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Message
What’s on the smoker/grill this weekend?
Posted on 1/31/19 at 3:33 pm
Posted on 1/31/19 at 3:33 pm
Think I’m gonna do ribs. Winn-Dixie has a BOGO for baby backs. 
I’d love to do a tri-tip but I’ve never actually seen one in person
If I can find a smaller butt at a good price I may do that.
What say ye, fellow smoking bros?
I’d love to do a tri-tip but I’ve never actually seen one in person
If I can find a smaller butt at a good price I may do that.
What say ye, fellow smoking bros?
22
Posted on 1/31/19 at 3:39 pm to Tornado Alley
I did some beef ribs yesterday that came out great
Posted on 1/31/19 at 4:05 pm to Tornado Alley
quote:
I’d love to do a tri-tip but I’ve never actually seen one in person
My local walmarks always has them. But that is about the only place I have seen one.
Posted on 1/31/19 at 4:33 pm to Tornado Alley
Try Costco for the tri-tip I've seen them at the one in Baton Rouge
Posted on 1/31/19 at 6:19 pm to Tornado Alley
I have bought tri tips from Trader Joe’s in BR on several occasions
Posted on 1/31/19 at 6:38 pm to Tornado Alley
Just picked up a Choice Brisket at Kroger- it’s a strong contender.
FYI- they’re on sale this week for $1.77/lb
FYI- they’re on sale this week for $1.77/lb
This post was edited on 1/31/19 at 6:38 pm
Posted on 1/31/19 at 7:34 pm to Tornado Alley
I’m doing Pork Belly Burnt Ends tomorrow. Looks promising.
Posted on 1/31/19 at 7:35 pm to Tornado Alley
Boudin
Posted on 1/31/19 at 7:53 pm to Tornado Alley
Doing a butt, spares and chicken halves. Got some new rubs, injections and marinades to experiment with. I also need to work on my technique for ribs and chicken.
I'm sure I'll throw some fresh sausage on too. Picked up some pork/pepperjack and pork/jalapeno/cane syrup sausage from Riverside Specialty Meats in Plaquemine the other day.
I'm sure I'll throw some fresh sausage on too. Picked up some pork/pepperjack and pork/jalapeno/cane syrup sausage from Riverside Specialty Meats in Plaquemine the other day.
Posted on 1/31/19 at 7:55 pm to GeauxTigers0107
Bought two butts because Winn-Dixie’s BOGO rib save wasn’t very good at all. A standard rack of baby backs was $18. 
Gonna do a 3.2 lb butt and possibly also a 2.6 butt too.
That may take a while on a kettle, huh? Last butt I cooked on the kettle was about 3.2 lbs and it took 8 hours to with the crutch. I wanna have good bark here. I may start it at 6 if I can.
Gonna do a 3.2 lb butt and possibly also a 2.6 butt too.
That may take a while on a kettle, huh? Last butt I cooked on the kettle was about 3.2 lbs and it took 8 hours to with the crutch. I wanna have good bark here. I may start it at 6 if I can.
This post was edited on 1/31/19 at 7:57 pm
Posted on 1/31/19 at 8:55 pm to GeauxTigers0107
Call me
Posted on 1/31/19 at 8:56 pm to Tornado Alley
Never cooked on a kettle but thats definitely a long arse cook for a 3.2lb butt. I wouldn't think that would take more than 4, maybe 5 hours tops. You got something going on whether it's an extremely leaky pit, a fire not near hot enough, very windy conditions or something. A grate thermometer would probably do you some good. Tell you what kinda heat is hitting the butt. I like 275 degrees early on then 250 out the back end.
Don't be scared to start with a 300 degree pit either. Hit it hard early on and watch your bark develop. When you get the bark you like, pull it and crutch it then. Close your vents some and drop your temps.
Don't be scared to start with a 300 degree pit either. Hit it hard early on and watch your bark develop. When you get the bark you like, pull it and crutch it then. Close your vents some and drop your temps.
Posted on 1/31/19 at 8:57 pm to Front9Bandit
Posted on 1/31/19 at 10:04 pm to Tornado Alley
Picked up a brisket at Costco tonight, may smoke some venison sausage I picked up from the processor as well.
Posted on 1/31/19 at 11:05 pm to Tornado Alley
Robert's has baby Back Ribs for a $1.99 a pound could be doing that.
Posted on 2/1/19 at 4:45 am to Tornado Alley
Spatchcock chicken on the grill. Most moist and delicious chicken ever.
Using the leftovers to make a stock and then white chicken chili.
Using the leftovers to make a stock and then white chicken chili.
Posted on 2/1/19 at 6:22 am to GeauxTigers0107
I didn’t see much leakage but it was a windy day. Also, the kettle shot up to 350 several times, seemingly randomly.
This time, I’m gonna smoke it under my carport protected from the wind. I plan to have my top vent at 1/2 and my bottom vent at 1/3. I am gonna put it on at 6:45 or so and hopefully it will be ready by 2:00 without crutching.
This time, I’m gonna smoke it under my carport protected from the wind. I plan to have my top vent at 1/2 and my bottom vent at 1/3. I am gonna put it on at 6:45 or so and hopefully it will be ready by 2:00 without crutching.
This post was edited on 2/1/19 at 6:24 am
Posted on 2/1/19 at 8:00 am to Tornado Alley
quote:
What’s on the smoker/grill this weekend?
No clue. It'll depend on what looks good/is on sale at Costco.
I'll definitely smoke something this weekend since last weekend was making chicken sauce piquante for the first time (that turned out absolutely amazing).
Posted on 2/1/19 at 12:01 pm to Tornado Alley
I got a 16+ lb. beef brisket from Costco yesterday and have trimmed it up a bit and cut it to use the flatter part(about 10 lbs.) as a corned beef that I have in a brine for the next 2 weeks before cooking it.
I plan on smoking the thicker end tomorrow or Sunday and have it seasoned with my rub and letting those flavors do their work.
I also picked up large pork belly that is now cut in slabs and sitting in three 1 gallon ziplock bags covered in my salt/sugar/syrup cure that will marinade for a week before I cold smoke it for my brand of bacon.
I plan on smoking the thicker end tomorrow or Sunday and have it seasoned with my rub and letting those flavors do their work.
I also picked up large pork belly that is now cut in slabs and sitting in three 1 gallon ziplock bags covered in my salt/sugar/syrup cure that will marinade for a week before I cold smoke it for my brand of bacon.
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