A barbecue adventure, the saga unfolds.

Idk if constitutes bbq, (to me it does), I’ve got a pound of dry pinto beans and a pound of dry 15 bean soup mix soaking. Plan is tomorrow morning putting a cauldron over a wood fire, brown a pound of ground pork with a pound of chopped up bacon in it, add water, the beans and some chopped up smoked ham hocks and let it simmer for hours.
 
Heading out tomorrow morning for the annual charity bbq. 6 KC restaurant chefs (not bbq chefs) are given the same number of slabs of back ribs. They can cook them any way they want, and they also do a couple of sides. The crowd that attends the event votes for their favorite.

I, and a handful of other guys, have the responsibility of running the smokers.

It’s always a good time.

I hope the t-storms hold off until late.

Pics tomorrow, if I remember.
 
Got a rack on to celebrate the first grandchild. Looking good with about an hour to go.
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I don't have any pictures, but the new Masterbuilt XT we got last weekend has absolutely killed it.
Sirloins today were done at 275 until the internal was 120. Then 500 at 2 minutes each side.

Still waiting for a good time to put in a good brisket, and see if that gravity hopper does at least 12 hours at 225.
 
Matthew said:
Lotta meat on those ribs! I almost always do back ribs at home, too. At contests teams cook spares. They are generally more predictable.
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Thanks. I ran through every pack of St Louis until I found these for $14. I used to cook spares when the kids were at home and occasionally do them still, but even just one rack is a lot for the two of us and there’s a lot of trimming to get there.
 
Sac Arrow said:
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Ny Strip,chicken breast and a potato. Normally I don’t grill veggies but it was an experiment and it turned out well.
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Looks good.

veggie idea: get the grill screaming hot. Asparagus, rolled around in olive oil and balsamic, and some S&P. Toss it on the grill and turn it once or twice, don’t cook it more than a few minutes. It will turn bright green, get some char marks, and still be crisp. Even people that don’t normally like asparagus end up changing their minds.
 
I haven't tried smoking a steak yet. Much like the Chicken Fried Ribeye that was available in Rockport, Texas a few years back I figure it's either a waste of a good steak or a damn good CFS. Looking at the coloring of your product there, I'm inclined to try it soon. Just curious...did you do the shrimp on the smoker as well?
 
KE5BM said:
I haven't tried smoking a steak yet. Much like the Chicken Fried Ribeye that was available in Rockport, Texas a few years back I figure it's either a waste of a good steak or a damn good CFS. Looking at the coloring of your product there, I'm inclined to try it soon. Just curious...did you do the shrimp on the smoker as well?
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Steak was finished and shrimp were done in butter on the blackstone.

I’ve had similar results running my MB560 gravity smoker up to 650 to finish the steak and do seafood, but we added the flat top for my wife’s birthday, so I used both tonight.
 
NY strip on the XT today. 225 until internal 110, then 2 minutes each side at 500. All 7 were perfect pink top to bottom except for a very thin sear line each side.
 
I smoked appetizers for a Father's Day BBQ yesterday.

Piggy Pops, which were pork loin cubes rubbed with Blues Hog rub, smoked over cherry with a bit of hickory, and sauced with a local farmer's market hot BBQ sauce. Some also got a chunk of jalapeño on the skewer. Ready to serve in less than an hour on the Weber Smokey Mountain cooker.

Pig shots, a 1/2" disk of andouille sausage, wrapped in half a strip of thick cut bacon, to make a kind of meat shot glass. The cavity was filled with a mix of shredded 4-cheese blend, cream cheese, chopped jalapeños and scallions, and Killer Hog rub. These smoked for just over two hours, before being sauced. Both appetizers went back on the smoker for about 10 minutes to set the sauce. Both were a big hit at the BBQ.

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One of our local TV stations has an hour long look at KC bbq. From the history, to the restaurants, to the contests.

I recognized so many people. I almost made the cut, at 24:51 the lady on screen was my table captain at last year’s American Royal. She’s from small-town Tennessee.

Ardie Davis is featured, he’s one of the world’s truly nice people. I’ve met him a few times over the years.

www.kmbc.com

KMBC 9 Chronicle: Up in Smoke

Kansas City barbecue is legendary. Its iconic flavors and superstar pitmasters make it the barbecue capital of the world. KMBC 9 took a journey through the city's barbecue landscape in this Chronicle: Up in Smoke.
www.kmbc.com www.kmbc.com
 
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masloki said:
Paging @EdFred and his brisket. Ed Fred, please pick up the white courtesy phone.
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EdFred

Post in thread 'What did you do today?'

EdFred said:
Just wrapped a brisket (13lb) in foil and put back on the smoker at 250° after a 10 hour overnight smoke at 225°. Now time to wait for the probes to say 205° before I pull it, rest it, slice it.
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Success??

Everyone said it was amazing and as good as/best they ever had. Not sure if being polite or genuine.
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I sent a bunch home with dad, and there's probably only enough for 2 more hamburger sized sammiches. So it was probably pretty good since I've already been asked when I can do the next one.
 
Smoked an 11 lb pork shoulder to make pulled pork. Injection was Cherry Coke with a few other things, Traeger cherry rub applied over a coat of fresh-squeezed cherry juice, Cherry Coke spritz, and when pulled it was lightly sauced with an excellent cherry BBQ sauce made from the Hey Grill Hey website recipe, with the addition of 1T red pepper flakes. Yep, a neighbor gave us a big batch of sweet cherries we needed to use…

Smoke time about 14 hours over cherry and hickory chunks on the WSM Cooker. It turned out great!

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Thursday night, I had a prime T-Bone that got salted and started drying it out. Before I crashed last night/this morning, it got fresh garlic/rosemary thrown on it and left alone.

Got home this afternoon and decided I had enough energy to fire up the gravity smoker.

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My wife cracked open a nice red and enjoyed the first real meal since Thursday morning. Been along time since I’ve worked this hard for a good reason and the meal was delicious.
 
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