I have never cooked lamb of any kind, will need to change that!

Prime ribeye steaks, baked potato, and grilled asparagus. Steaks were brushed with head country marinade about 30 minutes before they went on the grill. I dusted with accent then a mix of coarse salt and pepper, cowboy beef rub, garlic salt, and chili powder. This was my first time grilling asparagus. It was a little over done, but the steaks were very good. 4 steaks cooked to well, medium well, medium, and rare.

Sharing images on the site can so so tedious.

What are you having issues doing?

Jeff, excellent rack of lamb. I'm going to have to try that on the egg. xantom that looks like a great meal!

As a follow up to my response to Jeff's Pork Belly Burnt Ends I followed through with my threat.

Initial Smoke


About 2.5 hours at 250-ish from here another hour not in it's own drippings:


Then another 1.5 hours with a "sweet" sauce



SORRY, but got too busy in the cook with other stuff for the final money shot where they are darker, tender-er and AMAZING!

If you haven't done Pork Belly you are missing out ~ it is like Rib Meat Chunks but a thousand times better

Looks amazing!

Yes, it does!!

Looks like candy.

Jim

quote:

Originally posted by Jeff Yarchin:
Rack of lamb tonight.

Never thought I would say this to a guy, but that's a great looking rack Jeff!

Those steaks and burnt ends look awesome as well. Now I'm hungry!

4 halved chickens today!

quote:

Originally posted by xantom:
4 halved chickens today!

Looks good!

I was keeping it simple tonight as well, just some old school smoked BBQ thighs.

Those looks tasty!

Good looking birds xantom. I've been wanting to make burnt ends forever and finally got the chance. Paired with Old Fashioned's and sliders with homemade slaw.

Bacon! I wet brined it for 10 days then smoked it over hickory at 180F until internal temp hit 145.

url=https://postimg.cc/qhPp4M3W] [/url]

Looks great, going to thaw out 2 pork bellies this week myself!

I used the EQ method:

https://www.makinbacon.net/eq-curing

http://www.diggingdogfarm.com/page2.html

We visited my son this last weekend. He got a Traeger a year or so ago, but couldn't justify doing a whole brisket for two adults and two small children, but he did one for the four of us.

It came out great. Smokey, tender, juicy. If there was any complaint, which he noted himself, was that it could have been trimmed a little closer. Even the flat was a little fatty.

It may not have been as good as the very top notch barbeque brisket I have ever had (and I'd limit that to about three or four places), but it was better than most brisket I have paid good money to eat. He wrapped it for the last three hours to bring it up to final temperature, but in butcher paper, not in foil. In the great debate of whether to wrap a brisket or not, wrapping it in paper is sort of a middle ground. You can get a temperature stall if you don't wrap, and if you let an unwrapped one get away from you, they can dry out. Foil helps you though the stall, but you end up steaming the meat for a few hours, so you don't get great bark. Butcher paper is in between. It worked great, and the bark was nice.

Even his sixteen month old daughter chowed down on brisket. That child is a chow hound - she likes everything she is given.

Pork bellys are in the fridge for the next 8 days. I am going to do these in my offset with apple wood next Saturday the 8th. I will flip these bags daily until then, and then dry on a wire rack the night before.

Coarse Salt
Coarse Black Pepper
Sugar Cane

quote:

Originally posted by Jeff Yarchin:
Bacon! I wet brined it for 10 days then smoked it over hickory at 180F until internal temp hit 145.

url=https://postimg.cc/qhPp4M3W] [/url]

Aww this looks so yummy.