OT What are you cooking/ smoking today?

Snow Crabs, Old Bay Shrimp, and Old Bay Blue Point Popcorn Oysters.

Pork butt and cream soda!

maybe some bun-less burgers later

Marinated Ribeye steaks on the grill will be served with Gorgonzola butter sauce and grilled veggies.

Grilled sliced pork tenderloin with apple & onion jam served over top...I win.

Smoking a small brisket for the fam. I passed out on the patio around 0630 after I got the fire going and the meat on. Running an Oklahoma Joe offset barrel smoker with mesquite and hickory. I'm only mixing the woods because I had mesquite leftover from lasts year's last smoke, and hickory because that's what I could find this year. 225-250* 'til she's done. The house and neighborhood smells amazing right now!

Is it bad that I thought you meant another kind of smoking question?

Weed. Lots of weed.

Will Joey Chestnut go for his 10th win today in the Nathan's Hot Dog Eating Championship? 

Strawberry Shortcake, hold the smoke. 

I've got spares smoking, pintos simmering and corn on the cob for dinner

Venison tenderloin

Brisket. Love me some good brisket.

Some of my fondest memories are barbecues with family in East Texas. Humidity, smell of the pine trees, shade, and a huge cooker, with brisket, hot smoked sausage, maybe a turkey, several squirrels and other game for variety, along with tons of potato salad, cole slaw, sweet tea, pickles, and ice cold watermelon. Then some fresh churned butter pecan ice cream later on for a snack. Good stuff.

Had the idea yesterday, looked on the internet and discovered that it was already a thing, snared what I thought were the best ideas from several similar recipes. . . hopefully will prove a kind of different thing to do. I have a chicken raised by some friends and fresh pork sausage from a local farm, so I am hoping for tasty.

later, Thai Lights. maybe a little Chernoble. Burgers corn watermelon. water fights later 5, 6, and 8 year olds will have a blast!

BBQ Chicken quarters. They're sitting in the brine now, then slow smoked with a dry rub, finished with a light mopping of Smokehouse Market BBQ sauce.

Baked beans.

Since everyone else has a tip for brisket I'll give you mine; don't concern yourself with time (although you should pencil in about 7 or 8 hours for a 5-8lb piece of meat.) Temperature is your main concern. I shoot for 3 temps: I cook at 210. At 170 I pull it off and wrap it in foil. Then at 190 I pull it off and drop it in a cooler for about an hour, although I've left one wrapped in a cooler for almost 4 hours and still had nice hot brisket. Foiling at 170 is a lot of times called the Texas Crutch because the temp can plateau and hold for an hour or two; the foil keeps it rising. I've found that it holds fat and moisture in and keeps the thin parts and the ends from drying out. Also I've had similar sized cuts pulled off at 190 that were absolute magic, and ones that were pulled at 195 that were boot leather. A little too much time can make a huge difference. My only other suggestion is coffee grounds in the rub. Finer ground the better.

That's my job, but tune in to the Travel Channel to check out where the Pit Stop BBQ's pulled pork finished. Spoiler...top 5.

Country ribs and corn on the grill with a mesquite smoke

cookout. If you listen closely, you can almost hear the arteries clogging and the colon cancer forming.

Smoked sockeye salmon on my wood pellet smoker, yesterday I did a couple spatchcock chickens ,and they were delicious!

burgers, brats, grilled corn and pasta salad yesterday. today is slow cooked BBQ pork sandwiches, and all the fixins.

I just put in a 9 x 9 patio today so I have a place to do my smoking. A project I have wanted to do for awhile now. Turned out pretty well for 3 amateurs. Had burgers and brats for lunch of the Weber charcoal grill. Next purchase will be the Weber performer grill.

I bbq'd 3.5#s of pork, 1/2 loin & 1/2 belly. I used a store bought sriracha lime rub (it was a gift) on the loin. I smoked it for a little over 4.5 hours @ 225-260, using charcoal & some hickory. After letting it rest, I chopped up some loin & belly, mixed it together & served it on tacos with a simple home made salsa & homemade mango-lime slaw. My wife liked it, so I consider it a success. Happy 4th all!

I had to go into the office for a few hours so there was only 3 of us and it couldn't take all day.

 

Peach smoked with my own spice rub finished with an apple/fresh honey glaze.  The peach wood was from our orchard and the honey was just harvested from our hives on Saturday.