WHAT YA SMOKING LABOR DAY! INQUIRING MINDS WANT TO KNOW!

[Hawging It]

Weather permitting, I'm going Mexican this year. It will be the first time trying it with ingredients that don't come out of a yellow box.

Chris

I hear ya! Have fun!

 

[Hawging It]

Labor Day weekend is time for Brisket!


View attachment 404479

HOLY MOLY THAT LOOKS MIGHTY FINE!!!

 

[mikewoods]

Rolling smoke on a 12lb Boston butt as we speak. Got her in the cooker about an hour ago.

 

[schlotz]

17# Prime Brisket, trimmed to 13#, Texas style Salt & Pepper only, went in the MAK at 6am set to 275º with a combo of Hickory & Mesquite.

 

[kelbro]

Another boring ol' brisket :)

Texas Rub. Just got it on the smoker about 5 mins ago.

 

[phatbac]

WOW what a deal on rib roast! I'm sure you guys will have some seriously good eats!

I amend my labor day smoke...stead of pork butt im doing 3 racks of ribs!

Happy Smoking,
phatbac (Aaron)

 

[Tiburon]

Just pulled an off and put the butt in the oven to finish, rained on me, electricity and water don't play well together I hear.

The roast as I wrapped it up to set and cool.

 

[kelbro]

Brisket came out OK...

 

[Tiburon]

Now I'm not going to show mine if it does not look that good. Nice!

 

[sawhorseray]

I thought the Labor Day smoke was to be for tomorrow, Labor Day! Today was opening of dove season across the USA, I didn't go for the first time in years due to not yet being a resident of AZ, and I just don't know where to go yet after moving here two months ago. I decided to just fire up the Sous Vide pot
Did one of the many boneless ribeyes which a now possess, 126º for about three hours. Got to use the blowtorch for the char, always fun playing with fire.

A buttery yam and spinach sautéed in garlic butter rounded out the meal with a nice glass of cab.

I can't believe I ate the whole darned thing, tho there was just enough room left for a Blue Bunny dessert. RAY

 

[sawhorseray]

Oh, I forgot to mention, I'm stuffed!

 

[kelbro]

I thought the Labor Day smoke was to be for tomorrow, Labor Day! Today was opening of dove season across the USA, I didn't go for the first time in years due to not yet being a resident of AZ, and I just don't know where to go yet after moving here two months ago.

It's not dove 'hunting' in AZ, it's dove 'shooting! We always limited within the first 10-15 mins of opening day when I lived there. Hunting near dairy farms out in East Gilbert and East Mesa. Man, we killed a lot of doves!

 

[chopsaw]

Brisket came out OK...

I got one on right now , I hope it comes out " ok " Looks good to me .

 

[Hawging It]

Brisket came out OK...

View attachment 404635

Perfect!!

 

[Hawging It]

I thought the Labor Day smoke was to be for tomorrow, Labor Day! Today was opening of dove season across the USA, I didn't go for the first time in years due to not yet being a resident of AZ, and I just don't know where to go yet after moving here two months ago. I decided to just fire up the Sous Vide pot
Did one of the many boneless ribeyes which a now possess, 126º for about three hours. Got to use the blowtorch for the char, always fun playing with fire.
View attachment 404643 View attachment 404644
A buttery yam and spinach sautéed in garlic butter rounded out the meal with a nice glass of cab.View attachment 404645
I can't believe I ate the whole darned thing, tho there was just enough room left for a Blue Bunny dessert. RAY

Very Nice!!

 

[clifish]

Prepping my first ever Tri-tip, Kosher salt on both sides (making 2 of them) for a couple hours, then Jeff's Texas rub. On the smoker to about 125? internal temp, move across the street to my neighbors party to finish off on his screaming hot grill. Thinking final temp of 135?

 

[Hawging It]

Prepping my first ever Tri-tip, Kosher salt on both sides (making 2 of them) for a couple hours, then Jeff's Texas rub. On the smoker to about 125? internal temp, move across the street to my neighbors party to finish off on his screaming hot grill. Thinking final temp of 135?
View attachment 404711

Looking good!

 

[clifish]

OK, can you confirm I have the cut right for grain as shown below in the blue?

 

[jcam222]

I had to get food ready for a family reunion. Pulled pork with my sweet heat rub smoked with cherry wood. Smoked a big pan of green beans with broth, butter,onion, bacon and Parmesan with the pork. A day later I was asked to do the brats lol , did about 50 brats smoked with a mix of cherry and oak. Smoked a huge pan of hot peppers and onions in avocado oil.

 

[drdon]

OK, can you confirm I have the cut right for grain as shown below in the blue?
View attachment 404713

I'd like to know that too!?????
Don