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

[YankeeTexan]

Be honest now..... that was your Christmas card, wasn't it ?

(Bravo, either way !!)

No... But I like the way you think!
I forget where I posted that, but I think it was in a Facebook group. Doing a collage was just easier to showcase some of my cooks.

 

[Brentr]

Not pretty but very tasty happy 4th to my barbecue friends

 

[jark87]

I have a couple of pork shoulders to cook on the 4th. I’m just hoping I get them started in time to have them ready for dinner!

 

[Decoy205]

I smoked a chuck for Barbacoa last week.

Gonna be spares and steaks tomorrow as we’re having company tomorrow instead of Monday.

Happy 4th all!

 

[jimim]

Not pretty but very tasty happy 4th to my barbecue friends

Happy fourth Brent! U see the Disney glitch thst allowed a few different season passes to open back up. None were sold. They said it was a mistake bit maybe they were testing something for rolling out a new program. I miss it so much but I just can’t bring myself to buy tickets per trip. The loss of money is off the wall. It upsets me but then also frustrates me soooooo much. Ok enough negativity. I’m hooking up the boat and going out with the kid for some hopefully good bass action on a new lake I was told to try. Whenever this I listen to someone it’s magical or the kids of death.

 

[Brentr]

I smoked a chuck for Barbacoa last week.

Gonna be spares and steaks tomorrow as we’re having company tomorrow instead of Monday.

Happy 4th all!

Nice looking I have a pork butt coming soon

 

[jark87]

I dry brined overnight and seasoned today - all in prep for a 5 am wake up tomorrow. KJ charcoal basket is full and fire starter is already in position. All I need to do is light the fire, put the SloRoller in and put the butts on.

I used Cholula Sweet Habanero as a binder and R Butts R Smokin Cherry Habanero as the rub. It’s wonderful stuff and once I near the bottom of the shaker, I’ll try to replicate it on my own.

Can’t wait to get going tomorrow!

Beautiful color from the dry brine:



Seasoned up and ready to go:

 

[Decoy205]

Those look great!!

 

[Decoy205]

Spares today!

Used peach wood for smoke

 

[jimim]

nice! I got nothing for today. cleaning out the boat form the weekend. washing the jeep and drinking coffee. wife has to work 1 holiday a year. This is here's for the year. I fished past 5 days. I'm tired anyhow.

 

[Brentr]

Smash burgers

 

[Brentr]

Pork shoulder butt smoke at 225 for 13 hrs pull out at 203 degrees and wrap in cooler for 3 hrs. Smoked Mac and cheese

 

[jark87]

Smoked Mac and cheese

Oh baby! Nice cook all around. I’m having to cook my pork shoulders at 300°. I didn’t get them on until 6am and I need them off by 3:30pm at the latest. Hoping I can skip the wrap and power past the stall cooking at that temp.

 

[Decoy205]

i think you should be good at that time. The wrap is a great insurance policy.

 

[Decoy205]

Smash burgers

Griddle burgers are the best!

 

[jark87]

i think you should be good at that time.

Yeah - I just took temp down to 250°. Internal temp on butts is already up to 175° and I have plenty of time to get to 205ish. If things have slowed down too much by noon, I can always crank it back up for the finish. I’d rather go as slow as I can.

 

[jark87]

Didn’t get any pictures of the finished product, but the pulled pork was outstanding! The apple cider vinegar mop sauce adds the perfect tang. I’m making enchiladas with the leftovers.

 

[maxBR]

Here's my 4th of July brisket I did in my Kamado Joe. Was only able to find a flat, so went with that. 12 hours at 225(ish). Probably the best one I've done!

 

[jimim]

Smoked then REAL fried wings. None of this hippy dippy air frier stuff. Even though they do come out good. Nothing beats the crisp in a deep ol pot of oil. Took me 1 hour total. 45 mins of smoke at 225. 6 mins per bath to fry them.

 

[Brentr]

Yeah - I just took temp down to 250°. Internal temp on butts is already up to 175° and I have plenty of time to get to 205ish. If things have slowed down too much by noon, I can always crank it back up for the finish. I’d rather go as slow as I can.

I treat my pork butts like briskets and usually start them the night before, that allows me lots of time to put in cooler to rest