This weekend's cooks

[Cory Hess]

I'm only doing 30#s of butts, about 100 ABTs or so and a rotisserie chicken. Having some family over for my son's first birthday.
_________________
UDS

"Tact is the art of making a point without making an enemy."

[280shooter]

4 butts, 2 beef roasts, and 2 whole chickens on the Bandera.It's Carnivore Night.
_________________
"We do not take counsel of our fears, our naysayers, or the unknown" Coach Pete 1-1-07

[OldBob]

Just a couple of butts.

After 4 hours, this is with an apple and bourbon marinade.



And one with Southern Succor Rub.


_________________
When the girl behind the counter said they
could smoke a turkey I just had to ask,
"Where can you buy papers that big?"

Char-Griller Smokin Pro w/Mods.
Char-Griller Outlaw

Maverick Redi-Chek ET-73
Remote Smoker Thermometer

[fxpose]

Today I'm grilling 2 tri-tips and doing some pizza in the wood fired oven later on. In fact, I'm thinking about topping one pizza with thinly sliced tri-tip. Is that crazy?

[Beertooth]

Well I didn't have anything planned because this time of year I work a lot. Harvest time. We are a vegetable seed company so we get truckloads of seed in. Peas, beans, onion, corn, canola, carrot, wheat.

Anyway, I'm gonna have to go to the store & grab something for the cooker! I have jalapenos from my garden, so ABT's and.....
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[k.a.m.]

I brined a chicken this morning. Placed it on the Kettle this evening with a Good Friends rub that he sent to me. It was delicious.
Just before slicing.


Carved up.


Plated with some okra and tomatoes and a couple of pickled Jalapenos.

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[DennyD]

Here's a couple pics of my Saturday cook. In the aluminum pan is a chunk of ham from the freezer that I decided to "double smoke" for snacks... really gives it a "flavor pop". There's also a cheap summer sausage from Menards, they're pretty greasy, strong spicy taste, but no smoke flavor. However the price is right. Giving it some estra smoke helped on all counts. On the cookie tin is an eye of round and a fatty with a bacon wrap. The extra pieces of bacon left after I wrapped the fatty, I laid on the chicken legs and breast. I wish the bacon on a fatty would get crispy like it did on the chicken!


Here's the fatty and the eye of round sliced. The fatty is "not too hot" italian sausage I get from a local butcher, stuffed with ham, blue cheese, a jalapeno and a cowhorn pepper, and garlic chives. The eye of round I took out at 130° and let it rest about half an hour.

_________________
DennyD

GrillPro Cabinet Smoker(mods)
Chargriller ProDeluxe(mods)
Uniflame 16" Kettle Grill
22" CKG(cheap kettle grill)
Brinkman gasser w/smoker box
Wood Burning Firepit/Smoker
Stovetop Smoker for sub-zero days

[BigMikeIA]

Had a good weekend, and tbh, it's not over yet!

Some chicken leg quarters with my own rub



A beer can chicken with Gary Wiviotte's Tandoori-style chicken rub. I stuffed the tail-fat and some of the fat from the leg quarters in the neck hole. I think that next time, I wouldn't do that. I ended up just having a ton of fat on top of the beer, which I think probably kept it from getting out and flavoring the inside of the bird. It didn't have much of a smoke ring, or a very smoky flavor, despite being on for 4 hours...


Some beef back ribs rubbed with Rib Stars' Rub Me Tender Brisket Rub


After 6 1/2 hours on the grill. I did one rack 3-2-1, and the other without foil, the difference was negligible.



And finally, my little butt. I ended up rubbing it with a dijon slather, then brown sugar, paprika, cayenne, chili powder, salt, oregano leaf, garlic powder.


The butt has been on for almost 11 hours now, and is stuck at around 175 F. For some reason I've been having more trouble maintaining a constant temp in the UDS today. Maybe there's too much ash buildup beneath the fire basket. Ah, well. live and learn, right?

UPDATE!
The butt is done! 185 after almost 11 hours. Hooray! Should work well for some bbq beans for next weekend's bbq, huh?


_________________
It is easier to ask forgiveness than permission.
Foil is the enemy.
Liar #44

UDS

[cowboy4life]

this is the eye of round i did sunday. it was rubbed with Famous Dave's steak and burger seasoning. the smoker was running at 225 with R.O. and hickory chunks. cooked to 130 and rested. i sliced this much off just to peek, it was then cooled and will be sliced today for roast beef sandwiches tonight. the flavor was out standing, i was dreaming about eating it all night. i may have to sneak a little for breakfast. (ill post the plate-up later on)


_________________
Im not a proctologist, but I know an asshole when I see one!


#5 LIAR

[redneckrampage]

i took the easy way out and stood in line for about an hour at oklahoma joes with the wife....was utter bliss
_________________
Char Griller ...for now
in the works...a uds and trailer smoker

[DennyD]