I think it goes without saying but I'll say it anyway. Killer eats ,Mike! 
Credit to your son for being so adventurous
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Credit to your son for being so adventurous
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food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Killer looking brisket Mike! That roasted pig looks awesome too, I've seen a lot of videos of cooks with the Caja China, but I've never seen one done that way in person.
Went to a "Hawaiian Luau" themed party at my buddy's house yesterday, and they asked if I could smoke some goodies for them
Had to pull an all nighter on Friday night with the big smoker again, but the lack of sleep was well worth it! Ended up making a 15lb brisket and 2 Boston Butt pork shoulders. Pork sat in a brine overnight, made up of: cream soda, pineapple juice, salt pepper, garlic, brown sugar, and just a little bit of BBQ rub
Didn't use any "BBQ" rub on the brisket this time, because I finally got around to trying a beef rub that Rajun Gardener had sent me a while back. Thanks again, RG!
Injected with beef broth (just a bouillon cube). No mustard binder; just hit it liberally with a salt, pepper, and granulated garlic blend, then a hefty dose of the beef rub
Pork got hit with a rub I whipped up on the fly, but added a little cinnamon, coriander, and Valencia orange peel to it.
Pork Injection:
2 cups pineapple juice
1/2 cup brown sugar
1/4 cup kosher salt
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp dry mustard powder
A few hours in...
Wrapped the brisket at 160*F, trying to preserve that color
The top (point muscle) came out a little bit dry, but the bottom (flat) was juicy as hell!
Luau, right? So, you know I had to get a little funky with the pork
Once the color was where I liked it, I topped them with CANNED pineapple rings and wrapped them in banana leaves (note: fresh pineapple contains an enzyme that'll turn the meat into a mushy mess)
Now, "THIS."
^ This. This. This. THIS!!! My God, was this good!
Pineapple, soaked in Fireball, then rubbed with turbinado sugar, brown sugar, and cinnamon
I didn't feel like going out and buying a rotisserie that I'd rarely use, so I smoked the pineapple at 400*F for about 2 hours, then grilled it on high heat, while rotating them every couple of minutes. Cubed it up and the people at the party were on them like vultures! Freakin' delicious appetizer! Hmmm..... now I'm thinking I should make skewers with these, and some cubed pork tenderloin, wrapped in bacon next time
Long day yesterday, but well worth it!
My, what a "Treat" that was!
Had to pull an all nighter on Friday night with the big smoker again, but the lack of sleep was well worth it! Ended up making a 15lb brisket and 2 Boston Butt pork shoulders. Pork sat in a brine overnight, made up of: cream soda, pineapple juice, salt pepper, garlic, brown sugar, and just a little bit of BBQ rub
Didn't use any "BBQ" rub on the brisket this time, because I finally got around to trying a beef rub that Rajun Gardener had sent me a while back. Thanks again, RG!
Injected with beef broth (just a bouillon cube). No mustard binder; just hit it liberally with a salt, pepper, and granulated garlic blend, then a hefty dose of the beef rub
Pork got hit with a rub I whipped up on the fly, but added a little cinnamon, coriander, and Valencia orange peel to it.
Pork Injection:
2 cups pineapple juice
1/2 cup brown sugar
1/4 cup kosher salt
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp dry mustard powder
A few hours in...
Wrapped the brisket at 160*F, trying to preserve that color
The top (point muscle) came out a little bit dry, but the bottom (flat) was juicy as hell!
Luau, right? So, you know I had to get a little funky with the pork
Once the color was where I liked it, I topped them with CANNED pineapple rings and wrapped them in banana leaves (note: fresh pineapple contains an enzyme that'll turn the meat into a mushy mess)
Now, "THIS."
Pineapple, soaked in Fireball, then rubbed with turbinado sugar, brown sugar, and cinnamon
I didn't feel like going out and buying a rotisserie that I'd rarely use, so I smoked the pineapple at 400*F for about 2 hours, then grilled it on high heat, while rotating them every couple of minutes. Cubed it up and the people at the party were on them like vultures! Freakin' delicious appetizer! Hmmm..... now I'm thinking I should make skewers with these, and some cubed pork tenderloin, wrapped in bacon next time
Long day yesterday, but well worth it!
