Image

Ba-Da-Bing...
[Reply]

There's nothing wrong with a little meat rubbing humor first thing in the morning. :-)
[Reply]

Pulled the brisket out of the brine and gave it some rest time to let the brine equalize.
Put it on the smoker, Friday, for an overnight smoke. Finished faster than I was expecting, so I had to hold it in a cooler.

Image

On the smoker

Image

When it was done, I foiled and placed in a cooler. Before I served it, I steamed it for an hour and a half.

Image

Finished product.

Image

Image
[Reply]

do you know what to do if your smokehouse catches on fire?
grab your meat and beat it!
[Reply]

Dom, the pastrami looks awesome. :-)
[Reply]

Wow Dom… that pastrami looks amazing. I have only done that a couple of times. Might have to put it on the agenda!
[Reply]

Nice Dom....btw, when did you paint your nails???
[Reply]

No pics, but we did 4 slabs of baby backs on my old offset stick burner out at my friends lake cottage. Then grilled up some marinated venison. Carnivores dream.
[Reply]

Dooosh! :-) :-) :-)

Thanks for the comments, guys!
[Reply]

Nice looking work Dom.

Some random crappy photos from the last two weeks...

I mentioned these in another thread, burgers w/ 3 parts ground beef, 2 parts ground lamb or mutton, 1 part ground pork, 1 part crumbled blue cheese, a lot of cracked very coarse black pepper (for 7lbs of meat I use about 1/2 a cup or more), coarse grind fennel seed (at about 1 tsp per lb of meat), and salt. Made 20 patties, cooked in batches of 8 due to having only a small grill to work with, got to the last 4 and realized I should take a picture of the sear on those from the mesquite and heavy cast iron grate.

Served with roasted red peppers, arugula and red onions. Didn't get a photo of that though because all 20 burgers got devoured so quickly, I never even got one. :-)

Image



Beef short ribs in the UDS. I liked Dom's idea about pre-smoking a sausage roll then just cutting it up as needed for breakfasts or whatever, so I threw a chorizo one on too.

Image

Image
[Reply]

Labor day, put 2 very thick bone-in ribeyes on the smoker for about an hour, maybe just a little more. Brought the internal temp up to 135. Took them off, then through them on a hot grill to sear them. 3 minutes on each side was probably more than enough. Added some butter on top and that's about it.

I definitely should have taken some pics.
[Reply]

Some BBRs and another chorizo sausage. The yard smelled incredible from the spicy fat rendering out onto the coals. Like someone was frying a giant batch of pepperoni.

Image
Image
Image
I went to cut a section and it was so tender that it literally split on it's own just under the weight of the knife, hence the torn bark.

Ok pnoon, your turn (order that PBC yet?)... :-)
[Reply]

I need to try smoking a Chorizo! Looks great, Adam.

Did some big cooks this weekend.
Friday Night I did some Rib tips and a brisket.

Brisket rubbed up
Image

Rib tips

Image

Image

On the smoker, with a fatty.

Image

Saturday I started with 25lbs of roastbeef.

Image
[Reply]

Roastbeef continued....

Image

Image

Image

Image
[Reply]

Next I moved on to some chicken and ribs.
12 racks of St. Louis cut and 30 lbs of quarters.
Also did some beans and bacon topped Mac & Cheese.

Image

Image

Image

Image

Finally finished up with 2 stuffed crown roasts.

Image
[Reply]

Sunday morning, I did some Taylor Ham, egg, and cheese sandwiches for breakfast.

Image

Image
[Reply]

I love the cooker line-up!
[Reply]

That grub looks awesome! I need to move to the South.
[Reply]

Dom definately cooks awesome food, but I'm not sure he really qualifies as "living in the south" :-)
[Reply]

Great looking food there, Dom. :-)
[Reply]