BBQ/Grill/Smoker/etc. Cooks

[DeepSea]

Smoking some pulled pork today.

After 1 hour


3 Hours into it.

I’m starting to feel like I messed up this cook. I don’t have any beer!

 

[DeepSea]

Aaaaand it’s done.

 

[uacowboy]

Deep dish pepperoni pizza tonight.




And since my pizza dough recipe is enough for 2 pizzas I used the other half for mozzarella stuffed rolls.

 

[LOOT]

Nice thread OP..

I bought a Primo XL a few months back. Malcolm Reed taught me how to cook on it. He is one of the best.

I like the Meat Church guy too. I bought some of his seasonings to do brisket. Excellent products.

I'll take some time to catch up on the thread. Maybe post up some cooks with you guys.

Smoking has kinda become a new hobby...of sorts.

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[LOOT]

This was the Meat Church brisket and burnt ends I did last Tuesday. It starter out as a 20lb packer. With practice, I'll get better at the trimming part of it, it'll cook more even.

Right now I've got a couple of whole 7lb CAB tenderloins to process. I'm thinking I'll cut them into steaks and freeze some for a rainy day. Maybe cut a roast too.

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[LOOT]

Whole chickens...you beer can them or spatchcock? You find 9ne better than the other?

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[ksblazer]

Whole chickens...you beer can them or spatchcock? You find 9ne better than the other?



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[/QUOTE

I prefer to spatchcock them. Speeds up the time it takes to cook it up too.

 

[Fenster]

Time to get them cookin...

 

[Fenster]

@ksblazer inspired me to try a Mississippi pot roast. Glad I did! Instead of the slow cooker, I decided to cook it on the smoker Malcolm Reed style (if you don’t know who Malcolm is, get on over to YouTube and check out How to BBQ Right—you’ll thank me later).

Started by seasoning up a chuck roast and getting it in some hickory and pecan smoke:
View attachment 21662

After a couple of hours getting happy, it was time to go in the Dutch oven (my favorite kitchen item!). Before seasoning:
View attachment 21664

After seasoning with the “signature” ingredients (au jus packet; ranch packet; stick of butter; whole pepperoncini peppers):
View attachment 21665

Then back on the pit for another 3 hours until fork tender:
View attachment 21666

Here is the finished product shredded up on the cutting board. It was delicious and super tender. Great smoke flavor with a little heat and tanginess from the peppers. We had it over egg noodles and it was wonderful. The crockpot method produces a great result (I highly encourage all to try it—so easy), but I think the original slow cooker adds a little something extra. Thanks for reading!
View attachment 21667

As soon as I saw the pictures, before I read anything, I said "somebody's been watching Malcolm.", lol. That looks great, well done!

 

[NurseDave]

Into the sous vide the filets go!

 

[Fenster]

...and they are done.

 

[Cvargo]

Didn't have time to do the smoker... But I wanted some good burgers!!!

They are from our half a beef, and my butcher gets them all weighed out perfectly

 

[LOOT]

...and they are done.
View attachment 22756
View attachment 22757

Those look delicious. Well done.

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[LOOT]

Today I processed 2 whole tenderloins then smoked a couple of the smaller ones for dinner.

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[LOOT]

I've done both but lean to spatchcock for the same reason. Plus you can separate the skin and get seasoning directly on the meat.


What's the secret to crispy skin? I've not figured that out.

My next option will be a 16" cast iron skillet and a couple of bricks. Spatchcocked and cooked breast down.

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[uacowboy]

I've done both but lean to spatchcock for the same reason. Plus you can separate the skin and get seasoning directly on the meat.


What's the secret to crispy skin? I've not figured that out.

My next option will be a 16" cast iron skillet and a couple of bricks. Spatchcocked and cooked breast down.

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butter under the skin and on top has given me good results for crispyness. I haven't tried it yet but i have heard that pouring boiling water over the uncooked skin also makes for crispy skin after cooking

 

[GearNoir]

Today I processed 2 whole tenderloins then smoked a couple of the smaller ones for dinner.

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Damn! Talk about choice cuts! Nice!

 

[ksblazer]

I've done both but lean to spatchcock for the same reason. Plus you can separate the skin and get seasoning directly on the meat.


What's the secret to crispy skin? I've not figured that out.

My next option will be a 16" cast iron skillet and a couple of bricks. Spatchcocked and cooked breast down.

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For crispy skin you want to go with a higher temperature. Somewhere around 275 degrees.

I've heard other methods, but haven't tried them as the 275 worked for me.

Give it a try

 

[LOOT]

For crispy skin you want to go with a higher temperature. Somewhere around 275 degrees.

I've heard other methods, but haven't tried them as the 275 worked for me.

Give it a try

Awesome. I will definitely try it the next time I do some birds. Thanks.

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[LOOT]

Damn! Talk about choice cuts! Nice!

First time I've processed a whole tenderloin. YouTube will teach you how to do anything tho. My brother runs a BBQ joint. He got a decent deal on a whole case of certified Angus beef. We got it for $12/lb. Still high but much cheaper that buying it in a grocery store.

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