Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread

[jimim]

I’m doing shark bites tonight from a few blacktips we put my son on last trip. All he wanted to do was catch some sharks. Lol. I couldn’t put him on any in the surf cause of a king ride and the fish just weren’t coming in all week so we went out with a guide I have gotten to know over the years. First time doing fillets cut up with shark bs stakes so we will see.

 

[jimim]

I forgot I made ribs the other day on the recteq. Let me tell u this thing still impressed me. The smoke it puts out is awesome. These ribs were my best ones. Baby backs. 3 hrs smoke. 2 hours wrap. Eat. I wrapped with honey and butter. We didn’t sauce them for the last hour. Kris didn’t want me to. They were awesome. 2 different rubs. Let me tell you my next rack I do I’m going to do them with a porketta rub. I have a pt whose wife makes an awesome porketta rub. I’m going to give ribs a try this way.

 

[Apsuhead]

Blackened fresh largemouth bass tonight on the Blackstone. “Tennessee PoBoys” LOL

 

[Brentr]

Blackened fresh largemouth bass tonight on the Blackstone. “Tennessee PoBoys” LOL
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That look great DW would be soooooo envious

 

[Brentr]

I forgot I made ribs the other day on the recteq. Let me tell u this thing still impressed me. The smoke it puts out is awesome. These ribs were my best ones. Baby backs. 3 hrs smoke. 2 hours wrap. Eat. I wrapped with honey and butter. We didn’t sauce them for the last hour. Kris didn’t want me to. They were awesome. 2 different rubs. Let me tell you my next rack I do I’m going to do them with a porketta rub. I have a pt whose wife makes an awesome porketta rub. I’m going to give ribs a try this way.

DW loves baby backs so I do them quite often

 

[jimim]

DW loves baby backs so I do them quite often

Really really easy! This time at least.

 

[jimim]

Blackened fresh largemouth bass tonight on the Blackstone. “Tennessee PoBoys” LOL
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I do this often but with perch or crappie. We don’t take bass in my area. Well at least the crew I fish with. Our lakes get pounded so much we just really feel we got to help keep that bass population healthy. We figure others are taking mid sized bass so we catch and release. These are also the lakes we tournament fish in the summer so, well we need them boys in place. Now if I land a walleye. All bets are off. Those are good eating here!

That all looks really good. Bass is really good for sure.

 

[jimim]

Shark Bites last night. Really really good. Nice change.

Edit. Species was blacktip. Didn’t want someone to think it was a hammerhead or another species thst should not be taken. I totally forgot it was the beginning of Shark week last night too. Let me tell you until you see one up close or fight one you can’t really appreciate the power and the respect they deserve. Amazing predators. They really are the oceans apex predator. The way they hit and fight. Awesome.

 

[Stump]

That fried shark looks like a pile of flathead catfish...... What does shark taste like Jimim? I`ve never had the opportunity to eat shark.

 

[jimim]

That fried shark looks like a pile of flathead catfish...... What does shark taste like Jimim? I`ve never had the opportunity to eat shark.

Steaks are like swordfish if u ever had that. A typical steak type fish. These were fillets cause the sharks we targeted were smaller. It was typical white fish fillets I felt. If I gave them to you you prob would have thought they were just any other fish. Bit when u do a steak totally different taste. I’m guessing because the meat is a lot different tasting. My family really liked it.

 

[jark87]

I wrapped with honey and butter.

That’s become my favorite baby back method. I learned it from Chef Eric on the Kamado Joe YouTube channel. If you enjoy a little heat, give Mike’s Hot Honey a try. There’s not enough heat to overpower any other flavors, but it adds a nice touch.

Good looking ribs!

 

[jark87]

Blackened fresh largemouth bass tonight on the Blackstone.

That’s quite the haul of bass! Must have been a fun day of fishing!

 

[jark87]

Gotta love finding pork butt on sale for $0.99/lb! My son and his family are in route from Seattle so a 10 pounder should feed us for awhile. Our grandson is only 5, so I sweetened up both the rub and mop sauce with extra brown sugar. The apple cider vinegar-based mop sauce has a healthy portion of red pepper flakes, which I reduced a bit so that it won’t have quite the same kick. My son and his family just stared eating meat again recently after being vegetarian for almost a decade, so they’re already salivating while flying down. Looking forward to a fun visit!

 

[Decoy205]

That’s looking killer!

 

[jimim]

Porketta seasoned smoke baby backs. I’m all Italian. I needed something different than typical bbq seasoning tonight. Love them.

I want an earthy rub that has no sugar or any of the typical bbq ingredients. This is the closest thing I have been able to find.

Any other ideas welcome.

Recteq rocks. Period. End of story. Flawless. I can’t say enough about it. And not just for smoking. Sears perfect. I know I keep saying it but I’m just impressed. My poor poor egg.

 

[jimim]

Fun little thing for the night. Target. S’more container. Looks like a s’more. Lol. Has a divider for chocolate bars. Mellows on top. My wife found it shopping one day a few weeks ago.

Is that trouble free water in the background? You bet it is! Daaaaaaang.

 

[Brentr]

Bacon and eggs happy Sunday

 

[Dozenmonkeyz]

Smoked by best brisket so far last weekend. Was for my sons HS grad party and I also made 4 8lb pork buts which also turned out great (but didn't get pics). It didn't last long!

 

[Brentr]

Happy Saturday

 

[jark87]

I cooked pork tenderloin for the first time. My wife bought the blade cut, which is up by the shoulder and thus fattier (and I suppose more forgiving) than the center cut. I dry brined overnight to help with moisture retention. I made a homemade mustard sauce and used my heated up version of Meathead’s Memphis Dust for the rub. Cooked at 225° for about 45 minutes until internal temp reached 125° and then raised cooking temp to 400° for the last 15 minutes to tack up an extra layer of sauce and rub, pulling them off once internal temp hit 140°. I didn’t get the bark I was hoping for, but they turned out superb! Tender, moist, juicy and flavorful!