Watcha cookin'?

[Cruiser]

I just looked and there ain't none of those in my back yard

[oftpiste]

Thanks, sir. Is it fairly obvious to see when the pellicle has formed?

Pretty much. You'll feel it, and it's probably better to have a little too much than not enough. Good luck. It's worth it.

[Dantheman]

Masa flatbread, pulled roasted chicken in red chile enchilada sauce.

[BFD]

Thanks, sir. Is it fairly obvious to see when the pellicle has formed?

make sure you rinse well. My last dry brine came out to salty. When you rub the fish you should barely be able to taste the salt.

[schindlerpiste]

Rigatoni (scharfatunes) with meatballs, braciola, sausage and baby back ribs. My favorite meal



The Finale

[MakersTeleMark]

Decided to make some beer mustard with fresh horseradish and schezwan pepper corns.



Should last me awhile.

[RockChalk]

make sure you rinse well. My last dry brine came out to salty. When you rub the fish you should barely be able to taste the salt.

Just rinsed thoroughly with the ol kitchen sink hose and patted dry with paper towels, much to my s/o's chagrin (paper gold these days). Stoked to get these on the smoker!

[~mikey b]

Decided to make some beer mustard with fresh horseradish and schezwan pepper corns.



Should last me awhile.

gimme a recipe for that

[MakersTeleMark]

gimme a recipe for that

Basically http://risingmoonnutrition.blogspot....stard.html?m=1

But I keep it lactose free and ferment longer and I use beer instead of water and I add shetuan pepper corns to the grind.

[Buster Highmen]

Dry rubbed pork tenderloin with salt, garic powder, fresh chopped rosemary.



Raves from #1 son.

[RockChalk]

This turned out well, still honing in the Traeger smoking temp in the AZ spring/summer and I think could have pulled from the dry brine a few hours earlier.

[oftpiste]

Sure looks pretty!~ You can also adjust the salt/sugar ratio.....

This turned out well, still honing in the Traeger smoking temp in the AZ spring/summer and I think could have pulled from the dry brine a few hours earlier.

[~mikey b]

Basically http://risingmoonnutrition.blogspot....stard.html?m=1

But I keep it lactose free and ferment longer and I use beer instead of water and I add shetuan pepper corns to the grind.

thanks buddy

that gets me started

[oftpiste]

Did some Aaron Franklin butt yesterday. Smokey, fatty, juicy love.

[teletripper]

leg of lamb on the grill with a salad and zucchini. It was good and made taco's for lunch with the leftovers.

[Cruiser]

Nachos!

[mooseknuckles]

GLORIOUS!

[undertow2]

Lazy way ribs - 300 indirect for 3 hrs on the Egg... So good - not fall off the bone with the perfect bite...


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[plugboots]

[Crock]

Took a stab at "Mississippi pot roast" last night. Instead of searing the chuck and tossing it in a slow cooker, I smoked it for 2 1/2 hours and finished in a dutch oven. 10/10. Wasn't planning on making the brown gravy but had so many drippings, it seemed criminal not to.

[Dantheman]

Oh damn!

[::: :::]

Drool

[dtown]

Don’t have a pic but made a pizza last night with a olive oil garlic sauce, fresh mozzarella, caramelized onions and fresh morels. Cooked on the charcoal grill and add some oak logs to it to give a wood fire taste. Was excellent


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[undertow2]

Took a stab at "Mississippi pot roast" last night. Instead of searing the chuck and tossing it in a slow cooker, I smoked it for 2 1/2 hours and finished in a dutch oven. 10/10. Wasn't planning on making the brown gravy but had so many drippings, it seemed criminal not to.

Crock,

Can you give more details on the cook - what temp did you smoke and what temp did you pull after 2 1/2 hrs...? When you put it in the Dutch oven what temp did you cook at and what was the final temp after you finished cooking...?

Looks fantastic...!


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[Crock]

Crock,

Can you give more details on the cook - what temp did you smoke and what temp did you pull after 2 1/2 hrs...? When you put it in the Dutch oven what temp did you cook at and what was the final temp after you finished cooking...?

Looks fantastic...!


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Sure thing. First, I essentially just followed this exact recipe: https://howtobbqright.com/2020/02/28/mississippi-poboy/

I used my own rub, and didn’t turn it into a ridiculous sandwich in the end. He says to smoke it at 275* for 2 hours. With the cold and wind yesterday I had trouble with my temps and it was mostly between 225*-250* so I left it on a little longer. The internal temp was about 160* when I pulled it. Then into the Dutch Oven, stick of butter, packet of au jus, ranch mix, and a small handful of pepperoncinis. In the oven at 275* for about another 2 1/2 hours. I checked it at the 2 hour mark and it wasn’t quite fall apart tender yet.
Pretty simple, and ridiculously flavorful.