Zambroski Posted August 14, 2016 Share Posted August 14, 2016 22 minutes ago, ckf said: I'm smoking a 9lb pork shoulder on the kettle today. I may have to push the temp a little higher than normal because I'm getting a late start. Damn thing was still frozen last night after defrosting in the fridge for the past 3 days. Pulled two 8 pounders out of the freezer last night. Not quite ready. DAMN IT! I hate trying to rush smoking. Always turns out less than perfect. Prolly just gonna wait on these. Quote Link to comment Share on other sites More sharing options...
ckf Posted August 14, 2016 Author Share Posted August 14, 2016 10 minutes ago, Rw06GT said: Couple pieces of last year's cow left so I have a smallish brisket(flat) on the smoker for today. I let my son choose and make the rub(first time) with zero input from me. Should be interesting, I think he went for mostly heat very little sweet. Doing some kielbasa on the grill later, caramelized with a good amount of Peter Luger's steak sauce(yummy). Oh and some fresh Jersey sweet corn with compound butter and a tomato salad. Skipping lunch today for sure. I need to try doing a brisket before summer is over. Do you use the whole brisket? Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 14, 2016 Share Posted August 14, 2016 (edited) Eh...just fired up the smoker....just gonna be a late dinner. Even reasonable decent smoked meat is better than none at all. Maybe I'll bring temps close to 300 for a while. Edited August 14, 2016 by Zambroski 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 14, 2016 Author Share Posted August 14, 2016 1 minute ago, Zambroski said: Eh...just fired up the smoker....just gonna be a late dinner. Even reasonable decent smoked meat is better than bone at all. Maybe I'll bring temps close to 300 for a while. I didn't get my pork shoulder on until 10AM. Shooting for dinner at 7. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 14, 2016 Share Posted August 14, 2016 29 minutes ago, ckf said: I didn't get my pork shoulder on until 10AM. Shooting for dinner at 7. I wish I could say I'm gonna go the distance. Gonna go 300 degrees and see if I can get'r done by 5. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 14, 2016 Author Share Posted August 14, 2016 The port butt is up to 140° after 5 hours on the kettle. I just added a little more charcoal to the to the top of my charcoal snake to help push things along 1 Quote Link to comment Share on other sites More sharing options...
Zambroski Posted August 14, 2016 Share Posted August 14, 2016 I found a half slab of ribs I tossed on at 11:00. A nice appetizer and should buy my butts some more time. Excellent! 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 14, 2016 Author Share Posted August 14, 2016 Raising the temp to 325° helped prevent the dreaded stall. Temp is at 184° and rising Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 15, 2016 Platinum Contributing Member Share Posted August 15, 2016 Bought these at the grocery store today for my son and I. $20/lbs and just over a lbs a piece. 42 fucking dollars. 2 Quote Link to comment Share on other sites More sharing options...
Momorider Posted August 15, 2016 Share Posted August 15, 2016 18 minutes ago, Blackstar said: Bought these at the grocery store today for my son and I. $20/lbs and just over a lbs a piece. 42 fucking dollars. Canadian get assfucked for quality beef just paid $46 for two rib steaks Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted August 15, 2016 Platinum Contributing Member Share Posted August 15, 2016 22 minutes ago, Momorider said: Canadian get assfucked for quality beef just paid $46 for two rib steaks It's crazy the way prices have jumped. Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted August 15, 2016 Share Posted August 15, 2016 Try cattle rustling beef's $.0/lb Quote Link to comment Share on other sites More sharing options...
Doos Posted August 15, 2016 Share Posted August 15, 2016 On August 14, 2016 at 9:36 AM, ckf said: I need to try doing a brisket before summer is over. Do you use the whole brisket? These are on "sale", you should splurge some. http://www.snakeriverfarms.com/american-kobe-beef/brisket/american-kobe-wagyu-brisket.html Quote Link to comment Share on other sites More sharing options...
Doos Posted August 16, 2016 Share Posted August 16, 2016 Baby backs with 3 different rubs. Apple for smoke 2 Quote Link to comment Share on other sites More sharing options...
racerdave Posted August 16, 2016 Share Posted August 16, 2016 I am about to start the kettle/slow and sear to smoke a cut up chicken. Guessing about a hour and a half. Homemade rub with a couple chunks each of hickory and Apple. 2 Quote Link to comment Share on other sites More sharing options...
Doos Posted August 16, 2016 Share Posted August 16, 2016 Meat Church Honey Hog Hot is the winner, great rub. Paired with Rufus Teague Touch o Heat sauce is a winner. Just the right amount of heat. Have some 3lb prime porterhouse for tomorrow. 7.99 a lb couldn't pass it up. Quote Link to comment Share on other sites More sharing options...
Doos Posted August 17, 2016 Share Posted August 17, 2016 6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted August 17, 2016 Author Share Posted August 17, 2016 Just now, Doos said: 6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it. Looks great Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 17, 2016 Platinum Contributing Member Share Posted August 17, 2016 5 minutes ago, Doos said: 6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it. Goddamn Keith....I think it just moved a little! Quote Link to comment Share on other sites More sharing options...
Momorider Posted August 17, 2016 Share Posted August 17, 2016 11 minutes ago, Doos said: 6 lbs of Porterhouse reverse sear with hickory. Hasselback Potatoes, and green beans. Killed it. Fuck me those bad boys look nice Quote Link to comment Share on other sites More sharing options...
Doos Posted August 17, 2016 Share Posted August 17, 2016 They were too big for my cast iron, didn't get the sear I wanted but man they were outstanding. Thanks for the compliments. Plenty of leftovers for steak salad tomorrow. Quote Link to comment Share on other sites More sharing options...
Momorider Posted August 17, 2016 Share Posted August 17, 2016 2 minutes ago, Doos said: They were too big for my cast iron, didn't get the sear I wanted but man they were outstanding. Thanks for the compliments. Plenty of leftovers for steak salad tomorrow. How may sawbucks for those? Quote Link to comment Share on other sites More sharing options...
Doos Posted August 18, 2016 Share Posted August 18, 2016 (edited) 14 minutes ago, Momorider said: How may sawbucks for those? 7.99 a lb on sale, had them cut to 2". Edited August 18, 2016 by Doos Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted August 18, 2016 Platinum Contributing Member Share Posted August 18, 2016 38 minutes ago, Doos said: 7.99 a lb on sale, had them cut to 2". Great price! Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted August 20, 2016 Share Posted August 20, 2016 burning out new tank on "Grillzilla" old 1 finally burned out need to have it ready for "fat fuzzy's summer is swirling the toilet bowl labor day soiree" 3 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.