Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

[jark87]

What I’m trying to say is my flat was juicey and tender when I cut it. Everyone said. My piece bent over my finger perfect. But at SECOND serving I was dried out. Does that have something to do with the cooking or is that just how the flat gets after it has been cut into.

I’ve never had it dry out that quickly - just between servings. Did you slice the whole flat at once? That can dry it out. Try just slicing what you’re serving. If there’s a second serving, slice again. I’ve had leftover flat a couple of days after the cook and it was fine, but also not sliced until after reheating.

BTW - your cook looks great! Nice smoke ring and looks moist and tender. Making me crave a brisket!

 

[jimim]

I’ve never had it dry out that quickly - just between servings. Did you slice the whole flat at once? That can dry it out. Try just slicing what you’re serving. If there’s a second serving, slice again. I’ve had leftover flat a couple of days after the cook and it was fine, but also not sliced until after reheating.

BTW - your cook looks great! Nice smoke ring and looks moist and tender. Making me crave a brisket!

sliced as served. like in my one pic where flat and point are standing up to preserve the ends. it was deff moist. I don't know maybe it's me and not knowing. I'm reheating the leftover pieces tonight. uncut. guess I'll spray it down with ACV to thin out some aded BBQ sauce. I think I'm going to add a few pads of butter also wrapped up. 250 in the oven. See what I end up with.

 

[Apsuhead]

I cooked a package of sausage from the farm on my Blackstone tonight and made homemade pizza with it for dinner tonight. Very good

 

[jark87]

Back to fajitas - a staple in our clan! This was our 4th of July cook. And the leftovers make a great salad topper!

 

[Brentr]

sliced as served. like in my one pic where flat and point are standing up to preserve the ends. it was deff moist. I don't know maybe it's me and not knowing. I'm reheating the leftover pieces tonight. uncut. guess I'll spray it down with ACV to thin out some aded BBQ sauce. I think I'm going to add a few pads of butter also wrapped up. 250 in the oven. See what I end up with.

I think the flat should be eaten right away not sure if it will hold up the next day because there is no fat to keep it moist. However I have never googled on how to keep a flat moist for serving second day after you cut it.

 

[jimim]

I think the flat should be eaten right away not sure if it will hold up the next day because there is no fat to keep it moist. However I have never googled on how to keep a flat moist for serving second day after you cut it.

Literally better 3 days later reheated. Lol

 

[Newdude]

Literally better 3 days later reheated. Lol

If it wasn't, a quick saute with some butter makes it so, for anything.

 

[Brentr]

Trying out a new beer actually taste great seems very bitter but nice to the palate

 

[koffey]

Back to fajitas - a staple in our clan! This was our 4th of July cook. And the leftovers make a great salad topper!

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love it, I always cast on the bbq. yesterday made english fish and chips with homemade tarter sauce. I use my lodge dutch oven on the side burner for fries.

 

[Brentr]

The power is a large griddle

 

[jark87]

The power is a large griddle
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May the fork be with you!

 

[jark87]

Summer is in full swing here, with temps over 100° every day. Mrs. Jark picked up a pork butt yesterday, so I’ll be brining it tomorrow and cooking it Friday. Good thing I have a pool to cool off in during the cook! And I have a justifiable excuse for sitting out back and drinking beer all day!

 

[Apsuhead]

The power is a large griddle

That’s my favorite thing about my Blackstone! I can cook a whole package of bacon all at once and it doesn’t stink up the house

 

[Newdude]

I can cook a whole package of bacon all at once and it doesn’t stink up the house

I dunno. The Mrs has all of her floofy candles, and I have mine own.

 

[jark87]

Pork butt off the smoker and ready for pulling! Carnitas tonight and enchiladas soon afterwards. Need to find a good enchilada sauce recipe. Anyone have one?

 

[jark87]

Well, I didn’t get the picture until after the enchiladas had been attacked. Of all the times I’ve cooked pulled pork, this was the 1st time I made enchiladas out of it. They turned out great!

 

[jimim]

Wings tonight on the recteq. No frying this time afterwards. Staying on there the whole time. I'm going 400 degrees to get that crisp. They are marinating past few hours in a chimichurri I made. The marinade doesn't have the cilantro or parsley so it doesn't burn. It has everything else in it. After they cook I'll toss them in a traditional chimichurri that I make. We will see. Might be a bust. They look really good they tasted really good but dry and I didn’t overcook them cause the plain ones were perfect for kids the wet marinade dried them out I think? So it’s a no go I will say I finally got the crispy smoked thing down 350-400 degrees for 1 hour no oil or air fried needed afterwards. So that problem is officially solved.

 

[jark87]

Those look delicious!

 

[jimim]

Those look delicious!

Thanks man. They were good. We just couldn’t get past the dryness. Lol. Like really dry. Lol they weren’t burnt though and the skin was awesome.

 

[Stump]

I`m smoking a pork butt Sunday on my new pellet smoker/grill. Jark just cooked one and I want to ask a couple preferences each of you have cooking a pork butt. I have a lot of respect for this group. Your great cooks and very knowledgeable.
Do you wet brine?
Do you inject?
What temperature do you smoke?
Do you wrap when hitting 165 degrees?
What is your finish temperature?
If you wrap how long do you rest wrapped or un-wrapped?

Thanks