Sunday BBQ - what you got going?

Erik Tracy

Couple of pics of the pork 'butt' I smoked up yesterday.

Turned out perfect - the bone came out like butter.

Tender, juicy, smokey, good chunk texture.





Pulled, sauced, served with fresh coleslaw on a nice roll.

Mikey081057

Erik Tracy wrote: »

Couple of pics of the pork 'butt' I smoked up yesterday.

Turned out perfect - the bone came out like butter.

Tender, juicy, smokey, good chunk texture.





Pulled, sauced, served with fresh coleslaw on a nice roll.

Damn that looks great...You sir are an artist! And PIG is your canvass

Erik Tracy

Mikey081057 wrote: »

Damn that looks great...You sir are an artist! And PIG is your canvass

I always have my family rate my 'q' from 1 to 10 and have slowly upped my game & score.

They are brutally honest - sometimes I'm off my game and they call me on it.

This was my first 10! It was eye-rolling, omg, good.

Stew

https://us.v-cdn.net/5021930/uploads/editor/5m/khhev58c3prn.jpg

14 lbs of spare ribs in my new smoker for tonight's game.

Stew

On a side note, can anyone tell me how to insert a picture in a post rather than attach it? Using an android. Thanks!

Stew

https://us.v-cdn.net/5021930/uploads/editor/3n/l7v0xr19q1sz.jpg

3 hours in to a 6 hour or so smoke.

Msabot1

Baby back ribs...homegrown half runners,bi color corn on the cob and fried apples....

tonyb

Lets bring this thread back from the dead....because frankly, BBQ gives me a chubby. It's summer time kids, whats on the Barbie ?

Did Lamb chops over the weekend, turned out great with some corn and asparagus. Washed down with some Raffino Gold. Anyone got their favorite recipes they want to share ?

Erik Tracy

Sunday I did up wild sockeye salmon fillets and shrimp.

Got the grill super hot and put a gorgeous Cajun crust/sear on the outside but still tender on the inside.

Served with long grain wild rice and some steamed veggies.

Sorry -no pics -all gone!

Father's Day is coming up this weekend, so I will be asked to bbq something for...you know...me...

I'm thinking a nice pork butt/bone in for pulled pork.

tonyb

Care to comment on that Cajun crust ? Salmon is one of those fishes I can never seem to get just right. All other fishes I can do pretty well, but Salmon....everyone varies so much on how they like it.

Erik Tracy

tonyb wrote: »

Care to comment on that Cajun crust ? Salmon is one of those fishes I can never seem to get just right. All other fishes I can do pretty well, but Salmon....everyone varies so much on how they like it.

I use a bottled version - Morton & Bassett San Francisco, Cajun Spice Blend (salt free & no msg)

I take a gob of butter and some olive oil in a sauce pan, melt, add the Cajun spice blend with some Old Bay, then squeeze in some lemon juice.

Simmer on low for a couple of minutes, let stand for 10 before using a brush on smear it on the salmon fillet.

I get a whole fillet, skin on, cut it in half for grill manageable pieces - and apply the mixture to coat, then put in the fridge to let set up for a couple of hours.

Fire up the grill to 500F, a quick spray of cooking oil so the fillet doesn't stick, then on it goes to sear the meat side.

Once you have the sear (after about 3 minutes), flip with a metal spatula and finish cooking on the skin side for just a couple of minutes. I'd say total cooking time is about 5 minutes for a thin fillet that is about 1/2 to 5/8 inch thick.

tonyb

Thanks man, gonna give that a try....sounds awesome.

ZLTFUL

Cold smoked some 8 ounce filet mignons on Sunday for an hour and then on to a super hot grill (my thermometer only reads to 600*) for 3 minutes a side.

I picked up a 17lb brisket that was split for 2 purposes. It is currently dry-rubbed and sitting in the fridge and the smaller half will be made into burnt ends while the larger half will end up as traditional Texas style brisket.

tonyb

Hmmm Brisket.....love me some Brisket. What kind of dry rub are you using or do you make up your own ?

