Can't believe I missed this forum...
We finally got a bit of dry weather here in NC earlier this week. Cap off top sirloin... I buck it up into 3ish lb roasts, smoke until IT of 125 (about 132 after carryover) wait until rested and the sear the snot out of it on a screaming hot griddle seasoned with bacon grease and slice against the grain.
Very similar in flavor and texture to a good tri-tip, which is hard to find locally...
We finally got a bit of dry weather here in NC earlier this week. Cap off top sirloin... I buck it up into 3ish lb roasts, smoke until IT of 125 (about 132 after carryover) wait until rested and the sear the snot out of it on a screaming hot griddle seasoned with bacon grease and slice against the grain.
Very similar in flavor and texture to a good tri-tip, which is hard to find locally...
- Nov 3, 2010
- 8,606
- 17,402
Sunday Sunday Sunday my good Sir. I even remembered to send my fathers card on time this year!
This is gonna be terrible! Few more hours!
- Nov 3, 2010
- 8,606
- 17,402
I’m thinking one hell of a sandwich that will make tomorrow, if there are any leftovers
Well, welcome aboard Brother! Strong 1st post. Look forward to your participation. We have some great people in here. Pretty diverse.
Stomach is growling and it smells INCREDIBLE. Cannot wait to dive in!
Ok, looks like it's gonna only be 12 hrs. I'm going with that! Kevin! Please hurry. Beer AND Whiskey is critical and this is the perfect time to meet up. You like to wrassle, Sailor. 
You started without me ?!
Jeebuz Christo ! And here, I thought you were my friend.......
Be with you in a minute. Me, me hip waders, n my neighbors goat are playing Doctor Dolittle. You know. Push me pull you. And I'm winning!
Oh, and this crap is terrible!
Last edited:
Looks like a great combo of flavors. Two questions: 1) does the turmeric add anything more than color? 2) Have you ever tried Aleppo pepper in place of red pepper?Here we go gentlemen!
View attachment 7354840
View attachment 7354841View attachment 7354841
View attachment 7354842
View attachment 7354843
View attachment 7354844
It's on!
Be with you in a minute. Me, me hip waders, n my neighbors goat are playing Doctor Dolittle. You know. Push me pull you. And I'm winning!
Oh, and this crap is terrible!
View attachment 7355406
View attachment 7355407
View attachment 7355408
View attachment 7355410
View attachment 7355409
You're just showing off now.
Appearance is A+. Fine job. Damn fine job.
E
Honestly not certain that it adds a lot of flavor, I just use it. Haven't tried that pepper but I wanna do it again with some serrano Peppers in the bath. That should give it some more bang, not that it needs it, just wanna try it.
He was on cocktail "hour". So was I.You can't spell either
E
I read it as "gonna".........
Sheesh, give the poor guy a break. Life's tough enough as it is for a guy with his looks..........
Oh, @1J04, How'd the goat thingy work out ?
Thank you Brother! It was well worth the all day effort.
German, Asian, Spanish?
Good sh1t takes all day and 4 more hours to clean up. It ain't for the lazy.
I fully respect the effort and allowing others to enjoy.
I have to be honest. I have not had the German yet. This is my first year. Could not tell you what to expect.
Spanish: cook, pickle, can etc. Heat is mild
Asian: cook, pickle, can etc. Heat is one or two orders above the Spanish. This one is the favorite of everyone that has had the two. I tried the German this year in an attempt to out do the Asian.
The dirt is free
E
He was on cocktail "hour". So was I.
I read it as "gonna".........
Sheesh, give the poor guy a break. Life's tough enough as it is for a guy with his looks..........
Oh, @1J04, How'd the goat thingy work out ?
Brother,
I take each "hour" very seriously. I try to perfect each one
However, I don't take spelling nor vocabulary very seriously.
E
Bourbon goggles help with spelling and vocabulary. Trust me on this.........Brother,
I take each "hour" very seriously. I try to perfect each one
However, I don't take spelling nor vocabulary very seriously.
