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Flat Iron from King Doops. Dry brine then a light coat of rub.
Smoke tube with alternating hickory pellets and chips for three hours. Then a quick sear on a cast iron grate to bring it up to about 135 degrees.
2 more pork butts for us today. One with a southwest seasoning mix for mexican dishes and another more 'Muricanized.
Liberals never met a slippery slope they didn't grease.
-Me
I wish technology solved people issues. It seems to just reveal them.
-Also Me
Mrs bo was very happy with the ribs and smoked apple bread.
Y'all suck - so much BBQ awesome! But I have had my moments.....
There's a lot more of us ugly mf'ers out here than there are of you pretty people!
- Frank Zappa
Scrotum Diem - bag the day!
It's all shits and giggles until someone giggles and shits.....
Smoking chickens by the river on Sunday. We'll do a pork shoulder tomorrow. It's a good time to stock up on smoked meats for the freezer. Before long I'll have to use the insulation blanket over the smoker.
Finally got my smoker back up and running.
Did are reverse sear New York strip last night. Sorry, no pics.
Micheal HoffHard times make strong men
Strong men create good times
Good times create weak men
Weak men create hard times
First I cut out his spine and then I broke his breast bone and finished him off with some Churchs BBQ rub and Sweet Heat. Now he is hanging out in the dry sauna for a couple hours with some pork ribs while we finish canning last 2 batches of carrots.
Last turkey from 2021 holiday buying spree. Hope the sales are good this year.
Friday flat iron
Tonight was skewers.
Half of a pork butt.
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