The BBQ and grilling thread including Big Green Eggs and everything else too

[TerrorBerk]

I feel like I’m spamming this thread but this was a game changer.

Found a technique for pulled pork that calls for cutting the butt into “fist sized” chunks. Salt for the dry brine gets into to more of the meat. More surface area for the rub. Pieces took between 6-7 hours to get to 203 (at 225 uncrutched). Last time I did a pork butt it took 12+ hours with a crutch. So much more bark to meat ratio. I made a vinegar sauce and dressed it a little but really didn’t need the enhancement. I had vowed to be done with pulled pork but this brought me back.

 

[Lutter]

This seems interesting. About the BBQ family rivalries in Lockhart, Texas. Produced by our local NBC affiliate in Central TX.

Smitty’s as far as I’m concerned btw (but I’ve heard Barb’s is good!)

You can’t beat the ancient almost medieval charm of that place’s black walls inside as you go through line about 3 feet from 2 open fires supplying the pits.

 

[BigFrank]

This seems interesting. About the BBQ family rivalries in Lockhart, Texas. Produced by our local NBC affiliate in Central TX.

Smitty’s as far as I’m concerned btw (but I’ve heard Barb’s is good!)

You can’t beat the ancient almost medieval charm of that place’s black walls inside as you go through line about 3 feet from 2 open fires supplying the pits.

The sausage at Kreuz was memorable.

 

[TerrorBerk]

The sausage at Kreuz was memorable.

Don Henley used to send it to my aunt, along with other BBQ, as a Christmas gift. It was fantastic. He’s apparently an intolerable person to deal with but he knows good BBQ.

 

[Hammy976]

Managed to rise out of bed at 4:30am to get this Boston butt on the smoker by 5:45am.


Ten hours later on the dot…


Wrapped and resting in the cooler for dinner time.

Cheers!

 

[boogercrack]

 

[Hammy976]

Those burger toppings are intriguing. Bacon and some sort of corn/cheese mix?

 

[boogercrack]

Those burger toppings are intriguing. Bacon and some sort of corn/cheese mix?

Burg is 1/3rd each ground brisket, ground pork, ground sirloin. 1/3 lb patty (made 9). A dickload of meat church holy gospel worked into the meat. I make the patties with a huge dimple on one side and grill that side first. 2 minutes after flipping with the dimple side up I'll put a very large dollop of Price's pimento cheese on and close the lid of the egg. The pimento caramelizes and some of the fat glazes the burger. Slid off more than I wanted before the pic but its a messy burger. Oak charcoal. Some thick ass bacon and toasted Martin's potato sandwich roll. I usually make candied brown sugar sweet onions too with this one but said fuck it and stayed in the pool instead.

Kiolbassa garlic sausage as a side item.

One of my death row meals.

 

[theLostWizard]

Last few weekends.











Tomahawks were 3 day dry aged, smoked, then charcoal seared. First time wrapping ribs (for the last hour) and holy shit what a game changer. Still had great chew but had a nice moistness compared to no wrap. Salmon is from copper river. Burger is a 100 day dry aged from beast and cleaver. Going to cook up their hotdogs and ribeyes for the rest of the weekend.

 

[Phineas]

Broke out the Weber for the first time, this year. Burger w/ cheddar cheese & pesto sauce.

 

[kbuzz]

Salmon and swordfish



Over salted. Lesson learned. Still fucking delicious

 

[boogercrack]

Last few weekends.











Tomahawks were 3 day dry aged, smoked, then charcoal seared. First time wrapping ribs (for the last hour) and holy shit what a game changer. Still had great chew but had a nice moistness compared to no wrap. Salmon is from copper river. Burger is a 100 day dry aged from beast and cleaver. Going to cook up their hotdogs and ribeyes for the rest of the weekend.

 

[mooselang]

Did party ribs today. Should’ve taken better pics.

First time doing it that way. Will be tough to convince me to go back with how well these turned out.

 

[kbuzz]

Did party ribs today. Should’ve taken better pics.

First time doing it that way. Will be tough to convince me to go back with how well these turned out.

Any pics are better than no pics…..


Loser.

 

[mooselang]

Any pics are better than no pics…..


Loser.

 

[jacobbocce72]

Interstellar today. Tomahawk steaks were the special… but were probably about $120 each, so we opted out of that.

 

[TerrorBerk]

Baltimore pit beef on the Traeger. Old Bay potato salad and grilled vegetables.

 

[TerrorBerk]

Last smoke before my trip. The beef short ribs had a couple of nice bones and were reasonably priced. Going to try to get a rack of plate ribs and go full brontosaurus rib when I get back. Also a few chunks of “poor man’s” burnt ends.

 

[SwedishJesus]

Smoked on hickory for 3 hours.

 

[pen15clubmember]

Last few weekends.











Tomahawks were 3 day dry aged, smoked, then charcoal seared. First time wrapping ribs (for the last hour) and holy shit what a game changer. Still had great chew but had a nice moistness compared to no wrap. Salmon is from copper river. Burger is a 100 day dry aged from beast and cleaver. Going to cook up their hotdogs and ribeyes for the rest of the weekend.

Everything looks great. For the ribs, how did you know when to wrap?