u/TopDogBBQ

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Happy 4th of July! I started off my weekend smoking up some locally raised beef dino ribs, as well as some pork belly burnt ends.

Both were trimmed/cleaned up, seasoned, and kept in the fridge overnight on a wire rack. Smoker was locked in at 250F, and wood used was a combination of bourbon barrel chunks and cherry wood chunks.

The pork belly took around 3 hours to get to 170F at which point I took it off, cubed it, and put it all in a foil pan with a mixture of butter, honey, maple sugar, and a little bit of BBQ sauce. It then when back on the smoker for another hour, at which point they were probe tender and temping around 200-205F.

The beef ribs stalled out around 170-175F at the 4 hour mark. To push past the stall, I put them in a foil pan covered with foil, and bumped up the temp to 275F. Around another 2.5 hours and the ribs were proving pretty tender and temping around 200F. I let the ribs rest for around 1.5 hours before slicing into them.

Had a bit of fun with this one and made a sort of Philly inspired pork belly pastrami sandwich. I think this would be more on point with beef pastrami, but I just made the pork belly pastrami, so here we are. The inspiration for the theme comes from some mayo blends I just received straight out of Philly called Jawndiments.

Sandwich build is as follows: pan fried pork belly pastrami, melted provolone cheese, sauerkraut, banana peppers and Fresno peppers, and toasted sesame buns slathered with Jawndiments Cherry Pepper Mayo.

Had a bit of fun with this one and made a sort of Philly inspired pork belly pastrami sandwich. I think this would be more on point with beef pastrami, but I just made the pork belly pastrami, so here we are. The inspiration for the theme comes from some mayo blends I just received straight out of Philly called Jawndiments.

Sandwich build is as follows: pan fried pork belly pastrami, melted provolone cheese, sauerkraut, banana peppers and Fresno peppers, and toasted sesame buns slathered with Jawndiments Cherry Pepper Mayo.

Had a bit of fun with this one and made a sort of Philly inspired pork belly pastrami sandwich. I think this would be more on point with beef pastrami, but I just made the pork belly pastrami, so here we are. The inspiration for the theme comes from some mayo blends I just received straight out of Philly called Jawndiments.

Sandwich build is as follows: pan fried pork belly pastrami, melted provolone cheese, sauerkraut, banana peppers and Fresno peppers, and toasted sesame buns slathered with Jawndiments Cherry Pepper Mayo.

Wet cured a pork belly for 7 days, then smoked it for 5 hours and 20 minutes at 275F to an internal temperature of ~185F. Temped using the Thermoworks RFX. Used a mix of charcoal, hickory chunks, and cherry chunks. Plan on making some pork belly pastrami sandwiches with it tonight for dinner.

Wet cure:

1.5 gallons of water

1 1/4 cup kosher salt

1 1/4 cup brown sugar

1/4 cup pickling spices

7 cloves crushed garlic

.25% of total weight of water + meat in pink curing salt

Rub:

2 parts coriander

2 parts black pepper

1 part Hungarian paprika

Wet cured a pork belly for 7 days, then smoked it for 5 hours and 20 minutes at 275F to an internal temperature of ~185F. Temped using the Thermoworks RFX. Used a mix of charcoal, hickory chunks, and cherry chunks. Plan on making some pork belly pastrami sandwiches with it tonight for dinner.

Wet cure:

1.5 gallons of water

1 1/4 cup kosher salt

1 1/4 cup brown sugar

1/4 cup pickling spices

7 cloves crushed garlic

.25% of total weight of water + meat in pink curing salt

Rub:

2 parts coriander

2 parts black pepper

1 part Hungarian paprika

Wet cured a pork belly for 7 days, then smoked it for 5 hours and 20 minutes at 275F to an internal temperature of ~185F. Temped using the Thermoworks RFX. Used a mix of charcoal, hickory chunks, and cherry chunks. Plan on making some pork belly pastrami sandwiches with it tonight for dinner.

Wet cure:

1.5 gallons of water

1 1/4 cup kosher salt

1 1/4 cup brown sugar

1/4 cup pickling spices

7 cloves crushed garlic

.25% of total weight of water + meat in pink curing salt

Rub:

2 parts coriander

2 parts black pepper

1 part Hungarian paprika

Wet cured a pork belly for 7 days, then smoked it for 5 hours and 20 minutes at 275F to an internal temperature of ~185F. Temped using the Thermoworks RFX. Used a mix of charcoal, hickory chunks, and cherry chunks. Plan on making some pork belly pastrami sandwiches with it tonight for dinner.

Wet cure:

1.5 gallons of water

1 1/4 cup kosher salt

1 1/4 cup brown sugar

1/4 cup pickling spices

7 cloves crushed garlic

.25% of total weight of water + meat in pink curing salt

Rub:

2 parts coriander

2 parts black pepper

1 part Hungarian paprika

Wet cured a pork belly for 7 days, then smoked it for 5 hours and 20 minutes at 275F to an internal temperature of ~185F. Temped using the Thermoworks RFX. Used a mix of charcoal, hickory chunks, and cherry chunks. Plan on making some pork belly pastrami sandwiches with it tonight for dinner.

