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Member Since 27 Feb 2017
Offline Last Active Yesterday, 08:47 PM

#1638382 Being Crafty

Posted by MikeUSMC on Yesterday, 07:30 PM




#1638381 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on Yesterday, 07:29 PM

I'd be interested to know if both were cooked side by side...

Yes :)

...which rub was which in that second last photo.

Mustard one on the left; yours on the right. Same as they were on the grill :cheers:

Side note, Shorerider: my ribs don't usually come out that dark when I do "dry" ribs with your rub. Using my BBQ sauce as a finishing glaze darkened them up a little bit. Dry ribs with your rub have a much better color ;)

#1638380 Should I test my skills?

Posted by MikeUSMC on Yesterday, 07:22 PM

+1 x 1,000 on chicken thighs! :party:

I'm still debating on the brisket...

Still "debating"? 😳
Dude, you HAVE TO smoke a brisket!!! ;) :D

#1638241 Electric Smoker Accessories

Posted by MikeUSMC on Yesterday, 04:54 AM

Maybe rubs and sauces? Does he have a thermometer with a probe or two? They are nice to have

^ This...

Welding gloves.

^ ...and this :)

#1638240 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on Yesterday, 04:52 AM

Smoked a couple of racks of ribs on Father's Day :)
One using Shorerider's rub (:drool:) and a little of my BBQ sauce, as a glaze, at the end.
Other rack, I tried this store bought rub that I've been eying for a while, and some of my mustard BBQ sauce as a glaze. Not at all impressed with this rub. Holy freakin salty, man! I've tried other "Rub Some Butt" rubs that were much better. I LOVE salt, but the "yellow" rack of ribs almost tasted like licking a salt lick, haha. Afterwards, I looked at the ingredients and saw that salt was the first thing listed. Oh well. Live and learn 🤷🏻‍♂️

Smoked over cherry chunks on my whiskey barrel






Cheers! :cheers:

#1638239 Should I test my skills?

Posted by MikeUSMC on Yesterday, 04:34 AM

Hell yeah, RG! Go for it, man! :cheers:

I've been looking online for local "entry level / hobbyist / newcomer" / "backyard" / "patio" style BBQ competitions around here, but as far as I can tell, they were all back in early May :mope: I'd love to enter one just for the experience.

I absolutely say "go for it," dude! I think it'd be a lot of fun! We all know you've got the skills, brother! I'm rooting for you! :party:

#1635214 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on 02 June 2019 - 05:34 AM

Was there a Porta-John cuz no way 150 peeps using my facilities... after that food........ :lol:

Haha, yeah dude! It was an absolute necessity, especially since everyone in my neighborhood (myself included) has septic systems (no city sewer). No way I was gonna chance this party turning out like the wedding rehearsal scene in "Meet The Parents" 😳

It took all this time to recover? :rofl:  :rofl:

Sure did, man! :rofl: A bunch of my Marine buddies came up and stayed with us for the weekend again. Great times! Party was on Sunday so everyone could "recover" on Monday, but we ended up turning the knob back up to 11 on Monday too :) Monday morning mimosas quickly turned into screwdrivers, which quickly turned into shots and beers, haha :party: Next thing we knew, it was 10pm on Monday 🤷🏻‍♂️ Nuff said? I'm sure you understand how easily that can happen ;)

Thanks again for the compliments, everybody! :cheers:

#1635207 2019 - The Farm

Posted by MikeUSMC on 02 June 2019 - 04:58 AM

Good grief, I spent over $300 for overnight air shipping to get plants to folks on Saturday, and they didn't arrive until Tuesday?? Big brown truck company pissing me off, now.

Trent, I'm sorry it took me so long to respond to this! Been super busy around here lately; still recovering from having 120 people at my house for my wife's birthday over Memorial Day weekend 😳

Anyway, got my plants on Tuesday as well. Aside from looking like they needed to "stretch out" after being crammed into a box for a few days, they look like they're all in pretty good shape! I know you said you'd watered them fairly heavily before shipping, but the pots were indeed very light (weight). We had a stretch of 90* days here, so I'm not surprised. Either way, everything made it intact, safe and sound!


