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  1. CoolbreezeBBQ

    Sunday Funday Brontosaurus Ribs on the Traeger

    Haven't tried these in awhile, simple SPOG + smoked paprika, Indian cumin, and a little cayenne. My go to seasoning for beef. Only seasoned one side as back side was all bone, fat, membrane, did not remove membrane. Traeger set at 250 got a smoke tube and water pan. Hickory Q’Pellets, I’ll see...
  2. CoolbreezeBBQ

    Mother of all Chuck Roasts 7.12 lbs

    Gonna be a long night, picked up a 7.12 lb Chuck Roast to smoke today, forgetting I had a Birthday, and a Retirement party to go to. Anyway, that’s all over, just got the Chuck on the Traeger at 7:45 pm figure it’ll be done early morning and I’ll be able to hold it in a cooler until lunch. Dry...
  3. CoolbreezeBBQ

    Double Trouble Pork Butt and Pork Belly burnt ends

    Cooking for the family today. 10 lb pork butt to be pulled, and a 6 lb pork belly cubed to go on later. Dry brined the butt with kosher salt, injected with apple juice, rubbed with Killer Hogs The BBQ RUB. Using Q pellets 100% Hickory on the Traeger. Got the Butt on a little over an hour ago...
  4. CoolbreezeBBQ

    Pre 4th of July Baby Backs on the Traeger

    My first cook since my total hip replacement surgery on June 29th. Was itching to do something, so had 2 slabs of Baby Backs delivered from the market this morning. Got here just before noon. Fired up the Traeger with some Kingsford Hickory pellets, a water pan, and some apple chips in a...
  5. CoolbreezeBBQ

    Favorite Pellets

    Got a Traeger for Fathers days. So far have done a whole brisket, St. Louis style ribs, and a pork butt for pulled pork. I used Traeger Hickory pellets. Did some research and found out that there are a lot of fillers in them. I wanted a 100% single species pellet for smoking so ordered these Q...
  6. CoolbreezeBBQ

    Whole Picanha Santa Maria style

    Picked up around a 2.5 lb Picanha with fat cap on, dry brined for about 6 hours then rubbed both sides with salt, pepper, sugar, garlic, and onion powder, smoked paprika, and cumin mixture. Lit a small fire in my weber kettle using my vortex with wide side up, a little lump charcoal and hickory...
  7. CoolbreezeBBQ

    Thinking about pulling trigger on a Traeger

    I do most of my smoking on a 22 inch Weber kettle using a slow n sear, just got a Santa Maria attachment and am loving that. Thinking the Traeger Pro 22 for my budget, any advice or other recommendations? Having hip replacement surgery June 29th and would like to be able to continue BBQ/smoking...
  8. CoolbreezeBBQ

    First whole Turkey on WK Happy Thanksgiving

    In the past I’ve always done a 6-8 lb smoked breast to go along with a whole fried or traditional roasted turkey. But since the gathering will be a little smaller this year, and everyone always loves the smoked breast. I decided to smoke a whole one. Picked up a just over 14lb fresh bird Tuesday...
  9. CoolbreezeBBQ

    My first Pork Belly w/pics

    Been wanting to try one of these, and man am I glad I did. Picked one up just under 4lbs w/skin off. Scored the fat cap just into the meat, put on a rub, (see below) and let it sit overnight foiled in fridge. Used only 1/4 cup of brown sugar, and 100% pure maple syrup on both sides for a binder...
  10. CoolbreezeBBQ

    English Roast and smoked root veggies (something different)

    Was in the grocery store the other day and saw some real nice looking English roasts right next to the Chucks for $2 a lb less than the Chucks. Have never cooked one before so asked the lady in front of me who just bought 2 what she does with them, and what’s the difference between them and...
  11. CoolbreezeBBQ

    Saturday night Tri tip vs Picanha

    Picked up a just over 2 lb tri tip and a just under 2 lb Picanha. Both went in gallon ziplocks overnight with coarse Kosher salt, and a splash of Worcestershire. Next day rubbed them with SPOG, and on to the WK indirect using the SnS with about a 1/3 chimney of lit royal oak briquettes, half...
  12. CoolbreezeBBQ

    Another Bacon wrapped Meatloaf on the WK

    Mixed 1.5 lb ground round, and 1 lb of ground pork into a meatloaf, wrapped with some applewood smoked bacon, and brushed on a KC style BBQ sauce. Used 2 charcoal baskets with mix of pecan and applewood chunks. Kept kettle temp right around 300. Pulled at 162 sliced up and enjoyed. Saved some...
  13. CoolbreezeBBQ

    Late night Picanha (top sirloin cap) w/pics

    My local meat market cuts a couple of these a week so I picked one up instead of a tri tip this week. Overnight in ziplock with coarse kosher salt and a splash of Worcestershire. Rub with a small amount of SPOG then on the WK indirect, fat cap up, with a chunk of pecan. At 110 IT sear both sides...
  14. CoolbreezeBBQ

    1/3 Pork Loin on WK

    Finally a break from the heat and humidity, perfect night to sit outside for a few hours and throw something on the kettle. Picked up a 1/3 chunk of centercut pork loin for just over $5, found a sweet heat rub on the internet that looked good, and I had all the ingredients for. Rubbed it up, let...
  15. CoolbreezeBBQ

    Sunday Chuck and someTiger baseball

    My only day off, and nothing better to do than cook up some meat, drink a few cocktails, and watch some baseball. Went and picked up a nice 3.25 lb Chuck Roast at $5.99 a lb rubbed with a store bought rub, and put it on the WK. SNS, no water, with chunk of mesquite.
  16. CoolbreezeBBQ

    Baby Tri Tip on the WK

    FFound a little 2.25 lber, marinated overnight, then rubbed with SPOG, paprika, and rosemary. Original Ksquares and Pecan chunks. My new favorite meat.
  17. CoolbreezeBBQ

    Opening Day Tri Tip

    Picked up close to a 3 lb tri tip for some dinner and baseball. Nice to have it back. Gonna be a long 60 games for the Tigers though. Cooked indirect on Weber to 105, then seared over coals pulled at 132, foiled for 15 minutes. S n S, original K squares, Hickory chunks, SPOG, paprika rub. GF...
  18. CoolbreezeBBQ

    Sunday backyard BBQ mix in the Thunderstorms

    Not gonna let today’s weather stop me from my Sunday BBQ. Got a slab of St Louis style ribs pre rubbed in a dry KC Style rub, and found a half beef brisket flat I rubbed in SPOG & chili powder. Gonna cook the ribs 3-2-1 method, and the brisket to stall then foil until around 200 IT. Using slow n...
  19. CoolbreezeBBQ

    Time for another Chuck Roast on the WK

    About a 2.5 lber, dry brined 24 hours with coarse Kosher salt. Rubbed with SPOG&paprika. Using hickory chunks on Weber Kettle indirect with one charcoal basket. See what happens.
  20. CoolbreezeBBQ

    Picanha???

    Wanted to try another Tri Tip while still on holiday vacation. My normal butcher is closed this week for renovations, so tried another shop. Was told over phone he’d cut it for me when I got there. I showed up he cut it, 2.25 lbs at $10.99 a lb. I asked why so expensive, and was told out west...
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