Tyrus

Separating the two Troble is pretty easy, the pathway is quite clear. Hot or warm it separates well as long as you have a good long narrow knife and don't forget to cube them about 3/4 inch sqare or 1 inch.  I like Head BBQ sauce Habernero, don't drown it and then add some of your favorite comprable rub, now that's an open book. For me it's the sweeter side, you don't want to overpower the taste of the meat, lightly enhance and set the sauce to a sticky consistency.  Trim the fat though, trust me unless your prepping with just a rub.

Now that reminds me of a Quiche, sure enough looks like it or a Cherry pie but it sure looks good. That tooth though reminds me of a JGieils song, somethin about teeth and gums, well I hope your on the quick road to recovery...you and Cooper will soon be chewin on sticks in the back yard real soon

Good job on that crust Troble, it had that dark bark we like, nice complexion. You didn't use any make up did ya? 

Quite the collection, all shapes and sizes and great looking handles.

It looks like a reverse flow, I think I see the channel flow in the middle. Nice looking brisket

17 hours ago, Cheesehead_Griller said:

on the offset

What's not to like, a litte caramelized sugary sauce at the end will give it a pop and cutting it up into burnt ends is also worth a try.  Haven't done a butt in a while and I believe one is hiding in the freezer

12 hours ago, David Chang said:

the fries tastes like they came out of a restaurant..

Like chocolate is to dessert, tallow is to potatoes....truly decadent, what no ketchup??                                         I also remember when I was in a restaurant we used lard in the fryolator. It came in large cardboard square boxes wrapped in a plastic bag. The owner insisted on using lard because of taste and higher burn/smoke point, if it taste better, the customers will notice and return. My grandmother preferred lard to butter on her bread, that's old school, old country.

   Yesterday it was Tuscan style ribs spun on the rotisserie and basted with a balamic herb infused sauce. It was more of a curiousity than a cook and having not used the Santa Maria in a while I wanted to approach it differently, hence the spinning technique. Something also can be said for the entertainment you get from the flames and the primal feeling one gets from cooking over a flame. It's kind of  like taking a long trip and finally, but happily reaching your destination and realizing the ride itself was all the fun.  Anyhow they came out well, one thing I would do as an alternative is to let them marinate over night and see the contrast. They did flop around some in the beginning, but as some time passed they stiffened up and all was a pleasant sail from there.

Definitely not your instant soup, it requires a little TLC and time but then again the payoff is in the reward. 

You know what you need Jeef, it's a good wood box. Where'd you find that cool lookin bell, that's awesome? the chicken too

It's all I got. That camera just isn't around when I'm cooking but at least we saved this before it disappeared.  Broccollini and asparargus with a baked potatoe and salmon. I wrapped the asparagus in Al with olive oil coating just on the Al then added a few pieces of pepper and onion with fresh herbs like dill, oregano, chive and a dab of salt &butter. They steamed well in the package and the extras all added to a different asparagus experience. Definitely do that again.

Rodents? I'm not storing anything edible in there and the worst I have is a groundhog living under one of my sheds. Nah, no worries..if Mac says I'm fine it's good for me. I also have an attack dog as deterrent, a Irish Jack always on the prowl.

Some Huli huli chicken thighs stuffed with Ritz cracker schrimp and other things and then wrapped in bacon. Homemade pickles and pickled beets as sides, kind of a diet meal except for the bacon.

Well, at least when your considering extra storage for wood or charcoal.  I wanted something water proof or at least close to it so I built this box incorporating a ship lap top construction sealed with Gorilla glue at the seams for a weather tight seal. Handles had to applied just to move it, it was beastly heavy. The sides were seasoned pine boards tightly fitted and held with decking screws on to a sturdy frame. The whole box 6'x2'x2.5' sits a few inches above the ground to prevent decay with some 6x6 posts, remnants from the pavillion I built. Nothing fancy, fully functioal and could if needed possibly double as a casket for two.  It does need some art work but that'll come later. Just an idea.

On 7/30/2023 at 12:26 PM, tekobo said:

dress the top of the cooked fish with the raw fish.

Oysters & little necks are my jouneys end, but all I have to say is nothing ventured nothing gained. 

Best of luck Dennis, that kind of pain you don't need, I wish you well, God bless

On 7/31/2023 at 11:28 AM, C6Bill said:

Except the last brisket i cooked, that wasn't good no matter what temp 

Recently I finished a brisket on my offset, a 13lber with a rack of ribs. The remnants or at least a good portion went into a chilli, just saying there may be an afterlife for a brisket that got away. It blended in well with all the hamburg, boy that was a lot of chilli 1 1/2 gal. 

It's happens to the best of us, just pass it off next time as blue cheese bread.

How about opening the frig door and grabbing a couple of ribs and eating them cold. Nothing like a sweet cold rib or wing for that matter. Saves time and electricity. 

I like it, looks very Mediterranean, I would've liked to have tasted the lamb all those ingredients sounded good.

Ain't it the truth, we wait all year for summer corn. If there's room in the freezer put some in those freezer bags

Here's one, a rack with Terry Blacks BBQ pork dry rub a gift from my daughter returning from Austin Tx.  Alongside was Eggary's bourbon sauce with butter, corn on the cobb & a pickled medley. It worked.

Great sauce Eggary, only thing I would add to the ingredients might be some butter, it has a sweet complexion but the butter adds a bit of richness to it. Thanks

On 7/24/2023 at 12:30 PM, Wobster said:

I actually just ordered a Santa Maria Style/Argentinian

Praytell, say a bit more, name brand, SS, fire brick? I was doing Pichana on the roto on my Santa Maria but I found if you don't slice it and spit the meat it was easy enough to handle as one big piece with great results. 

On 7/21/2023 at 4:26 PM, C6Bill said:

Speaking of brisket, I'll post more pics tomorrow

C6Bill, don't leave us hanging, "where's the beef."