What did you grill/Smoke this week???

[PharmacistHog]

4 Boston Butts currently on the WSM. Here they are after 3 hours

What kinda rub did you use?

[ImHogginIt]

What kinda rub did you use?

Lightly slathered with mustard and a generous amount of Plowboy's Yardbird. Using cherry wood which is all I ever use for pork

[PharmacistHog]

Lightly slathered with mustard and a generous amount of Plowboy's Yardbird. Using cherry wood which is all I ever use for pork

Great minds think alike. I use cherry wood and plowboys yardbird. That is my "go to" rub for all things pork. I have , however, started using squeeze parkay margarine instead of mustard for slathering.  Seems to make wonderful bark.

[ImHogginIt]

Great minds think alike. I use cherry wood and plowboys yardbird. That is my "go to" rub for all things pork. I have , however, started using squeeze parkay margarine instead of mustard for slathering.  Seems to make wonderful bark.

May have to try that next time. I'm cooking these a little warmer than I normally do. Going around 275 with four 8-9 lb butts. Hope to have them at 205 after 8 hours.

[PharmacistHog]

Man I've gotten to where I cook most everything between 275 and 300. I haven't been able to tell any difference other than it speeding up the cook. I cooked the best brisket of my life at 300 degrees a couple weeks ago. I dont know if it has anything to do with the way the egg cooks but these higher temps sure work great for me.

[Pulled(PP)pork]

Got a 3lb tri tip thawing with some Pappy's Choice Seasoning ready to rub on it. This is the exact make up of what we get in California. ....can't wait!


PP

[ImHogginIt]

Man I've gotten to where I cook most everything between 275 and 300. I haven't been able to tell any difference other than it speeding up the cook. I cooked the best brisket of my life at 300 degrees a couple weeks ago. I dont know if it has anything to do with the way the egg cooks but these higher temps sure work great for me.

Today for the first time I'm using sand in the pan instead of water. So far it seems to be easier to maintain temp and it does not seem to be running any hotter than if I was using water. Clean up will be much easier.

[PharmacistHog]

Today for the first time I'm using sand in the pan instead of water. So far it seems to be easier to maintain temp and it does not seem to be running any hotter than if I was using water. Clean up will be much easier.

I
Intend to try that as well, I just havent bought any sand yet. Seems that would also get rid of any burnt grease smell when I'm trying cook a cobbler or cookies or something for dessert.

[PharmacistHog]

Got a 3lb tri tip thawing with some Pappy's Choice Seasoning ready to rub on it. This is the exact make up of what we get in California. ....can't wait!


PP

Pics please when you are done.

[SteveInArk]

Today for the first time I'm using sand in the pan instead of water. So far it seems to be easier to maintain temp and it does not seem to be running any hotter than if I was using water. Clean up will be much easier.

That sounds good .... will try it here, for sure.

[ImHogginIt]

That sounds good .... will try it here, for sure.

I wrapped inner pan with foil, filled it half up with sand then covered sand with two sheets of foil to hold the drippings. Should come right up when it cools off. Should be able to use the sand a number of times provided the dripping doesn't penetrate the foil

[SteveInArk]

I wrapped inner pan with foil, filled it half up with sand then covered sand with two sheets of foil to hold the drippings. Should come right up when it cools off. Should be able to use the sand a number of times provided the dripping doesn't penetrate the foil

Thanks for additional tips, IHI

[PorkRinds]

Did a sirloin using the Finney method last night. Have a pork butt on the smoker right now. It's sitting at 180, so it won't be long. I'll post pics when it's done. Using cherry and hickory. It's a small pork butt, but it's taken longer than I thought it would.

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[Boog41]

Had brisket, corn and okra. Forgot to take a pic of the meat. Half butter, half lime juice on the corn. The okra is broiled, not fried.

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[ImHogginIt]

Had brisket, corn and okra. Forgot to take a pic of the meat. Half butter, half lime juice on the corn. The okra is broiled, not fried.

Forgot to take a pic of the meat ? LOL 

[Boog41]

Are you really  jake from 2 1/2 men?

[southeasthog]

Last weekend I got some tailgate fever. Set up my Razorback canopy in the back yard and broke out the tailgate grill. Took some Potatoes and cut them in halves. Butter, salt-n-pepper with some cajun seasoning to boot. A few wings. Stopped at the butcher shop to look around. Picked up a tenderized chicken breast stuffed with cream cheese and wrapped in bacon. Threw a couple of Boudain on there later.

[zane]

Grilled chilli lime pork steaks for tacos the other day.

Also did a few rib eyes and sweet corn on the grill Friday

Need to start taking pics of this stuff

[PharmacistHog]

Wife wanted fajitas for lunch. After Church I fired up the small egg, and threw on a sirloin steak and a few chicken breasts. Cooked a few burgers for the boys. Griddled up some onions and peppers and sliced steak and chicken and it was time to eat (less than 30 minutes). Even threw a cobbler in the oven. Now its time to hold down the couch for the rest of the evening.

