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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
Red Raider
Wreck 'em Tech
Trying a new brisket recipe. I hope it turns out ok. Will find out in 12 hours or so.
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Red Raider
Wreck 'em Tech
Turned out ok.Trying a new brisket recipe. I hope it turns out ok. Will find out in 12 hours or so.
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Sent from my iPhone using Tapatalk
First attempt at smoking brisket. Smoked to about 170 degrees. Double wrapped in foil to about 196 degrees. Rested in cooler for 1.5 hours. Sliced at about 169 degrees. Pretty good. Kids even ate it.
Would add more pepper next time to the rub.
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Would add more pepper next time to the rub.
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Red Raider
Wreck 'em Tech
First attempt at Memphis style pork ribs. Dry rub last night and a sprinkle with mop sauce this morning.
I'll check back on them in a few hours.
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I'll check back on them in a few hours.
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I love the donuts in the background... have you ever tried a glazed donut cheese burger? To die for ;-)
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Beef cheeks on the smoker
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I could use a couple of those ribs right about now......The finished product:
A good, deep smoke ring. Moist. Good bite. They turned out very well if I do say so myself.
PetersCreek
Brother Borealis
I'm kippering some beautiful Sockeye salmon today:
Now we're both smoking. The smoker is puffing alder and I have an El Rico Habano.
ETA: Should last me a little while...
Now we're both smoking. The smoker is puffing alder and I have an El Rico Habano.
ETA: Should last me a little while...
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Picked up a few things to smoke this weekend. 13 lbs of brisket, 16 lbs of pork shoulder, 9 racks of baby back ribs, and around 40 chicken legs. I splurged and bought the Wagyu beef brisket. I'm really excited to see what kind of a difference that makes.
Picked up a few things to smoke this weekend. 13 lbs of brisket, 16 lbs of pork shoulder, 9 racks of baby back ribs, and around 40 chicken legs. I splurged and bought the Wagyu beef brisket. I'm really excited to see what kind of a difference that makes.
You must eat like a motherfucker.
Picked up a few things to smoke this weekend. 13 lbs of brisket, 16 lbs of pork shoulder, 9 racks of baby back ribs, and around 40 chicken legs. I splurged and bought the Wagyu beef brisket. I'm really excited to see what kind of a difference that makes.