LadySkinsFan Posted May 25, 2018 Share Posted May 25, 2018 I don't like a lot of sauce on BBQ, just a drizzle. If you have to drench in sauce, the meat's really dry. 1 Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 25, 2018 Share Posted May 25, 2018 51 minutes ago, HOF44 said: Nothing truer than this. Sometimes I just use a dry rub no sauce. To strong a sauce can even ruin good BBQ. It's like a good steak: you don't need that much seasoning to make it good--smoke and sauce should enhance the flavor of the meat, not overpower it. 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 25, 2018 Share Posted May 25, 2018 1 hour ago, Riggo#44 said: It's like a good steak: you don't need that much seasoning to make it good--smoke and sauce should enhance the flavor of the meat, not overpower it. A good covering of salt and pepper on steak (the steak can take it), cook to 130 internal, rest 5-7 min. Thank me later. Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 25, 2018 Share Posted May 25, 2018 12 minutes ago, AsburySkinsFan said: A good covering of salt and pepper on steak (the steak can take it), cook to 130 internal, rest 5-7 min. Thank me later. Oh I am on it. I sear a good 1-inch thick steak on my Primo for 3-4 mins a side. I use Penzy's Chicago Seasoning on it, does really well! 1 Link to comment Share on other sites More sharing options...
HOF44 Posted May 25, 2018 Share Posted May 25, 2018 (edited) Pat LaFreida Prime strip dry aged 30 days for dinner tonight. Edited May 25, 2018 by HOF44 3 Link to comment Share on other sites More sharing options...
HOF44 Posted May 25, 2018 Share Posted May 25, 2018 (edited) Edited May 25, 2018 by HOF44 3 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 That steak looks sooooo good! Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 Adulting has its advantages. 5 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 I had leftover mac and cheese. Those steaks look yummy too! 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 1 hour ago, LadySkinsFan said: I had leftover mac and cheese. Those steaks look yummy too! Thank you, ran them on thr gas grill. Pork butt goes on the Weber early tomorrow morning. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 26, 2018 Share Posted May 26, 2018 Making some Pit Beef tomorrow Link to comment Share on other sites More sharing options...
HOF44 Posted May 26, 2018 Share Posted May 26, 2018 1 hour ago, AsburySkinsFan said: Thank you, ran them on thr gas grill. Pork butt goes on the Weber early tomorrow morning. Take pics throughout and let know how it goes with the slow and sear for you. 1 hour ago, Skinsfan1311 said: Making some Pit Beef tomorrow Traditional Baltimore pit beef? It’s done at a higher temp and sliced isn’t it? 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 (edited) It has begun.... Edited May 26, 2018 by AsburySkinsFan 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 (edited) .. Edited May 26, 2018 by AsburySkinsFan Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 26, 2018 Share Posted May 26, 2018 11 hours ago, AsburySkinsFan said: Pork butt goes on the Weber early tomorrow morning. Mine is on now. Using Penzy's BBQ 3000 rub and hickory. Nice wisps of blue smoke coming out of the top of the smoker. Link to comment Share on other sites More sharing options...
HOF44 Posted May 26, 2018 Share Posted May 26, 2018 That’s a big shoulder. Hope everybody’s not starving waiting for it to finish!!! Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 57 minutes ago, HOF44 said: That’s a big shoulder. Hope everybody’s not starving waiting for it to finish!!! I’m planning a 10-12 hour cook. I’m aiming for 8pm tonight. 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 26, 2018 Share Posted May 26, 2018 13 hours ago, HOF44 said: Take pics throughout and let know how it goes with the slow and sear for you. Traditional Baltimore pit beef? It’s done at a higher temp and sliced isn’t it? Yes. I use Meatheads recipe. Dry brine and inject it with beef broth, apply a rub and let it sit overnight. I smoke it at ~225° til it hits 115°. Then I sear it on high heat until it reaches 125°. I started it on the Weber with the SnS, then seared it on Old Reliable. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 26, 2018 Share Posted May 26, 2018 (edited) 1 hour ago, AsburySkinsFan said: I’m planning a 10-12 hour cook. I’m aiming for 8pm tonight. I've learned over the years that smaller works better, and never go bigger than 5lbs. When feeding a crowd, I look for an 8-10lb butt, and get the butcher to cut it in in half. I cook them at the same time. They cook faster, and there's much more delicious bark. You can fit three 4-5 lb butts in the kettle with the SnS. Edited May 26, 2018 by Skinsfan1311 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 26, 2018 Share Posted May 26, 2018 Old Reliable. She's a Genesis Silver B, built in 2001 and still going strong. Over the years I've only had to replace the grates, flavorizer bars and the crossover ignition tube. It's built like a tank. Isn't she a beaut? 5 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 Getting there... 5 Link to comment Share on other sites More sharing options...
HOF44 Posted May 26, 2018 Share Posted May 26, 2018 (edited) 16 minutes ago, AsburySkinsFan said: Getting there... Nice bark!!! I have a feeling this is gonna be one of the best things you have fixed. Have you hit the stall yet? Edited May 26, 2018 by HOF44 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 Just now, HOF44 said: Nice bark!!! Thank you!! I’m officially in the stall. Link to comment Share on other sites More sharing options...
HOF44 Posted May 26, 2018 Share Posted May 26, 2018 1 minute ago, AsburySkinsFan said: Thank you!! I’m officially in the stall. Time for a refreshing alcoholic beverage and a cigar. Always see’s me through the stall! 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted May 26, 2018 Share Posted May 26, 2018 3 hours ago, HOF44 said: Time for a refreshing alcoholic beverage and a cigar. Always see’s me through the stall! Working like a charm.... 2 Link to comment Share on other sites More sharing options...
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