My, what a "Treat" that was!
That looks great, Mike! Wrapping the pork in banana leaves is such a great idea, especially for a luau themed party!
I fell behind on this thread, so all I really have to say is holy shit!
Killing it on the trailer.
I have a weber rottiseri ring, and the motor and little skewer things, but I'm missing the spit. Once I find a cheap one I'm gonna spin some stuff for sure.
Oh, and you kinda look like Stone Cold Steve Austin in that one pic lol
Killing it on the trailer.
I have a weber rottiseri ring, and the motor and little skewer things, but I'm missing the spit. Once I find a cheap one I'm gonna spin some stuff for sure.
Oh, and you kinda look like Stone Cold Steve Austin in that one pic lol
Probably because of the red goatee 
Had some fun in the backyard last night. Made a few racks of ribs and some stuffed 'peños. Washed it all down with a bunch of beers and lit the fire pit
Got a little preoccupied (read: busy drinking) when a few friends showed up, and the ribs ended up being overcooked. Still came out juicy as hell and tasty, but they were practically falling apart while eating them
Late night backyard shenanigans
Old kitchen table
Cheers!
Got a little preoccupied (read: busy drinking) when a few friends showed up, and the ribs ended up being overcooked. Still came out juicy as hell and tasty, but they were practically falling apart while eating them
Late night backyard shenanigans
Old kitchen table
Cheers!
Ashen said:
MikeUSMC said:
They were from tying the banana leaves around the pork
And there's literally a pic of banana wrapped pork!
Ashen said:Zoom in on his hand in the second picture of Post #510. I am assuming it is the twine he just took off while unwrapping but it looks like he has a puppet out of frame.
https://www.youtube.com/watch?v=ellItasoK2s
Lots of pics coming up; multiple posts
Brisket from about a week ago. Injected (HEAVILY) with beef broth and smoked over charcoal and post oak chunks. I also found this steak rub at my local grocery store, and I'm absolutely loving it on brisket
BOOM.
Somebody say, "BURNT ENDS"?!?!
Point muscle, separated from the flat:
Flat muscle, sliced:
Point muscle, cubed, then tossed in homemade BBQ sauce, and back onto the smoker for about half an hour:
LAWD, HAVE MERCY!!!
^ I really think I'm getting a pretty good handle on my brisket game
(More to follow)
Brisket from about a week ago. Injected (HEAVILY) with beef broth and smoked over charcoal and post oak chunks. I also found this steak rub at my local grocery store, and I'm absolutely loving it on brisket
BOOM.
Somebody say, "BURNT ENDS"?!?!
Point muscle, separated from the flat:
Flat muscle, sliced:
Point muscle, cubed, then tossed in homemade BBQ sauce, and back onto the smoker for about half an hour:
LAWD, HAVE MERCY!!!
^ I really think I'm getting a pretty good handle on my brisket game
(More to follow)
(Continued)
Ok. Next cook; Ribs. I was watching an Aussie BBQ competition on YouTube a while back, and one of the judges made a comment that really stuck out to me. He said (paraphrasing), "You can tell when someone has executed the perfect pork rib if you bite into it, and your dentist can ID your bite mark, like a dental impression."
I think these 2 racks are pretty close to meeting that criteria
Store bought rub. Pretty good too! Smoked over cherry chunks
(More to follow)
Ok. Next cook; Ribs. I was watching an Aussie BBQ competition on YouTube a while back, and one of the judges made a comment that really stuck out to me. He said (paraphrasing), "You can tell when someone has executed the perfect pork rib if you bite into it, and your dentist can ID your bite mark, like a dental impression."
I think these 2 racks are pretty close to meeting that criteria
Store bought rub. Pretty good too! Smoked over cherry chunks
(More to follow)