Happy WSM Smoke Day!

[Karl Quist]

I cooked on Saturday, but am just getting around to posting today. Wow, I really failed at taking pictures this year. Busy weekend. I only ended up with one picture when I my pork butts were resting. I tried Chris Lilly's rub for the first time. Family loved it. I loved it. The bark is not as dark and crispy as mine usually is, which is not a bad thing. My son said he still likes the crunchy bark.

This was a 7.3 lb boneless pork butt cut in half to speed up the cook. WSM with hickory and little packet of cherry at the beginning. About 9.5 hours or so at 250-260F.

 

[Peter Gallagher]

Happy Smoke Day everyone - great looking stuff throughout the thread! We celebrated this year starting on Sunday - We recently scored the new Weber griddle and wanted to test it, so we kicked off our Smoke Day with a little Truckers breakfast:

I'm not a huge breakfast guy, but its sort fun making the stuff.... For dinner, did a couple of slabs of baby backs on the WSM:

no real plated shots, but you get the idea:

I had a pastrami soaking for the last couple of weeks, so I put it on at about midnight Sunday. This is what it looked like Monday mid-day:

after resting for a few hours:

I'm full! - Hope everyone had a great Smoke Day - I know we did! - one more unrelated tidbit - Our Nest Cam caught this guy on our porch last week:

https://flic.kr/p/2oDQXL4

 

[Brett-EDH]

Happy Smoke Day everyone - great looking stuff throughout the thread! We celebrated this year starting on Sunday - We recently scored the new Weber griddle and wanted to test it, so we kicked off our Smoke Day with a little Truckers breakfast:

I'm not a huge breakfast guy, but its sort fun making the stuff.... For dinner, did a couple of slabs of baby backs on the WSM:

no real plated shots, but you get the idea:

I had a pastrami soaking for the last couple of weeks, so I put it on at about midnight Sunday. This is what it looked like Monday mid-day:

after resting for a few hours:

I'm full! - Hope everyone had a great Smoke Day - I know we did! - one more unrelated tidbit - Our Nest Cam caught this guy on our porch last week:

https://flic.kr/p/2oDQXL4

Great cooks! Nice bear!

 

[Michael Richards]

Bravo! with those tacos Michael! Tell me a little about that sauce in the bowl.

It is the consome that is created from double straining the braising liquid from this pot of goodness.


After it is strained I let it chill overnight. When it is time cook I skim the fat off the top heat it up separate for the strained consome.


The fat is what the shells get dipped in then stuffed with meat and Oaxaca cheese. The beef and chicken get some (a good bit) of the consome when reheating and then after they are all fried up I get a bowl of goodness to dip, it is so good! The funny thing is my daughter eats the chicken ones not the beef, so really I go through all that trouble just to get the fat to skim and the consume to mix with the rotisserie Mexican chicken for her to really enjoy this one of her favorite meals, but my mother-in-law and I love the beef so it is all ok!

 

[Loc]

World’s shortest salmon, pork shoulder, open skies and no cell coverage. Ahhh.
Happy Memorial Day!

 

[Michael Chen]

Did not do a great job taking photos (everyone else is my family is essentially temporarily partially-disabled/currently under physical limitations… luckily nothing bad enough to stop them from enjoying the food today), but here’s how the rest of Smoke Day went for us.

Pork spare ribs had a commercial rub applied, and were smoked on the WSK. FOGO super premium lump (the tan bag), and wood chunks were oak and cherry.

Sauce was Blues Hog Original and Tennessee Red mixed together, eyeballed to be about 50/50. I did not see Champion’s Blend at the store. Left the ribs on a little extra until the meat was near fall-off the bone because we have family members who can no longer chew the firmer ribs.

Also was inspired by @Brett-EDH to make a tri-tip. I’ve been a little hesitant to make another tri-tip after ruining at least four pieces of it, but today’s turned out great! Used a commercial rub and some added rosemary, and basted during the cook with red wine vinegar, peanut oil, garlic, and a fancy mustard gifted from a cousin. Cooked over the flames on the trusty 18” kettle my dad’s coworker gave him as a wedding present. Used the same FOGO lump as the ribs, and a bunch of oak wood chunks.

Threw some sausage from Costco into the WSK before closing everything down, but forgot to take photos of it.

 

[Brett-EDH]

Did not do a great job taking photos (everyone else is my family is essentially temporarily partially-disabled/currently under physical limitations… luckily nothing bad enough to stop them from enjoying the food today), but here’s how the rest of Smoke Day went for us.

Pork spare ribs had a commercial rub applied, and were smoked on the WSK. FOGO super premium lump (the tan bag), and wood chunks were oak and cherry.

Sauce was Blues Hog Original and Tennessee Red mixed together, eyeballed to be about 50/50. I did not see Champion’s Blend at the store. Left the ribs on a little extra until the meat was near fall-off the bone because we have family members who can no longer chew the firmer ribs.

Also was inspired by @Brett-EDH to make a tri-tip. I’ve been a little hesitant to make another tri-tip after ruining at least four pieces of it, but today’s turned out great! Used a commercial rub and some added rosemary, and basted during the cook with red wine vinegar, peanut oil, garlic, and a fancy mustard gifted from a cousin. Cooked over the flames on the trusty 18” kettle my dad’s coworker gave him as a wedding present. Used the same FOGO lump as the ribs, and a bunch of oak wood chunks.

