Whats on the Grill or Smoker?

[Mastermind]

First peek.

 

[USMC615]

No peeking unless you pumping ‘em down. Leave that lid closed!

 

[Mastermind]

No peeking unless you pumping ‘em down. Leave that lid closed!

If you're lookin, you ain't cookin !!!!!

Just sprayed em down after being gone for a few hours.

I love this smoker.

 

[dolmarkid]

Sure are making a lot food for dinner tonight randy

 

[Mastermind]

Sure are making a lot food for dinner tonight randy

My niece and her husband are selling food at the 127 sale starting tomorrow.

 

[redlinefever]

Went on at 9 this morning!!

 

[Mastermind]

Here's some of their signage.



My pulled pork......yeah, terrible picture.

 

[amberg]

View attachment 193013

Looks good too me!! I am impressed.

 

[amberg]

First peek.

View attachment 193020

And I thought one was good!!

 

[amberg]

Here's some of their signage.

View attachment 193466

My pulled pork......yeah, terrible picture.

View attachment 193468

Dam good pic.

 

[srb08]

Here's some of their signage.

View attachment 193466

My pulled pork......yeah, terrible picture.

View attachment 193468

A big pile of that pulled pork on a bun and four or five ears of roasted corn would make a damn fine meal.

 

[cuinrearview]

GF and her mom did some of the 127 sales down into OH yesterday. Shoulda told them to keep going down to TN.

I love how forgiving butts are and how varied the process can be to still get a great outcome. I do mine 200-225 until they get to at least 190. I want that bone to just slip right out. No spray, I like a lot of bark. I'm a cap down guy on the WSM with hickory, I've done up to eight for a couple of receptions. I've rested them anywhere between one and four hours, but the rest is a must IMO. I've made and tried a lot of sauces but always come back to a pretty basic vinegar based sauce with Texas Pete's.

To answer the title of the post, I'm finally getting a day off tomorrow so I'm brining a whole pork loin tonight to smoke to 145° before resting(which should get it right in the safe zone)on Sunday. I almost look more forward to the al pastor tacos with the leftovers next week with some pineapple, cilantro, and red onion. Damn, way too early in the morning to be drooling this much...

 

[Mastermind]

GF and her mom did some of the 127 sales down into OH yesterday. Shoulda told them to keep going down to TN.

I love how forgiving butts are and how varied the process can be to still get a great outcome. I do mine 200-225 until they get to at least 190. I want that bone to just slip right out. No spray, I like a lot of bark. I'm a cap down guy on the WSM with hickory, I've done up to eight for a couple of receptions. I've rested them anywhere between one and four hours, but the rest is a must IMO. I've made and tried a lot of sauces but always come back to a pretty basic vinegar based sauce with Texas Pete's.

To answer the title of the post, I'm finally getting a day off tomorrow so I'm brining a whole pork loin tonight to smoke to 145° before resting(which should get it right in the safe zone)on Sunday. I almost look more forward to the al pastor tacos with the leftovers next week with some pineapple, cilantro, and red onion. Damn, way too early in the morning to be drooling this much...

I do a lot of rub, fat cap up. 200 - 250 till they fall apart.

 

[Wilhelm]

Corn.


Not too bad after I completely burned the first batch - the embers were way too hot.

 

[cuinrearview]

Local market sold some nice big loins recently. I could fit the whole thing on the smoker, but it's a little unwieldy to brine.

Here's the brine after I pull the meat out. Salt, brown sugar, water, garlic, black pepper, and onion.

 

[redlinefever]

Briskets I done yesterday

 

[cuinrearview]

Hard to capture the smoke, but it's a nice thin blue color. One fist sized chunk of hickory along with the half burnt chunk in the coals leftover from the last smoke.

 

[cuinrearview]

That was fast! Thicker hunk is at 147°. Time to foil and rest for ~30 minutes.

 

[redoakneck]

BBQ chicken, bacon paste rub

 

[srb08]

August 5th since the last post in the grillin thread. We need to get busy!
Jalapeño poppers coming off of the grill.
Bison burgers and a bag of sliced spuds getting ready to go on.