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

[goosehd]

@setandsetting A beer is needed in one hand to offset the weight of the spatula in the other hand. Not doing so is going to cause muscular imbalance and/or spinal back issues. Please correct asap as I don't want to see you get hurt!!

[seawolf]

Safety first!

[steelworker]

@seawolf said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

Safety first!

unless it stops production

[mclaincausey]

Mother’s Day ribs, elote potato salad, slaw, mustard sauce.

[Walery Smirnoff]

This is how pork meat is cooked on the banks of the Volga

[Alex]

@Walery-Smirnoff looks great

[goosehd]

Didn’t have a lot of time so using the gas grill today for beef back ribs.

[A Former User]

@goosehd those look nice D! Njoy

[Jett129]

Last picture is about 4 hours in…

[endo]

@Walery-Smirnoff said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

pork meat is cooked on the banks of the Volga

... sounds just perfect

[goosehd]

@Jett129 ...how's it going? Hit the stall and are you using a crutch to get through it?

[Jett129]

@goosehd Going pretty good,for a minute I thought it wasn’t going to stall,and then the temp went back about 2 degrees. Right now it’s hanging at 178.2. I’ll give it an hour and see where I’m at. People aren’t coming over until 5.

[goosehd]

@Jett129 Any idea on how long it's been stalled? I had one where it seemed like it held there for 2-3 hours and then the temps came up pretty quick.

[Jett129]

@goosehd Half hour at the most. I’ve had my share of 2-3 hour stalls as well. Teaches you patience.

[goosehd]

@Jett129 speaking of stalls…I’ve got a shoulder on now that has hovered around 155 for the last 2 hours.

How did yours turn out?

[Jett129]

@goosehd Mine turned out delicious,tender,moist. It was great,my best one ever. It stalled at about 180 and it was getting late so I wrapped it,sprayed it down good and popped it in the oven at 225 for about an hour.

[goosehd]

Brisket started yesterday evening:

Now to let it rest (if I can resist).

[Twistlock]

I'm getting hungry...

[Jett129]

@goosehd That looks pretty damn amazing. How was it? Was it the whole brisket? What did you use for a rub?

[goosehd]

@Jett129 Haven’t tried it yet as I just pulled it off the grill 30 minutes ago and will let it rest for an hour or two. I used Montreal Steak Spice (Salt, Pepper, and Garlic) as a rub, slow cooked at 200-250f and put it on last night at 6:00 PM. Total cook time has been 14 hours 30 minutes.

Mouth has been watering all night

Edit: it is the whole brisket, but I had to cut the two halves to fit it on the grill.