- Thread starter
- #376
Smoked a couple of brisket 'points' over post oak for supper yesterday. It was served with green beans with red potatoes, sweet corn & a tomato/cucumber/onion salad (all out of our garden).
Whatcha grilling tonight?
- Thread starter w_r_ranch
- Start date
Mmmmm,mmmm. Put some on a hotshot truck and send some to me Sam!
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- #378
Marinated some center-cut pork chops in my jalapeno sauce for 24 hrs & grilled them on the gasser. Made some stuffed jalapenos & a loaf of bread to go with them. I had picked some 'baby corn' to accompany them, but I forgot that we still had green beans/potatoes from yesterday... so we'll have them tomorrow. Mrs. Ranch sliced up a tomato & a cuke from the garden to serve as a salad & she also baked an apple pie for dessert!!!
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- #379
Today I'm doing a half brisket, seasoned with Lindberg-Snyders, over pecan coals... I cut slits in it (every 1") & stuffed dill pickles & onions in them like 'German Rouladen'. I'll mop it with a mixture of pickle juice & red wine.
Also going to have another batch of stuffed jalapenos as a side.
Also going to have another batch of stuffed jalapenos as a side.
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- #380
Smoking another 'Boston Butt' for supper here. I seasoned it my usual way (brown mustard/rub) yesterday & it went on at 250 degrees over a mix of post oak/hickory coals. Mrs. Ranch made a big bowl of her potato salad to go with it. We also have homemade bread & a 'pear crisp' for dessert.
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- #381
Grilled a couple of strip steaks on the gasser (yeah, I'm lazy today...), made some stuffed japs & Mrs. Ranch made hashbrowns. We can have melon for dessert.
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The guys at work are building me a heavy duty smoker. Just in time as the one I have is rusted through and falling apart.
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- #383
Going to smoke a smallish (7.5 lb) 'Boston Butt' today, seasoned with spicy mustard & my normal rub, over apple wood coals... Mrs. Ranch made a bowl of tomato/cucumber/onion salad as a side dish & we have watermelon for dessert.
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- Thread starter
- #385
And it can only get worst, LOL!!! 'Sunbeam' passed on a recipe for smoked brisket w/onions & cranberries that I want to try.
BTW, HEB has 'Butts' on sale again for 97¢/lb (limit 2) again this week. Mrs Ranch & I will be shopping separately again tomorrow!!!
BTW, HEB has 'Butts' on sale again for 97¢/lb (limit 2) again this week. Mrs Ranch & I will be shopping separately again tomorrow!!!
- Thread starter
- #386
Yeah, I'm probably crazy for smoking supper in this heat (given I could probably roast it on a slab of concrete), but that's what I'm doing...
I seasoned it up with just salt/pepper because I'm going to try a recipe that was highly recommend by a friend named 'Sunbeam'.
I put it on the smoker at 1000 hrs this morning over straight pecan coals at a temperature of 225 degrees, It stayed on for about 4 hrs, then I pulled it off & move on to the next step. The recipe said to layer the bottom of the roasting pan with a layer of coarsely chopped onions before placing the brisket on top of them & to then to spread a couple of cans of whole cranberries on top of the brisket & the rest of the onions. I then put it in the oven at 350 for 2 1/2 hrs.
I seasoned it up with just salt/pepper because I'm going to try a recipe that was highly recommend by a friend named 'Sunbeam'.
I put it on the smoker at 1000 hrs this morning over straight pecan coals at a temperature of 225 degrees, It stayed on for about 4 hrs, then I pulled it off & move on to the next step. The recipe said to layer the bottom of the roasting pan with a layer of coarsely chopped onions before placing the brisket on top of them & to then to spread a couple of cans of whole cranberries on top of the brisket & the rest of the onions. I then put it in the oven at 350 for 2 1/2 hrs.
S
Susan
Guest
Wow w_r_ranch you have some awesome looking food there. You have me drooling all over my keyboard.
Everything you have posted on this thread looks amazing. Now I can wait to get home and fire up the grill!
Everything you have posted on this thread looks amazing. Now I can wait to get home and fire up the grill!
- Thread starter
- #389
Mrs. Ranch said she's had enough & that she wasn't cooking today... "if you want to eat tonight, it's on you". So I decided to do a rack of ribs. I seasoned them up by using plain yellow mustard, salt/pepper & a light shake of my BBQ rub, then I threw them on the pit over straight apple wood coals. They'll be served with macaroni salad, stuffed japs & homemade garlic bread.
I'll show her... I ain't afraid of a lil' rain... And she can wash the dishes, LOL!!!
I'll show her... I ain't afraid of a lil' rain... And she can wash the dishes, LOL!!!
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- Thread starter
- #390
Smoked about 10 pounds of 'pastrami' today... It was seasoned in with a 2 to 1 ratio of cracked black pepper/coriander & done over straight pecan wood coals at 225 degrees for 8 hrs. I'll slice it tomorrow & make a loaf of sough dough rye to go with it.