Threw some sausage from Costco into the WSK before closing everything down, but forgot to take photos of it.

Looks fabulous! Nicely done!

 

[Timothy F. Lewis]

For me the “Memorial Day“ proper was spent finishing up cleaning up from Saturdays festivities (final stage of grate scrubbing emptying coolers) followed by about four hours tending graves with granddaughter demanding that she was going to help!
It was sweet, she pretty much did all the work, Sandy told her who everyone was and their relationship along with a few fun stories about some of the characters. All my family is else where or cremated and scattered or my parents in the columbarium in St. Paul‘s church in Grand Rapids. But, she was a joy to take along. I used to be able to get up and down like that as did my loving wife. She saw a headstone that had her surname on it and there were no flowers there so she asked if we could put some there? I said OF Course we can! She hopped out and grabbed the shovel and planted a snapdragon for them. Finished the las graves and took the little one home where her dad was cleaning his massively overfilled garage(sound familiar?) and I helped assemble the pellet pooper and do the initial “clean and burn” before coming home.
I’ll go back over there today and dismantle the Silver B and ditch the firebox as shall see what makes it into a box to bring home aside from the blue lid.
It was a Good Day!

 

[DBoerner]

Happy WSM Smoke Day everyone! Let’s see those photos of your Smoke Day cooks! If posting on social media, use hashtag #wsmsmokeday19 so I can find them.

Have fun!

Some shredded beef

 

[RichPB (richlife)]

That shredded beef looks amazing! What was the cut(s)?

 

[DBoerner]

That shredded beef looks amazing! What was the cut(s)?

No really sure, a lady I go to church with works in a local hospital food service department and they gave them to her. They were all frozen in 1 package. The package had a US choice beef label but not much more. I trimmed some fat and silver skin off of them. I Was pleased how it turned out.

 

[MichaelLC]

Wings!

Cooked with grilled asparagus and some french fries.

These were refrigerated organic party wings, which was great because I'm not great at splitting the wing. Downside is they're smaller.

 

[ChuckO]

I'm full! - Hope everyone had a great Smoke Day - I know we did! - one more unrelated tidbit - Our Nest Cam caught this guy on our porch last week:

https://flic.kr/p/2oDQXL4

He/She just wants some of your killer BBQ

 

[RichPB (richlife)]

No really sure, a lady I go to church with works in a local hospital food service department and they gave them to her. They were all frozen in 1 package. The package had a US choice beef label but not much more. I trimmed some fat and silver skin off of them. I Was pleased how it turned out.

In that case, they look to me like big cuts of NY Strip. Nice gift!

 

[Darryl - swazies]

Everyone is just crushing it......great job on the birria Michael.!!!!!

 

[Kevin L (NKY)]

I decided to cook a dry aged brisket.
Some weeks ago I ask my butcher to dry age one for me.
I also decided to smoke the brisket until it hit the stall and got a good bark in my 22.5”WSM. I then switch over to my Weber Spirit to finish it wrapped in butcher paper.

What can I say… it worked great and the result was fantastic. It was one of my best briskets ever.

Here are some impressions for my friends:

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Jan,
I like your cooking method of using your Sprit as a finisher oven. I also like the looks of the finished product mighty fin cook. and great photos.

 

[RichPB (richlife)]

I actually did plate and eat part of my cook (I typically get 3 meals from a plank of baby backs since my wife can't eat pork or any meat). With my cookers not ready, I had decided not to experiment on friends, but in the end the corn was succulent (perfect word!) and the ribs were -- how do you say it? Succulent!

I'm not great at plating and leave the beautiful layouts to the chef's and those who excel at it. But I enjoyed the meal immensely despite having to convection oven the tater tots because I forgot to add them to the grill.





I must add, that cooking and serving the ribs with sauce came out very well. And #5 wins.

 

[Chris Allingham]

Happy Smoke Day everyone - great looking stuff throughout the thread! We celebrated this year starting on Sunday - We recently scored the new Weber griddle and wanted to test it, so we kicked off our Smoke Day with a little Truckers breakfast:

I'm not a huge breakfast guy, but its sort fun making the stuff.... For dinner, did a couple of slabs of baby backs on the WSM:

no real plated shots, but you get the idea:

I had a pastrami soaking for the last couple of weeks, so I put it on at about midnight Sunday. This is what it looked like Monday mid-day:

after resting for a few hours:

I'm full! - Hope everyone had a great Smoke Day - I know we did! - one more unrelated tidbit - Our Nest Cam caught this guy on our porch last week:

https://flic.kr/p/2oDQXL4

Wow, what a spread!

 

[Chris Allingham]

Everything looks so delicious! Thanks to all that have posted pics, please share yours if you’ve not already done so.

 

[B.A. Poole]

Smoke Day 19:
Two 12 pound slathed and rubbed pork shoulders.


Pulled and seasoned.


Then a little snack.


15 pound brisket rubbed.


15 pound brisket - post cook.


Memorial Day cook - baked beans, fresh sausage and sweet corn.


Memorial Day dessert - Black and Blueberry Cornmeal Skillet Cake.