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Thanksgiving Turkey-2023
Spatchcock turkey on the pit. 24 hours in a brine of kosher salt and brown sugar. Rubbed last night with Meat Church Honey Hog. Hit the pit about 6. Low and slow. 210-220. Taking the IT to around 170. Guessing somewhere around 6-7 hours. Gonna use a bourbon/maple glaze at the the end... -
St. Louis Ribs in College Station.
Got some family coming to town for my FIL's 90th. Still in great shape and sharp as a tack. Grabbed some St. Louis ribs. Sweet Baby Ray's for the binder. Mixture of Meat Church Texas Sugar and Holy Voodoo for the rub. I'll get them on pit here in a little bit. More pics to follow. -
First Pizza Cook
Sarah and I got a Solo Stove Pi Pizza Oven this week. Today was the inaugural cook. Mixed reviews. First off I’ve never made pizza before. I had some leftover pulled pork so decided to do a BBQ pork pizza. Used Sweet Baby Ray’s as the sauce, pork, and mozzarella cheese. Sarah went with her...- tomhooper
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- Replies: 9
- Forum: General Discussion
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Still learning this pellet grill
Still trying to get the hang of this pellet grill after 40 years using an offset. I'll get there eventually. Picked up a trimmed brisket flat the other day. Used spicy brown mustard as binder then rubbed with Himalayan pink salt, coarse ground black pepper, paprika, onion powder, and garlic...- tomhooper
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- Replies: 8
- Forum: Grilling Beef
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WiFi meat probe advice.
I'm in the market for a new wifi meat probe set-up. I've narrowed it down to Fireboard 2, Thermoworks Signals, and one I haven't seen discussed before. The GrillEye Max from the BBQ Guys. They are all similar in price. Does anyone have any thoughts that might help me decide? I'm leaning...- tomhooper
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- Replies: 2
- Forum: General Discussion
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Breaking out of the norm.
Decided to branch out a little. Never cooked a pizza on a smoker before but thought I'd give it a try. Let's not get carried away, I bought a frozen DiGiorno's pepperoni. Moved all the pepperoni to one side because it's not my favorite. It is my wife's. Piled on some leftover chopped... -
First time with my new Traeger.
First time with the Traeger. Y'all wish me luck. Doing a pork butt today. 10 lb bone in butt. Made my standard rub. No measurements. brown sugar Kosher salt course ground black pepper onion powder paprika Just mix it together till it looks and tastes right. Left on overnight I'll baste...- tomhooper
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- Replies: 32
- Forum: Pellet Smokers
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College Station, Texas
Was just gifted a Traeger Century 885 D2. I've been talking about going to a pellet grill for a few months. Have been a die-hard offset guy for almost 40 years. Fact of the matter is I'm getting too old and crotchety to tend a fire all night. Looking forward to a new challenge. I live in...
