The Ultimate BBQ Thread
- Thread starter Trollhole
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I reheated half a frozen butt slowly in water (foods saver bag) in the Portsmouth Island cabin this weekend. Does that count? It got good reviews...
Made myself a bacon, ham, bbq, butter and egg biscuit the next morning. Damn! I forgot to add cheese.
...via IH8MUD app
Made myself a bacon, ham, bbq, butter and egg biscuit the next morning. Damn! I forgot to add cheese.
...via IH8MUD app
That definitely counts! I like to put my leftover pork BBQ in a saucepan with water and taco seasoning to reheat it, then put on a tortilla and top it with feta and cilantro. Really good.
Of course, we also make a lot of stews, soups, chilis, pizzas, etc with the leftovers.
Of course, we also make a lot of stews, soups, chilis, pizzas, etc with the leftovers.
Yep. If it's already shredded, I steam it in a covered skillet. If whole, it goes in a water bath.
@greenhellmustang you said you didn't know this section existed. Here ya go. Spend a week reading and get to know the players here! Lots of great stuff around these parts.
...via IH8MUD app
@greenhellmustang you said you didn't know this section existed. Here ya go. Spend a week reading and get to know the players here! Lots of great stuff around these parts.
...via IH8MUD app
Prep for Deer camp;
Batch of green chili, done
Tomorrow smoke a Tri Tip for sliced sandwich meat, get a batch of pintos in the slow cooker, while servicing the 40 and starting the gathering process.
Tuesday, homemade jerky.
Batch of green chili, done
Tomorrow smoke a Tri Tip for sliced sandwich meat, get a batch of pintos in the slow cooker, while servicing the 40 and starting the gathering process.
Tuesday, homemade jerky.
Cooked the pintos in the slow cooker in juice left over from last night's corned beef and added 1/4 pound of chopped bacon. Yum, watch out if you are tempted to add more salt to the mix.
Tri Tip; Tough to bag up for later...
Apologies on the focus.
Tri Tip; Tough to bag up for later...
Apologies on the focus.
I cooked a whole hog, small at 76lbs, for the ONSC Meet & Greet this weekend. No after pics because I was face first into the chef's samples at the cooker as soon as it was ready for the chow line. Here it is just before I flipped it at 4-5 hours. Total time was a little over 12 hours.
Cheeks and belly? Hmmmm... I don't know where those got off to.
The big pig we do in September for Logan's Run never leaves enough room on the cooker for the head. What a shame. At least there's spring!Scott G took the hooves and skull (when I was done eating) and is supposed to bring me some pig stock this week!
JV, that looks beautymusss
I put a butt on the egg this morning around 8. I used my normal rub last night, but on a whim I added coffee. It turned out great! The rub was a little uneven, but it really brought the bark to another level in the good spots.
Funny. I'll smoke mine tomorrow. Dry rub today.
Some pictures. Just started about 30 min ago.
Last butt I started at 4 am, 12 hours later the blade pulled out with 2 fingers. Frozen leftovers turn into a bomb green chili.
Almost 7 hours into it.
I added some marinated chicken and sausages.
I added some marinated chicken and sausages.
Finally done, after 8 hours of smoking and 3 beers.
Me things your beer to cook time ratio is a wee bit off 
Smoked baby backs!
