You guys and your highfalutin outdoor kitchen pavilions. Yes, I’m envious. It rained twice yesterday and my temperature graph for the 15 flippin’ hour cook resembled the Himalayas. I finished the 10lb butt in the oven for the last 2 hours because I didn’t feel like starting more charcoal.
I was with my daughter at a church member’s house baking unleavened bread for my daughter’s confirmation today when I saw the temperature start to drop precipitously. It texted my wife to open the vents a bit, she wasn’t home, but she said it was pouring rain.
It pulled beautifully at midnight and we’re going to late service, so I got some sleep. Lunch will be good eats!
Posts: 10949 | Location: SWFL | Registered: October 10, 2007
You guys and your highfalutin outdoor kitchen pavilions.
Haha, it's been so shitty here we have yet to get out there this year. May 1st and it's either been in the 30's, raining, all day long wind gusts up to 60MPH, or all 3 since March 1st. Maybe had 3 really nice days in there. It's been the worst spring I can remember! We had a hail storm here last week, 6K worth of damage to my Tundra, roof siding and windows all damaged, and the not even 1 year old steel roof on our pavilion is covered in dents.
Jeff that brisket looks fabulous.
"We've done four already, but now we're steady..."
Posts: 1731 | Location: MN | Registered: November 20, 2013
I got a RecTeq 590 for Christmas, I’m a newbie to the smoking game but got a pork shoulder on for pulled pork today, did baby back ribs a couple weeks ago, they were darn tasty
I’m guessing because I didn’t trim the fat cap and the bones.
Hmm, I haven't done either of those things to my pork loins and have had great results on my barrel cooker. What type cooker are you using? Not sure I would totally remove the fat cap, maybe try scoring it??
I am going to use apple wood on my offset today for these.
What fun, this was my first cook on the offset this year. The bigger half took quite bit longer to cook. Turned out excellent.
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"We've done four already, but now we're steady..."
Posts: 1731 | Location: MN | Registered: November 20, 2013
Nothing better that Bacon Day. I have been "roughing" it for a few days with jut some leftover pork belly from my bacon cut and it's not bad but it's not the same.
Hmm, I haven't done either of those things to my pork loins and have had great results on my barrel cooker. What type cooker are you using? Not sure I would totally remove the fat cap, maybe try scoring it??
An 18.5” Weber Smokey Mountain. I probably had the heat to high.
Posts: 10949 | Location: SWFL | Registered: October 10, 2007
8 pound boneless lamb leg smoked with Hickory. Just about 6 hours on the kettle. Simple seasoning of salt, pepper, granulated garlic, oregano and thyme. I did rub it down with good olive oil and lemon juice before seasoning and that's how my family has done lamb every Greek Orthodox Easter so I know it's good. Battled a little bit of wind this morning and it spiked the temperature a bit. Half hour rest and then I'll slice it. Enjoy.
I'd rather be hated for who I am than loved for who I'm not.
Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013
Yes, I’m envious. 
It rained twice yesterday and my temperature graph for the 15 flippin’ hour cook resembled the Himalayas. I finished the 10lb butt in the oven for the last 2 hours because I didn’t feel like starting more charcoal. 
This message has been edited. Last edited by: xantom, 
