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Started By
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Whats on the smoker on this glorious Independence day....
Posted on 7/4/19 at 5:52 am
Posted on 7/4/19 at 5:52 am
Pork butts on the smoker at 6am EST. I love my coffee on the patio early morning before the neighborhood wakes up...see ya'll about 3 poolside
20
Posted on 7/4/19 at 5:54 am to cuyahoga tiger
3 racks of ribs and some yardbird.
Posted on 7/4/19 at 6:00 am to cuyahoga tiger
Prepping a 7.5 lb brisket flat right meow to throw on in a minute
Posted on 7/4/19 at 6:02 am to cuyahoga tiger
A brisket, shitload of ribs and an entire hen house. Boudin, sausage, dogs, burgers etc. Trying to wait until at least sunrise before I make a bloody. I will probably fail. 
Posted on 7/4/19 at 6:08 am to LSUballs
quote:
Trying to wait until at least sunrise before I make a bloody.
6am bloody?...I will wait for this coffee to do its job, then a bloody sounds damn good baw. Think I'll join you shortly.
Posted on 7/4/19 at 6:09 am to cuyahoga tiger
Three racks of ribs on the Kamado Joe.
Posted on 7/4/19 at 6:11 am to cuyahoga tiger
I did my 5 racks of Prime babybacks earlier in the week so I could go fishing today.
Posted on 7/4/19 at 6:23 am to Icansee4miles
quote:
Prime babybacks
Are they beef or did the USDA start grading pork?
Posted on 7/4/19 at 6:47 am to cuyahoga tiger
Brisket on at 6 this morning. 
to all.
to all. 
Posted on 7/4/19 at 7:22 am to cuyahoga tiger
Got 3 racks of ribs in the sous vide, going to stuff a beef tender as well
Posted on 7/4/19 at 7:29 am to cuyahoga tiger
Dam baw that’s early ...
Posted on 7/4/19 at 7:36 am to CuyahogaTigerJr
early baw gets the worm
Posted on 7/4/19 at 7:37 am to cuyahoga tiger
Two yardbirds spatchcocked and dry brined overnight in the fridge. Will go on the WSM around noon. Tater salad and grilled corn to round out the meal.
ETA: and of course Alabama white sauce to go on the bird.
ETA: and of course Alabama white sauce to go on the bird.
This post was edited on 7/4/19 at 7:40 am
Posted on 7/4/19 at 7:38 am to cuyahoga tiger
Did a 9lb butt low and slow yesterday and had people over. We are taking off today to a friends.
Posted on 7/4/19 at 9:02 am to cuyahoga tiger
Big ole butt about to go in the barrel.
Posted on 7/4/19 at 9:07 am to cuyahoga tiger
The element on my Masterbuilt is broken, again, so I am doing a smoked boston in the Sous Vide.. 1st time trying this, we shall see how this goes
Smoked for 1.5 hours at a very low temp. Vacuum sealed (unfortunately had to cut it to make it fit in the bag). 24 hour bath at 165*
I plan on putting it in the over @ 300 for an hour to give it the bark
Update: 1.5 hours in the over at 300
>
Smoked for 1.5 hours at a very low temp. Vacuum sealed (unfortunately had to cut it to make it fit in the bag). 24 hour bath at 165*
I plan on putting it in the over @ 300 for an hour to give it the bark
Update: 1.5 hours in the over at 300
>This post was edited on 7/4/19 at 11:39 am
Posted on 7/4/19 at 9:14 am to cuyahoga tiger
Posted on 7/4/19 at 9:47 am to FAP SAM
Rubbed down and my drink of choice for today.
Almost time to dump the coals and hang the butt.
Posted on 7/4/19 at 10:18 am to LNCHBOX
Here we go
This post was edited on 7/4/19 at 10:27 am
Posted on 7/4/19 at 10:47 am to cuyahoga tiger
Brisket went on about 2.5 hours ago. Should be ready to rest by 4:30, dinner at 6.
Love this damn country of ours, brothers. Flaws and all.
Love this damn country of ours, brothers. Flaws and all.
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