Hoehand79
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Or when you are watching porn and be like "damn that looks like a comfy bed"...
Barbecue Season(Show me your Supper)
- Thread starter catmando
- Start date
cattechsummitrider
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Moose roast
cattechsummitrider
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cattechsummitrider
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Forgot the bacon wrapped scallops in the pic
snopro
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Bacon.....I like your thinking
crazy_wheeler
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Smoked a beef brisket on Saturday turned out really good & the kids even had seconds
cattechsummitrider
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Almost have to with moose, bacon keeps it so moist, although i think I fuc**d myself, gf didnt think i could cook so good, now she wants me to cook more 
snopro
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Stick to something simple like three word story bud instead of having a battle of wits with a woman. LolAlmost have to with moose, bacon keeps it so moist, although i think I fuc**d myself, gf didnt think i could cook so good, now she wants me to cook more
cattechsummitrider
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snopro
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Hahaha that I ould like to see
overkill19
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I bought two full briskets today at Safeway
FYI they are on sale for $2.99 / lbs
So they were $32 each and at that price I’ll buy them.
FYI they are on sale for $2.99 / lbs
So they were $32 each and at that price I’ll buy them.
meierjn
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Cold smoked some old aged cheddar and some havarti. Damn, smoked cheese is good!
Beels
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I got in on that too. Other than my closest Sobey's had a limit of one. I bought one about 6 weeks ago at a local Coop and they had them on for 3.99 / lb and I thought that was a smoking deal. I've done 2 briskets on my pellet grill this year and I honestly don't think you can get a better tasting cut of beef if they're cooked right.
overkill19
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Well I’m cheating today, I have my kamado joe at 650 and going to sear roast then put in instapot for 135 min
But this is a roast not a slab
overkill19
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Turned out great for a $12 roast!
broke'n'nuts
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I tried the Traeger midnight brisket recipe, turned out not to bad, didn’t have the chicken rub, just used the beef and Saskatchewan ones
lgallant
Active member
Reverse sear on traeger. Going to finish off on bbq next time for better sear. Was still delicious.
Beels
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Rub the night before with salt, pepper and garlic. Depending on size, plan on 45 mins to an hour per lb to cook it. Throw it on the pellet grill at 225F, fat cap down. Put a probe in it in the point (the thick end, in the fat layer that runs through the middle). Once the internal temp hits 165 to 170F and quits climbing quickly, pull it off the grill and wrap it in either foil or peach butcher paper (the bark softens up with foil, doesn't with the paper) and put it back on. Pull it off when the internal temp hits 203 to 205F, wrap in a towel and put it in a cooler for a minimum of an hour (I'd recommend 2 hours). Pull out and slice. They all seem to cook differently so you have to cook by temp and plan far enough ahead so you're not eating at midnight. After it's done, you can leave it in the cooler for hours and it'll still be hot when you pull it out.
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