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Posted: 1/5/2023 5:42:26 PM EDT
Alright, everyone, show me what you're working with!!!! KEEP IT CLEAN    |
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Posted: 1/5/2023 6:14:45 PM EDT
[#1]
That brisket looks perfect. Quantity has a quality too.
 Attached FileThat was all for a gumbo, except the one sausage for the chef. |
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Posted: 1/5/2023 9:37:35 PM EDT
[#2]
Quote HistoryOriginally Posted By DVCER: That brisket looks perfect. Quantity has a quality too. https://www.ar15.com/media/mediaFiles/857/A9ED835D-A910-4409-88F3-4BA517472291_jpe-2661634.JPG That was all for a gumbo, except the one sausage for the chef. Much appreciated, brother! I bet that took the gumbo to the next level! So many people phone it in with regular cook sausage! the grilled flavors blend into everything and give it a little extra love! |
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Posted: 1/5/2023 9:55:09 PM EDT
[#3]
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Posted: 1/5/2023 9:57:49 PM EDT
[#4]
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Posted: 1/5/2023 10:01:06 PM EDT
[#5]
Quote HistoryOriginally Posted By NCFED: BEHOLD!! MY MEAT! https://www.ar15.com/media/mediaFiles/455725/38980458-FB7F-4663-9A51-521B34881E13_jpe-2661885.JPG I want your mean in or around my mouth..... |
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Posted: 1/5/2023 10:13:44 PM EDT
[#6]
Quote HistoryOriginally Posted By Gdirty5: I want your mean in or around my mouth..... i get that a lot |
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Posted: 1/5/2023 10:43:13 PM EDT
[#7]
Absolutely beautiful!!!
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Posted: 1/5/2023 11:46:08 PM EDT
[#8]
I've started to do my briskets in a tin every once in awhile so I can collect the beef tallow in all it's smokiness.
 
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NY, USA
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Posted: 1/5/2023 11:56:17 PM EDT
[#9]
Corned beef ribs
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Posted: 1/6/2023 12:09:45 AM EDT
[#10]
Here’s a few cooks that I had photos of on the server here. All on various size Primo kamado grills.
     
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Posted: 1/6/2023 11:08:49 AM EDT
[Last Edit: wildearp]
[#11]
A while back I found brisket on clearance. I bought all but one, just to not be 'that guy'.
  Attached File |
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Posted: 1/6/2023 11:10:28 AM EDT
[Last Edit: wildearp]
[#12]
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Posted: 1/6/2023 11:12:52 AM EDT
[Last Edit: wildearp]
[#13]
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Posted: 1/6/2023 11:14:50 AM EDT
[Last Edit: wildearp]
[#14]
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Posted: 1/6/2023 11:15:55 AM EDT
[Last Edit: wildearp]
[#15]
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Posted: 1/6/2023 11:23:21 AM EDT
[Last Edit: wildearp]
[#16]
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Posted: 1/6/2023 11:24:21 AM EDT
[Last Edit: wildearp]
[#17]
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Posted: 1/6/2023 11:25:52 AM EDT
[Last Edit: wildearp]
[#18]
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Posted: 1/6/2023 11:29:02 AM EDT
[Last Edit: wildearp]
[#19]
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Posted: 1/6/2023 11:32:24 AM EDT
[#20]
Smoked this sucker last year. Was quite tasty.
  
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Posted: 1/6/2023 10:29:08 PM EDT
[#21]
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Posted: 1/7/2023 3:16:48 PM EDT
[Last Edit: Samal]
[#22]
Smoked Venison sausage
 Attached FileWild boar fresh polish sausage  Attached Filesmoked leg of Lamb  Attached FileBeef ribs  Attached Filebrisket  Attached Filewhole smoked wild boar piglet  Attached File |
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Posted: 1/9/2023 11:20:43 AM EDT
[Last Edit: wildearp]
[#23]
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Posted: 1/9/2023 11:32:44 AM EDT
[#24]
Quote HistoryOriginally Posted By UA_ME02: Here’s a few cooks that I had photos of on the server here. All on various size Primo kamado grills. https://www.ar15.com/media/mediaFiles/460886/DD3BF9EC-BC21-4ADC-B453-F3B95E893214-2568988.jpg https://www.ar15.com/media/mediaFiles/460886/DBF6CFAC-D08B-4BFA-A495-5957E706C08B-2568985.jpg https://www.ar15.com/media/mediaFiles/460886/89386BC9-4360-4550-8CD2-06C7963CBCA0-2045424.jpg https://www.ar15.com/media/mediaFiles/460886/2B7CBF07-724B-460C-9284-6B9008423482-1993700.jpg https://www.ar15.com/media/mediaFiles/460886/1885986B-B0F4-412D-A5D5-FA4554056472-1751313.jpg https://www.ar15.com/media/mediaFiles/460886/8C6F520C-3435-4E17-AFD5-2E8C808028F0-1650500.jpg Good looking meat 
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Posted: 1/10/2023 12:28:36 AM EDT
[#25]
Quote HistoryOriginally Posted By wildearp: https://i.imgur.com/2yl25mb.jpg Ok how tf did you do that smoke ring? Cold meat cooked on a smoker from the cold start? Alon with nitrates in the rub? |
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Posted: 1/10/2023 12:33:34 AM EDT
[#26]
    Beef plate ribs are the tier 1 BBQ meat. Mucho expensive though. |
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Posted: 1/13/2023 1:57:50 PM EDT
[#27]
Quote HistoryOriginally Posted By Yobro512: https://www.ar15.com/media/mediaFiles/446393/445F36F1-1984-4AF0-9B3E-77CB1C912F73-2548423.jpg https://www.ar15.com/media/mediaFiles/446393/509FA0AC-0648-486D-8996-273282D054F8-2548424.jpg https://www.ar15.com/media/mediaFiles/446393/79FA9B46-963C-4A80-8513-43B76FCA3454-2548425.jpg https://www.ar15.com/media/mediaFiles/446393/53DB9829-B02E-4125-987D-645C5335CA58-2548434.jpg Beef plate ribs are the tier 1 BBQ meat. Mucho expensive though. Hands down my favorite cut to smoke. |
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Posted: 1/16/2023 12:30:00 PM EDT
[Last Edit: WDEagle]
[#28]
I put the Butt on last night @ 9 PM. Added the BB Ribs this morning @ 7 AM. Lunch should be quite enjoyable.
 Attached File Attached File |
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Posted: 1/16/2023 2:55:01 PM EDT
[Last Edit: wildearp]
[#29]
Quote HistoryOriginally Posted By Yobro512: Ok how tf did you do that smoke ring? Cold meat cooked on a smoker from the cold start? Alon with nitrates in the rub? Quote HistoryOriginally Posted By Yobro512: Originally Posted By wildearp: https://i.imgur.com/2yl25mb.jpg Ok how tf did you do that smoke ring? Cold meat cooked on a smoker from the cold start? Alon with nitrates in the rub? I stopped doing the marinate, it really didn't seem to add anything. The smoke does all the talking. Sometimes with brisket, I do nothing at all, no rub. Killer Hog AP is my go to rub for just about everything now. It is mostly SPG with some MSG content. Amazon sells bulk bags. No need to go broke spending $12 for 4 ounces of boutique bbq rub. Make your own or buy bulk. |
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Posted: 2/5/2023 9:25:15 PM EDT
[#30]
Some butts I put on last night.
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Posted: 3/17/2023 11:55:18 AM EDT
[#31]
Quote HistoryOriginally Posted By Yobro512: https://www.ar15.com/media/mediaFiles/446393/445F36F1-1984-4AF0-9B3E-77CB1C912F73-2548423.jpg https://www.ar15.com/media/mediaFiles/446393/509FA0AC-0648-486D-8996-273282D054F8-2548424.jpg https://www.ar15.com/media/mediaFiles/446393/79FA9B46-963C-4A80-8513-43B76FCA3454-2548425.jpg https://www.ar15.com/media/mediaFiles/446393/53DB9829-B02E-4125-987D-645C5335CA58-2548434.jpg Beef plate ribs are the tier 1 BBQ meat. Mucho expensive though. Killed it! nicely done brother |
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Posted: 3/17/2023 2:12:49 PM EDT
[Last Edit: TX_Vette]
[#32]
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Posted: 3/17/2023 2:27:25 PM EDT
[Last Edit: WDEagle]
[#33]
Quote HistoryOriginally Posted By TX_Vette: https://www.ar15.com/media/mediaFiles/311086/8825DB7E-A2E1-41BA-8986-9E5278D2F70C_jpe-2749274.JPG https://www.ar15.com/media/mediaFiles/311086/1269ADFD-F422-46BC-B657-E19B30EDC445_jpe-2749278.JPG https://www.ar15.com/media/mediaFiles/311086/C19FC3E8-4633-4271-AB5D-AE8E52D51345_jpe-2749283.JPG https://www.ar15.com/media/mediaFiles/311086/1E8FAAB1-4475-4372-A8C1-4FDF8805AB8D_jpe-2749289.JPG Nice, very nice. This was my prep before visiting my Mom/sister/etc in Alabama. Smoked, sliced and vacume sealed all this for them.  Attached File Attached FileI have since bought a 2nd BGE to use when I am visiting them. |
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Posted: 3/23/2023 4:27:49 PM EDT
[#34]
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Posted: 3/23/2023 4:44:05 PM EDT
[#35]
Quote HistoryOriginally Posted By JoseCuervo: Pastrami https://www.ar15.com/media/mediaFiles/79749/pastrami3_jpg-2756452.JPG Nice. I need to pick some up during the "After St Patrick's Day Corned Beef Sale." |
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Posted: 3/23/2023 4:54:36 PM EDT
[Last Edit: DesignatedMarksman]
[#36]
   Pork andouille from a couple weeks ago. Could have used more smoke and cayenne, but seriously good. Stuffed in a 29-32 hog middle. |
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Posted: 9/21/2023 1:06:31 PM EDT
[#37]
Fixed some dead links.
Re up.  |
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Posted: 10/6/2023 3:38:10 PM EDT
[#38]
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Posted: 10/10/2023 11:39:50 PM EDT
[#39]
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USA
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Posted: 10/11/2023 12:08:14 AM EDT
[#40]
Misleading title. What a disappointment
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Posted: 10/30/2023 5:50:27 PM EDT
[Last Edit: wildearp]
[#41]
10/28/2023 15 hours at 225F in Yoder, Killer Hog AP light rub:
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