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What are the “newbies” cooking this weekend?

124

Comments

  • frazzdaddy
    frazzdaddy Posts: 2,617
    Stuffed pork loin going on the egg at halftime.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • Slippy
    Slippy Posts: 214
    edited October 2018
    Decided to put these on the stick burner so I could get a little smoke on em. Did one Aaron Franklin style (Salt + Pepper) and one sweet style (overly complicated rub, and a can of Dr. Pepper). Took to a party and most preferred the simple rub, but not all. I liked both about the same. Forgot to take finished pics  
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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  • KennyCJR
    KennyCJR Posts: 262



    Was as I wrong to score the butt?  I’ve seen it done with and without.  

    It made sense as it allowed for more rub to get in it. 
    Llano, TX   -  Med and XL BGE’s
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    Looks good to me! 
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  • KennyCJR
    KennyCJR Posts: 262


    It fell apart when I took it off the grill.  The bone pulled out easily and clean.  

    Has anyone tried this Rufus Teague sauce?  I’ve been hooked on it here lately.  
    Llano, TX   -  Med and XL BGE’s
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  • bucky925
    bucky925 Posts: 2,053
    Foghorn said:
    @bucky925 , if you can get the bacon to not fall apart, thin (regular) bacon is the way to go on the pineapple bacon shrimp. Thick bacon overwhelms the other tastes and the shrimp gets way overcooked before the bacon is done. A VERY clean grill and some Pam are your friend to keep the bacon from sticking. And don't even try to turn them.
    I was kind of thinking that, but you are correct, it's hard to keep it all together.  Hence the "test run".  I will say the taste profile was OVER THE TOP!  I will try again and use larger shrimp and maybe even one whole strip of regular bacon for the wrap. 

    The best things in life are not things.  

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  • DoubleEgger
    DoubleEgger Posts: 19,176
    Prosciutto is another good option @bucky925. It crisps up a lot faster than bacon 
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    edited October 2018
    Ok, menu for the evening. Pork loin one stuffed one rubbed. Brussel sprouts marinated in olive oil with Italian seasonings, ham and fresh rosemary. Test driving my new junk shop find, a cast iron baby Wagner dutch oven. Steamed butternut squash sauteed in butter ,cinnamon and brown sugar. Pics when on the plate.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    frazzdaddy said:
    Ok, menu for the evening. Pork loin one stuffed one rubbed. Brussel sprouts marinated in olive oil with Italian seasonings, ham and fresh rosemary. Test driving my new junk shop find, a baby Wagner dutch oven. Steamed butternut squash sauteed in butter ,cinnamon and brown sugar. Pics when on the plate.
    Yum 
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  • RiverBBQ
    RiverBBQ Posts: 197
    Been up since 445 sorry if rambling. This is a butt rubbed with DP Raging River, locally sourced riblets and SWMBO slaw. Pretty good. Pulled butt at 202 FTC for 2 hrs waiting on riblets. Bone didn’t pull, either probe not center or brand...... first time using this brand. Not impressed... doubting method but I know I did it right. Still very good
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    edited October 2018
    @RiverBBQ I think you had a bum piece of meat. I’ve had that happen to me on occasion. The probe might have been in a chunk of fat also. 
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  • RiverBBQ
    RiverBBQ Posts: 197
    Probably, been at this a while. first disappointment. Wasn’t  even disappointing just not what I wanted. I’m am by far my biggest critic. Everyone loved it I know it should have been better. Is anyone else like that? 
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • dmchicago
    dmchicago Posts: 4,519
    KennyCJR said:


    Has anyone tried this Rufus Teague sauce?  I’ve been hooked on it here lately.  
    It's in my rotation. Although I'm currently using a low sugar, low carb sauce 'cause Keto.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    edited October 2018
    Plated, pulled at 185. 
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • lousubcap
    lousubcap Posts: 36,805
    Pedestrian wangs-
    Cooked at least twice as many but felt like a staged photo with my lame phone.  Inhaled-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    frazzdaddy said:
    Plated, pulled at 185. 
    Tell me more about the stuffed pork. 
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    Plated, pulled at 185. 




