Made some of everything this weekend. Full packer brisket, pulled pork, chicken breasts, thighs, sausage, cornbread waffles. Fed about 50 people that did the ALS walk. What a good time.
Smoked everything on my Workhorse Pits 1975. That thing is a tank.
Hey all, I’ve got a grill grate that goes to a pellet smoker I’m trying to restore. It’s pretty rusty and I’m wondering if this is something I should bother restoring or just replace entirely?
Looking for any advice you might have on getting this thing back in shape! Thanks
Not a terrible result for a very first attempt at a item I’ve only heard about and never tried. Leroy & Lewis’ Bacon Rib.
Cured some bone-in pork belly-attached short ribs, smoked initially to 155F, cooled and bagged-up in a fridge for a few days and then rubbed in maple & brown sugar with black pepper, smoked for a few hours with Pecan, before wrapping up with a buttery maple syrup glaze with a little sriracha and ACV, finishing them to an impossible pillowy tenderness.
Salty, smokey, sticky, sweet, savory. So good. Worth the initial stress and effort, and will be perfecting these going forward.
275 for about three hours. Brought it to 125 then let it rest. This is the first slice from the end. Torched the outside with a propane torch to help char
My first attempt at a brisket. Smoked 8 hours overnight at 190 on my pellet smoker, then cranked to 300 in a foil boat to render the fat cap. Turned out better than expected!
Couldn’t find a picanha so I grabbed a tritip. Cooked over oak coals. Made Tuffy Sone/Styles and Switch red chimichurri. If I had to make any changes I’d cut the salt in half. I felt lazy today so I used Holy Cow rub from 🥩 ⛪️. I like how coarse it is. I took all seeds out and it was good enough for my kids spicy wise. Here’s the recipe: Ingredients
3/4 cup extra-virgin olive oil
2 1/2 tablespoons Cabernet Sauvignon vinegar
2 red bell peppers (smoked, peeled, and diced)
5 Fresno chilies (smoked, peeled, and diced)
1 whole shallot (minced)
4 cloves garlic (minced)
1 bunch Italian flat-leaf parsley (chopped)
1/2 bunch fresh cilantro (chopped)
2 tablespoons salt
1 tablespoon black pepper
1 1/2 tablespoons paprika [1]
Instructions
Smoke the Peppers: Smoke the red bell peppers and Fresno chilies over post oak, then peel and dice them.
Combine Ingredients: In a mixing bowl, combine the diced smoked peppers and chilies, minced shallot, minced garlic, chopped Italian parsley, and chopped cilantro.
Add Seasonings & Liquids: Stir in the extra-virgin olive oil, Cabernet Sauvignon vinegar, paprika, salt, and black pepper.
Mix & Chill: Stir thoroughly until well-incorporated. Transfer the sauce to the refrigerator to let the flavors meld.
Storage: Keep refrigerated; this red chimichurri stays fresh for up to seven days. [1]
It got away from me and went to 208 but damn it's so good. Didn't get dry but it is breaking up a little on one end trying to slice it so it did go a little too much. Still is very juicy.
Considering our power kept flickering after the hurricane and I had to keep resetting the smoker, I was just glad it wasn't ruined.
Sorry, blue gloves are all I have and my wife hid the big cutting board somewhere before she went out of town. I did my best with what I have. Hammer away at me for it. 😂
Brunswick stew from chk, bacon, brisket, and pork I smoked over the summer. Finally cooled off enough to make a giant pot.
I know it's old but I really like this recipe from Chud's. I'm not committed enough to go find banana leaves so it just gets wrapped up in foil with the onions and tallow. I think pressing/straining really helps. Plenty of collagen and fat left even after doing so, tastes rich without being so greasy. Cooked on a 22" Weber with pecan at about 275. 3 hours uncovered. ~2.5 hours wrapped.
beef is too expensive, these were on sale. first attempt at jalapeño cheddar sausage with all the trim from the last couple months, turned out pertty good
Picked up the Weber Smoque XL for $379 at walmart a couple weeks back. 1st time with the beef back ribs and 2nd cook overall. Turned out better than I hoped.
Totally worth it. And before i get crap for putting that beautiful meat with kraft mac and cheese, I was on a budget lol.
Smoked over pecan wood
Melinda ghost pepper hot sauce as binder
Malcom's BBQ rub and topped with pepper
3 hours uncovered at 250, rotated and spritzed once halfway through
Wrapped in butcher paper with butter, bbq sauce and brown sugar, back in for about an hour and 10
Unwrapped and smoked (still at 250) for about 40 min
Glazed with BBQ sauce and continued smoking until it passed the bend test.
Shit was good
Older neighbor of mine died and I’m guessing he had this old Yoder outside since 2012 judging by the rust.
Do you guys think it’s worth saving? How much work would it be to get it back to good condition?