Voltron Posted May 25, 2014 Report Posted May 25, 2014 Not quite as pretty after being trimmed, injected, and rubbed. Au contraire. It's that much closer to consumption so it looks damn good to me. BBQFax will be on and waiting tomorrow!
acidbasement Posted May 26, 2014 Report Posted May 26, 2014 Looks delish! Today I shot one of the red squirrels that has been eating from my mom's bird feeder. Two feet away with a pellet gun - call me Hawkeye. It coulda used some BBQ sauce, but the meat was tasty.
Edwood Posted May 26, 2014 Author Report Posted May 26, 2014 (edited) Wow, ultimate DIY Squirrel BBQ, despite the small portions. Brisket is slowly progressing, it's at the stall now. One of my food temp probes for my Maverick ET-732 is on tthe fritz, giving me error messages and wildly inconsistent temp reads. Will probably have to replace it. I ordered 2 water resistant probes just in case. And if I can fix the malfunctioning probe, I'll have 4 food probes. Will be able to fully use both my ET-732 's if I need to (MOA4). Edited May 26, 2014 by Edwood
Edwood Posted May 26, 2014 Author Report Posted May 26, 2014 Foil Wrap time. A few hours left. I tend to wrap when it hits 175-180F since it doesn't really get a nice bark until then in my Big Steel Keg. 1
Augsburger Posted May 26, 2014 Report Posted May 26, 2014 Following Ed's lead with my own brisket BBQ. Marinated for 1.5 hours and will smoke for 5+ hours while I wine taste in my back yard. 1
Voltron Posted May 26, 2014 Report Posted May 26, 2014 Nice briskets! I think we are going to let the pros at 4505 Burgers & BBQ handle the grill and smoke today.
Absorbine_Sr Posted May 26, 2014 Report Posted May 26, 2014 We did lamb pops on the Weber kettle with MikFoJo sauce. That's Mike, Forest and John sauce. We threw it together today with orange juice, olive oil, garlic, rosemary, honey and dark rum. We basted the lamb with this and it was pretty damned good.
Iron_Dreamer Posted May 26, 2014 Report Posted May 26, 2014 The (tasty) results of Ed's brisket cook. The standards continue to rise. 3
Voltron Posted May 26, 2014 Report Posted May 26, 2014 *changes shirt due to excessive drool* WoW does that look amazing. 1
ironbut Posted May 26, 2014 Report Posted May 26, 2014 Wow! That looks amaaaaaazing! Now I'm hungry! 1
Voltron Posted May 27, 2014 Report Posted May 27, 2014 I wish I had taken a pic of our dinner but we were too hungry. Brisket, pulled pork, and spare ribs smoked to awesomeness. 2
Augsburger Posted May 27, 2014 Report Posted May 27, 2014 My brisket BBQ was awesome but I misplaced the camera and the wine tasting took precedent. Almost as good as Eds I am sure but after all that wine ....who knows?
Edwood Posted May 27, 2014 Author Report Posted May 27, 2014 Lots of Russian River goodness made after lunch awesomer. MOA4, I'm thinking 4 pork butts should fit in Al's Traeger. Or 2 butts and 1 Brisket if a suitable prime cut can be found.
Edwood Posted May 27, 2014 Author Report Posted May 27, 2014 Following Ed's lead with my own brisket BBQ. Marinated for 1.5 hours and will smoke for 5+ hours while I wine taste in my back yard. Fancy. Sage on top?
Augsburger Posted May 28, 2014 Report Posted May 28, 2014 Fancy. Sage on top? To be precise, garlic, oregano, sage, cayenne, rosemary (later). I think what you see mostly is the oregano dipped in olive oil. Subtle flavors or the herbs blended well with the four hours of Mesquite smoke. Not in the Edwood league but excellent when followed by a bottle of Zin or Cab blend.
Edwood Posted May 28, 2014 Author Report Posted May 28, 2014 (edited) Seen on Facebook: $10 off today only Haha, that's awesome. Official shirt for grilling day at MOA4? Edited May 28, 2014 by Edwood
Voltron Posted May 28, 2014 Report Posted May 28, 2014 I think that Ed thinks if he says MOA4 in enough posts, that MOA4 will become a reality. It has succeeded in making me think about it anyway...
Edwood Posted May 29, 2014 Author Report Posted May 29, 2014 (edited) Oh, and my next grilling obsession is this burger. http://pornburger.me/2014/04/02/so-kalbi-maybe-burger/ Edited May 29, 2014 by Edwood
Grahame Posted May 29, 2014 Report Posted May 29, 2014 (edited) Another VERTICAL SCROLLING SITE, ED http://pornburger.me “PornBurger.Me”… Sounds a little dirty, right? Maybe even a bit naughty? Good. Welcome, perverts. This is not a health food blog, nor is it chock-full of recipes. Rather, it’s a year long venture into the dark arts of hamburgery.My goal? In short; pure carnal pleasure. In long; to concoct, photograph, and devour one sin-tillating burger a week, as an exercise in both my culinary and photographic passions. Let’s get weird.Subscribed Edited May 29, 2014 by Grahame
Edwood Posted May 29, 2014 Author Report Posted May 29, 2014 (edited) Awesome site. I still like Dude Foods better, mainly because of how much bacon that guy uses. While pornburger goes high end fancy, Dude Foods goes low end creative snack madness. He is the master of Bacon Weave. http://dudefoods.com Some of my favorites are: Bacon Weave Choco Taco! http://dudefoods.com/bacon-weave-choco-taco/ Bacon Weave Breakfast Taco http://dudefoods.com/the-bacon-weave-breakfast-taco/ Tacone http://dudefoods.com/tacone/ His failed first attempt at smoked brisket. http://dudefoods.com/attempting-to-make-my-own-brisket/ Edited May 29, 2014 by Edwood
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