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Brisket SEAR....Ouch....ERAIN & RonP Inspired
Briskets look good - let us know how the apples work out. -
4# corn beef brisky and 2 4# beef chuck qview
Well, that got my gut growling. All looks mighty good. I'm gonna have to try some taters like that! -
Police Dept. Applicant Test
I wanna know how Las Cruces got my qualifications app...... -
9lb pork butt x2 Times n Stall
I did 2 - 7.5 lb. butts Friday morning. Got all confused because at 6 hours it was reading 198. Pulled the probe and relocated it and the temp dropped to 180. Hitting bone, I guess. Took'em close to 14 hours, but I cook them @ 220 or so. Looking forward to seeing your finished product! -
Smoked Ribeye's and Sliders
That looks like some serious work on those fattys - I'm waaay to lazy for that. Food all looked great - really nice job! -
City BBQ
The city had a BBQ for contractors, council people, etc. My buddy Rob and I cooked. About 40 people to feed. We did 2 briskets and 2 fattys (shoulda done more) on my UDS, 2 - 7.5 lb. butts on the WMS. Some Carolina style slaw, tater salad, beans rounded out the meal. Lots of compliments, so we... -
Mesquite!?!?!?!?!
Take the mesquite and burn it down and use it to grill. Can't beat mesquite grilled steaks. For the smoker, I'll stick to hickory, pecan or the fruitwoods. -
First time rib smoke
Tenting them probably kept a lot of moisture on them, causing the pasty rub. I foil, but usually 1.5 hours instead of two (depending on the size of the rack), but then back on the smoker to firm up and finish cooking. Oh well, there's always next time. -
Late Night or Early Morning - Qview
Have to agree with everyone else - PP looked great! Nice job! -
Hungarian Cabbage Rolls
My family is Polish and we had cabbage rolls on a regular basis. It has been a long time since I've had any, but your recipe has inspired me to get busy and make up a batch. Gonna have to buy extra cabbage though, so I can boil one batch and freeze the other. Thx for the recipe!- jack2u2
- Post #14
- Forum: Side Items
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2nd smoke...1st wasn't right...help!
I add apple juice to the ribs when I wrap. A single rack will get about two ounces of juice, and a good squirt of honey. I don't like mine falling off the bone, so I cut the time in the foil down a little. Works good, IMHO! -
I Finally Found One!! A Packer That Is.
Yeah, that's a hunk of meat. Good luck with it. Remember that point and flat cook a little different. And don't forget more pics! -
Ribs, Loin
Yep, I don't see nothing wrong, there.... looks great. Nice job on the loin - one of my favorite pieces of pork! -
Indy Q-View
That does look good - don't know that I've seen a tied butt before, though! -
Leftover Smoked Corned Beef Brisket W/QVIEW
Corned beef - you're right. Forget the eat out joints or the stuff they sell at the stores. Your meal there looked great, and just the thought of the hash makes my mouth water. Good job! -
7# pork loin w/Qview
OK, teased with the starter pics, and then no finished product. That's just plain wrong!!! -
1st comp chicken
And I was really pleased with it. Cooked halves and they turned out well. Took 2nd place, and I was happy with the taste and moisture. Next time, I'll use some toothpicks to hold the skin down, but other than that, I'll stick to what I got! -
Smoking The Bird
Check out the weber website for a really good turkey brine. Usual salt, water, etc., but also fruit slices, ginger and cloves. -
Gone a couple of days..
and competed in my first cookoff. Comp consisted of brisket, ribs and chicken. Took 2nd in chicken, 4th in ribs and brisket. Had a great time. Here's a pic of my turn in ribs. I did replace the top rib with the dark spots for a better looking rib.
