What's on your grill/smoker for this Labor Day

Started by TMB, September 02, 2016, 12:44:56 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

TMB

September 02, 2016, 12:44:56 PM
Kimmie and I will celebrate 29 years of being married this Monday so I plan on Ribs for Sunday and Lobster/Steak for Monday

May just cook all weekend  :D :D :D :D :D
Live, ride, eat well and thank God!

watchdog56

#1
September 02, 2016, 01:22:42 PM
Sounds great, Congrats and can I come? :-X :-X

KyNola

#2
September 03, 2016, 07:03:18 AM
A pork butt Saturday night/Sunday morning and a 14 lb SRF Wagyu 14 pound brisket on Monday.

Happy anniversary to Kimmie and you.  See you soon!

Salmonsmoker

#3
September 03, 2016, 08:22:39 AM
Baby back ribs and tri-tip on Sunday.
Give a man a beer and he'll waste a day.
Teach him how to brew and he'll waste a lifetime.

Gafala

#4
September 03, 2016, 11:32:13 AM Last Edit: September 03, 2016, 05:20:40 PM by Gafala
Good old standard, Baby back ribs and Corn on the Cob on Sunday.  Going to use Galena Street Rib and Chicken Rub.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Namylevets

#5
September 13, 2016, 05:19:05 PM

1st brisket. 

Sent from my SM-G930P using Tapatalk

TMB

#6
September 13, 2016, 06:12:01 PM
Looks good.  Have not done a brisket in my Bradley yet
Live, ride, eat well and thank God!

TedEbear

#7
September 13, 2016, 07:03:45 PM
Quote from: Namylevets on September 13, 2016, 05:19:05 PM
1st brisket. 

How'd it taste?  Give us the details on the chamber temp, the brisket IT when you finished cook it, the rub used, etc.   :)

Namylevets

#8
September 13, 2016, 07:14:05 PM
It was delicious.  Started with an 8lb cut.  Rubbed with Jans rub the day before.  Preheated the smoker to 225.  Placed it on the second rack from top at 800am and smoked with hickory for 4.5 hours.  Emptied the bisket water and replaced with red wine and let it cook till about 300pm.  Temp was only 145 so I wrapped in foil and finished in oven at 325 until meat temp reached 190 at about 600pm. 

Sent from my SM-G930P using Tapatalk

Namylevets

#9
September 13, 2016, 07:15:32 PM


Quote from: Namylevets on September 13, 2016, 07:14:05 PM
It was delicious.  Started with an 8lb cut.  Rubbed with Jans rub the day before.  Preheated the smoker to 225.  Placed it on the second rack from top at 800am and smoked with hickory for 4.5 hours.  Emptied the bisket water and replaced with red wine and let it cook till about 300pm.  Temp was only 145 so I wrapped in foil and finished in oven at 325 until meat temp reached 190 at about 600pm. Slapped a little bbq sauce on and served it up.  It was great.   

Sent from my SM-G930P using Tapatalk



Sent from my SM-G930P using Tapatalk

Print
Go Up Pages1
User actions