Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: tlg4942 on August 05, 2018, 09:03:43 PM
-
It was a less humid day here so 95 in the shade seemed nice... It looks like a lot of us had good cooking today! I was suppose to clean up the tank after cooking for a birthday party last weekend. But I decided to cook some things for lunches this week.
I made some ribeye bites for us tonight with corn and beans...
I have a rack of ribs cooling, a chuck roast and a pork butt still in...
It felt good to be able to sit out there and cook without pouring sweat!
https://i.imgur.com/MnkyQfo.jpg
https://i.imgur.com/WetqdEL.jpg
-
Food looks fantastic... but 95 in the shade felt good?!?! What’s it been like in your neck of the woods for 95 to feel good?
-
Humid!
Here is the chuck which I’m really happy with. Mike (high on smoke) inspired me to do these chucks awhile back and I’ve got it now.
I did a pork roast as well and it’s great too.
https://i.imgur.com/yxclvuQ.jpg
https://i.imgur.com/ErZVrex.jpg
-
WOW!!! Details please... :)
-
Great looking cook Terry!
By the way you still using the Smoking Tommy Ring I gave you a few years back?
-
Lots of great lookin' grub. :thumbup:
-
Excellent looking cooks Terry!
-
WOW!!! Details please... :)
Pretty basic. The smoker ran about 230 at the grate most of the day. I used lump charcoal with a 50/50 mix of hickory and cherry logs during the first 4 hours for smoke.( I am lovin cherry these days).
Once the chuck and butt were wrapped I changed to oak logs just because I have a pile of it and I only needed heat as smoke was no longer and issue.
The chuck roast was seasoned with salt and pepper, It smoked 4 hours and cooked wrapped about 3. I just had some of it for lunch and it turned out great. I added just a pinch of homemade basil salt. Everyone should learn to do these! They are so good.
The pork butt was cooked the same as the beef. I haven't tried it yet but I've done lots of them so I'm sure it's fine.
The ribs... The ribs are pretty good but I wrapped them and I usually don't. I think I'm going to try wrapped one more time and if doesnt work any better I'm going back to unwrapped. Wrapping just dumps too much moisture for me.
The steak was best when it first came out of the smoke. Great smoke ring, taste and very tender. When I sauced and wrapped
it lost a lot of tenderness. So cooking it in small pieces as Tommy did works best.
The corn we are getting right now is really good. I wrapped it in foil with butter and basil salt. Set it in the corner of the firebox. Turned it a couple times and wished I had made more...
P.S. I always save the drippings. Put them in a zip bag and let the fat separate from the juices. then cut one corner and let the juice go back into the pulled meat and discard the fat. Or make GRAVEY.... :P
I guess I need to buy a seperator.
-
Lookin Good Terry! We had 92 in Wisconsin yesterday I did not find that very pleasant :)
-
Lookin Good Terry! We had 92 in Wisconsin yesterday I did not find that very pleasant :)
92 in Alabama is a cool front :D :D :D ??? ??? if the humidity is below 90% ;)
-
Lookin Good Terry! We had 92 in Wisconsin yesterday I did not find that very pleasant :)
92 in Alabama is a cool front :D :D :D ??? ??? if the humidity is below 90% ;)
Sorry, I dont find that very pleasant, My better half always tells me that we will retire full time in Florida, she states that I'll get used to it. I m not so sure of that! ::)
-
Lookin Good Terry! We had 92 in Wisconsin yesterday I did not find that very pleasant :)
92 in Alabama is a cool front :D :D :D ??? ??? if the humidity is below 90% ;)
Sorry, I dont find that very pleasant, My better half always tells me that we will retire full time in Florida, she states that I'll get used to it. I m not so sure of that! ::)
You will. Where Terry lives that can be very HOT and sticky!! My Grandfater lived outside of Tampa and it rained everyday at or around 2 pm then it got hot and sticky!!