What are you "Q"omg today?
Already busy and have multiple kettles lined up for the task. Dinner tonight is ribs, wings, cider-bacon beans, ABTs, potato salad and strawberry rhubarb pie. Picked the rhubarb from the garden last night and the pie was baked this morning. Almost had a slice for breakfast!
(https://farm1.staticflickr.com/889/42365138081_66022e3bca_c.jpg)
ABTs prepped, stuffed and wrapped:
(https://farm2.staticflickr.com/1760/40557899760_d9efb2aa09_c.jpg)
(https://farm1.staticflickr.com/889/42365143201_7cea884623_c.jpg)
Beans taking some hickory smoke early - best to reheat later and let the flavors get to know each other.
(https://farm1.staticflickr.com/882/41462989565_6514b43bdf_c.jpg)
Ribs are rubbed and ready for their day on the 26er:
(https://farm2.staticflickr.com/1760/42365141341_edcbdc5b55_c.jpg)
Here's the set up for today:
(https://farm1.staticflickr.com/886/42367837451_24e3749495_c.jpg)
Ribs chugging along.
(https://farm2.staticflickr.com/1729/27498494797_ef1e241b9f_c.jpg)
Everything turned out great. Rain held off too. Love it when a plan comes together.
(https://farm2.staticflickr.com/1744/28499604888_507f2b4b56_c.jpg)
(https://farm1.staticflickr.com/877/40564890660_115cf7661d_c.jpg)
(https://farm2.staticflickr.com/1743/40564888890_0bf5828eb8_c.jpg)
That's it for tonight - time to kick back...
Oh my - strawberry rhubarb. "Get in my mouf" as we say around here!!!! There is absolutely no chance in hell that hothouse pie would have made it past breakfast intact.
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@56MPG - that looks great! Nice cook out.
I also did vortex chicken wings today and couple ribeye steaks after wings were done on the OT Platinum for the first time cook on it.
Forgot to take the wing cook pics.
(http://pics.weberkettleclub.com/images/2018/05/26/IMG_5449.jpg)
Grill grate over the vortex. No flare ups.
(http://pics.weberkettleclub.com/images/2018/05/26/IMG_5452.jpg)
https://www.flickr.com/gp/149237698@N03/H3KrTs
Sirloin Roast
Just doing some pork shoulder with some peach wood from kettlebb's property.
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Breakfast skillet
@56MPG, I saw your pie yesterday, went to the farmer's market yesterday, picked up some rhubarb (among other things) and strawberry rhubarb crumble is in the oven right now. Oh, also found a jar of strawberry rhubarb butter that I bought.
How's that for the power of suggestion? Lol
Yesterday I smoked ribs and this morning the brisket went on. Had a meeting with a contractor about building a pergola over my patio (faces west and we fry!) and got to talking a little smoke and bbq. He smoked his first butt yesterday-I can see him getting hooked. :) I always love listening to people being excited about their cooks.
Tomorrow I smoke a butt. It's a carnivores weekend here. I look like the Pied Piper. The dogs jump up and run after me every time I get up.
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Had a slice for breakfast this morning. So good. Plenty of leftovers for today and tomorrow. Just like I planned!
Dizzy Chicken on the dump score EE MT
(https://i.imgur.com/pbp1segl.jpg)
She got a nice maroon color at 375
(https://i.imgur.com/CAMbFdLl.jpg)
(https://i.imgur.com/QP74pi5l.jpg)
Ribs and ABTs on the Performer
(https://i.imgur.com/ioiZH6vl.jpg)
The aforementioned crisp. I might have just accidentally made some coconut rum ice cream to serve with it.
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Love a good crisp, and that one looks like love to me.
Quote from: 56MPG on May 26, 2018, 06:43:28 AM
Already busy and have multiple kettles lined up for the task. Dinner tonight is ribs, wings, cider-bacon beans, ABTs, potato salad and strawberry rhubarb pie. Picked the rhubarb from the garden last night and the pie was baked this morning. Almost had a slice for breakfast!
(https://farm1.staticflickr.com/889/42365138081_66022e3bca_c.jpg)
ABTs prepped, stuffed and wrapped:
(https://farm2.staticflickr.com/1760/40557899760_d9efb2aa09_c.jpg)
(https://farm1.staticflickr.com/889/42365143201_7cea884623_c.jpg)
Beans taking some hickory smoke early - best to reheat later and let the flavors get to know each other.
(https://farm1.staticflickr.com/882/41462989565_6514b43bdf_c.jpg)
Ribs are rubbed and ready for their day on the 26er:
(https://farm2.staticflickr.com/1760/42365141341_edcbdc5b55_c.jpg)
Here's the set up for today:
(https://farm1.staticflickr.com/886/42367837451_24e3749495_c.jpg)
Ribs chugging along.
(https://farm2.staticflickr.com/1729/27498494797_ef1e241b9f_c.jpg)
Everything turned out great. Rain held off too. Love it when a plan comes together.
(https://farm2.staticflickr.com/1744/28499604888_507f2b4b56_c.jpg)
(https://farm1.staticflickr.com/877/40564890660_115cf7661d_c.jpg)
(https://farm2.staticflickr.com/1743/40564888890_0bf5828eb8_c.jpg)
That's it for tonight - time to kick back...
You had me at the pie, but every pic after just kept delivering.
Thank you for the inspiration today!
Man, smoking a brisket is like toilet training a toddler. It will be done when it's done! Lol. I may end up eating at midnight. I have had such a time with my WSM and keeping my temps low that I really undershot this morning and for a while she just rode at 210. Usually my WSM runs too hot - like stays in the high 300s and won't come down so I looked at the slow creep at 210 as a gift of the BBQ Gods.
Maverick said 155 but thermopen said 170 so I crutched it. It looks juicy as hell so I'm hoping I've got a winner.
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Apple pie in progress
Apple pie finished
Triple Pepper Stout Beefs. Found 2 choice and 1 select, and the thicknesses are not quite the same. I out a probe in the thickest one.
Took them to 160 on the 18.5" WSM at 250 degrees. Everything went into a container and a 22.5" kettle.
With the kettle running at an 340-350, the meat slipped to 155 for 40 minutes, just to piss me off. Hope to get a pic when done.
7 lb pork butt on the WSM. We go in with a group of friends and buy 4H pigs at the Alameda County Fair. I only buy 1/4 of a pig and that still equates to two ice chests full of pork. This is the pork butt from my pig last year. His name was "Captain Jack Barrow". The year before our pig's name was "Aconba" (pig latin for bacon).
This was 3 hours into the cook.
(http://pics.weberkettleclub.com/images/2018/05/28/DSC06164---Copy.jpg)
St Louis style and baby back ribs on the Ivory/CB stacker (trimmings and a can of basement beans below) and pork steaks on the Redhead SSP!
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Psh....was yummy
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Quote from: bbqking01 on May 28, 2018, 09:41:48 PM
Psh....was yummy
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PSB...not psh
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