E
He was on cocktail "hour". So was I.
I read it as "gonna".........
Sheesh, give the poor guy a break. Life's tough enough as it is for a guy with his looks..........
Oh, @1J04, How'd the goat thingy work out ?
I'm extremely sore and I think I gotta UTI.
Slow simmer now after removing fat.
Added a bit of orange juice!
You know, seein' as how you're from Sekiu 'n all, I had you pegged for a guy whose culinary prowess only went about as far as (Kraft) cheese sandwiches on Wonder bread with French's mustard and a grape Nehi to wash it down. Oh, and Fritos.I'm extremely sore and I think I gotta UTI.
Slow simmer now after removing fat.
View attachment 7355653View attachment 7355654View attachment 7355655View attachment 7355656
Added a bit of orange juice!
Color me impressed !
(Sorry about not making it down last night. I got as far as Oly and Jay Inslee was standing out in the middle of the fast lane on I-5, naked. I had to swerve and I went into the ditch. I spent all the rest of last night re-thinking my actions.........).
I'm extremely sore and I think I gotta UTI.
Slow simmer now after removing fat.
View attachment 7355653View attachment 7355654View attachment 7355655View attachment 7355656
Added a bit of orange juice!
Brother,
You are FOS. The "hour" should have handled that not caused it.
E
Go with sheep next time. Won't have that problem again.I'm extremely sore and I think I gotta UTI.
Go with sheep next time. Won't have that problem again.
This guy has it together
E
Pecan smoked ribs, baked beans and home made banana bread.
Angry 12 year old birthday boy finishing off lemon meringue pie. Brisket seasoned up for the smoker today.
Started smoking the brisket about an hour ago. Using an Green Mountain Daniel Boone with Trager Pecan Pellets.
He's pissed because his plate is empty, right ?
Jeebuz with all those delicacies, if my plate was empty, I'd be pissed too.....
You guys are absolutely killing me.
So working on my father's day meal.
My sons got me a used smoker to replace the one I burnt out in about 15 years.
Fire box was completely gone and
held togeather with rolled inserts.
It will be salvaged / rebuilt.
New one is thin and temperamental and took hours to clean and burn off mess.
Got it cheap from some sjw type that did not know how to run one.
Got her running steady at 233 f now and a first brisket.
My sons got me a used smoker to replace the one I burnt out in about 15 years.
Fire box was completely gone and
held togeather with rolled inserts.
It will be salvaged / rebuilt.
New one is thin and temperamental and took hours to clean and burn off mess.
Got it cheap from some sjw type that did not know how to run one.
Got her running steady at 233 f now and a first brisket.
He's pissed because his plate is empty, right ?
Jeebuz with all those delicacies, if my plate was empty, I'd be pissed too.....
You guys are absolutely killing me.
Told you this guy had it together.
Unhappy young man.
E
A sneak peak of the brisket smoking on the grill and my wife waiting to watch the Trump Rally in Tulsa. To bad we don't have tickets.
She has a Kingsford rub that we used. Smoking for 12 hours at 210. Then we will enclose it with foil and add apple juice. Then slow cook it all night at about the same temp. It should be ready for breakfast.
He is probably mad because his older brothers keep picking on him. Sucks to be the youngest. Here is a pick of him shooting from several years ago.He's pissed because his plate is empty, right ?
Jeebuz with all those delicacies, if my plate was empty, I'd be pissed too.....
You guys are absolutely killing me.
Attachments
Little bit of a mid day snack.
teriyaki flank steak.
Ribeyes first dinner tonight!
teriyaki flank steak.
Ribeyes first dinner tonight!
ribeyes were amazing! Basted in garlic onion butter and cooked to a perfect medium rare.
Before and after
The first brisket on the new smoker came out close to perfect 15 hours.
It sliced but would break apart if trying to hold it in the middle.
I was blessed with cask proof (127) TX whiskey and a TX hat.