[ImHogginIt]

Wife wanted fajitas for lunch. After Church I fired up the small egg, and threw on a sirloin steak and a few chicken breasts. Cooked a few burgers for the boys. Griddled up some onions and peppers and sliced steak and chicken and it was time to eat (less than 30 minutes). Even threw a cobbler in the oven. Now its time to hold down the couch for the rest of the evening.

I'll take two burgers and some cobbler please

[DeltaBoy]

I cooked Opra sausages and smoked Cajun sausages and Myron Mixon's red white and blue hamburgers.

[PorkRinds]

I cooked Opra sausages and smoked Cajun sausages and Myron Mixon's red white and blue hamburgers.

Got a recipe for the burgers?

[PharmacistHog]

I cooked Opra sausages and smoked Cajun sausages and Myron Mixon's red white and blue hamburgers.

Whats an
Opra sausage?  Or do I want to know?

[ImHogginIt]

I wrapped inner pan with foil, filled it half up with sand then covered sand with two sheets of foil to hold the drippings. Should come right up when it cools off. Should be able to use the sand a number of times provided the dripping doesn't penetrate the foil

This method turned out great. Have always hated cleaning up the pan after using water. Clean up was quick and easy with new method.

[PharmacistHog]

Did the drippings on the foil burn at all?  Thats one thing I always hate about a drip pan. Those drippings can burn and put off a nasty, acrid smoke.

[Pulled(PP)pork]

really enjoyed the tri-tip last night.  I'll post pics when I get home tonight.


PP

[BR]

Whats an
Opra sausage?  Or do I want to know?

NOthing Pops up in Google on it...

[ImHogginIt]

Did the drippings on the foil burn at all?  Thats one thing I always hate about a drip pan. Those drippings can burn and put off a nasty, acrid smoke.

Nope. Just collected in the bowl formed by the foil. Just make sure you double foil in case one layer gets a leak

[PorkRinds]

Smoked a spatchcocked chicken on the primo. It was some darn fine eating.



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[PharmacistHog]

My man PorkRinds is on a roll with his new Primo.

[PorkRinds]

My man PorkRinds is on a roll with his new Primo.

This thing is doing work bro.

[BR]

Pulled Pork, Baked Beans, slaw and smoked Oysters...  Later today

[ImHogginIt]

Last night ribeyes and portobello mushrooms. Tonight for the NASCAR race I'm thinking hamburgers unless the wife wants to cook something herself

I do have about 6 gallon size Ziplock bags full of the frozen pulled pork I smoked two weeks ago left in the freezer. May pull one out to thaw

[PorkRinds]

Just rocked two racks of spare ribs on the primo. My first rib cook on it.  Turned out great.



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[Boarcephus]

not bad looking plants.....

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[PharmacistHog]

You are killing it with that primo. What took you so long to come over to the ceramic side?

[PorkRinds]

You are killing it with that primo. What took you so long to come over to the ceramic side?

The wife!!!

[PorkRinds]

Another day another amazing meal on the primo.



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[PharmacistHog]

We just had pork chops from my old beat up egg.

[BR]

BEEN Busy..........

[kibster]

My first attempt at a tri tip tonight. Saw one at the local meat market and did an impulse buy.

Turned out pretty well. Will do things a little different next time, but it is easy to see why all those Californians love it.

[PharmacistHog]

How did you cook your tritip and what would you do different?

[kibster]

How did you cook your tritip and what would you do different?

I smoked it at 225 for a couple of hours to get it to about 120.  Then did a quick reverse sear to get it to 130-135.

Next time I will try a simple Santa Maria style, just for something different. 

[BR]

PUTTING a hurting on a Shrimp/Clam/Sausage Boil. With Smoked Oysters and grilled chicken...  PHOTOS to come later...

[Pulled(PP)pork]

My first attempt at a tri tip tonight. Saw one at the local meat market and did an impulse buy.

Turned out pretty well. Will do things a little different next time, but it is easy to see why all those Californians love it.

if you have bought it seasoned, the seasoning we like is Pappy's Choice Seasoning....darn good stuff


PP

[BR]

https://www.facebook.com/joetown/media_set?set=a.10152583126444322.1073741872.702249321&type=1

[BR]

Me and my Grandson last weekends Shrimp & Clam boil...

[LSUFan]

Me and my Grandson last weekends Shrimp & Clam boil...

Check out the tits on that BRoad!



I love me some bawled shramps!

[DeltaBoy]

Back in the poor house again, pork chops an  chicken using Lowerys Hawaiian Marinade.

[cosmodrum]

Made my fourth brisket ever, and first in a couple of years. Made my own rub (twas allsum), smoked with oak/hickory at 275 until 165 internal, double wrapped in foil until 195. Pretty damn good.