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Another day, three griddles in play for lunch. Pork chops and eggs on the two griddles already mentioned, and homemade (not by me) olive toast on the Made In comal mentioned in an earlier thread. View attachment 23451
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Just put a 4# chuck roast on the grill a few minutes ago at 175F.

IMG_2981.webp


After a couple hours at 175F (the “SMOKE” setting on my MAK), I will bump the temp up to 275F for the remainder of the cook. These things usually take about 4.5 hours total cook time, so should be done by dinner time.

Even though we’ve had low temperatures (highs in the 30s/lows in the low 20s) and snow on several occasions this past week, I just couldn’t sit around and not smoke something. I guess it is the Cabin Fever Syndrome.

Update: here’s the finished product.

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Wanted to give props to the heygrillhey site for their coffee rub. No sugar, tons of flavor- I just sliced into a 14lb brisket and it’s really great. Doesn’t mask the beef flavor, just the right amount (mostly). Either a bit more coffee or some mushroom powder for some more earthy flavors next time.
I put it on Lo before sundown, so it had extra smoke time, because I didn’t want to wrap at 3am. Turned it up to 225 around 10pm and let it go.
Got some glare on the pic, but wanted to show the smoke ring.

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Our church had a potluck last night and I prepared a fusion of my two favorite, regional cuisines. In my part of Appalachia we have a dish called spoonbread, which is a cross between a cornbread and a corn pudding. Here in the Lowcountry there is nothing like local seafood, so I made shrimp and sausage skewers as well as bacon-wrapped shrimp on the Bull. Didn’t have many leftovers to bring home!

For anyone interested in such things, the corn meal is from Weisenberger Mill in Midway, KY and the seafood is from Gay Fish Co, which is almost within walking distance of my house. Highly recommend (unsponsored) both if you are in their respective areas, although Weisenberger will ship.
IMG_2476.webp
 
Just put a 4# chuck roast on the grill a few minutes ago at 175F.

View attachment 23488

After a couple hours at 175F (the “SMOKE” setting on my MAK), I will bump the temp up to 275F for the remainder of the cook. These things usually take about 4.5 hours total cook time, so should
@Jim6820 nicely done. 4.5 hours total cook time? Do you wrap, rest or no wrap and rest only or neither?
 
Just put a 4# chuck roast on the grill a few minutes ago at 175F.

View attachment 23488

After a couple hours at 175F (the “SMOKE” setting on my MAK), I will bump the temp up to 275F for the remainder of the cook. These things usually take about 4.5 hours total cook time, so should be done by dinner time.

Even though we’ve had low temperatures (highs in the 30s/lows in the low 20s) and snow on several occasions this past week, I just couldn’t sit around and not smoke something. I guess it is the Cabin Fever Syndrome.

Update: here’s the finished product.

View attachment 23490
I can’t even find a 3lb chuck around me let alone a 4lb. Everything is skinny… looks delicious sir.
 
@Jim6820 nicely done. 4.5 hours total cook time? Do you wrap, rest or no wrap and rest only or neither?
Yes, I wrapped at 3 hours as it was in the stall. Had to bump the temperature up to 325F in order to get it done by dinner time. Pulled it at 201F, but I probably should have pulled it at 195F is it was just a touch dry. I usually finish at 275F.

Rested 30 minutes before slicing.
 
I can’t even find a 3lb chuck around me let alone a 4lb. Everything is skinny… looks delicious sir.
Yeah, I usually find 2.5-3-pounders too, but Costco had some of these in their meat case the other day that were a full 3” thick. Actual weight was “3.9 pounds,” so I guess I lied a little. :ROFLMAO:
 
That "no beans in chili in Texas" is crazy talk. Chili gets beans....always!


Now if you want to talk ketchup on a hotdog, in the Chicagoland area.....youll have a fight on your hands.

🤣😂🤣😂🤣😂
Beans in chili? That’s not “crazy talk;” it’s heresy! :ROFLMAO: :ROFLMAO: :ROFLMAO:
 

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