Recent content by bgaviator
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First time making beef back ribs
First time making these. Scored membrane but left it on. Rubbed with Worcestershire and heavy coat of KosmoQ Texas Beef. Smoked 250° with hickory/cherry for 4.5 hours. Though not much pullback on bones meat was probe tender and temping well over 200° internal. Let ribs rest covered in oven set... -
Cherry pork butt…one of my best cooks
No issues. The KJ is a pretty moist cook environment. I actually have to put the meat back on unwrapped for a bit at the end to get the bark to form back up after the wrap. -
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Cherry pork butt…one of my best cooks
The evolution of a Cherry Dr Pepper infused pork shoulder with cherry rub and homemade Cherry Dr Pepper bbq sauce. One of my best, if not THE best pork shoulder I’ve done. I can’t say the injection was detectable. What really made the flavor shine was wrapping the pork shoulder in a foil pan at... -
Pop’s brine/cure question
I used to use Pop’s brine to make smoked Disney style turkey legs. I love how they came out. I would brine/cure them for 3 days. My question is…what else can this brine/cure be used for? How would it do on chicken or even pork chops? And if it works for these meats as well, how long would be a... -
Thanksgiving prime rib…everything turned out just fine!
It’s the fresh herbs and garlic I mix into a butter and spread all over the roast before cooking -
Thanksgiving Prime Rib questions...
Planning on smoking a 6 lb boneless prime rib tomorrow over cherry wood. I did one of these back in 2021, and it turned out well. I typically make a butter rub that has chopped herbs, garlic, and salt and pepper in it and I smear it all over the meat. With that being said, the last time I did... -
Leftover smoked pork shoulder losing its smokiness…
The last pork shoulder I made using a mix of Hickory and cherry wood, I vacuum sealed right away after the shredded meat cooled. I decided to make up some apple juice ice cubes and vacuum sealed one ice cube with each 1lb package of pork. I figured this would help add some moisture to the meat... -
Thyme & smoked Gouda compound butter
I got mine from an online website called Spice Specialists- bgaviator
- Post #9
- Forum: Side Items
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Thyme & smoked Gouda compound butter
Turned out very good. Next time I make it I will bump up the amount of smoked Gouda cheese powder by a bit more.- bgaviator
- Post #6
- Forum: Side Items
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What have you learned that really took your briskets to the next level?
I have yet to try cooking a whole brisket myself. But I thought it was interesting a conversation I had with my manager at work the other day. He has a stick burner and makes really great bbq. He told me for briskets he trims off no fat at all! I thought that was interesting as it seems proper...- bgaviator
- Post #18
- Forum: General Discussion
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Thyme & smoked Gouda compound butter
I wasn’t sure which forum to post this in, but I made up a compound butter for tonight’s steaks. Salted butter, fresh thyme, roasted garlic granules, onion powder, and smoked Gouda cheese powder. I hope it works out well!- bgaviator
- Thread
- Replies: 11
- Forum: Side Items
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Beer bread
Made some beer bread last night to go with the bbq. Turned out excellent. https://www.food.com/recipe/beer-bread-73440 Used Shiner Bock brand beer. I weighed the flour as well. 12.75 ounces is 3 cups. Used an entire melted stick of salted butter over the top. The butter drizzles down the side... -
Today’s pork shoulder
I have used a finishing sauce before. I usually use Chef JJ’s. However, some people seem to be very aware of the vinegar flavor and they don’t like it. I personally like it, but I’ve had some others comment that they didn’t like that vinegar taste they could detect.
