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Grill Masters...what is on the menu?

VanceMack

VanceMack

Less like the tiger...more like the lion.
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We usually have anywhere from 35-50 people over on any given Sunday. Tomorrow, Ive got all 4 kids and their families in town so we are having a bit of a gathering with family and friends. I am T minus 20 minutes from starting the brisket on a 16 hour smoke. Will also be doing 6 slabs of ribs and 2 big pans of country style ribs. Throw on some burgers and dogs for the kids...its going to be a long night but a good party!

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VanceMack said:
We usually have anywhere from 35-50 people over on any given Sunday. Tomorrow, Ive got all 4 kids and their families in town so we are having a bit of a gathering with family and friends. I am T minus 20 minutes from starting the brisket on a 16 hour smoke. Will also be doing 6 slabs of ribs and 2 big pans of country style ribs. Throw on some burgers and dogs for the kids...its going to be a long night but a good party!

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Sounds great. Send me a drop pin.

How many pounds is the brisket? Are you doing a dry rub? And if yes, what is it and did you do it your self?
 
As we say in my neck of the woods, you got yourself some good bark on those.
 
Beaudreaux said:
Sounds great. Send me a drop pin.

How many pounds is the brisket? Are you doing a dry rub? And if yes, what is it and did you do it your self?
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15 pounds on the brisket but its probably down to around 12 with the fact cap trimmed down. I do my own rubs and yes...with the brisket all i do is dry rubs. Salt, pepper, some garlic powder, some home grown smoked paprika, a little bit of brown sugar. For the ribs...half of them are mine and the other half are done using "Killer Hogs" rub. For my rib rub I use less paprika, more brown sugar, and some smoked cayenne and chili flakes. I use the 3,2,1 method with my ribs...I'll pull them off after 3 and wrap them for 2 hrs. Then 1 hour with a mop sauce. Im experimenting with a Carolina style vinegar mop sauce on about half of them. If they turn out how I hope, they will be my grill entry for the annual contest we enter later this month.

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Not sure how clear that is but the brisket is on the smoke. Using a water and apple juice evaporator.
 
KevinKohler said:
As we say in my neck of the woods, you got yourself some good bark on those.
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I hope to! I was in Texas the last 2 weeks and we made the pilgrimage to Lockhart and Deadwood. There was some pretty amazing Q going on!!! We hit Salt Lick on Saturday and then on Sunday we did Blacks, Smttys, and Kreuz. It was a good weekend!
 
OK...last one for the night...the country ribs are seasoned and soaking everything in. Should be a good day tomorrow!

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Finished product...it was a good day. Full house, lots of good eats, good company...who could ask for more?

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Top Cat said:
Wow. I knew we had SOMETHING in common. Great looking Q. Go Hawks! Lol
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Hawks vs Broncos...doesnt have the same magic these days...
 
Slightly smaller crowd tonight but still a good gathering. Tried some things Ive never done before...salmon tartar and grilled salmon patty's along with some chuck roast burn ins and some chicken for our non red meat eaters.

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The tartar was really good. Salmon cakes were a hit. The burnt ends where awesome. The regular chuck roast...not a favorite.
 
Smoked a corned beef brisket and 3 racks of ribs. Also made a dutch oven lasagna casserole. Good stuff!41940965_10217758178966096_2213975037436755968_n.jpg42092465_10217759123749715_4801348076251906048_n.jpg41961285_10217762464953243_5291376039107231744_n.jpg
 
It was a good day. Got a great deal on a 13 pound Prime cut brisket...so..Brisket, pork burnt ends, and smoked crab Mac N Cheese. About 2 pounds of the brisket is going to become Bierock in a few days.

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VanceMack said:
It was a good day. Got a great deal on a 13 pound Prime cut brisket...so..Brisket, pork burnt ends, and smoked crab Mac N Cheese. About 2 pounds of the brisket is going to become Bierock in a few days.
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How long did you put that Brisket in for?
 
Jetboogieman said:
**** that looks some tasty, seem a master of your craft sir.
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That one was the best brisket I have smoked. They arent always great, but this one was perfect. Thanks!
 
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Smallish gathering tonight. My niece wanted orange chicken...she got orange chicken. And teriyaki.
 
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