food MikeUSMC: "Bury Me in Smoke"

shhhhhh you can only talk about food on SB Sunday
 
midwestchilehead said:
Hey Mike, were you the one that sent me the "Hell Hath No Fury" sauce? I finally opened the bottle, and love the smoky heat. It has only been open about a week and is almost gone!
Click to expand...
Yup, that was from me, John ;) Glad you're enjoying it, bud! I still have a little bit of that sauce left in my fridge. That one is a SCORCHER!!! One of the hottest sauces I've ever made. Judy's 7 Pot Lava are no freakin' joke :flamethrower:

Actually, that was the very first label I ever made!

IMG_4201.PNG
 
Rajun Gardener said:
You better check that temp again, 12 hours and only 150 doesn't seem right.
 
It looks killer!!!
Click to expand...
I'm telling you, man, I must've checked it 20 times and the probes weren't lying ;) I wish I took a side profile pic of that brisket because, at its "tallest" point, it had to be close to 6" tall :shocked:

16 hours in (at noon), it was still only at 165*, so I wrapped it in foil w/ some apple juice. At 3pm (19 hours), it's was only at 172*. I wanted it to "rest" for at least an hour, in a cooler, wrapped in blankets/towels, and I had guests coming over at 4:30. Long story short, at 3:30pm, I ended up throwing it in the oven at 400* (covered) to finish it. I didn't want to, but I wanted it done before kickoff so I could relax and watch the game.

I kinda rushed this thing, although I didn't really want to. I ended up taking the point off the flat, for burnt ends, BEFORE I wrapped it to rest in the cooler. In hindsight, that was probably a mistake, because some spots ended up a little dry. The majority of it was nice and juicy though, and the burnt ends were off the hook :party:

Finally pulled it out of the oven when the internal temp hit 192*
IMG_8144.JPG


Cut the point off the flat and wrapped the flat
IMG_8145.JPG


Cubed up the point
IMG_8146.JPG

IMG_8148.JPG


Tossed the cubes in sauce and threw them back on the smoker, while the flat was resting. These came out freakin' slammin. Literally melted in your mouth
IMG_8149.JPG


You can see where the top 1/2-3/4" dried out a bit, but it was still really tasty. Thankfully, it wasn't dry all the way through the slices. The fat cap on the bottom prevented it from drying all the way out
IMG_8152.JPG


The juicy parts were really juicy though
IMG_8153.JPG


Drunken sammies, on ciabatta rolls with Meathead's slaw :)
IMG_8156.JPG

IMG_8157.JPG

IMG_8158.JPG

IMG_8159.JPG


Also made a few dozen wings, 2lbs of buffalo chicken meatballs, and a few pounds of shrimp cocktail
IMG_8151.JPG


Thanks for looking, everybody!
:cheers:
 
IMG_8182.JPG

IMG_8183.JPG


Made a couple of tasty racks of ribs last night with some of Rajun Gardener's Rib Rub :party:
One rack with the "mild" rub, for my kids. The other with the spicy rub, with 7 Pot Primo flakes in it. Man, that sheeeeyit was good! Nice kick to it, but definitely not overpowering. Awesome balance of savory and heat! My boys loved the milder rub too

I think it's safe to say that you can stop "fine tuning" this rub recipe, RG ;) It's fantastic the way it is right now.
Thanks again, brother! PPATB :cheers:
 
Same thread, same cooks still here, but Pookie was kind enough to change the title of this thread for me :party: Thanks, Boss! :cheers:

Let's get right to it..... Mike got a new toy today ;)

IMG_8397.JPG

IMG_8398.JPG

IMG_8401.JPG

IMG_8400.JPG

IMG_8402.JPG

IMG_8408.JPG


My little BBQ sidekick approves :rofl:
IMG_8409.JPG


If this freakin rain ever stops, I plan on cleaning it out and seasoning it this week, then cooking in it this Friday. Gotta get a few "practice" cooks in because "Mrs. USMC" is turning 40 in a couple of weeks, so I'm throwing her a huge party at our house, Memorial Day weekend, and we're expecting over 100 people! :shocked:

More to follow, but my phone's breaking my balls right now
:cheers:
 

Attachments

  • IMG_8399.JPG
    IMG_8399.JPG
    83.7 KB · Views: 113
You must log in or register to reply here.
Back
Top