Red Mosquito

i want a cook-off with him

https://www.bonappetit.com/story/dave-g ... ckbeat-bbq

the pork was a big hit the other day so i'm doing another one right now..8 lbs..should be done around 9-10 tonight..
already have most of it spoken for from all the neighbors

i've had a rack of st louis ribs in the sous vide for the past 30 hours. they'll be done tonight, at which time i'll broil them (or torch them) briefly.

Chris_H_2 wrote:i've had a rack of st louis ribs in the sous vide for the past 30 hours. they'll be done tonight, at which time i'll broil them (or torch them) briefly.

nice...i just threw a chicken in a pot too make for this weeks dog food...the house is smelling nice

a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday

Share your rub recipe

wease wrote:Share your rub recipe

nothing fancy or homemade....for both pork and brisket i coat in french's yellow mustard and use either a local rub called Jezebel and I
also order the rub from salt lick down near austin...

for 5-6 lbs of ribs:

3 Tbs of paprika
2 Tbs of kosher salt
2 Tbs of brown sugar
1 tsp of ground black pepper
1 tsp garlic powder
1 tsp of onion powder
1/4 tsp of cayenne pepper

Chris_H_2 wrote:for 5-6 lbs of ribs:

3 Tbs of paprika
2 Tbs of kosher salt
2 Tbs of brown sugar
1 tsp of ground black pepper
1 tsp garlic powder
1 tsp of onion powder
1/4 tsp of cayenne pepper

This is quite similar to what I use for ribs. I do 1/4 Tbs of cayenne. It’s the only time I can get Mrs Wease to eat something kinda hot. Any other time she doesn’t like hot stuff.

doug rr wrote:a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday

i'm about to put on gloves and trim this beautiful fat bastard..

Pics please

wease wrote:Pics please

I really admire that you wear your butcher’s coat while you do your work.

doug rr wrote:

doug rr wrote:a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday

i'm about to put on gloves and trim this beautiful fat bastard..

damn, this is meat jello...ive put the burnt ends into a giant pot of baked beans that are now starting to simmer on the grill..

doug rr wrote:

doug rr wrote:

doug rr wrote:a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday

i'm about to put on gloves and trim this beautiful fat bastard..

damn, this is meat jello...ive put the burnt ends into a giant pot of baked beans that are now starting to simmer on the grill..

Go thru your baked bean making process. Do you start with a can of pork and beans?

wow to all of this

so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

doug rr wrote:so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

Chris_H_2 wrote:

doug rr wrote:so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone

you sound like the last 50 years of my mother making dinner after dinner for my dad and the family

i need a better plan

what's it gonna take to get me to convince you to invest in a sous vide?