After work today, I pulled out the Santa Maria for a pork roast and tri tip. Had the roast today and put the tri tip in the fridge for sandwiches tomorrow.
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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When I saw this post Friday I went straight to the store and bought everything I needed to make smash burgers. I cooked 2 rounds of these, one lunch one dinner and my god were they absolutely delicious. Thank you for this. I have never made these for myself before and I just don't see making any other kind of burgers ever again
SOOOO GOOOD.
I'm here to make everyone fatter, one day at a time.When I saw this post Friday I went straight to the store and bought everything I needed to make smash burgers. I cooked 2 rounds of these, one lunch one dinner and my god were they absolutely delicious. Thank you for this. I have never made these for myself before and I just don't see making any other kind of burgers ever again
Breakfast Tacos. The only thing not in the pic was the 16 scrambled eggs added to the veggies and sausage. The griddle was big enough to cook all of this, plus all the shells. It's a beast.
I remembered to take a pic after a couple bites. Tri tip sammy. Hugely good with toasted garlic bread, grilled onions and mayo/sriracha/Worcestershire sauce. So juicy!
Doing Italian beef for dinner tonight. On at 9 should be ready in about 8-9 hours. There's sauteed onions and peppers under and then seasoning, broth, and some extra pepper on top.
In my professional amateur opinion, caramelizing onions then the beef and then cleaning all the goodness outta the pan with some broth into the cooker is the key.
In my professional amateur opinion, caramelizing onions then the beef and then cleaning all the goodness outta the pan with some broth into the cooker is the key.
Yeah, deglaze a pan whenever you can to get the black gold in the bottom into your food. So much flavor.
Next Saturday, I'm going to attempt my 1st overnight cook with a 9lb bone in butt. Making it for pulled pork nachos at our SB party.
I'll use my WSM, any pointers to help me out? Should I use the water pan, should I use the regular charcoal basket or the big ass one I got from TCG Secret Santa?
I think
MEATeorite mentioned only lighting 4 charcoal briquettes to start it?
I'll use my WSM, any pointers to help me out? Should I use the water pan, should I use the regular charcoal basket or the big ass one I got from TCG Secret Santa?
I think
MEATeorite mentioned only lighting 4 charcoal briquettes to start it?
Inject the butt with Chris Lilly's pork butt injection recipe. I gives you flavor all through the meat.
www.virtualweberbullet.com
I'd use a water pan. You will go through a lot of charcoal in a long cook like this. Look up the "snake" method.
Cook until super tender. Don't worry as much about finishing temps. You can wrap the butt when it hits the stall.
Pork Butt - Chris Lilly Big Bob Gibson Championship Injection - The Virtual Weber Bullet
Pork butts seasoned using Chris Lilly's Six-Time World Championship pork shoulder recipe then barbecued on the Weber Smokey Mountain Cooker. Award winning!
www.virtualweberbullet.com
I'd use a water pan. You will go through a lot of charcoal in a long cook like this. Look up the "snake" method.
Cook until super tender. Don't worry as much about finishing temps. You can wrap the butt when it hits the stall.
I’ve got my brining and rub method down as I’ve done probably 100 butts on my Pit Barrel. I’ve just never done an overnight cook as the Pit Barrel runs hotter than a more traditional smoker.
I’ll look into that snake method. Just need to figure out if I should use the standard charcoal basket of the big one. I’m leaning towards the big one.
I’ll look into that snake method. Just need to figure out if I should use the standard charcoal basket of the big one. I’m leaning towards the big one.
Turned out pretty well!
Slap it on a hoagie bun with some caramelized onions and peppers with cheese and send it on down.
Slap it on a hoagie bun with some caramelized onions and peppers with cheese and send it on down.
Bought another small rib roast and cut it in half. Well seasoned with kosher salt on both sides and about 24 hours in the fridge. Will get the screaming hot cast iron pan treatment soon!
Wife and I have wanted a smoker for a while now. I was at Costco drooling over a toolbox I wanted and next to it was a Traeger pellet smoker for $699. I didn't get the model number but looking online they are really expensive, and they didn't have one for 699 online. I wonder if it's a clearance sale.
Ribs weekend, i did about 5hrs 200 degrees, unwrapped, spraying very often so they don't dry out. Turned out really good. Wanted to try something new as I usually wrap them but didn't want that fall off the bone/steamed texture wrapping normally gives.
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