Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@scarfmace really nice.
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Thanks everybody for the nice comments!
@Jett129 Just pepper and salt. I'm not a big fan of putting a rub on beef in general and I wanted to keep this as pure as possible.
Sides where:
- mango and mustard salsa
- Sweet potato mash
- Grilled corn
- Burned paprika salad with capers and grilled pine nut
-Noting was left-
@Karol The meat was not super tender like ribeye or low&slow beefribs but the flavor was just soo beefy, like rich and greasy with a nice touch of smoke.
@Nocturama "Go Anywhere" 4 the win right! To tell you the whole story, the party was in honor of my neighbors and my birthday so we each invited 20 people over and just trew them all together. Thats the beauty of events like this, getting people who are strangers to each other together around one table is the best way for them to connect IMO.
Just got send 2 more pictures:
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@scarfmace I’m starting to come over to your way of thinking concerning rubs,as I recently made a pork butt,with a fairly complex rub,and at the end of the day you didn’t really taste it,nor did anyone notice/comment on it. I think next time I’ll just stick to salt and pepper.
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@Jett129 I like a good rub on pork or chicken, but my steaks and most other beef (exept brisket and pastrami) only get salt and pepper.
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my little bq got for the wifes 50th -
@scarfmace jeep this looks phenomenal man!
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Thanksgiving part two. Dry rubbed it last night with a rub consisting of Light Brown Sugar,salt,chili powder,ground coffee ,cumin,oregano,mustard and smoked paprika. Estimated cooking time 3.5-4 hours at about 300. Also put sliced apples onions and oranges in the cavity.
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I was a little bit disappointed in how the turkey came out. It was pretty cold and windy and I allowed for a longer cooking time, but it cooked a little bit faster than I had anticipated,maybe due to the wind. While there were some parts,like the dark meat that were tender,moist and delicious,there were some parts of the breast that were too dry. I probably could’ve taken it off and wrapped it at 155 instead of 165. Fortunately the appetizer and side dishes were great. Try again next year.
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Was going to do a low effort brisket yesterday for the Masters today. But when at the store in the morning, found they had pork butt on super sale...so ended up grabbing one of those too and moving things to an offset.
About seven hours in...
All done, and just before putting her to bed in the warmer for the night. Not the prettiest picture...black chunks of meat in terrible light are hard to capture, but I'll try to remember to grab some pics when I slice into her later today.
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@seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>
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Okay, so maybe it wasn't the black meat or light that was the problem...terrible excuses. Turns out I'm just shit at taking BBQ photos. But here are some more trash photos of meat before it was devoured.
Roughly pulled pork butt, before I really got after it and shredded it, and then became even worse to photograph:
Pre sliced brisket:
Center cut:
Point, burnt ends and the flat in the back ground:
Turned out great, and glad I ended up using the offset...always tastes a little better coming off that. Solid food and a fun Masters today.
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@seawolf Thanks! The trim was a little suspect in places, but I'm the only one that notices these things and the guests were only interested in how it tasted..and it passed that check without any issue.
So a solid first brisket of the year...hopefully I can find excuses to cook a few more throughout the Summer and Fall.
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This pictures need no apology, that’s what quality barbecue is supposed to look like!
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@mclaincausey Thanks!
@Jett129 Thanks to you, as well! This cook was done on my direct flow offset (Mill Scale 94).