M
Mr_Yan
Guest
Ballpark hotdogs for tonight.
Corn for a Corn, Tomato, and Feta salad tomorrow.
Beets for lunch and dinner sides in the next few days.
Corn for a Corn, Tomato, and Feta salad tomorrow.
Beets for lunch and dinner sides in the next few days.
- Thread starter
- #392
Today I smoked some Canadian bacon that I cured. There was no need for any additional seasoning & it was done over straight apple wood coals at 225 degrees for 4 hrs.
I let it hit an internal temp of 170 before removing it...
It came out excellent!!! As most of you know, the cost of Canadian bacon is between $5-$7/lb. at the market, so doing it for less than $1.30/lb. was a no-brainer.
M
Mr_Yan
Guest
Grilled kabobs and summer squash for dinner.
Grilling them during a thunder storm and NWS kept cutting into my radio listening.
Grilling them during a thunder storm and NWS kept cutting into my radio listening.
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- #394
The next item in our queue is Buckboard Bacon, which I seasoned with cracked black pepper only. It too will be done over straight apple wood coals at 225 degrees for 4 hrs.
Where are you finding the apple wood Sam?
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- #396
I brought it back when I had to go up north to bury my father...
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- #397
Mrs. Ranch has become a big fan of 'Buckboard Bacon' & when HEB put pork butts on sale , we stocked up.
After sweet curing 2 of them (18+ pounds) for 2 weeks, I rinsed them off & allowed them to soak in fresh water for 24 hrs. (changing the water twice) in the refrigerator. I then seasoned them with cracked black pepper & left them uncovered in the refrigerator for another 24 hrs. to dry.
They were done over straight apple wood coals at 225 degrees for 4 hrs. After smoking, they will rest in the refrigerator overnight to firm up. We'll slice & vacuum pack them tomorrow.
Finished slicing/packaging it, the finished product looks the same as the last time... just twice as much. I do believe that we now have enough to last us through the winter.
After sweet curing 2 of them (18+ pounds) for 2 weeks, I rinsed them off & allowed them to soak in fresh water for 24 hrs. (changing the water twice) in the refrigerator. I then seasoned them with cracked black pepper & left them uncovered in the refrigerator for another 24 hrs. to dry.
They were done over straight apple wood coals at 225 degrees for 4 hrs. After smoking, they will rest in the refrigerator overnight to firm up. We'll slice & vacuum pack them tomorrow.
Finished slicing/packaging it, the finished product looks the same as the last time... just twice as much. I do believe that we now have enough to last us through the winter.
- Thread starter
- #398
It's been a couple of weeks since I smoked anything & today is such a beautiful day... I got a pork butt trimmed, de-boned & seasoned up with my rub yesterday, so I was ready to go this morning.
It's a big one (11.5 lbs) & is being smoked over post oak & hickory coals for 8 hrs. @ 275 degrees (applying my seasoned 'mop' ever hour or so). I'll throw on 4 baked potatoes later & told Mrs. Ranch to just do some baked beans to round out tonight's supper. We still have 'Pear Crisp' left for dessert if we have room.
Here it is at the 6 hr. mark,,,
And at the 8 hr mark... It's time to eat.
Mrs. Ranch packaged it up & said that counting tonight's meal, we got a total of 9 out of it. She left one out for tomorrow & froze the rest (they'll be vacuum packed in the morning).
It's a big one (11.5 lbs) & is being smoked over post oak & hickory coals for 8 hrs. @ 275 degrees (applying my seasoned 'mop' ever hour or so). I'll throw on 4 baked potatoes later & told Mrs. Ranch to just do some baked beans to round out tonight's supper. We still have 'Pear Crisp' left for dessert if we have room.
Here it is at the 6 hr. mark,,,
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- Thread starter
- #399
Yesterday I got a beef shoulder roast seasoned up with our spicy Italian oil, cracked pepper & additional rosemary so it could marinate over night. Today I grilled it just long enough to brown it & then stuck it (along with some beef broth & red wine) into a 300 degree oven to slow roast...
I started adding the carrots, potatoes, kohlrabi, onions & celery about 2 hrs before serving. It was accompanied by a loaf of fresh baked rolled-wheat bread.
I started adding the carrots, potatoes, kohlrabi, onions & celery about 2 hrs before serving. It was accompanied by a loaf of fresh baked rolled-wheat bread.
- Thread starter
- #400
Smoking a couple of brisket points for supper... I decided to do the bigger one with my normal BBQ rub & the other with the ancho pepper marinade (to see how it works on beef). They're being done over post oak/hickory coals at a low & slow 225 degrees. Also made some garlic bread to go with it. The rest is up to Mrs. Ranch...
Half way done... In about an hour, I'll wrap them,
Half way done... In about an hour, I'll wrap them,
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