a result I don't think the ribs took as much smoke. They were still pretty tasty. 3 Link to comment Share on other sites More sharing options...
MM818 Posted July 4, 2022 Share Posted July 4, 2022 5 hours ago, Clueby said: I haven't tried brisket on this smoker yet as 1. it's just her and I and 2. If I screw it up its a lot of $. I have similar concerns with brisket. Not a lot of folks in my house that want to eat brisket. After the rest, I immediately vacuum seal & freeze the flat and half of the point. Last brisket I made was 4/29 and I just pulled the flat yesterday for brisket tacos through the long weekend. It was so good. I couldn’t tell that it had been frozen for two months. 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted July 4, 2022 Share Posted July 4, 2022 We went over to our sons this evening. Not smoker, but steaks, turkey burgers, brats, hot dogs and corn on the cob on the grill. Biba! Joe Link to comment Share on other sites More sharing options...
BottledInBond Posted July 4, 2022 Share Posted July 4, 2022 Bunch of beef short ribs, for tacos later 2 Link to comment Share on other sites More sharing options...
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