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  1. Farewell tour... the beef, beef, and more beef why do people show without RSVPing Central Texas Style cook plate ribs on at 6:30, cooked at 275° – 283°, pulled at 1:30 at ~203°. spinach, honeycrisp apples, cranberries, candied pecans, strawberriespepitas, pulled cowboy steaks @ 137°... somewhow missed the sweet potatoes and mac and cheese...
  2. Hello! Here are some Oxtails I smoked and then braised. I got the recipe here - http://howtobbqright.com/2017/10/13/smoked-oxtails/. The only thing I did differently is use Mississippi Grind as my rub, and I served them with the veggies instead of strain them out. They turned out delicious...truly spectacular tails. I highly recommend this recipe. Sticky and decadent in the best way possible. I actually prefer the flavor of oxtails to braised short rib, but I know that may be an unpopular opinion Please ask any questions! P.s. @Bgosnell151...I told you that I wou
  3. King Crab, Smoked Salmon, Lobster, Lobster Tail, Shrimp (grilled and pan seared), Sweet Corn and Red Potato A very bad pic ofspicy shrimp...
  4. No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin Ready @ 3pm.
  5. So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over. Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. Th
  6. The planned 29° Brisket cook was postponed due to necessity and has now become a 9°, 7 inches of snow Brisket Cook.
  7. Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
  8. Tonights Dinner- having another couple over- going healthy as I need to lose weight and he is on the heart transplant list. So, low sodium, substituted much of the butter with avacado oil, etc. Anyway, chicken breast, salmon, salad and my 'what is it' dish of sweet potatoes, carrots, mango, korean cinnamon and brown and turbanado sugar- all cooked on the Big Joe. Sorry, we were half-way through dinner when I remembered to take the final pics.
  9. Long before I knew such a thing as a ribeye existed, this used to be my favorite steak. When I saw my grocer had the bone-in version, I couldn't resist a trip down memory lane. bathed in salt, pepper and avacado oil. It been a week since I fired it up. Lump must have been damp, couldn't get a temp above 350°. Good thing i was grilling on the lowest level. resting along side some cinnamon, brown sugar, sweet potatos and carrots I roasted in the dutch oven a perfect medium rare toward the center
  10. Fired up the pellet tube full of hardwood pellets and a chimney full of Kingsford Professional. Smoking tube under the charcoal grate of my Weber 22" WSM. Turned the pecan splits over towards the coals and let the bark burn off prior to stacking everything on. Pro-tip.....if you are going to be using OakRidge BBQ's rubs.......and I HIGHLY recom
  11. I shared brisket with several neighbors after my last cook. They were all pretty excited afterwards. Running into one of them a couple of weeks later, he bragged about a butcher from out of state he was ordering sides of beef from and joked about a brisket in his freezer he wanted to have me smoke for him. Mostly as a reward for helping me lift and mount my Big Joe, I told him to bring it over anytime. Well, this is what he brought, about a two or three pound portion of a flat. This is high on my bucket list of things I never want to cook. (No offense but, it's right up there with
  12. Starting the Resurrection Sunday Brisket- a 17lber from Costco. This one sort of made up for the lack of fat on my first Costco brisket. Threw a lot more of this one away. Still though, I think a have a good pre-cook 15lbs or so... Saw these at Costco- couldn't resist... gotta try 'em. And... my old standby, go to sausage... lol what a bad pic- it's Michael Kiolbasa from San Antone' Where I come from, these qualify as sides... lol
  13. I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started... She didn't require much trimming so, I definitely lost less than a pound and a half and I think
  14. Found a nice 21lb brisket @ Restaurant Depot on Saturday- my biggest to date. As I mentioned earlier, I place a high premium on even thickness at the end of the flat and this one meets my requirements nicely. It also didn't require much trimming. I'm thinking that I have at least 19.5 pounds to cook. My last brisket cook, I sold shares of the brisket to my family- cooking two briskets- selling five shares, reserving one for myself- leaving me with a $15 cost for the two briskets, 1/6th the cost. This time I am just selling by the p
  15. I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow. Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today... probably should have stopped at this point...
  16. Got a late start to dinner tonight... cutting up root vegetables... washing the chicken... ready to spatchcock... added some garlic, salt, pepper, lemon pepper... basil to come...
  17. My mom asked for a brisket for Christmas but the demands of the weekend were just too much. So, even though I bought this 14 pounder on Friday, I didn't trim it until yesterday and threw it on this morning. Have a little trick of throwing the brisket in the freezer just long enough for the fat cap to harden a bit and make trimming easier. Also, finally bought a decent sized cutting board since I'm going to be doing briskets fairly often. Didn't have as much fat to trim on this on but, a quite a bit more silverskin to remove... Rubbed and ready
  18. This is soon to be chili Komado Al style. Where I come from, we call these fixin's... The green is two poblano's 1lb each of ground chuck and pork sausage, smoked a couple ours @ 195° ~ 205°. Plus 1lb. each chorizo and kiolbassa. (Well, about a 1 1/4lb of kiolbassa- you simply can never have too much of it)
  19. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off
  20. Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall. At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set asid
  21. I had a brisket that was just begging to be smoked and well it is the "Beef" challenge so.... I started with a 11lb choice packer, trimmed it and rubbed it with steak seasoning. I was having friends over for some college football Saturday and had a little too much fun Friday night so I was not up early enough to do low and slow. Turbo brisket it was. On to old smokey at 350 indirect with some local pecan chunks. I put a drip pan with the trimmed fat below the brisket. Plated with bbq baked beans and my
  22. Sometimes simple is best, and today's cook is no exception. I present to you, Simple Smoked Turkey Legs: 250°F on Big Joe for about three hours over some Pecan and lump, generously coated with some Plowboy's Yardbird Rub.
  23. This here is how I do- nothing fancy here just center cut poke chops- reverse seared, a couple of ears of corn and some red potatoes and basil over pecan. this is basically the pig's porterhouse
  24. After taking up residence on my back deck almost a week ago, I finally got a nice day and enough time to light a fire in Big Joe! I filled his hungry belly with half a bag of Royal Oak lump and a few Western BBQ Products Pecan chunks, two Weber cubes, and tossed in a match. I set the half moon deflectors in the lower position and the grates in the middle of position of the D&C system. With the help of John's "Getting to know your Joe" series and his video about temperature settings, I had Big Joe at 350-375 in no time and ready to cook. While Big Joe came up to temp, I readied the
  25. Unreal weather today. 55 degrees at 10:00am. This upcoming week....last year.....we had an ice storm that knocked the power out for several days in the surrounding area......followed soon by an earthquake.......not on this day, however. Today is beyond excellent. Morning coffee had while getting the grill up to temp with some Toby Keith playing on the deck. Good morning to the neighbors. Using some great looking FoGo lump. Ginormous pieces. Added several large chunks of cherry wood on top, too. @BOOMSTICK069 was spot on with his recommendation about this stuff ! G
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