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[Pacman]

Well after some of you talked about picanha, I thought I'd give it a try. I had a small one that I smoked until I hit internal temp of about 90, then cranked up the heat to finish at 120 internal temp before resting. Not too bad, although I will post elsewhere about yesterday's little excitement during this cook.

 

[Nerdygrrl]

Last cook of the week for me as I head back to work. Last night's pork belly with some ugly af Momufuku steamed buns. I top these with my sweet and spicy ginger BBQ sauce and that sauce is a fan favorite around here. Killer on pork and BBQ wings.

Sauce (if you can handle heat)
1C hoisin, chili-garlic rooster sauce, and brown sugar, 2-4 inches freshly grated ginger and a stick of butter. If you can't handle the heat double the hoisin.

 

[cutplug]

Some St Louis and Beef back ribs yesterday. First attempt at beef back ribs. Was surprised they were great, as good as shortys or dinos.

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Those are some meaty back ribs. Butcher was generous!
The ones I see are stripped of any meat except between the bones.
Looks beefy!

 

[SmokingHokie]

Working on tonight's dinner, as we speak. Anyone else soak their chicken in buttermilk overnight? Try it if you haven't.

 

[SmokingHokie]

Working on tonight's dinner, as we speak. Anyone else soak their chicken in buttermilk overnight? Try it if you haven't.
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After 3.5 hrs, she's done...

 

[Gonefishin]

Looks great, what’d you run for temps?

 

[ringosmoke]

~5 lbs of thick sliced & fresh swordfish, incoming!

FAILED to take a photo and we gobbled it all up.

I riffed on this swordfish with Sicilian olive oil sauce recipe (used 1/4c olive oil and juice of 1 lemon which was plenty for 5 lbs of fish). Drizzled it on the fish it was served up.

Grilling ops

Preheated grill to 250

Put 4 skewers of dutch baby white potatoes (brushed with olive oil then light sprinkle of salt and pepper) on the top shelf

Roasted for 30+ minutes

Increased temp to 380F.

Turned the potatoes over.

Placed swordfish steaks on lower/middle area of grill.

Cooked ~10 mins and flipped over (these were quite thick) and cooked another ~10 mins.

Removed when temp hit ~135F

Covered to rest for 10 mins and served.

 

[SmokingHokie]

Looks great, what’d you run for temps?

225* initially but it was getting too far along too quickly so I dropped it to 200* and then to Lo, until it hit 140* IT. Then cranked it up to 350*. The skin was palatable but not super crispy. Nice smoke flavor, though. Buttermilk helps keep it tender and juicy.

 

[Buckeye1]

ABT’s and grilling squash on the Bullseye! Also had some left over kielbasa .

 

[Nerdygrrl]

Moved to a new neighborhood a few months ago and my neighbors have been asking me to do a BBQ tutorial. I don't normally smoke flats because who needs that kind of stress in their life, but we live in an area with a lot of great small farms and our local co-op had a great deal on some locally sourced prime brisket flats. Their steaks are always next level and these were too pretty to pass up.

Anyhoo, this will be taking a flavor nap until 0400 and then it will hit the smoker (fingers crossed no booms). I've got another 10# of chicken thighs soaking in jerk sauce, 15# of pork belly destined for burnt ends and may head out to the market for a butt just to round out the Q&A.

Lesson learned from past police raids I let all of my new neighbors know that if they see a flashlight or headlamp in the vicinity of the grills in the dark of night it's just me. No need to call it in.

 

[Buckeye1]

Nerdygrrl,
Can’t wait to see the results

 

[Jim6820]

Moved to a new neighborhood a few months ago and my neighbors have been asking me to do a BBQ tutorial. I don't normally smoke flats because who needs that kind of stress in their life, but we live in an area with a lot of great small farms and our local co-op had a great deal on some locally sourced prime brisket flats. Their steaks are always next level and these were too pretty to pass up.

Anyhoo, this will be taking a flavor nap until 0400 and then it will hit the smoker (fingers crossed no booms). I've got another 10# of chicken thighs soaking in jerk sauce, 15# of pork belly destined for burnt ends and may head out to the market for a butt just to round out the Q&A.

Lesson learned from past police raids I let all of my new neighbors know that if they see a flashlight or headlamp in the vicinity of the grills in the dark of night it's just me. No need to call it in.

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That’s a good looking flat! And, I the “police raid” tip! My grandson is a police officer currently working the night shift and recently answered just such a call. Everybody was a bit embarrassed after the fact. My grandson gave the griller the advice you suggested; let your neighbors know when you plan to be outside with a flashlight in the dark of night.

 

[Nerdygrrl]

That’s a good looking flat! And, I the “police raid” tip! My grandson is a police officer currently working the night shift and recently answered just such a call. Everybody was a bit embarrassed after the fact. My grandson gave the griller the advice you suggested; let your neighbors know when you plan to be outside with a flashlight in the dark of night.

Hahaha, yeah we had some new neighbors at my old place and they were not accustomed to my ways. Thankfully I knew most of the PD.

I really like the beef from this farm. The shop has their bone in short ribs at $9.99 which for around here is an amazing price. The local meat wholesaler/restaurant supplier which has hit and miss choice quoted me $12.99 the other day.

I wanted to grab a slab of uncut for today, but I was a day too late and they had already processed the side.

 

[Shawn.Benson]

Note to self, after smoking pork belly burnt ends, do not sear ribeyes without cleaning the grill!

 

[Nerdygrrl]

Yesterday's smoking tutorial went ok. I love sharing the hobby with folks and getting them interested in it. I did a 6# prime flat, it came out a little dry for my tastes, but the people dug it, 15# of pork belly burnt ends (pre trim), a 6# ham, 10# of jerk chicken thighs, a 10# shoulder, a batch of chipotle mac & cheese, coconut lime rice for the chicken, and the highlight of the night grilled pineapple sundaes.

I take an old fashioned donut, slice it in half and grill it, top it with a slice of grilled pineapple, some vanilla ice cream and then my sweet and spicy smoked pineapple chutney/salsa and some whipped.

Oh and it wouldn't be a smoke without some smoked cheez-its and cheeseballs.

I don't like smoking flats and yet in the last two weeks I have done two, both stalled in the 140's and I think that greatly contributed to the dryness.

Not my greatest photo work, and I definitely blame the beer, I mean lack of sleep for that.

 

[Nerdygrrl]

Redneck croque-madame without the egg: Sourdough Cabot Cheddar loaf with smoked brisket, sautéed onions, Cabot cheese, slathered in garlic butter and grilled and then topped with my bacon-jalapeno-cheddar béchamel.

This may be my greatest sandwich creation to date. Not my best pic, but it was another 13 hour day here and I am smoked. God bless the sous vide,

 

[Greg Jones]

Pork tenderloin and pork and beans along with a side of cole slaw.

 

[ringosmoke]

A new "twist" on pork tenderloin (one skewer weave)

 

[SmokeOCD]

Pork tenderloin and pork and beans along with a side of cole slaw.

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Love the Santa Maria insert!

 

[BigDan]

Smoked Brisket, sausage, chicken breast skewers and Tofu for the Vegan wifey. Smoked baby potatoes and brussell sprouts. First attempt at pickling cukes, onions and Jalapeños as well. Will definitely be pickling more.