food Memorial Day (Two-Week) User-land BBQ Contest

Ozzy2001 · May 23, 2015

Alynne said:
I do amazing things with my CI. Don't miss a grill. Would love a smoker, though.

Yeah cook it up! The more the merrier.

JoynersHotPeppers · May 23, 2015

Happy dance

https://youtu.be/y6Sxv-sUYtM

Hybrid Mode 01 · May 23, 2015

Alynne said:
Meat lump!

https://www.youtube.com/watch?v=TrWF6z8t3JI

Alynne · May 23, 2015

Ok, I'm in. I'm stretching the concept of BBQ, but will call the Thai "BBQ" grilled skirt steak salad.
The meat and marinade to be...

JoynersHotPeppers · May 23, 2015

Ok, my rub > than commercial + homemade sauced ribs....all pictures will suck and should be headed to drunk chef...brisket has broke 190.....

Alynne · May 23, 2015

Marinade:

Garlic, seranos, shallots, tamari, ginger, cilantro, sherry, fish sauce, lime, dried Thai peppers, sesame oil, honey, salt and pepper.

Not putting the meat in yet cause cooking tomorrow.

To the balcony! Sit in the sun and watch all the Rolling Thunder cycles come into town.

JoynersHotPeppers · May 23, 2015

10 hours and 10 pounds of fuel later...one load and the brisket is wrapped and in the cooler

Alynne · May 23, 2015

Added home grown kefir lime leaves to the marinade. That should count for something.

JoynersHotPeppers · May 23, 2015

Alynne said:
Added home grown kefir lime leaves to the marinade. That should count for something.

Yes it should, I just watered my plant

Maybe I'll use it for garnish

Alynne · May 23, 2015

JoynersHotPeppers said:
10 hours and 10 pounds of fuel later...one load and the brisket is wrapped and in the cooler

Had I known, I would have bought brisket. Or pork butt

JoynersHotPeppers · May 23, 2015

Alynne said:
Had I known, I would have bought brisket. Or pork butt

I had no idea either, bought my brisket due to knowing all the local people would gobble them up so it has been in fridge for about 2 weeks aging.

Rib teaser...

Alynne · May 23, 2015

JoynersHotPeppers said:
I had no idea either, bought my brisket due to knowing all the local people would gobble them up so it has been in fridge for about 2 weeks aging.

Rib teaser...

Ooohhhhh!!!

Ozzy2001 · May 23, 2015

I'm pretty sure I smell all the connective tissue dissolving. Can't wait to taste it. Little hotter and I can cooler this bia.

grantmichaels · May 23, 2015

I think I'll cook on the holiday ... looking that way, anyways ...

tctenten · May 23, 2015

Keeping it simple. Whole Foods had some boneless beef short ribs and I also picked up a lobster tail. Going to have some surf & turf kebobs with corn on the cob.

Hybrid Mode 01 · May 23, 2015

JoynersHotPeppers said:
I had no idea either, bought my brisket due to knowing all the local people would gobble them up so it has been in fridge for about 2 weeks aging.

Rib teaser...

How hard was it to put that maf'k down to take that pic? You have the willpower of a monk!

Ozzy2001 · May 23, 2015

Brisket is wrapped up in the cooler. Shoulder is at 176. That's gonna be for late snack lunch tomorrow.

JoynersHotPeppers · May 23, 2015

Hybrid Mode 01 said:
How hard was it to put that maf'k down to take that pic? You have the willpower of a monk!

Required Jedi Mind Tricks!

Ozzy2001 · May 23, 2015

Merica!!

Brisket is the bomb. Pecan smoked. Baked beans with burnt ends. Mashed potatoes per my son (birthday boy) grilled veggies.
Shoulder still cooking.

Hybrid Mode 01 · May 23, 2015

Update:

Crappy pic, awesome pie

Home made KC style sauce

Homemade buns, thanks to my wife. I'll have pics of her potato salad in the next update.

Low and slow is one thing, but this is getting ridiculous. I've never had this much trouble keeping the "smoker" up to temp. I wonder if packing 45% of the grill's internal volume with meat has anything to do with that... :think: