LOL!!!
Try this for your New Years party snacks!!!
https://www.youtube.com/watch?v=xjEkcY4jbfw&t=508s
Try this for your New Years party snacks!!!
https://www.youtube.com/watch?v=xjEkcY4jbfw&t=508s
food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Whats up, gang! Been away for a while, but Ive been cooking the whole time 
Got a couple of big pic dumps coming up...
I catered my first party, back in January, for a buddy from work. Ended up smoking like 90lbs of meat
2 briskets, 2 pork shoulders, 2 slabs of pork belly, and 20lbs of chicken thighs:
We all had a great time, and he wants me to cater his kids birthday party this summer too
Might end up smoking a whole pig, plus a lot of that stuff too ^
Got a couple of big pic dumps coming up...
I catered my first party, back in January, for a buddy from work. Ended up smoking like 90lbs of meat
2 briskets, 2 pork shoulders, 2 slabs of pork belly, and 20lbs of chicken thighs:
We all had a great time, and he wants me to cater his kids birthday party this summer too
Might end up smoking a whole pig, plus a lot of that stuff too ^
Random competition style chicken thigh pic dump!
(Multiple cooks)
I absolutely love these freakin things!
My go to chicken supplies:
^ Not pictured, but I bought a jaccard a few weeks ago and havent had a chance to use it yet. Looking forward to seeing if it makes a difference or not
The first few times I tried making these, I thought the prep work was such a PITA. But now, I really enjoy it! The end result is TOTALLY worth it when theyre done!
Take my word for it, and mix these 2 sauces (50/50). After the chicken is cooked, dunk them into this sauce combo and throw them back on the smoker for another 5-10 minutes for the glaze to set. So damn tasty!
(Multiple cooks)
I absolutely love these freakin things!
My go to chicken supplies:
^ Not pictured, but I bought a jaccard a few weeks ago and havent had a chance to use it yet. Looking forward to seeing if it makes a difference or not
The first few times I tried making these, I thought the prep work was such a PITA. But now, I really enjoy it! The end result is TOTALLY worth it when theyre done!
Take my word for it, and mix these 2 sauces (50/50). After the chicken is cooked, dunk them into this sauce combo and throw them back on the smoker for another 5-10 minutes for the glaze to set. So damn tasty!
that food looks absolutely killer Mike.
These were probably some of the tastiest ribs Ive ever made.
Sweet and sticky-icky-icky!
St. Louis cut
Cleaned up
Rubbed
This rub is sweet as hell, and absolutely FANTASTIC on ribs. The rib glaze is out of this fucking world too
(Dump the glaze into the foil during the wrapped portion of the cook)
BOOM
My only complaint with these is that there was barely on meat on the bones! Some of the skimpiest ribs Ive ever seen!
Flavor was on point though!
Sweet and sticky-icky-icky!
St. Louis cut
Cleaned up
Rubbed
This rub is sweet as hell, and absolutely FANTASTIC on ribs. The rib glaze is out of this fucking world too
(Dump the glaze into the foil during the wrapped portion of the cook)
BOOM
My only complaint with these is that there was barely on meat on the bones! Some of the skimpiest ribs Ive ever seen!
Flavor was on point though!
Oh My Lord! Lookin' Great!
My birthday was yesterday, so I smoked a brisket overnight Friday night.
First time using B&B briquettes, and I absolutely loved them. Burned for a super long time, and they burn really hot
Compared to Kingsford blue bag:
Been hard to find meat in the stores lately with all the shit going on in the world right now but Restaurant Depot had NO shortage of meat when I was in there the other day. Definitely worth checking out if you know anyone with a membership!
Out of the package:
Trimmed up:
Injected with Kosmos Q brisket injection and rubbed with Harry Soos beef rub
Took about 14 hours:
I also used Kosmos brisket mop during the wrap:
Sliced and diced!
Drunken sammies late last night
Like always, thanks for looking everybody!
First time using B&B briquettes, and I absolutely loved them. Burned for a super long time, and they burn really hot
Compared to Kingsford blue bag:
Been hard to find meat in the stores lately with all the shit going on in the world right now but Restaurant Depot had NO shortage of meat when I was in there the other day. Definitely worth checking out if you know anyone with a membership!
Out of the package:
Trimmed up:
Injected with Kosmos Q brisket injection and rubbed with Harry Soos beef rub
Took about 14 hours:
I also used Kosmos brisket mop during the wrap:
Sliced and diced!
Drunken sammies late last night
Like always, thanks for looking everybody!
Heres some random pics of my BBQ arsenal that seems to be growing by the minute, lol
Ive been running out of room for all of my rubs and gadgets and shit so I had to grab a new toolbox to put everything in, hahaha
Ive been almost exclusively using Kosmos Q products for that past month or two. Every single rub, injection, mop, and glaze Ive tried from him are off the fucking hook good! EVERY. SINGLE. ONE.
I HIGHLY recommend trying any of these for yourself if you get the chance. The Ace Hardware up the street from me carries all this stuff, at a cheaper price than I could find online. Some of the stuff at Ace was even cheaper than on Kosmos website too! Ive become a very frequent flyer there lately, lol
New knife set that my amazing wife got me for Christmas
Im in the market for a knife sharpener now. Any recommendations are welcome
Birthday presents from the wife and kids yesterday!
This book is freakin AMAZING. Everything you could possibly want to know about ANY cut of meat!
My wifes calling me a meat nerd now
They got me a gift box of Malcom Reeds whole lineup too
Im gonna need a bigger toolbox
Ive been running out of room for all of my rubs and gadgets and shit so I had to grab a new toolbox to put everything in, hahaha
Ive been almost exclusively using Kosmos Q products for that past month or two. Every single rub, injection, mop, and glaze Ive tried from him are off the fucking hook good! EVERY. SINGLE. ONE.
I HIGHLY recommend trying any of these for yourself if you get the chance. The Ace Hardware up the street from me carries all this stuff, at a cheaper price than I could find online. Some of the stuff at Ace was even cheaper than on Kosmos website too! Ive become a very frequent flyer there lately, lol
New knife set that my amazing wife got me for Christmas
Im in the market for a knife sharpener now. Any recommendations are welcome
Birthday presents from the wife and kids yesterday!
This book is freakin AMAZING. Everything you could possibly want to know about ANY cut of meat!
My wifes calling me a meat nerd now
They got me a gift box of Malcom Reeds whole lineup too
Im gonna need a bigger toolbox
Mike. I have that exact same injector in green. I even store the needle inside like that. Did you get yours at a farm supply store too?
If you want to geek out on sharpening I would suggest Waterstones and leather strop with honing paste to finish.
I have heard good things about the Lansky sharpening system , and read great things about edgepro apex system. Don't know much about the electric sharpening options .
If you want to geek out on sharpening I would suggest Waterstones and leather strop with honing paste to finish.
I have heard good things about the Lansky sharpening system , and read great things about edgepro apex system. Don't know much about the electric sharpening options .
Downriver
eXtreme
Nice! And I agree, there's not a better tasting protein than a smoked chicken thigh done right.
Now it's time to broaden your horizons with cookers. I know you bought that stick burner and it looks like you've mastered it. I think you already have a WSM. How about a cabinet cooker? They're fun, and present a whole different cooking methodology. I like Backwoods myself, but there's a bunch of good ones out there.
Smoke on.
Now it's time to broaden your horizons with cookers. I know you bought that stick burner and it looks like you've mastered it. I think you already have a WSM. How about a cabinet cooker? They're fun, and present a whole different cooking methodology. I like Backwoods myself, but there's a bunch of good ones out there.
Smoke on.
Great looking cooks, mate......as always. To further add to what Ashen has already suggested regarding knife sharpening, can I suggest this:
Much the same principle as an actual Lansky, but this one enables you to flip the knife without unclamping it. I have the older Lansky style which works very well.
Food looks awesome as usual.
I use what is known down here as paper wheels to sharpen my knives. Look them up on YouTube. They are cardboard type wheels that you replace the grinding wheels on a bench grinder with.
Dull knife to shaving sharp in minutes. Sharper than I am able to do with any other method that I have used.
Sent from my SM-A530F using Tapatalk
I use what is known down here as paper wheels to sharpen my knives. Look them up on YouTube. They are cardboard type wheels that you replace the grinding wheels on a bench grinder with.
Dull knife to shaving sharp in minutes. Sharper than I am able to do with any other method that I have used.
Sent from my SM-A530F using Tapatalk
Thanks for the compliments and knife sharpener recommendations, guys! Ashen and Shorerider, those Lansky type options seem pretty cool and, eventually, Id like to work my way up to whetstones and a stropping block. In the meantime, I think Im leaning towards something like this:
^ That particular one got some great reviews online, and seems very user friendly for someone whos just getting their feet wet in sharpening. Another thing that I like about it is that its extremely portable, and you can quickly suction it down to the countertop or just hold it in your hand to use it. Looks like its pretty foolproof
https://www.bigpoppasmokers.com/frdick-rapid-steel-action-knife-sharpener-with-stand
Bob, I really do like the idea of those paper wheels too! I just finished watching a few videos on them. Id never seen those before. I already have a 6 inch bench grinder and found some wheels online for about $40, which isnt bad at all, IMO. Seems a lot less time consuming too.
Thanks again, guys
Unrelated: I had to get a new phone last week and, apparently, its not letting me use apostrophes or quotation marks in my posts. They show up in the preview, but disappear in the final post.
Its (< IT IS) driving me fucking crazy, lol
^ That particular one got some great reviews online, and seems very user friendly for someone whos just getting their feet wet in sharpening. Another thing that I like about it is that its extremely portable, and you can quickly suction it down to the countertop or just hold it in your hand to use it. Looks like its pretty foolproof
https://www.bigpoppasmokers.com/frdick-rapid-steel-action-knife-sharpener-with-stand
Bob, I really do like the idea of those paper wheels too! I just finished watching a few videos on them. Id never seen those before. I already have a 6 inch bench grinder and found some wheels online for about $40, which isnt bad at all, IMO. Seems a lot less time consuming too.
Thanks again, guys
Unrelated: I had to get a new phone last week and, apparently, its not letting me use apostrophes or quotation marks in my posts. They show up in the preview, but disappear in the final post.
Its (< IT IS) driving me fucking crazy, lol
Jeeze, Rick! You gonna sponsor me and send me one?!?!DownRiver said:
No, I dont have a WSM though. Just the whiskey barrel UDS and the trailer offset. Much to my wifes dismay (Im not sure if she really knows that Im serious
), I do want to get another cooker. I was seriously considering a BGE or a Kamado Joe before I bought the trailer last year, simply for their consistency and reliability. What steered me away though, was the square footage of cooking space. They really dont fit much more meat than my barrel with the 22.5 grate(s). Eventually, Id like to get a pellet smoker, which would finally allow me to get some decent sleep during overnight cooks, lol. Possibly a cabinet style one; who knows? Before I do that though, Id really like to get (or build) a NICE steel drum UDS. I dont think my whiskey barrel has too many years left in her; air leaks like a mofo, and its tipped over 2 or 3 times on me, over the years. Its so damn top-heavy with the lid, and the lid is like a freakin kite on windy days, lol. Two years ago on Thanksgiving, it was windy as hell outside. Id just taken the turkey off the barrel and started heading towards the front door, while carrying the turkey in the pan. Before I could reach the door, I heard the crash, hahaha. Turned around and it was laying on its side, rolling towards the mulch; little Weber full of hot charcoal and everything. Fucking coals everywhere; inside the barrel and all over my front patio. Water pan spilled fucking everywhere. What a nightmare
Another aspect of UDSs that I like is the adjustable top vents, which I dont have on my barrel. I mean, I guess I could change the exhaust pipes out, but... a new UDS sounds a lot cooler
To be honest, Mike I do most of my sharpening on a sharpening steel. They're quick, and return a sharp edge in a matter of a few passes. F.Dick make quality products, I just finished restoring a 1930's F.Dick butcher's knife.
I have no doubt that sharpener would work well given their history in the business.
As for the UDS, you know it's going to happen sooner or later right?
I have no doubt that sharpener would work well given their history in the business.
As for the UDS, you know it's going to happen sooner or later right?
All I can say is WOW...just WOW!