• Home
  • Recent
  • Calendar
  • Register
  • Login
  • Home
  • Recent
  • Calendar
  • Register
  • Login
Iron Heart Forum
Iron Heart Forum

Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

General Chat
71
666
105.8k
Loading More Posts
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • S
    scarfmace
    Haraki san Expert
    @Jett129
    Joined: 20 Feb 2015

    @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.

    "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

    last edited by 20 Aug 2024, 13:25 1 Reply Last reply Reply Quote 0
    • G
      gazza61
      Raw and Unwashed
      Joined: 12 Feb 2023

      20240820_143502(1).jpg my little bq got for the wifes 50th

      last edited by 20 Aug 2024, 13:42 1 Reply Last reply Reply Quote 2
      • B
        Bailey
        IHUK Crew
        @scarfmace
        Joined: 30 Mar 2022

        @scarfmace jeep this looks phenomenal man!

        @bailey_ironheart

        last edited by 20 Aug 2024, 18:32 1 Reply Last reply Reply Quote 0
        • J
          Jett129
          見習いボス
          Joined: 17 Aug 2011

          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.
          IMG_1263.jpeg

          last edited by Jett129 30 Nov 2024, 18:18 1 Reply Last reply Reply Quote 4
          • J
            Jett129
            見習いボス
            Joined: 17 Aug 2011

            Update…Currently at about 130 on the way to the target temp of 165.
            IMG_1265.jpeg

            last edited by 30 Nov 2024, 19:27 T 1 Reply Last reply 30 Nov 2024, 23:56 Reply Quote 8
            • T
              twin
              見習いボス
              @Jett129
              Joined: 12 May 2012

              @Jett129 Enjoy when it is done.

              last edited by 30 Nov 2024, 23:56 1 Reply Last reply Reply Quote 0
              • J
                Jett129
                見習いボス
                Joined: 17 Aug 2011

                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.

                last edited by 1 Dec 2024, 04:35 1 Reply Last reply Reply Quote 0
                • B
                  Brodie
                  Haraki san Student
                  Joined: 19 Mar 2023

                  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.

                  IMG_5381.jpeg

                  About seven hours in...

                  IMG_5394.jpeg

                  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.

                  IMG_5400.jpeg

                  last edited by 13 Apr 2025, 13:48 1 Reply Last reply Reply Quote 10
                  • S
                    seawolf
                    Mod Squad
                    Joined: 28 Oct 2011

                    Can't wait to see how it looks on the inside. I love how brisket turns black on the outside after a long smoke.

                    “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                    @zeebeeleather

                    last edited by 13 Apr 2025, 14:01 B 1 Reply Last reply 13 Apr 2025, 15:57 Reply Quote 0
                    • B
                      Brodie
                      Haraki san Student
                      @seawolf
                      Joined: 19 Mar 2023

                      @seawolf Ha, me too. She looked great, and felt right...so hopefully it looks and tastes as good as the exterior looks. <fingers crossed>

                      last edited by 13 Apr 2025, 15:57 S 1 Reply Last reply 13 Apr 2025, 16:12 Reply Quote 1
                      • S
                        seawolf
                        Mod Squad
                        @Brodie
                        Joined: 28 Oct 2011

                        @Brodie Brisket is either amazing or terrible. There is no in-between. I'll say a prayer to the BBQ gods for you.

                        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                        @zeebeeleather

                        last edited by 13 Apr 2025, 16:12 1 Reply Last reply Reply Quote 1
                        • B
                          Brodie
                          Haraki san Student
                          Joined: 19 Mar 2023

                          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:
                          IMG_5418.jpeg

                          Pre sliced brisket:
                          IMG_5423.jpeg

                          Center cut:
                          IMG_5430.jpeg

                          Point, burnt ends and the flat in the back ground:
                          IMG_5435.jpeg

                          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.

                          last edited by 14 Apr 2025, 02:07 S J 2 Replies Last reply 14 Apr 2025, 13:47 Reply Quote 7
                          • S
                            seawolf
                            Mod Squad
                            @Brodie
                            Joined: 28 Oct 2011

                            @Brodie Everything looks fantastic. Nicely done!

                            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                            @zeebeeleather

                            last edited by 14 Apr 2025, 13:47 B 1 Reply Last reply 14 Apr 2025, 16:52 Reply Quote 1
                            • B
                              Brodie
                              Haraki san Student
                              @seawolf
                              Joined: 19 Mar 2023

                              @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.

                              last edited by 14 Apr 2025, 16:52 1 Reply Last reply Reply Quote 1
                              • mclaincauseyM
                                mclaincausey
                                見習いボス
                                Joined: 12 Apr 2013

                                This pictures need no apology, that’s what quality barbecue is supposed to look like!

                                Think it, be it.

                                last edited by 14 Apr 2025, 17:28 1 Reply Last reply Reply Quote 3
                                • J
                                  Jett129
                                  見習いボス
                                  @Brodie
                                  Joined: 17 Aug 2011

                                  @Brodie I agree in that I don’t think it could look any better than that. What did you cook it on?

                                  last edited by 14 Apr 2025, 19:36 B 1 Reply Last reply 14 Apr 2025, 19:56 Reply Quote 0
                                  • B
                                    Brodie
                                    Haraki san Student
                                    @Jett129
                                    Joined: 19 Mar 2023

                                    @mclaincausey Thanks!

                                    @Jett129 Thanks to you, as well! This cook was done on my direct flow offset (Mill Scale 94).

                                    last edited by 14 Apr 2025, 19:56 1 Reply Last reply Reply Quote 0
                                    • Denimhead 0D
                                      Denimhead 0
                                      Iron Heart Deity
                                      Joined: 4 Sept 2023

                                      Burgers, Dogs & beer 🍔 🌭 🍻 TGIF

                                      IMG_2803.jpeg

                                      IG - gratefuldenimhead (jeans and boots), Norseamerican (bicycles)

                                      last edited by 19 days ago S ROmanR 2 Replies Last reply 19 days ago Reply Quote 11
                                      • S
                                        seawolf
                                        Mod Squad
                                        @Denimhead 0
                                        Joined: 28 Oct 2011

                                        @Denimhead-0 Yes! Happy Friday!

                                        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                        @zeebeeleather

                                        last edited by 19 days ago 1 Reply Last reply Reply Quote 1
                                        • ROmanR
                                          ROman
                                          Haraki san Prodigy
                                          @Denimhead 0
                                          Joined: 5 Jan 2015

                                          @Denimhead-0 Looks great.

                                          last edited by 19 days ago 1 Reply Last reply Reply Quote 1
                                          • First post
                                            Last post
                                          Copyright Iron Heart 2022.