I’ve heard the phrase “Lazy Days of Summer” my whole life, but the government must keep those days, summer has always been busy for me. This one isn’t any different and it has been hectic here, but I’ve been absent from SMF for too long again and I’m sad to have missed so many great cooks!
With
TNJAKE
endorsement of BelFab smokers and encouragement from more than a few here I have purchased a new offset, I went trailer mounted, and picked it up in Iowa over the 4th of July. I was only an hour or so away from Ryan, but unfortunately couldn’t make the detour with three screaming kinds and a frustrated wife in the truck with me, sorry
Brokenhandle
Ill make it next time!
So here’s the Beast, I went with a warmer box option, two burners and a flattop. It’s not a Blackstone, but it’s been working for me!
This was my first run at it in the rain. Over the 4th I did a whole bunch of food, all with oak. Lost track of the cooks and time for pics, but found these of ABTs, steaks &ribs. The steel is legit, 3/8ths and it kept temp with no problem in the rain.
Took some time to blow stuff up too..,
Towed the rig over two days back to Virginia, Chicago was interesting navigating with a smoker in tow, but lots of conversations a long the way with curious pit stop neighbors. After that journey I’ve been going at it almost every weekend. The kids and neighbors love it. I had a hard time finding some wood here, but finally got that figured out.
My daughters request for NY strip for her BDay diner getting a CI sear after smoking to 120 IT at 240….
tx smoker
method. Those burners the CI is sitting on are so much fun!
Some Birria for a neighborhood BBQ, on this attempt I went without purée of chili and with soup bones for marrow.
My son helping clean the firebox
More Birria for another get together. I didnt like the last batch so scrapped and started over. Reduced in ingredients and cut chuck in bigger chunks. Smoked to 165 IT at around 250, then into the chili braise, covered, until pull apart tender, roughly 5 hours. They’re popular and this batch was awesome!
Nothing like a cup of coffee and a fire at 2 am to get things going!
15 pounds of Chuck roll pre trimmed for the Birria.
My daughter making me some breakfast on the flattop, she wanted to help all night, but couldn’t stay awake!
At 165 IT pulled and into the Braise, puréed pasillas, guallijo and ancho peppers, tomatoes, onion, garlic, cumin, coriander, S&P, apple cider vinegar, and a lot of water with some better than bullion.
Toasted the dry peppers on the flattop before the reconstituting and purée
Once everyone was over and beef was pulling, chopped up to do the tacos! We did ribs and Surf and turf lumpia too.
Anyway, sorry for my absence. Back to support
Rafter H BBQ
and all the great people who post here and share good vibes. As long as work and family give me the time
With
TNJAKE
endorsement of BelFab smokers and encouragement from more than a few here I have purchased a new offset, I went trailer mounted, and picked it up in Iowa over the 4th of July. I was only an hour or so away from Ryan, but unfortunately couldn’t make the detour with three screaming kinds and a frustrated wife in the truck with me, sorry
Brokenhandle
Ill make it next time!So here’s the Beast, I went with a warmer box option, two burners and a flattop. It’s not a Blackstone, but it’s been working for me!
This was my first run at it in the rain. Over the 4th I did a whole bunch of food, all with oak. Lost track of the cooks and time for pics, but found these of ABTs, steaks &ribs. The steel is legit, 3/8ths and it kept temp with no problem in the rain.
Took some time to blow stuff up too..,
Towed the rig over two days back to Virginia, Chicago was interesting navigating with a smoker in tow, but lots of conversations a long the way with curious pit stop neighbors. After that journey I’ve been going at it almost every weekend. The kids and neighbors love it. I had a hard time finding some wood here, but finally got that figured out.
My daughters request for NY strip for her BDay diner getting a CI sear after smoking to 120 IT at 240….
tx smoker
method. Those burners the CI is sitting on are so much fun!
Some Birria for a neighborhood BBQ, on this attempt I went without purée of chili and with soup bones for marrow.
My son helping clean the firebox
More Birria for another get together. I didnt like the last batch so scrapped and started over. Reduced in ingredients and cut chuck in bigger chunks. Smoked to 165 IT at around 250, then into the chili braise, covered, until pull apart tender, roughly 5 hours. They’re popular and this batch was awesome!
Nothing like a cup of coffee and a fire at 2 am to get things going!
15 pounds of Chuck roll pre trimmed for the Birria.
My daughter making me some breakfast on the flattop, she wanted to help all night, but couldn’t stay awake!
At 165 IT pulled and into the Braise, puréed pasillas, guallijo and ancho peppers, tomatoes, onion, garlic, cumin, coriander, S&P, apple cider vinegar, and a lot of water with some better than bullion.
Toasted the dry peppers on the flattop before the reconstituting and purée
Once everyone was over and beef was pulling, chopped up to do the tacos! We did ribs and Surf and turf lumpia too.
Anyway, sorry for my absence. Back to support
Rafter H BBQ
and all the great people who post here and share good vibes. As long as work and family give me the timeAttachments
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