Barbecue Season(Show me your Supper)

[brokenbones4]

Just some steak and veggies

 

[tejay]

alberta ribeyes, bc sockeye filets, Argentine shrimp, Gulf of Mexico tuna steaks.

 

[smokinD]

alberta ribeyes, bc sockeye filets, Argentine shrimp, Gulf of Mexico tuna steaks.

Choices! Hmnnn lol

 

[brokenbones4]

Somewhere under all that bacon is a chicken

 

[smokinD]

View attachment 268500View attachment 268501

Somewhere under all that bacon is a chicken

How did u tuck that bacon in or tye it off, this looks amazing! Wanna give this a try

 

[brokenbones4]

The front strip was tucked into the wings and the sides just hung off, I was surprised that it stayed where it was. I think the key is having thick enough bacon.

 

[smokinD]

The front strip was tucked into the wings and the sides just hung off, I was surprised that it stayed where it was. I think the key is having thick enough bacon.

Ok cool, i cut my own bacon and it is always thick cut. Thanks

 

[zal]

Prime Rib Sliders! First time making them.

Those were delicious. Made some horseradish sauce and Caesar salad with it.

 

[mclean]

 

[mclean]

I don't have super manly hands but I have long fingers haha. These were a decent size.

 

[zal]

Smoked Beef Ribs!

 

[Lightningmike]

New York Strip roast. ...... Bacon capper has been added

 

[TROLLCAT]

Smoking wings

 

[TROLLCAT]

Done hot wings

 

[zal]

Almost done. The rest, wrapped in paper and in a cooler for an hour.

 

[zal]

Yep, won’t be doing that rub again. Followed a simple 50/50 recipe of salt and pepper. Way too salty. I cut off the bark. The meat was tasty.

 

[TylerG]

Yep, won’t be doing that rub again. Followed a simple 50/50 recipe of salt and pepper. Way too salty. I cut off the bark. The meat was tasty.

I been trying to use as low of salt rubs as I can. I find that the salt gets too carried away in some.

 

[zal]

I do too Tyler. I thought maybe I was missing something by cutting out the salt. I wasn’t missing anything at all.

 

[mclean]

I load up my big cuts of beef with salt to brine it 24+ hours before but then don't use any salt in the rub later. Made that mistake a few times as most rubs are very salt heavy

 

[mclean]

Started in the traeger and ran out of pellets at 140ish degrees. Finished it in the kamado where I should have started it but I had a fat head this morning.

6lb pork shoulder. On buns tonight and on tortillas tomorrow