Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

I smoked the Beef Palace brisket today along with about 6 beef ribs and both were excellent. I've had bad luck with briskets so I'm happy I finally nailed it. Rubbed it last night and got up at 3:30 and put it on smoke, then turned it up to 225 around 11 am (and put the ribs on), then wrapped the brisket tight at 180 degrees with some beef broth and put it back in till 190 degrees and the thermometer went in like butta so I knew it was done about 4 PM.

OMG, SOOOO GOOOD! and the bark was so tasty. I'm sure that having Beef Palace as the source was not a bad choice. The brisket was $18 I think, and fed me wifey, a couple neighbors and a homeless dude on the bus bench out front.
 
I had no plans to watch the game or even barbecue on Sunday because there was supposed to be a weekly two-hour skills and conditioning clinic at my daughter's volleyball club. Buuuuut enough of the parents bitched about wanting to watch the ****ing Super Bowl instead of getting their $2500 worth out of the club for their kid that the club went ahead and cancelled the clinic.

So NOW what the **** do I do?? It's gotta be something different.
 
FBJ said:
I had no plans to watch the game or even barbecue on Sunday because there was supposed to be a weekly two-hour skills and conditioning clinic at my daughter's volleyball club. Buuuuut enough of the parents bitched about wanting to watch the ****ing Super Bowl instead of getting their $2500 worth out of the club for their kid that the club went ahead and cancelled the clinic.

So NOW what the **** do I do?? It's gotta be something different.
Click to expand...

Do a whole pig
 
notbob said:
Do a whole pig
Click to expand...
Many moons back, I won about $2,800.00 on the CA lottery, and I had a Cuban friend of mine do a whole pig in my back pool deck. He bought the pig (about 100 lbs) from a friend of his in the west end of the The City of Industry. He injected his special secret sauce in certain spots all over and let it set overnight then started it in his "portable pig roaster" that was fully enclosed when put together. He had two grates, one on top and the bottom of the pig and we turned it over every hour. It took about 10 hours and almost a full keg of beer to get it done, but it was fantastic. He put several piles of charcoal in the corners and center of the roaster to cook it. I would love to do that again
 
I didn't climb out. It was said with both feet planted firmly.

Lighten up, Francis. It was all in fun.
 
I'm going to do beef ribs Sunday. I'm with FBJ though, something different….a duck perhaps? Maybe grill up some polenta slices and pineapple to go with wild wing.
 
Sent wife to store for NY steaks, she comes back with ribeyes.

<sigh>

Guess they'll have to do. :P

I just rubbed them down with salt, pepper, and garlic powder and vac-sealed them. They'll sit in the fridge, dry-brining until I pull them out tomorrow to slap them on the smoker at 250. Then I'll reverse-sear those bitches while I do up some bacon-wrapped asparagus.

It's not different, but my creativity failed me this week.
 
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now we know!
 
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Dutch's Wicked Baked Beans in oak and pecan smoke.
and my first try at peeled eggs wrapped with you-know-whats.
 
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people have been saying use thin slice of bacon but all I had were thick ones. they were right, the slices were a bit chewy. nonetheless, these eggs were so damn good and kept moist by the sliced goodness.
 
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