Labor Day Weekend Grilling/Smoking Thread

[Silverback]

Well I just made a trip to the local butcher shop here in Austin. Johnny G's Butcher Block, then stopped by HEB for some wood, beer, and mixers.

In the picture is a 10 pound brisket, 10 pound bone-in pork shoulder, 4 Choice Ribeyes, 2 links of Johnny G's smoked sausage, and 2 links of Johnny G's Jalapeno smoked sausage.



I'll post more as I unwrap, prep, and start cooking.

[Silverback]

BTW, a prize for anyone who can identify the little bottle of spices on the counter. That's my secret ingredient, shipped from out of the country.

[mstng86]

Mole?

Looks like we are frying catfish tonight.

[Silverback]

Mole?

Nope, although I'm more South/Southwest than Bobby Flay in most of my cooking, this one actually isn't from south of the border.

[Silverback]

So using my secret ingredient, I decided to "salt cure" the ribeyes for a few hours.

I'll wash them off and try them, then season and grill them tonight for dinner.

I'll probably get the pork shoulder on the pit this afternoon, and smoke it overnight for tomorrow.

[Silverback]

made a little marinade/injection for the pork butt.

Apple juice, oj, apple cider vinegar, worchestchire sauce, mollasses, rub, and some secret ingredients...

[FreightTrain]

You suck. I wish I was smoking something this weekend. Unfortunately I'll be working.

[FreightTrain]

On a side note. Lowes and Homedepot are selling 2 20lb bundles of Kingsford charcoal for $7.97. I bought two bundles since I use charcoal when starting my fire and grilling burgers and other stuff.

[Silverback]

and now i've got the pork butt injected and resting in the marinade for a while...

[Silverback]

And dinner tonight, before the grill, Ribeyes have been washed off.



And done, with corn done in the husk on the grill, some homemane sausage from the meat market, and some manchego cheese yukon gold mashed potatoes.

[Baron Von Crowder]

Ill play.

9lb pork shoulder, going on it a few mins.

[Silverback]

how are you cooking your's?

I think I'm gonna try a 4-5 hour cook, the hot and fast method. 350-400 degrees uncovered til 165, then covered till 190. Then pull it off covered and let it sit til 200-205 degrees.

This will be my first hot and fast, so we'll see, I'll post pics tomorrow evening. I'm letting it marinade 24+ hours.

[Baron Von Crowder]

how are you cooking your's?

I think I'm gonna try a 4-5 hour cook, the hot and fast method. 350-400 degrees uncovered til 165, then covered till 190. Then pull it off covered and let it sit til 200-205 degrees.

This will be my first hot and fast, so we'll see, I'll post pics tomorrow evening. I'm letting it marinade 24+ hours.

Im going to try it the way a friend does his, it turned out great when I had it.

He cooks it at ~300, and then wraps it up when it is 150 or so and lets it ride till 200, similar to what you posted. Im taking it to a family cook out at noon tomorrow, and wanted time for it to rest and cool before I take it over. If I can keep my heat down, it should be ready to come off at 4-5am.

[Baron Von Crowder]

Im kinda tired, but it turned out great.

[ceyko]

Normally I'll smoke something, but this weekend we're just doing dogs and burgers.