quote:

Y'ever cook up a batch of Fat Jonny's Bastardized Piedmont Sauce?

I've never heard of it. What's in it?

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to a boil and simmer 10-15 minutes.

https://www.epicurious.com/rec...dmont-sauce-52236021

Thanks will give it a try sometime!

Smoked 8 whole chickens yesterday with cherry yesterday.

xantom, you bang out some quantity dude!

I had a hankering for some BBQ. 14 hours on the BGE with hickory. I had my buddy try his hands at pulling pork. Paired it with pasta salad and collard greens.

That looks excellent!

I made my smoker probably a little too big but I do like to freeze it up and have some handy. It makes good gifts from time to time too. We gave one chicken to my neighbor, they are both recovering from medical issues. We ate one, and I bagged the rest up. This is 6 chickens deboned and skinned. Doesn't look like much considering.

I am expanding my driveway, putting a patio in the front, and putting my smoking shack in the backyard. Work began at 7am this morning.





This is a rough draft I did in Sketchup. The roof will be finished with steel. The concrete table will be poured in place. The roof will also cover the table. I just haven't had time to redo the sketch.

^^^ That looks like it would work well!


The local Costo had prime Tomahawk steaks, so I thought I'd give them a try today. Turned out really good and more than the two of us could eat.

No pics, but I did a reverse sear on prime tri-tip today. Wetted with Worcestershire and seasoned with:

1/2 tsp sea salt per pound of meat

1/4 tsp pepper per pound of meat

1/4 tsp smoked paprika per pound of meat

Smoked it on the BGE on lump oak and hickory chunks, and then gave it a quick sear in the broiler.

Paired it with a nice Willamette Valley pinot noir and bacon Caesar salad. Both the gf and I loved it.

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Ego is the anesthesia that deadens the pain of stupidity

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A little BBQ chicken for the 4th:


I used some chunks of sugar maple. I should have put the breasts on much sooner. They are still not done after over two hours.

Had a family effort for Independence Day. I made the chuck roast, they made smoked jalapeno poppers with thick cut bacon, pork belly burnt ends, and chicken wings/legs. A most excellent meal.

Some drumsticks today

In just a while, I will be grilling a nice thick boneless pork country style rib that had rub applied 4 hours ago. To that will be some fresh picked okra seasoned with bacon-salt, and an ear of fresh corn on the cob!! Will have to have a taste of Knob Creek small batch bourbon first.


Key Lime pie for dessert. Ah, like is good!!

Made some pulled pork for a weekend cookout. Was a hit. Nothing special really, just a Food Lion shoulder, but it was yummy. Smoked over apple/pecan mix.

This is an amazing thread. So many of you are so good at smoking and such. The pictures are fantastic. Makes ya crave bbq!

Smoked rack of lamb (reverse seared) and smoked lemon pepper asparagus.

Question about reverse searing. Does it not work well with marinated meat? My wife got some 1 1/2” thick pork chops and marinated them the way she usually does. Being thicker than what we normally get, I tried to reverse sear them, but they lost all the flavor from the marinade.

quote:

Originally posted by trapper189:
Question about reverse searing. Does it not work well with marinated meat? My wife got some 1 1/2” thick pork chops and marinated them the way she usually does. Being thicker than what we normally get, I tried to reverse sear them, but they lost all the flavor from the marinade.

You will wind up burning the marinade off. Either marinade or reverse sear. We just made thick cut pork chops this weekend. I didn't brine like I normally would because of time restraints. I just dry rubbed them and cooked on very low heat on the Weber and then reversed seared at the end. Turned out excellent.

Looking good guys. I have been working on my outdoor kitchen for the last few weeks and haven't had time to get out and do a cook. The bobcat that ran through my lawn left some huge ruts. I had to shovel 4 yards of dirt over about 80 feet to fill them in. Hoping to this weekend though.

Here is the progress so far. The framer will be coming in the next 2 weeks to start the roof, and I decided against a concrete counter top. I am most likely going with a black walnut top of some kind.

^^^ Nice start there xantom ^^^
Why did you abandon the concrete countertop?
I made a concrete countertop for one of my Eggs that is amazing (also stained it and sealed it).
I guess having a roof helps with a wood top but still it will take some abuse.
Look forward to your completed pics.