Can't say thank you enough, Trent! Not to mention the 2 extra surprise plants that were in the box! :party:
You're the man, Trent! And PPATB! :cheers:

#1635206 Cooking on the Pit Boss Copperhead pellet smoker

Posted by MikeUSMC on 02 June 2019 - 04:44 AM

Wow! Nice cook, RG! Ribs look juicy as Hell, and the glaze on those chicken legs looks fantastic! Perfect color! :cheers:

#1634732 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on 29 May 2019 - 08:31 PM

Well, I was stressed out of my God damned mind, but I made it out of Memorial Day weekend alive! :party:

My wife turned 40 a couple of weeks ago, so I threw her a huge birthday party. Biggest party I've ever hosted, by far, and I've definitely never cooked for that many people before! 120 people (including kids) came 😳, and a lot of people helped me out IMMENSELY with bringing side dishes, and helping clean as the party was going on. I can't thank them enough for that, especially since I was running on fumes by the end of the night, haha. Fired up the big smoker at 9pm Saturday, threw the briskets on at 10pm, and the pork on at 3am. Slept from 3:30-5am..... in an Adirondack chair, next to the smoker, so I wouldn't wake my wife up that early, haha. Guests came at 2pm on Sunday

Couple of random pics of the yard setup:

This is the corner of the yard that I was chained to all day, hahaha. Coincidentally, I was set up right next to all the kegs 🤔 🤷🏻‍♂️😉

Ok, now the pics you guys all care about 😁
I ended up making:
-150 bacon wrapped stuffed jalapeños (on the whiskey barrel)
-3 briskets
-4 pork shoulders
-3 whole chickens
-16 racks of St. Louis style ribs
-smoked baked beans
-smoked mac and cheese w/ bacon and panko crumbs
-grilled boneless chicken (marinaded in Italian dressing)
-grilled burgers, hot dogs, etc.

Plus, guests brought more side dishes and desserts than I could count

Not even exaggerating a little bit..... this was easily THE best brisket I've ever had in my entire life


Check out that smoke ring!

Thanks for watching! Cheers!

#1632813 Armadillo Eggs????

Posted by MikeUSMC on 19 May 2019 - 08:26 AM


Slice 'em in half and stuff 'em with cream cheese and shredded cheddar, and wrap them in bacon

8oz block of cream cheese, about 3/4 cup shredded cheese, and a little Ancho or chipotle powder (or even a couple tablespoons of hot sauce) mixed in. I've also added everything from pulled pork/chicken, to brisket meat, to pork rib meat, to shrimp to the cheese mixture. Wrap a slice of bacon around them and hit it with a light dusting of BBQ rub, then bake/smoke 'em. BOOM. 👍🏻


Edit: I also agree about the shape of those pods! They're perfect for these! The "blocky" shaped peños are the best! 😉

#1632805 Smoke Somethin

Posted by MikeUSMC on 19 May 2019 - 07:36 AM

I think they are breeding!

:rofl: :rofl: :rofl:

#1632802 Being Crafty

Posted by MikeUSMC on 19 May 2019 - 07:20 AM







#1631498 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on 12 May 2019 - 07:38 AM

I'm gonna have to try the carnitas!


I just grabbed an 18" weber Smokey mountain

Andy.... dude..... you're HOOKED! 😎 And I love it!!! :rofl:
That's gotta be, what? 5 or 6 grills/smokers in the last 2 months?! You're a madman, haha!!! 😜 :party:
Almost time for an intervention :rofl:

#1631357 MikeUSMC: "Bury Me in Smoke"

Posted by MikeUSMC on 11 May 2019 - 07:04 AM

MAIDEN COOK! :party:

Well, I think I'm a lot closer to figuring this new rig out than I was for the seasoning burn. Pretty sure I was right about that thick, billowing white smoke issue too. Starting out with 2 layers of charcoal in the firebox results in too much ash buildup, and it won't fall down into the ash pan, choking off the fire. This time, I started with a full chimney of hot charcoal (as a bed), and started throwing splits on top of that. Seemed to work out great!

Anybody who's followed this thread knows that I've made Malcom Reed's pulled pork carñitas recipe more than a handful of times :) This might've been the first meal I made on my whiskey barrel too. So damn good!

Started with a 10lb bone-in Boston Butt, seasoned it, then threw it in a 2.5 gallon bag with onions, oranges, limes, garlic, and a can of chipotles in adobo sauce. Topped off with orange juice to marinate overnight in the fridge

Took it out the next morning, hit it with some "A.P." seasoning (salt, pepper, granulated garlic), BBQ rub, ground cumin, Ancho powder, and ground cinnamon

And, we're off! Tried staying as close as I could to 275*F. Rajun Gardener, you were right about the temp swings, man. I was letting it get down to 250ish, then add a few splits, and it'd get close to 300* then settle back down. Thanks for the tip very much! :cheers:

Look at the color on that! And look at that delicious fat, sizzling away! Mmmmm.....

About 5 hours in, and I put it in a pan with the braising liquid (50/50 OJ/tomato juice) and some more citrus and onion and garlic. Covered in foil to braise

Few hours later, internal temp to 198*. Smelling good in the 'hood! :party: