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  1. Tom_M

    Ribs n beans

    I cooked these today while I watched the IU mens soccer team win their 8th national championship by beating Georgetown 1-0. Go Hoosiers! Three racks of baby back ribs from Sam's, the rack on the left is just salt and pepper, the middle and right side are rubbed with my own rub. The beans are...
  2. Tom_M

    Brisket flat

    Lots of good eats been posted here lately. I've been doing a lot of cooking, but not much picher taking so I thought I'd make up for that with a brisket. 6.27 USDA Choice flat from Sam's rubbed with a generous amount of Montreal Steak Seasoning and Turbinado sugar. 18.5 WSM loaded with three...
  3. Tom_M

    Ham, Spam and fatties

    On the menu tonight, Ham, Spam and Fatties! A five pound piece of Kentucky Legend ham, three Jimmy Dean Fatties, one plain, one with rub and one stuffed with cheese and coated in rub. And, last, but not least, a big old hunk of Spam, no rub on it cause I like the nice, delicate flavor to stand...
  4. Tom_M

    Ribs and apple juice brined turkey

    Brined the turkey breast for about 8 hours in apple juice, salt, honey and sugar then air dried it in the fridge for about four hours. Put it and two racks of St. Louis style spare ribs on the WSM with three golf ball size chunks of pecan and a foiled clay pot base in the water pan. I pulled...
  5. Tom_M

    Simple smoked mac and cheese

    For a quick, tasty side dish smoked mac and cheese is great! My wife has a great mac and cheese recipe but I decided at the last minute tonight to make some to go with meatloaf so I took the easy way out and threw together a package of Velveeta shells and cheese. After it was done I put it in an...
  6. Tom_M

    Temperature experiment

    I'm sure this has been done before, but I've never done it myself and thought I'd share what I found. I usually hang the Maverick ET-7probe that I'm using to measure the cooking chamber in the exhaust vent so that it's just kind if hanging in there. Tonight I smoked two small pork tenderloins...
  7. Tom_M

    WSM ribs-no water pan

    I tried an experiment today with my 22.5 WSM, I cooked three slabs of St. Louis Style ribs with no water pan. I've done this before with chicken but wanted to see how it worked with a more traditional BBQ meat. The most notable thing was that they were done quicker than I'm used to, five hours...
  8. Tom_M

    Eight Butts on the WSM

    Eight Butts I did overnight on my 22.5 WSM to be sold at the concession stand for the boys high school alumni game and public scrimmage tonight. Used pecan wood and rubbed with my own rub, took 16 hours at around 240 to reach 200 internal on one and 199 on another so I pulled them off, wrapped...
  9. Tom_M

    Chuck roll.

    14.26 chuck roll on at about 5 this morning. Once it hits 160 or so I plan on foiling it and taking it off at 210-212 or so. I like to cut smaller ones like this in half, large ones into three or four pieces. Rubbed with my rub. Kingsford and four pieces of red oak. I put a piece of...
  10. Tom_M

    Flat'n'fatties on the WSM

    I usually cook whole packers but decided to try a flat for practise because I may try my hand at an amateur comp this summer. 6.94 lb CAB brisket from Sam's rubbed with TexasBBQRub brisket blend. Two Jimmy Dean maple fatties, the short fat on the right is stuffed with colby jack cheese and...
  11. Tom_M

    Overnight chuck roll.

    -------------------------------------------------------------------------------- Going to a get together tomorrow night with several couples for chicken and beef fajitas, I was asked to provide the beef. Found this 14.3 lb chuck roll, the smallest they had, at Sams Club. Last one I did I cut...

 

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