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[FastEddie]

Smoked Crème brûlée. Followed Matt Pitman’s super easy recipe.
Crème Brûlée recipe

Thanks for the link.
The wife loves the stuff.

 

[FastEddie]

Did some St. Louis Ribs. On sale for $1.97/lb (Yes, I bought more. Good price here in CA)

Two racks (right) Asian style using AmazingRibs recipe: LINK
Two racks (left) with Rec Teq Honey BBQ Rub on mustard.

Spritzed with apple juice about every hour.
Cooked with cherry pellets unwrapped until done.
Glazed at the end.
Took about 5 to 6 hours at 225* (I don't remember exactly. Maybe because of the beer )
Vacuum packed one rack each for easy meals later.

They were as good as they look. A family hit

 

[BretM]

Full spares yesterday. Trim on the top rack...use that later to add to beans or make tacos from. Still not quite a St. Louis cut...I like to leave the majority of the rib tips intact.

 

[Waterboy]

The neighbor is having a 60th birthday today. His wife asked me if I’d cook for the party. Some tri-tip…

…with chicken to follow.

 

[Waterboy]

Tri-tip is done, chicken is on. Lazy cook on the tri-tip. 45 minutes on Lo then 375 until IT of 130-135.

 

[DarkOne]

Did a pork loin and a couple yard birds for lunch meat

 

[Blues1]

Did a pork loin and a couple yard birds for lunch meat
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Nice work

 

[Greg Jones]

That pork loin looks good. I have a pork tenderloin on the menu for tomorrow.

 

[Roaniecowpony]

BBQin some babybacks today. It's helping distract me from a painful outpatient surgery recovery. Eating some of these later today will be even better.

 

[C. Keeper]

BBQin some babybacks today. It's helping distract me from a painful outpatient surgery recovery. Eating some of these later today will be even better.

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Wishing you a speedy recovery.

 

[IPlayWithMeat]

BBQin some babybacks today. It's helping distract me from a painful outpatient surgery recovery. Eating some of these later today will be even better.

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Ouch! Hopefully the rib therapy will help you to feel better soon!

 

[Roaniecowpony]

4-1-0:30 Ribs
These were done at 250F using LJ Cherry/ LJ Apple/RT Ult Blnd. They got John Henry's Texas Brisket Rub just before putting them on. They were smoked with a smoke tube assist. They got spritzed 4 times starting at 2 hours, about 20 minutes apart.

At 4 hours, they were put into a large disposible restaurant tray, a few ounces of water added, then covered with foil. I then dialed up the heat to 275F.

An hour later, they were "clean pull off the bone" tender. I removed them from the tray and placed them on the grates (still at 275F), let them go for 15 minutes to "tighten up" the bark a little. Then they were sauced and let go another 15 minutes until they were removed.

 

[Smoke'n Hot]

It's gonna get weird....two 7 pound briskets!

 

[DarkOne]

7# butt went on last night around midnight

At 9 this morning at an internal of 165. Bumped to 275 to finish

Pulled off once probe tender and kept warm till dinner time. Then the shred was on!

 

[chadinsc]

cooked my first brisket! 13.5lber used a smoke tube and salt pepper garlic rub! very pleased with the results.

 

[rgreenberg2000]

Took advantage of some free time on a Sunday afternoon to cook up some lunchable eats..... Brined the drummies and loin in a basic brine for a few hours, then onto the Bull at 250. Drums took about 75 minutes, and the loin was ~2 hours.....

I'll get the loin on the slicer tomorrow, sliced thin for sandwiches.

R

 

[FastEddie]

Smoked some almonds for snacks.
Used oak, olive oil and sea salt.

 

[orangebiker]

One full spare, and 3 STL cut yesterday. my rub plus some Meat Church honey hot, holy gospel and holy voodoo with a charge of apple pellets in the smoke tube.

 

[rgreenberg2000]

Didn't feel like heating up the house with the oven, so bread day got moved outside! 2 x Focaccia (one with olives) @ 450 for 30 minutes, and then a sandwich loaf in my pullman pan for 40 minutes @ 425 and 375. Both of these are naturally leavened with my sourdough starter, though there's hardly any sour in them since the ferment and proof times are pretty quick for these. The 700 performed just as well as expected!

 

[Buckeye smoker]

Went with the ole ribs ,beans, and corn myself last night.