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[Bif Hunkly]

Pork spareribs again for me. The first time I over seasoned a little and left them on a little too long. They were delicious the first time but the meat was falling off of the bones (read they should stick a little). Anyways, nailed the cook and the seasoning this time. Only took about 4.5 hours.

 

[Buckeye1]

Those ribs look awesome!! Did you wrap them or just naked

 

[California Smoker]

No photos, but just smoked steelhead fillets for dinner. Steelhead was marinated in a brown sugar, salt, pepper and vodka solution for 4 hours. The fillets were started on low for 30 minutes and then moved to 225 until 130F. Very tasty.

 

[Mike]

Pork spareribs again for me. The first time I over seasoned a little and left them on a little too long. They were delicious the first time but the meat was falling off of the bones (read they should stick a little). Anyways, nailed the cook and the seasoning this time. Only took about 4.5 hours.
View attachment 7048View attachment 7049View attachment 7050

Those are some of the best looking ribs I've seen. Fantastic job buddy!

 

[Bif Hunkly]

Those ribs look awesome!! Did you wrap them or just naked

Thanks!
Unwrapped for 2 hours, then I spritzed with apple cider vinegar. I was looking for a pretty even "burnished red" color and it was almost there so I gave it another 15 minutes. After that, a couple more spritzes and a light brushing of bbq sauce. Let them cook for another 15, flipped and did the back the same and cooked for 15. Then I wrapped in foil with a few more spritzes and a little sauce. They cooked for another 1.5 hours or so wrapped.

 

[ricwoodard]

Just finished some ribs on the 590.

 

[SmokeZilla]

Sorry for posting last night’s cook. I was in a mild “food coma” and didn‘t take the time to upload. Saturday’s cook included 6 racks of baby back ribs, 1 roasted spatchcocked chicken, cream style corn, and good old fashioned pork and beans. Sorry for not posting any pics of the sides but let’s face it, I’m all about the protein!

 

[Bif Hunkly]

My 3rd brisket was done this Sunday. It was a 16lb packer Prime from Costco. It cooked FAST. Was done in 9 hours and 40 minutes. I cook at 270 and then wrap and increase the temp to 295 until the brisket reaches 203. My grill probe was reading 195 but my Signals was reading around 340. I couldn't get the temp in the grill to drop down below 330. So the finish was pretty quick. I was sure it was going to be bad and it was pretty close to perfect- maybe the best tasting one yet. Great bark. Wife made her potato salad and I perfected my mac and cheese. Bush's baked beans until I can find a bean recipe I want to try.

 

[SmokeZilla]

Tonight’s cook was “Bite you back” ghost pepper infused bbq chicken and Hatch Chille roasted chicken.

 

[Mike]

I feel horrible. I cooked two big sirloins last night and completely forgot to get pictures of it.

 

[Greg Jones]

I feel horrible. I cooked two big sirloins last night and completely forgot to get pictures of it.

You also neglected to share with those in close driving distance to you!

 

[Mike]

You also neglected to share with those in close driving distance to you!

One of these days we're going to have to get together for a cookout for sure!

 

[Mastertech59]

I feel horrible. I cooked two big sirloins last night and completely forgot to get pictures of it.

Happens to me all the time.

 

[Oldboy]

Bacon...

 

[mooncusser2k]

Bacon...View attachment 7258

Now that's what I call thick sliced!

 

[Beach Bum]

Today we smoked a great bone-in roast. My better half found the most amazing deal at our local market. We planned on ribs but could not turn this one down. It is a 4 bone roast weighing just under 10 pounds. It was smoked at 225 for 7 hours to hit an internal temperature of just over 140. We used LJ pecan blend for the cook. Plenty of leftovers and a few deliveries to friends tomorrow.

 

[Greg Jones]

Today we smoked a great bone-in roast. My better half found the most amazing deal at our local market. We planned on ribs but could not turn this one down. It is a 4 bone roast weighing just under 10 pounds. It was smoked at 225 for 7 hours to hit an internal temperature of just over 140. We used LJ pecan blend for the cook. Plenty of leftovers and a few deliveries to friends tomorrow.

Wow, that looks amazing! Nice work.

 

[Beach Bum]

Thanks! For anyone in California, Albertsons has a special of $4.77 a pound, if you use their app. Regular price is $11.99. It is choice grade. Not sure if this offer is available in other states.

 

[SmokeZilla]

Happy day after T-giving. I hope you all had a fun, safe, day. I have been running a little late with my posts. Catch up time.

Wednesday I did 6 slabs of baby back ribs (quickly becoming the default protein of choice). We also had corn, pork-n-beans, brussel sprouts, corn bread, apple pie, and bundt cake for dessert.

Turkey Day was ham, a 14lb smoked, spatchcocked turkey, oyster stuffing, collard greens, mac-n-cheese, banana pudding, cranberry sauce, and some miscellaneous sides.

Friday (this morning), I kept it “low country” and simple. Grits, steamed oysters, and eggs. (Note: No pellets were harmed in the making of the breakfast.)

All the food came out great and the bull performed it duty with valor.

 

[Greg Jones]

Looks great! Grits, eggs, and homemade bacon on our breakfast menu this morning. We are getting back to the Low Country for a visit next week-haven’t been there since mid-March and we are overdue!