What's cooking today? Pics are necessary!

davwhite

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In Australia we have a cut of beef called Silverside. So I soaked this in water for nearly 24 hours, rubbed on some Bearded Butchers Black rub. Last night I cut with the grain by mistake, today I corrected that and bagged up the balance for the freezer.
 

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revbilly

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OK, follow up on the spatchcocked chicken. The photos are: The rub, on the grill, sauced and ready to serve and the aftermath.

I modified the recipe from the Traeger site. My rub is 1/2 cup of Adkins Pork & Chicken Rub, 1/2 cup of Rendezvous Rib Rb, a tsp each of garlic powder, chili powder and cumin.

My sweet heat sauce is made with half a bottle each of HEB Memphis Style and Carolina style bbq sauces. To this I add a Tbsp each of Tiger Sauce and Cholula.

I marinade in 1/2 apple juice and water with 1/2 cup brwn sugar, 1/4 cup smoked sea salt and tsp each of garlic powder and smoked black pepper. (I smoke my own sea salt and pepper.)

I started it at 190 for an hour to get extra smoke. Ran it up to 225 for another hour and then finished it at 325 until it was finished. Let it rest about 10 minutes before slicing and serving.
 

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Timmy

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Now that I’m learning to smoke meat I’ve come to understand how, when you do that for someone, it’s a way of expressing love. As you nurture that meat, you’re really nurturing that person. I know this sounds super corny, but I believe it is true! I hope your daughter understands this. :)

This is 100 % true, makes a person feel great!!!!
 

revbilly

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Put these on this morning with Bryant’s Butt Rub. They just hit the crawl. By the way, Brookshires has Pork Butts for $.99 a pound.
 

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revbilly

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Update on my pork butts. It was Bad Bryon’s Butt Rub that I used. Man is that some tasty stuff. Just pulled both butts off the Traeger. They rested for an hour and 15 min. I started pulling the meat and packaging. I always pull it in a giant colendar to let more of the fat drain. This is the finished product.
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revbilly

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Update on my pork butts. It was Bad Bryon’s Butt Rub that I used. Man is that some tasty stuff. Just pulled both butts off the Traeger. They rested for an hour and 15 min. I started pulling the meat and packaging. I always pull it in a giant colendar to let more of the fat drain. This is the finished product.View attachment 7575
 

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