Recent content by reardenreturns

Ribs went 3-1-.5. Has them a little closer to the fire.

Here's the finished products!! Ribs: Didn't come out just how I wanted them, but were tasty Brisket: Came out really good All in all, a pretty good effort. :grilling_smilie:

I meant to post this awhile ago: A friend has asked me for a few years now to cook for their companies team in the Houston Mariner's Club Cookoff. Since I'm not a pro and just a friend, I always agree to help. 2012 was a bad year with a horrible rainstorm and a broken rotisserie type pit which...

Happy Labor Day Weekend! I haven't posted in awhile, so thought I'd drop some QView on y'all :biggrin: I'll update as the cook goes on! Put on some great, if not large (17 and 16 pounds!) briskets and some pork ribs for the labor day holiday. Thought I'd provide some BBQ deliciousness...

This past weekend was the CenterPoint Energy BBQ Cookoff here in Houston. About 100 teams compete, all from the same company, for the honor of representing the Company at the Houston Livestock Show and Rodeo Cookoff. I was the head cook on the team that we lovingly called "CenterPork" (a play on...

Looks great!!

Gonna be doing alot of cooking tomorrow for the Houston Mariner's Club. It's their 30-something year of doing this and I'm cooking for one of the teams. I believe there's about 25 teams in this one. Gonna be making 4 briskets, 4 racks of pork ribs, 6 chickens and 14 pounds! of chili. Should be a...

I liked the rub but did add brown sugar to it to kill the spiciness. The injection didn't seem to add much, but this was only the flat not a packer cut brisket, so it didn't hold on to much of the injection.

It wasn't as tender as I'd hoped.

Here's the end product. Not my best effort, but tasty nonetheless. Got impatient and pulled everything too early. Only at about 180. Bad idea. Brisket: Ribs:

Here some status updates... Briskets cooking: Briskets right before getting wrapped in brown paper (at 165*) Ribs cooking:

No.. St. Louis cut pork

Well, really just me at the wife, but I'm bringing some into work monday... they like my samples :)

In prep for another cook-off, so today I'm throwing on two briskets and three racks of pork ribs. I'll update as the cook goes on, but below are some "before" shots I'm trying a new rub from Butcher BBQ and a new brisket injection Briskets being prepped Ribs after being rubbed Brisket...

This article was posted in the Houston Chronicle today as Greg Morago tries to explain the rise of the "BBQ Nerd" and how normal folks can make or break BBQ joints unlike the days of yore. I'm quoted about halfway down the article...