12 March 2025, 04:26
jeffeossointeresting bbq aside
day before yesterday, i made some brisket -- it's mostly gone, as my fridge seems to make chopped beef disappear
so i bought a big pork shoulder and a largeish chuck
the rub is
2 parts brown sugar to 1 part of the below
blackpepper (not too coarse, #32 is my preferred)
salt
garlic
smoked paprika
colman's dried mustard
you can add pollo asado or MSG if you like
scored/checkered the pork butt
rubbed a heavy coat of the rub into everything - into the fridge overnight
in the AM, it will go on the grill -- i am a heretic, in that i use the "charcoal snake" method, with applewood chips soaked over night for the smoke - 4 coals in a pile for me ...
put in the temp probes, wait till they hit 165, watch for the stall .. about 180, wrap, add some chicken stock, and put in a 350 oven until it hits 203 --
let cool to 100f
chop and rend both the beef and the pork ---
make some salsa and tortillas, and get out of the way, as the locusts ARE coming
Jim, Lane, Lavaca, what ya'll doing for dinner tomorrow?
12 March 2025, 05:05
M.ShyHere in Northern parts, I made buffalo bone soup with some shredded carrots, parsley and celery root
That keeps us northerners warm in 30’ F being t shirt weather
quote:
Originally posted by jeffeosso:
day before yesterday, i made some brisket -- it's mostly gone, as my fridge seems to make chopped beef disappear
so i bought a big pork shoulder and a largeish chuck
the rub is
2 parts brown sugar to 1 part of the below
blackpepper (not too coarse, #32 is my preferred)
salt
garlic
smoked paprika
colman's dried mustard
you can add pollo asado or MSG if you like
scored/checkered the pork butt
rubbed a heavy coat of the rub into everything - into the fridge overnight
in the AM, it will go on the grill -- i am a heretic, in that i use the "charcoal snake" method, with applewood chips soaked over night for the smoke - 4 coals in a pile for me ...
put in the temp probes, wait till they hit 165, watch for the stall .. about 180, wrap, add some chicken stock, and put in a 350 oven until it hits 203 --
let cool to 100f
chop and rend both the beef and the pork ---
make some salsa and tortillas, and get out of the way, as the locusts ARE coming
Jim, Lane, Lavaca, what ya'll doing for dinner tomorrow?
Damn! I missed it! That sounds great Jeff!
12 March 2025, 17:15
LHeym500quote:
Originally posted by jeffeosso:
day before yesterday, i made some brisket -- it's mostly gone, as my fridge seems to make chopped beef disappear
so i bought a big pork shoulder and a largeish chuck
the rub is
2 parts brown sugar to 1 part of the below
blackpepper (not too coarse, #32 is my preferred)
salt
garlic
smoked paprika
colman's dried mustard
you can add pollo asado or MSG if you like
scored/checkered the pork butt
rubbed a heavy coat of the rub into everything - into the fridge overnight
in the AM, it will go on the grill -- i am a heretic, in that i use the "charcoal snake" method, with applewood chips soaked over night for the smoke - 4 coals in a pile for me ...
put in the temp probes, wait till they hit 165, watch for the stall .. about 180, wrap, add some chicken stock, and put in a 350 oven until it hits 203 --
let cool to 100f
chop and rend both the beef and the pork ---
make some salsa and tortillas, and get out of the way, as the locusts ARE coming
Jim, Lane, Lavaca, what ya'll doing for dinner tomorrow?
I smoked a ln elk tri tip roast w my rub number 3 Monday night. One of the best. Being late, I just charred some asparagus for a side.
Rub number 3 is:
3 table spoons of fresh ground black pepper (course)
1 tablespoon of smoked paprika
1table spoon of Himalayan paprika
2 tablespoons of granulated garlic
1 teaspoon of powdered mustard
I rub the meat w olive oil and sea salt first then into rub.
Smoked to 132 temp. Took about 2 hours.
12 March 2025, 17:35
SaeedNothing out of the wild here.
We have evening get together.
Yesterday was was English theme.
Roast chicken and roast beef.
With all the trimmings.
Tonight it is mainly crispy duck, which everyone loves.
Tomorrow it is steak time.
Fillet and ribeye!
The other day we had a whole bunch of kids, for chicken wings, one of our specials.
They all tucked in, and one mom asked her 10 year old how he liked it, from 1 to 10.
Mouth full, he managed to says “two hundred!”
She complained he doesn’t say that about her cooking!
12 March 2025, 17:53
jeffeossoquote:
Originally posted by Saeed:
Nothing out of the wild here.
We have evening get together.
Yesterday was was English theme.
so, mushy peas (which i like) and beans on toast?
LOL
Meat went on the grill at 7am -