Smoked some chicken legs on the offset with mesquite & oak. 300-325 for a little over an hour. Seasoned with dirty bird from kosmos (2nd time using and it’s pretty good) and sauced towards the end of the cook. Served with some broccoli and cheese.
Fired up the pellet smoker last night for some fajitas. SPG with a binder of cholula smoked at 250 for just under 4 hours until they reached 200. Side of cilantro lime rice and grilled onions and pepper.
Split some mesquite today. Just a scavenger. I’ll find storm wood, downed trees, limbs people put on the curb, you name it. All is for personal use for BBQ. Been really happy with the 5 ton harbor freight splitter so far although it struggles with green oak. I may upgrade to something bigger eventually. Also working on some wood racks to get it off the ground, this sub has some great content/ideas for that. Split on!
Had to have steak again! Picked up a couple of 1 lb ribeyes for dinner. Cooked hot & fast on the Santa Maria over charcoal and mesquite and pulled them around 125. Fresh green beans for side.
Just got back from my first trip to Big Bend and it was amazing. Favorite part of the trip was the short hike up to balanced rock, what a view!
This time a prime1 ribeye close to 1 lb. Hot & fast over some b&b briquettes and a couple splits of mesquite. Unfortunately I was out of paper plates 😂. The salad wasn’t very good but at least I portioned it small.
Found a nice prime 1 NY strip at heb, grilled up hot and fast on the Santa Maria, this thing was delicious! Pulled at 135 and rested.
Entered my first comp this weekend and got calls on half chicken & brisket. Learned a lot but more importantly had a lot of fun and will hopefully do better at my next one! Of everything I cooked I was actually most confident in the ribs and didn’t get a call on those but wasn’t a bone left out of the 3 racks smoked so I’m guessing it wasn’t the right flavor profile for the judges. All offset smoked on mesquite and oak.
Grilled up some beef ribs for dinner. Found this pack of 6 for $11 at heb and had to bring them home, they didn’t disappoint. Total cook time was about 35 minutes. Blanco & 1836 for the rub. Kingsford and homemade mesquite lump for the heat.
Cooked up some spares, practicing for a comp next weekend. Normally I wouldn’t wrap or add any glaze or sauce but they turned out good (the whole rack is gone) cooked 4 hours at 250 on the offset with mesquite and oak.
Grilled up some burgers for an early dinner tonight, turned out excellent. Served with chips and spinach dip.
Quick smoke last night for dinner. Some pork loin simply seasoned with my favorite combo of fiesta for bbq. Ran a smokey fire cause they weren’t in it very long, cook took less than 2 hours to reach 140 internal. Sliced for sandwhiches with some bread & butter pickles and sauced with terry blacks sweet & tangy. Miss vickers spicy dill chips. Picture of the dog or should I say “tong thief” I went inside for a minute and they were gone to her unknown hiding spot on the yard 😂
Choice tomahawk from HEB. I picked it up cause the marbling looked decent, it was about 3.5 lbs and close to 3” thick. Seasoned with black pepper and blanco. Smoked on the offset with mesquite and oak between 250-275 for about 2 hours, when it reached about 120 internal I pulled it and threw it in the firebox on the grate directly over the coals for some char.
Cooked up some no wrap St. Louis ribs & sausage along with a rotisserie chicken, sides were jalapeño cream corn and some beer bread, the meal was kind of thrown together based off some cravings. Overall it was decent although I did let the ribs go a little to long and they weren’t the consistency I prefer but it happens. Ran between 250-275 on the offset with a mix of mesquite & post oak.
Picked up a new offset yesterday and put it through its paces. Smoked a tri tip and some sausage with post oak and mesquite nice and slow, ran between 225-250 the entire cook then seared it off on the grill at the end. Seasoned with 1836 beef rub, the sausage was bacon & green onion from a meat market near where my dad lives in the hill country.
Thick angus fajitas smoked at 275 like a brisket until probe tender (about 200 internal for about 4 hours). I love fajitas hot and fast but every once in awhile I’ll cook them this way. Made tacos with guacamole, onion, bell pepper and a little cheese, definitely hit the spot. Hot sauce binder with sucklebusters 1836 beef rub.
Hello everyone, I’m new here and wanted to introduce myself. I love to bbq! Also love seeing everyone else’s cooks and get ideas and tips/advice. Attaching some pics of some cooks with many more to come.