Erik Tracy

ZLTFUL wrote: »

Cold smoked some 8 ounce filet mignons on Sunday for an hour and then on to a super hot grill (my thermometer only reads to 600*) for 3 minutes a side.

I picked up a 17lb brisket that was split for 2 purposes. It is currently dry-rubbed and sitting in the fridge and the smaller half will be made into burnt ends while the larger half will end up as traditional Texas style brisket.

Dang - 17 lbs...better start smoking now for Father's Day!

ZLTFUL

Make my own rubs. Even going so far as hand grinding the peppercorns I use.

vmaxer

You guys are making the fat man hungry.

tonyb

vmaxer wrote: »

You guys are making the fat man hungry.

Making the skinny guy hungry too. That pic of the smoked Pork gave me a chubby.

cfrizz

Here is what Mark made when I was down there last week, and he sent me home with the leftovers!

I helped by grating the cheese and chopping and skewering the veggies.

Grilling ... on a Sunday afternoon. Cedar plank salmon with a Dijon and chives glaze, honey teriyaki wings, veggie/pineapple skewers and baked mac & cheese

ken brydson

I'll be laying on a beach in Mexico Sunday. No clue what we'll be grillin'...

thsmith

Pork Butt last week and Copper River Salmon the weekend before.

I saw the original poster smoked a 6.5 lb butt in 6 hours, thats not low and slow. Took 9 hours to do the 6 pounders at 250.

thsmith

Cooked some burgers this last weekend for our block party on a weber kettle, put some mesquite chunks of wood on the outer perimeter of the coals and closed the lid.
Nothing like mesquite smoke to amp up the burger flavor.

Erik Tracy

Saturday I'm doing up a big 'ol chunk of top sirloin. The butcher sliced this fresh from the cryo-pak and trimmed it down to a thick juicy 4lb slab of beefy goodness.

I seasoned it up with some black pepper, kosher salt and special steak seasoning.


I'm going to sear this on the grill.

Sides will be bacon wrapped asparagus (grilled), baked potatoes with the works, and garlic toast.

The beer and music are flowing - maybe some after pics, if I remember!

Stew

The meat and the brew both look good!

I smoked some pork butt last weekend for a family reunion. 20 lbs of pulled pork disappeared pretty quickly.

Stew

Really. I can't say pork b_u_t _t ? How about upper front shoulder???

voltz

^^^^
Well that is no Picnic

gudnoyez

Did someone mention Pork Butt Roast? Here is one marinating in Caribeian Jerk waiting to put it in the smoker in the morning. I got mesquite woodchips soaking in a bowl mixed with Captain Morgan and water, and a cooler with ice and water soaking in my Corn on the Cobb in husk to put on the top grill of the smoker. I see pictures don't show up in posts anymore.

Erik Tracy

Father's Day - I get to choose what I want to bbq for the family....awesome!


So - Picnic cut: pork shoulder, 7.1 lbs before trimming - bone in, trimmed down and rubbed - setting up for tomorrow morning and a whole lotta of smoke and love.

Stew

voltz wrote: »

^^^^
Well that is no Picnic

LOL. Did a picnic last time.

Erik Tracy

The pork shoulder turned out quite nice. It was 7.1 lbs untrimmed.

I tried a variation on the finish cooking. I've seen in competitions that most everyone wraps their meat in foil with a bit of liquid to get moisture back into the meat and get it up to final temp.

So, I went a different path - took the shoulder off after 4 hours of good smoke then put it in an oven bag with the oven temp set for 250F. Real time monitoring of the meat with a probe to wait for it to hit internal temp of 200F.

It turned out extremely moist, tender, good smoke flavor.


Lots of pulled pork for dinner and for left overs


Dad got the thumbs up from the family!