    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    DoubleEgger said:
    frazzdaddy said:
    Plated, pulled at 185. 
    Tell me more about the stuffed pork. 
    Cream cheese,pencetta, sundried tomatos,rosemary,onion and fresh garlic.
    low and slow for 3 hrs. Ramped up for the finish.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • 1911Man
    1911Man Posts: 366
    Smoked another turkey breast section this weekend (yesterday)... If I can get a whole, fresh, turkey at the end of the week, I'll be smoking that come next weekend (probably Saturday). Not sure how long a 12-14# bird will take at 225-250F... I guess I'll find out. :)
    Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.
    Living free in the 603 (Pelham).
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    frazzdaddy said:
    DoubleEgger said:
    frazzdaddy said:
    Plated, pulled at 185. 
    Tell me more about the stuffed pork. 
    Cream cheese,pencetta, sundried tomatos,rosemary,onion and fresh garlic.
    low and slow for 3 hrs. Ramped up for the finish.
    Very nice 
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    DoubleEgger said:
    frazzdaddy said:
    DoubleEgger said:
    frazzdaddy said:
    Plated, pulled at 185. 
    Tell me more about the stuffed pork. 
    Cream cheese,pencetta, sundried tomatos,rosemary,onion and fresh garlic.
    low and slow for 3 hrs. Ramped up for the finish.
    Very nice 
    Thank you,learning a lot from you guys
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • alaskanassasin
    alaskanassasin Posts: 8,932
    @frazzdaddy  I will tell you like I told @nolaegghead if you ever have us over for dinner guard your fiesta! swmbo is a big fan! Meals look great, I am glad I got my mangy pizza done before the throw down!
    South of Columbus, Ohio.


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  • frazzdaddy
    frazzdaddy Posts: 2,617
    edited October 2018
    alaskanassasin said:
    @frazzdaddy  I will tell you like I told @nolaegghead if you ever have us over for dinner guard your fiesta! swmbo is a big fan! Meals look great, I am glad I got my mangy pizza done before the throw down! 
    Thank you sir,

    The invite stands. Come in the summer, we are 1 mile from the Jordan Lake dam and have a Mastercraft. Fun will be had by all.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • GATraveller
    GATraveller Posts: 8,207
    RiverBBQ said:
    Probably, been at this a while. first disappointment. Wasn’t  even disappointing just not what I wanted. I’m am by far my biggest critic. Everyone loved it I know it should have been better. Is anyone else like that? 
    I've found that butts I cook to an IT over 200 wind up on the drier side. Best results, for me, are pulling it off at 195-198 then FTC. I actually just threw out the leftovers from my last butt that stayed on the egg till 202. Everyone that ate it said it was great but in my mind they were either being polite or didn't know any better. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • NC_Egghead
    NC_Egghead Posts: 786

    Pork belly burnt ends, wings, and jalapeño poppers from probably the last of the peppers from my garden. Momma wanted something green...
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • Kent8621
    Kent8621 Posts: 843
    the weekend tried to get away but i was able to buttermilk brine and cook some chicken for the wife and kids to eat on this week while i am out of town. no pictures but nothing that exciting.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • DFW
    DFW Posts: 208
    I made, probably, my best brisket last weekend...and did some ribs and ABT's/ poppers this weekend.  Man I enjoy baby back's...did a 2-2-1 this time - usually don't wrap, but my wife loves 'em that way.

    Arlington, TX
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  • Cornholio
    Cornholio Posts: 1,048
    Tri-tip was on sale for $3.99/lb so I picked one up to make for dinner on Sunday.  Reverse seared with baked potatoes and asparagus on the side (Salt Lick rub is awesome on asparagus BTW).  Turned out great, especially for a sub $20 meal with leftovers to boot. 

    I need to plate the meat before pictures but you get the idea.. 

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