Wet cure:

1.5 gallons of water

1 1/4 cup kosher salt

1 1/4 cup brown sugar

1/4 cup pickling spices

7 cloves crushed garlic

.25% of total weight of water + meat in pink curing salt

Rub:

2 parts coriander

2 parts black pepper

1 part Hungarian paprika

I am normally a thick steak and reverse sear kinda guy, but I saw these Denver steaks at the grocery store for a pretty good price and couldn’t pass them up.

As always, I started with an overnight dry brine with my salt of choice, Diamond kosher. I felt like trying something a little extra and new, so I sprinkled a small amount of MSG over the top of both steaks. Set in the fridge overnight on a wire rack.

I was out of my usual duck fat, so day of, I went with some Wagyu beef tallow to coat the steaks and then seasoned with a bit of garlic powder and black pepper.

For the sear, I got a liberal amount of lump charcoal going as hot as I could possibly get it, and then seared the steaks for 2.5 minutes, flipping every 15-30 seconds.

Finished off in the smoker at 250F until the steaks reached an internal temperature of 129F. I used my ChefsTemp ProTemp 2 plus to keep track of the internal temperatures. During the rest, there wasn’t nearly as much carryover as I was expecting, so they topped out at around 133F.

I am normally a thick steak and reverse sear kinda guy, but I saw these Denver steaks at the grocery store for a pretty good price and couldn’t pass them up.

As always, I started with an overnight dry brine with my salt of choice, Diamond kosher. I felt like trying something a little extra and new, so I sprinkled a small amount of MSG over the top of both steaks. Set in the fridge overnight on a wire rack.

I was out of my usual duck fat, so day of, I went with some Wagyu beef tallow to coat the steaks and then seasoned with a bit of garlic powder and black pepper.

For the sear, I got a liberal amount of lump charcoal going as hot as I could possibly get it, and then seared the steaks for 2.5 minutes, flipping every 15-30 seconds.

Finished off in the smoker at 250F until the steaks reached an internal temperature of 129F. I used my ChefsTemp ProTemp 2 plus to keep track of the internal temperatures. During the rest, there wasn’t nearly as much carryover as I was expecting, so they topped out at around 133F.

I am normally a thick steak and reverse sear kinda guy, but I saw these Denver steaks at the grocery store for a pretty good price and couldn’t pass them up.

As always, I started with an overnight dry brine with my salt of choice, Diamond kosher. I felt like trying something a little extra and new, so I sprinkled a small amount of MSG over the top of both steaks. Set in the fridge overnight on a wire rack.

I was out of my usual duck fat, so day of, I went with some Wagyu beef tallow to coat the steaks and then seasoned with a bit of garlic powder and black pepper.

For the sear, I got a liberal amount of lump charcoal going as hot as I could possibly get it, and then seared the steaks for 2.5 minutes, flipping every 15-30 seconds.

Finished off in the smoker at 250F until the steaks reached an internal temperature of 129F. I used my ChefsTemp ProTemp 2 plus to keep track of the internal temperatures. During the rest, there wasn’t nearly as much carryover as I was expecting, so they topped out at around 133F.

I am normally a thick steak and reverse sear kinda guy, but I saw these Denver steaks at the grocery store for a pretty good price and couldn’t pass them up.

As always, I started with an overnight dry brine with my salt of choice, Diamond kosher. I felt like trying something a little extra and new, so I sprinkled a small amount of MSG over the top of both steaks. Set in the fridge overnight on a wire rack.

I was out of my usual duck fat, so day of, I went with some Wagyu beef tallow to coat the steaks and then seasoned with a bit of garlic powder and black pepper.

For the sear, I got a liberal amount of lump charcoal going as hot as I could possibly get it, and then seared the steaks for 2.5 minutes, flipping every 15-30 seconds.

Finished off in the smoker at 250F until the steaks reached an internal temperature of 129F. I used my ChefsTemp ProTemp 2 plus to keep track of the internal temperatures. During the rest, there wasn’t nearly as much carryover as I was expecting, so they topped out at around 133F.

Smoked up some chuck burgers and beef hotdogs for a small family gathering. The burger patties are 4.2 oz and both burgers and dogs were rubbed down with a bit of mustard as a binder and seasoned with my homemade burger seasoning (recipe below).

Cooked them up on my Masterbuilt Gravity Series with charcoal briquettes and a mix of cherry wood chunks and bourbon barrel chunks. Temp was locked in at 250F. Burgers had 2 hours cook time and the dogs had 1.5 hours.

2 tsp Salt

2 Tbs Smoked Paprika

2 Tbs Chipotle Powder

4 Tbs Fresh Ground Black Peppercorn

1/2 Tbs Brown Sugar

1/2 Tbs Garlic Powder

1/2 Tbs Onion Powder

1 tsp Cumin

1/2 tsp Cayenne Pepper

Dry brined overnight. Rubbed down with some Wagyu beef tallow then seasoned with a bit of garlic powder and coarse ground pepper. Smoked at 200-225F for 1 hour 35 minutes to an internal temp of 120F. Rested for 20 minutes to let the internal temps settle while the charcoal was lighting. Seared over high heat and some flames for 4.5 minutes. Peak internal temp after resting was 136F.

Dry brined overnight. Rubbed down with some Wagyu beef tallow then seasoned with a bit of garlic powder and coarse ground pepper. Smoked at 200-225F for 1 hour 35 minutes to an internal temp of 120F. Rested for 20 minutes to let the internal temps settle while the charcoal was lighting. Seared over high heat and some flames for 4.5 minutes. Peak internal temp after resting was 136F.