u/Business-Cucumber-90

Unlike my teams today, this was a win. Over the top chili, smoked queso, and smoked chuck roast.

Providing pulled pork and hash for my church’s brotherhood meeting tonight. Have to work today so put the butts on 210f last night and wrapped it before work this morning and set to 225. Just pulled it off to rest in a warmed cooler. Internal temp was 203f. Smells so good.

Sunday supper for the whole family. Dove poppers, wild turkey wrapped in bacon, deer tenderloin, baked beens, onion sausage, and chicken thighs. Everything glazed with pepper jelly and barbecue sauce.

Got tired of burning the back of my hand on the top grate when the smoker was loaded so pulled the trigger on a triple slide from Pimp My Grill. First cook and I can tell I’m going to love it. Increased capacity to over 1700!!

Overnight smoke on a 10# pork butt. 200f 11pm-6am, raised up a bit to 225f where it will sit until reaching 175 internal and wrapped. will raise temp to 260f and go until probe tender (205?). Was 150f internal at 6am. 163 at 7:45am. Hoping it finishes in time for a decent rest and a mid afternoon dinner. Extra hickory smoke first hour (smoke generator). Using Kingsford Grillmaster’s Choice pellets. Meat Church Honey Hog Hot & HEB Sweet Texas Heat rub.

Overnight smoke on a 10# pork butt. 200f 11pm-6am, raised up a bit to 225f where it will sit until reaching 175 internal and wrapped. Probably will finish off at 260f until probe tender. Was 150f at 6am. 163 at 7:45am. Hoping it finishes in time for a decent rest and a mid afternoon dinner.

Off the BYB. Labor Day cook 2 down.

Beef, pork and chicken on the Backyard Beast!!! Went to the food lion this morning and made sure I had something for the Recteq all three days. Starting out simple today. 🍻

15 chicken quarters totaling 20 pounds with room to spare. Love this grill.

Solid body grunt call turned out of cherry. Hopefully will call a big one in this fall. Sounds good.

For my birthday my wife got me a weatherproof TV cover for the grill shack after a pretty intense pop up thunderstorm was able to get to my previous TV before I could move it into the shop. I think it fits the overall aesthetic very nicely.

Belated birthday present to myself. Tri-tip smoked on the Recteq at 300f until 130 internal and then seared over a vortex for a nice crust. My favorite steak by far. Wife likes hers “done” so I trimmed off the tale and cooked it separately. Used A1 marinade for a binder and a heavy dose of Montreal steak seasoning for the rub about three hours prior putting it on the smoker. Also, have a smoke generator attached to my grill that was burning a mixture of mesquite chips and oak chunks. So good.

Hot and fast pork but rubbed heavy with honey hog hot, 16 mesh pepper, and chili lime seasoning. Wrapped with apple cider vinegar and water.

Road trip to Montgomery this morning for some of the best barbecue in Texas.

5 pound pork belly halved and cured. Did one brown sugar and one Cane Syrup. Both came out great but the cane was just awesome. Dry cured for 6 days, soaked in water for one hour, overnight in the fridge to develop a pellicle. One hour cold smoke with the smoke daddy loaded with apple chips and pecan chunks and then turned the Recteq on 200f until 145f internal. Wrapped in Saran Wrap and overnight in the fridge before slicing this morning.

Turned a corned beef brisket from the local grocery into pastrami for some killer Reuben sandwiches tonight.

Pastrami Reubens on the menu tonight. Picked up a 4.5 pound corned beef flat from the grocery store earlier this week for cheap. Soaked in cold water to purge some of that salty cure and rubbed with cayenne, 16 mesh black pepper, and coriander. Smoke daddy loaded with apple wood chips and pecan chunks. Recteq set at 230 for now. Will wrap & crank to 260 once it hits a good stall and pull for resting when it hits just over 200f internal.

Bush Hog RB60R I picked up today for $500. Solid gearbox, no holes, good welds, blades and stump jumper pretty good. Think I’ll clean it up and rattle can some new paint on it this weekend.

Doesn’t only work with Kettles.

Smoked queso, cream cheese, sweet & hot peppers, and beef back ribs of the BYB for the 4th. Not pictured but topped the cream cheese with pepper jam - so good.