Weekday cooks

[Bluesmoke]

Looks great.
Had a taste for rib Tuesday night diner. Used the Kinder Italian Chop house rub.

 

[Mr. X]

First jerky try. A mix of beef and venison around 3 lbs. I am using the nesco teriyaki kit from Amazon. Will try to take some pics before it’s all gone!

 

[Mr. X]

First jerky try. A mix of beef and venison around 3 lbs. I am using the nesco teriyaki kit from Amazon. Will try to take some pics before it’s all gone!

Not bad! Didn’t care for the spices too much but with a beer this stuff should be heaven. About 3 hours on smokeboost

 

[abmet]

Chicken thighs, crispy potatoes and asparagus.

 

[DutchieCooks]

Hope my fellow Canadians had a good national ceasar day yesterday!!

 

[abmet]

Hope my fellow Canadians had a good national ceasar day yesterday!!

Had to ask the google about that one. I’m not a big Bloody Mary or Clamato person but dang I’d try that! Looks fantastic as usuall!

 

[Bruno]

Hope my fellow Canadians had a good national ceasar day yesterday!!

Bro you are killing me again!! That is my jam right there!!

 

[MrPhilGrillTX]

Chicken breasts and thighs
Brined and Weber cowboy rub. Smoke boost for about 30-40, and then finished at 450.

 

[DutchieCooks]

Did a challenge on Instagram:

Challenge time Theme of the week: Fastfood While I don't eat fastfood a lot my go to when I do is definitely the Big Mac. So here is my recreation of a Big Mac menu. I was asking my self what is better than a Big Mac? A double Big Mac. But what is better then a double Big Mac. RIGHT! A TRIPPLE BIG MAC.

Burger patties made out of chuck, seasond with @hardcorecarnivore Black, I made the Big Mac sauce and smoked some home made fries that were seasoned with HC meatchalada Mayo, curry and onions on the side to dip the fries in. I call this creation the tower of Pisa

Grill: @webergrillsca Smokefire ex6
Fuel: @pitmasterschoicepellets
Rubs: @hardcorecarnivore Black and meatchalada

 

[abmet]

I’d be

Did a challenge on Instagram:

Challenge time Theme of the week: Fastfood While I don't eat fastfood a lot my go to when I do is definitely the Big Mac. So here is my recreation of a Big Mac menu. I was asking my self what is better than a Big Mac? A double Big Mac. But what is better then a double Big Mac. RIGHT! A TRIPPLE BIG MAC.

Burger patties made out of chuck, seasond with @hardcorecarnivore Black, I made the Big Mac sauce and smoked some home made fries that were seasoned with HC meatchalada Mayo, curry and onions on the side to dip the fries in. I call this creation the tower of Pisa

Grill: @webergrillsca Smokefire ex6
Fuel: @pitmasterschoicepellets
Rubs: @hardcorecarnivore Black and meatchalada

I’d be happy to test that out

 

[JpsBBQ]

Did some pulled beef sammiches and threw some ribs on the WSM just to show it I still cared.

 

[JpsBBQ]

Leftover pulled beef and banana pepper pizza w/ cauliflower crust.

 

[whoareya]

Taco Al Pastor

 

[JpsBBQ]

Taco Al Pastor

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Simply awesome! Tell me about your marinade. I’ve done this once and it was ok, but was nowhere near as great as yours looks. Bravo!

 

[whoareya]

Simply awesome! Tell me about your marinade. I’ve done this once and it was ok, but was nowhere near as great as yours looks. Bravo!

I follow the recipe beneath this video, get my butcher to cut what in the UK is the spare rib joint from around the shoulder/collar, off the bone (no rind) cut comes to around 2kg and just slice it thinly and marinade the slices for 24 hours before cooking at 375-400F on the smokefire. I do add some foil loosely for the 1st hour of the cook over the spike to stop the edges getting to burnt and then remove it and put a chunk of pineapple on top of the cooked pineapple, on the taco's cut up it's bang on