BBQing Reefers - What's on your grill/smoker?

[clm65]

Some chickens from this past weekend.

For being football season, this thread sure has been quiet lately!

This was for the Bucs/Pats game a couple of weeks ago. Bacon wrapped jalapeño poppers and bacon wrapped armadillo eggs. Can’t have too much bacon! This was my first time trying the armadillo eggs. They are a new favorite among the neighbors.

 

[themcnertney]

Here is a turkey I did last year for Thanksgiving. It is my first and only attempt to smoke a turkey. Soaked in a brine for 18 hours, rubbed with Traeger seasoning and basted every hour with smoked butter. 7 hour smoke if I recall. I cant wait to give it another go this year.

Paired with a marie callenders frozen apple pie (game changer).

 

[Vinman]

Last weekend cook 75 lb of bacon for a men's breakfast at church

This weekend pre cooking for a BBQ Thanksgiving 3 briskets 6 pork butts two racks of baby back

 

[Reef-junky]

Last weekend cook 75 lb of bacon for a men's breakfast at church

This weekend pre cooking for a BBQ Thanksgiving 3 briskets 6 pork butts two racks of baby back

I’ll be over!

 

[Reef-junky]

Doing my 2nd brisket tomorrow.

 

[Vinman]

Doing my 2nd brisket tomorrow.

At least the grill was full I hate seeing empty room on a smoker you got to cook it for 12 hours might as well be full of stuff

 

[Reef-junky]

At least the grill was full I hate seeing empty room on a smoker you got to cook it for 12 hours might as well be full of stuff

is that a stick burner?

 

[Vinman]

is that a stick burner?

Smokehouse

38 new items · Album by Dave Venci

photos.app.goo.gl

 

[homer1475]

Smokehouse

38 new items · Album by Dave Venci

photos.app.goo.gl

Indirect stick burner, with a propane flame to maintain temps?

I saw propane burner in one of the vids in that album you posted, but still confused on how it works?

 

[Reef-junky]

I forgot all about that. I remember you building it. Nice!

 

[vetteguy53081]

Last weekend cook 75 lb of bacon for a men's breakfast at church

This weekend pre cooking for a BBQ Thanksgiving 3 briskets 6 pork butts two racks of baby back

Wow- You could make a lot of monet today with all that deliciousness.
I'll take ALL the Bacon !!!

 

[Poof No Eyebrows]

You sir are my hero!

 

[Vinman]

Just started pulling the pork 9 hours so far on the brisket I wrapped in foil will let them go till the end wrapped looks like it might take about 14 hours I do have an internal temperature of 156 but it seems pretty stiff still have to keep an eye on it

 

[Poof No Eyebrows]

That's typical, especially for a larger cut. It will hit its rest and then stall. Good job on the foil that might shave a few hours off it. Funny fact, wrapping it is called a Texas crutch.

 

[Reef-junky]

That's typical, especially for a larger cut. It will hit its rest and then stall. Good job on the foil that might shave a few hours off it. Funny fact, wrapping it is called a Texas crutch.

what do you do when it stalls? Turn the temp up?

 

[Vinman]

what do you do when it stalls? Turn the temp up?

I'm listening

 

[Vinman]

That's typical, especially for a larger cut. It will hit its rest and then stall. Good job on the foil that might shave a few hours off it. Funny fact, wrapping it is called a Texas crutch.

I'm listening

 

[Reef-junky]

Did a quick search. Guess it’s normal for a large cut of meat to stall at one point. aluminum foil is supposed to help aka the Texas crunch. Butcher paper can be used as well instead of aluminum foil. This happen to me on my first brisket.

The BBQ Stall Explained: How to Beat It

Let me paint a picture for you, one that a lot of pitmasters will be depressingly familiar with. It’s the weekend. You’ve laid your hands on a pork shoulder or a prime beef brisket, and

www.smokedbbqsource.com

 

[Vinman]

Did a quick search. Guess it’s normal for a large cut of meat to stall at one point. aluminum foil is supposed to help aka the Texas crunch. Butcher paper can be used as well instead of aluminum foil. This happen to me on my first brisket.

The BBQ Stall Explained: How to Beat It

Let me paint a picture for you, one that a lot of pitmasters will be depressingly familiar with. It’s the weekend. You’ve laid your hands on a pork shoulder or a prime beef brisket, and

www.smokedbbqsource.com

I'm at 198 internal shutting it down

 

[Vinman]

It's over!