Strip steaks, zucchini, and mashed potatoes.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

Smoked an 8 lb. pork shoulder over hickory wood, apple wood and lump charcoal a couple days ago. I prepared a fantastic spice by toasting dried morita, guajillo, pasilla and ancho chiles and grinding them into a powder. I then mixed them with several other spices, including toasted mustard seeds that were also ground into a powder, hot paprika, garlic powder, onion powder, as well as several additional ingredients.

After having smoked roughly 20-30 pork shoulders in the past couple years, I have become a staunch advocate of not brining the meat or applying the spice rub any more than an hour ahead of cooking time. Barbecue is all about maintaining the right grate temperature over a nine- to eleven-hour period. Get that pork to cook low and slow, make the connective tissue melt, and you can't go wrong. I go for an assertive spice rub and a mop at the end because the potency of most spices fades during a long cook.

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what temp do you aim for ?

Human flesh from the guy I murdered last night, or was that the night before? I get mixed up, sometimes.

I shoot for about 250-270 degrees on the grate temperature. That's a little warmer than many advocate, but it definitely works--keeps the wood smoking, the meat cooking, and the fire "clean." Sometimes the temperature will spike a little higher (to 300) or plummet (to the 200s), but that's not a problem on a short-term (30 min or less) basis.

The shoulder should be taken off the heat when the meat hits 196-198 degrees. That's when the connective tissue melts. When the right temperature is reached, the pork should be pulling away from the bone (you can "wobble" it easily when you tug on the blade), a fork can easily pierce the meat, and the roast itself should be kind of collapsing.

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I've been braising mine lately. I'm scared to smoke stuff.

Smoked a pork shoulder, 6 slabs of ribs, and a bacon-wrapped meatloaf over the weekend.

Wasn't too happy with the shoulder. Didn't get the tenderness I wanted. The ribs were great. I've done those enough that it's pretty straight-forward.

But, the meatloaf was new and real simple. People really enjoyed it. I highly recommend. I smoked it to an internal temp of 135 (approx 2.5 hours) and then applied the BBQ sauce to the outside. Then, let it get to an internal temp of 163 or so and let it rest for about 20 minutes before slicing. Pretty simple.

I cooked it on some thin cedar sheets just to make it easy to move around. Pic was a little out of focus but I was a couple RuinTens into the day by this point -

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You know me like that.

looks like braised smoker's lung

You were discussed on Sunday and first off glad you are feeling better. Secondly, we all want to know when the next rib smoking will be, they always look so damn good.

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2018
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Don't let your meat loaf. What did you put in it?

AND TASTED JUST AS GOOD!

The problem with this one was it was 3lbs. It needs to be 2 or less to fit in the bacon weave. The next one will look snazzier.

Thanks, Hawg. CSFMB Rib Extravaganza sometime.

Mrs. Dr. Ken prepared but it was your basic 50/50 beef/pork mix (from Dr. Ken's private farm meat supply, Whole Foods can bite me), mixed with some onion and various spices.

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You know me like that.

I am actually going to a ribfest on the 14th at a buddy's of mine. The entry is 2 slabs of ribs and there will probably be about 80 slabs of ribs, it will be GLORIOUS!!!

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Is everyone smoking them at home and bringing them?

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You know me like that.

i wonder about instead of doing a bacon weave, grinding the bacon into the meat mixture

i saw there is some burger place called Slaters 50/50 (not in IL) that uses 50% beef and 50% bacon in their grind

I'm sure that's good. In all seriousness, it looked better than this pic showed and still had a real nice smoke ring on the meat.

So, as a presentation piece for a party, this worked very well I think for something so easy. People see that parquet bacon pattern and immediately start salivating.

Plus, it provides quite a lot of supplemental food if you think you might be running out as we had a lot of late additions to the party and I didn't have the space to be cooking another 6 slabs of ribs.

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You know me like that.

Yes or grilled, however you cook them. He then has grills over there in case you need to do any re-heating. Last year, basically everybody brought their's over hot and fresh and you eat as soon as the time says on the invite. That way you can get down to beer drinking and watching the Badgers.

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2018
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Yes, I think it was T-bone that asked if I had ever met you? I stated that you were to much of a chicken shit and liked to hide behind your identity.

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2018
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You don't even know how he might have phrased the question?

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2018
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Chili dogs last night, beer brats tonite.

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Chicken breasts, burgers and chicken brats this evening.

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Flew too close to the sun on wings of pastrami

Not on the grill, but I'm trying these tonight. Anyone have any go-to homemade slider recipes?

http://www.mommyskitchen.net/2010/01/ho ... rs-my.html

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-- source

i've only made them once from scratch...used an egg and bread crumbs for the beef. seasoned accordingly. and wrapped the mini-burgers in bacon strips. then cheesed 'em near the end.

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@audioidkid

very disappointed
you need to step up to the plate and be out there when its sub-zero grilling.
pussification of america....

Well, I'm not grilling anything tonight (strike one) and what I'm about to discuss doesn't involve grilling (strike two) but I figured since it was steak it would find the target audience in this thread...

...so, while I'm sitting on the tablet FoodTV is on in the background and it's Barefoot Contessa visiting Tyler Florence and he is making her a porterhouse. Now I don't do a lot of Porterhouses (don't really care for the filet portion at all and I prefer to grill my steaks sans bone) but this looked like a preparation I could get on board with. Basically throw it under insane heat in the broiler for twenty minutes (was a 52oz steak, so this would need to be adjusted) and then let the steak rest in a bath of butter, garlic, sage and thyme for ten minutes. Remove the steak from the bone, slice, and rearrange on the plate...douse with liberal amount of the melted butter, then top with shallot butter and put the bulb of garlic on the side.

http://www.foodnetwork.com/recipes/tyle ... index.html

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I don't remember half the time if I'm hiding or I'm lost

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

salmon filets

time for the REAL hardcore grillers to step up

I can't wait, but even I can't grill in this shit.

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Beer can chicken, baked potatoes, and acorn squash, all cooked on the grill. Simple, yet glorious.

_________________
Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way