What's for Dinner?

[ceeaton]

One good thing is that you can let that bad boy hang out for quite a few hours in a cooler to rest. I guess I can do that to a point with the butt. Up to 144*F on the butt, had a call from the MIL asking what to bring. By the time the call was over I looked at my phone and the inkbird said the fire was down to 205*F, ran up and added some lump. Back up into the 250's now where I'll try and keep it. Also, the radar went from clean (actually very bright blue skies here which surprised me with the humidity) to a bunch of popcorn small storms, one that just missed us (I actually felt a little drizzle on my head).

I only have white butcher paper, the supply store was out of it unless I wanted to buy $60 worth. I'll use foil to collect the fat from this cook.

Also, I just noticed from an earlier image that your prime brisket was only $2.99 a pound. I pay $3.99 for just a run of the mill type, that's a great price! Assuming you cut that one in half it was so big.

 

[ibglowin]

Costco sells the untrimmed Prime for somewhere between $2.99 and $3.99 depending on location. They usually have quite a few different sized ones from ~11.5 to 18lb in the whole packers. I am always looking for the smaller sized ones. Amazon is your friend for the pink butcher paper. 175' roll for $19.

 

[Johnd]

Remember the stall...

My boston butt is at 131. I've let the temps drop down a bit since I don't have to pull it to rest for another 6 hours. I have the variable of T-storms, if they form, so I might have to take mine into the indoor oven if they get bad. At this point I think I could finish the pork without additional heat it's so hot outside.

At that temp, you haven’t been through the “stall” yet, don’t mess around too much.....

 

[Johnd]

Got up early and injected and vacuum sealed two monster butts for the fishing trip cook tomorrow. Big jar of Butt Rub awaits them before entering the smoker.



Turned attention to dinner, four prime ribeyes seasoned with sea salt, fresh cracked pepper, garlic, and a sprig of rosemary. Got em bathing in the sous vide til dinner, when they’ll get seared just before serving.

 

[geek]

 

[geek]

Burgers, sausage, chicken, pulled pork, beer, wine....

Happy July 4th...!!!

I LOVE my country

 

[ceeaton]

At that temp, you haven’t been through the “stall” yet, don’t mess around too much.....

Yeah I know...I was just timing it to pull around 5 pm, which I pretty much did (4:45). I'm pretty good about ramping it up a bit when it hits about 155 and it's usually smooth sailing to 205*F or so. The only really bad stalls I ever had were with a brisket that I wasn't watching my fire temps really close. If you loose momentum just before 160 or so you can usually depend on a long stall. This cook went well with no stall at all. Fortunately we got some drizzle and that was about it, storms to the left, storms to the right, but no direct hit.

Went to pull the smoker into the garage this morning and the fire box was still pretty warm, so I left it out hoping I can get home before the next batch of storms starts up this afternoon. If it gets wet I'll use it as an opportunity to wipe it down, possibly oil the outside a bit and crank it back up with a brisket that is hopefully on sale since the 4th has passed (may drop by my local Wegmans, they've been known to have good deals after a holiday).

 

[GreginND]

Ribz, potato salad and greens. What could be more July fourth?

 

[Johnd]

Ribz, potato salad and greens. What could be more July fourth?

View attachment 55380

View attachment 55381

@GreginND what, exactly, are Ribz made of????

 

[geek]

I was going to also ask that question, since he is vegetarian I was wondering if that's sort of like eggplant of some sorts mixed with something...interested to know.

 

[ibglowin]

Well a quick Google search turned this up so there you go.

 

[Boatboy24]

Ended up doing about 20 hot dogs, 15 burgers, a whole, cut up chicken and several BSB's. Not much in the way of leftovers, so I guess it was OK.

 

[Johnd]

Well a quick Google search turned this up so there you go.

View attachment 55382

I'm pretty sure that's not it..............LOL!

 

[ibglowin]

I'm not sure Walmart understands how pellet grills work..........

 

[ceeaton]

I'm pretty sure that's not it..............LOL!

I really can't believe they published that picture of me without my consent. I should get some sort of royalties!

 

[ceeaton]

I'm not sure Walmart understands how pellet grills work..........

You use a few of those on the side so you can replicate the binder and/or lighter fluid taste and aroma when you are cooking...

 

[ceeaton]

Friday, pizza night. Normal pizzas all around. Mine was a red onion, green pepper and anchovie pizza. Forgot to make the sauce so rushed it a bit. Cento crushed tomatoes with some italian spice, garlic and kosher salt. Cooled it off in a water bath in the sink, otherwise the hot sauce makes the dough puff up prematurely. Perfect inside meal since a pesky T-storm hung around and wouldn't leave for two hours. We did need the rain, just not a weeks worth in a few hours. Beggars can't be choosers, I guess.

 

[Boatboy24]

I'm not sure Walmart understands how pellet grills work..........

LOL!!

 

[ibglowin]

Wow, that crust, that pizza is a thing of perfection! All I can say is........

Oh and that is a LOT of Anchovies! LOL

Friday, pizza night. Normal pizzas all around.

 

[GreginND]

I’ll join the Friday pizza gang. I love my little portable propane pizza oven that blasts them at 900 degrees.