THE THIN BLUE SMOKE THREAD XII

[paintflinger]

Some late night pork butt

 

[Jim]

Nice color on that puppy.Enjoy.

 

[paintflinger]

Nice color on that puppy.Enjoy.

Thanks Jim. Its a tasty one.

 

[oc_in_fw]

Some late night pork butt
View attachment 1145766

Nice- now you need home made slaw and some buns.

 

[pault]

Had a craving today, so I bought some ribs, smoked em on the camp chef, made some beans and corn muffins, was going to make jalepeno corn bread but forgot the jalepenos, so muffins it is. There will be a re run of this meal later this week.

 

[showard]

Had a day off, so got the Weber Smoker stoked and did some beef ribs and sausage.

 

[jhadsell1883]

First attempt at brisket yesterday. Learned how to make it last 24 hours but it still turned out well. Not winning any prizes but didn’t hear any complaints from the family.

Sent from my iPhone using Tapatalk

 

[kelbro]

First attempt at brisket yesterday. Learned how to make it last 24 hours but it still turned out well. Not winning any prizes but didn’t hear any complaints from the family.

Looks really good! There's a technique to slicing brisket that can make it seem even more tender which is slicing across the grain. There are some good YouTube videos out there that demonstrate it.

 

[Tirvine]

This is a thread I will likely read in its entirety someday, but in case this has not already been shared, in Aaron Franklin's book, Franklin Barbecue: A Meat Smoking Manifesto, he explains in detail exactly how to duplicate his results. Unfortunately being able to secure the briskets that meet his requirements is essential, and most grocery stores' briskets do not measure up. If you are ever in Austin, dining at Franklin will generally require standing in line all morning. As spectacularly good as his barbecue is, there are a few others that come close and now and then match it but have much shorter waits.

 

[Clay S]

This is a thread I will likely read in its entirety someday, but in case this has not already been shared, in Aaron Franklin's book, Franklin Barbecue: A Meat Smoking Manifesto, he explains in detail exactly how to duplicate his results. Unfortunately being able to secure the briskets that meet his requirements is essential, and most grocery stores' briskets do not measure up. If you are ever in Austin, dining at Franklin will generally require standing in line all morning. As spectacularly good as his barbecue is, there are a few others that come close and now and then match it but have much shorter waits.

I enjoyed his show on PBS while it was on. "BBQ with Franklin"

 

[Acmemfg]

Step 1...properly trim and season ribs (preferably a St. Louis cut). Today's rub is courtesy of Fox Bros. BBQ, the pride of Atlanta.

Step 2...Get a good bed of coals fired up to about 225 -230 degrees

Step 3...Add your smoking wood. Today it's hand cut North Georgia cherry wood.

Step 4...wait for a while. Go get a beer perhaps.

 

[simon1]

We are underway.

Baby backs
fatty
pork sausages
pepper poppers

Over post oak.

 

[simon1]

I do believe the sausages are done...wrinkly and at 170. Poppers look good too. About another hour for the fatty and a couple of hours for the ribs.

 

[simon1]

I think the ribs are done.

Fairly decent smoke ring.

SWMBO liked the rub I put on them...this time.

 

[martym]

Yummy

 

[Jim]

A little pulled pork and chicken for a club event.

 

[eightysixCJ]

View attachment 1152625View attachment 1152627
A little pulled pork and chicken for a club event.

Looking good James!

Tom

 

[martym]

66° this morning.
Pure quiet.
Pit is warming up
Sausage
Chicken
Fajitas
Mollejas
Ribs

 

[Tirvine]

Chicken on the grill. White wine/butter/tarragon mop, charcoal, cherry wood for smoke.

View attachment 1144343

Tom

Love grilled chicken thighs. The tarragon sounds sensational.

 

[martym]