Even worked the reloader with my sons working on my ar.
A box of 6.5 120's to play with.
A very nice day.
It sliced but would break apart if trying to hold it in the middle.
I was blessed with cask proof (127) TX whiskey and a TX hat.
Even worked the reloader with my sons working on my ar.
A box of 6.5 120's to play with.
A very nice day.
You know when you go to some family gathering, graduation party, etc... and they have “pulled pork” that’s nothing more than a crock pot pork roast with a bunch of cheap ass bbq sauce dumped on it 
.
This is pulled pork. On Cherry at 225 for 12 hours.
. This is pulled pork. On Cherry at 225 for 12 hours.
Crock pots fuck up everything they cook.
And whatever you do don't call anything that comes out of one BBQ.
Used to be utilized when the wife and I both worked but I have no excuses not to man the kitchen if the wife gets me fixins.
I use them to serve from some times for buffet style dinners.
I go get the meat from family or friends for Bbq and baby it whenever I can. That frees them up to make nice sides and I have less cleanup.
Drawback is if you find out at the last minute you shanked it.
I stick to pork butts, pork ribs, sausages and briskets because they are simple once you get a rutine and a good set of thermometers.
Funny the more I used thermometers the better I got at look and feel.
If your feeding old folks (I'm 61) a little less smoke is best and fall apart tender rules the day it's not competition uppity stuff they crave.
If your BBQ is not coming out the way you want or inconsistent results you may want to look up the Texas Crutch method. It is nearly foolproof.
Edit: my new smokers thermometer is off by 20 degrees or more and sticks.
A pair of wooden clothes pins quickly held a remote thermometer probe in place.
And whatever you do don't call anything that comes out of one BBQ.
Used to be utilized when the wife and I both worked but I have no excuses not to man the kitchen if the wife gets me fixins.
I use them to serve from some times for buffet style dinners.
I go get the meat from family or friends for Bbq and baby it whenever I can. That frees them up to make nice sides and I have less cleanup.
Drawback is if you find out at the last minute you shanked it.
I stick to pork butts, pork ribs, sausages and briskets because they are simple once you get a rutine and a good set of thermometers.
Funny the more I used thermometers the better I got at look and feel.
If your feeding old folks (I'm 61) a little less smoke is best and fall apart tender rules the day it's not competition uppity stuff they crave.
If your BBQ is not coming out the way you want or inconsistent results you may want to look up the Texas Crutch method. It is nearly foolproof.
Edit: my new smokers thermometer is off by 20 degrees or more and sticks.
A pair of wooden clothes pins quickly held a remote thermometer probe in place.
Last edited:
My Traeger is now about 6-7 years old. Lowest setting is SMOKE which yields 150 degrees +/- .
I have had trouble making sausages in my standard offset stick burner.
Basically have to wait for cold weather since I live in Texas.
One recipe calls for 100 degrees Fahrenheit for an hour to dry the casing, then smoke at 120, 140 and finish at 170 for about an hour each.
The slightest bit of overheating will cause catastrophic failure due to fat out. At that point they are ruined except for dog treats.
I think even my dog gave me the shanked it again look.
Have tried a propane burner with a cast iron plate inserted into the fire box with limited success.
Using wood chips, thinking of trying same with pellets instead.
Basically have to wait for cold weather since I live in Texas.
One recipe calls for 100 degrees Fahrenheit for an hour to dry the casing, then smoke at 120, 140 and finish at 170 for about an hour each.
The slightest bit of overheating will cause catastrophic failure due to fat out. At that point they are ruined except for dog treats.
I think even my dog gave me the shanked it again look.
Have tried a propane burner with a cast iron plate inserted into the fire box with limited success.
Using wood chips, thinking of trying same with pellets instead.
I have to leave the door to my propane burner propped open just a little to help control the temperature. I love making snack sticks or summer sausages but it takes a lot of babysitting to make sure my temps don’t spike and I get the fat out.
Similar threads
