What's up for the weekend?

[El Presidente]

Beautiful Sunday morning here and we are heading off for a long walk and then a gym session before I retire to do a few hours in the garden in prep for winter and Di goes clothes  shopping in prep for ......well.....Di 

Used the webber Summit rotisserie last night to roast a chicken and a pork roast. Came out brilliantly but we now have enough food for three days   

D4 for lunch today and the second half of an excellent bottle of grenache. Some couch sport time. Some work prep. Prep a jug of cocktail and we will watch a movie together from the entertainment area. JLS2 throughout. 

Love my Sundays!

 

[KCCubano]

Some physical therapy this morning followed by breakfast and a Party Short. Put a few hours in at work and have been watching Royals/Guardians and The Masters. Tomorrow will pretty much be a repeat! 

[westg]

A little catch with Miner Oz Cuban and Joker . Three of the best, we managed to squeeze a little nudity in 😎🌴

[MPhillips]

Doing some experiments on the pellet grill. 
Brisket and Pork Butt 
should be ready in 20ish hours. 

[Kitchen]

My wife and I (we'e both photographer's & videographers) are attempting to start a youtube cooking channel with the intent to eventually sell our own spice blends.  We will be shooting two short videos today, homemade vanilla extract and sautéed shrimp in a vanilla coconut cream sauce over rice.  

Here's hoping I dont look awkward on camera.  

[KCCubano]

17 hours ago, MPhillips said:

Doing some experiments on the pellet grill. 
Brisket and Pork Butt 
should be ready in 20ish hours.

How did experiment come out? I always soaked pork butt in Sweet Water Spice Company Apple Chipotle brine for 24 hrs. Then low and slow 16 hrs at 180F. Standard tailgating food for Chiefs games. 

[MPhillips]

53 minutes ago, KCCubano said:

How did experiment come out? I always soaked pork butt in Sweet Water Spice Company Apple Chipotle brine for 24 hrs. Then low and slow 16 hrs at 180F. Standard tailgating food for Chiefs games. 

Had a little mishap half way through cooking. Ran out of pellets. 
still should be ready in 10 or so hours. 
 

just rubbed both with 2:1 Black Pepper: Kosher Salt. 8 hours in smoke at 200F fat side down. 8 hours wrapped with beef tallow. Hoping for a 4 hour rest at 150F in a warming drawer. 
 

[KCCubano]

23 minutes ago, MPhillips said:

Had a little mishap half way through cooking. Ran out of pellets. 
still should be ready in 10 or so hours. 
 

just rubbed both with 2:1 Black Pepper: Kosher Salt. 8 hours in smoke at 200F fat side down. 8 hours wrapped with beef tallow. Hoping for a 4 hour rest at 150F in a warming drawer. 
 

Running out of pellets blows! I used to buy in bulk-Oak, hickory, cherry and apple. Kept in large totes on covered deck where I had my Traeger. I think Fosgate mentioned in grill thread he uses Lumberjack pellets. Gets great reviews and half price of many brands. Going to give them a go when I get my new Rectec pellet grill. 

[MPhillips]

7 minutes ago, KCCubano said:

Running out of pellets blows! I used to buy in bulk-Oak, hickory, cherry and apple. Kept in large totes on covered deck where I had my Traeger. I think Fosgate mentioned in grill thread he uses Lumberjack pellets. Gets great reviews and half price of many brands. Going to give them a go when I get my new Rectec pellet grill. 

just the hopper ran out. Took a bit to get it back up and running at proper temperature. 
I’ve recently started using lumberjack pellets. Can buy them for $10/ 20 pounds. 

[KCCubano]

13 minutes ago, MPhillips said:

just the hopper ran out. Took a bit to get it back up and running at proper temperature. 
I’ve recently started using lumberjack pellets. Can buy them for $10/ 20 pounds. 

Yes-I have had hopper run out. If cooking all night I would set my alarm just to make sure all good. Great to hear about Lumberjack pellets. Looking forward to giving them a shot

[MPhillips]

6 minutes ago, KCCubano said:

Yes-I have had hopper run out. If cooking all night I would set my alarm just to make sure all good. Great to hear about Lumberjack pellets. Looking forward to giving them a shot

I was basically awake all night checking the temperature remotely. I forgot to check the hopper level and then all of a sudden the temperature drops to 70F. 

[KCCubano]

1 hour ago, MPhillips said:

I was basically awake all night checking the temperature remotely. I forgot to check the hopper level and then all of a sudden the temperature drops to 70F. 

When I used to have pool parties and kegs I would just plant myself in front of kegs and smoker all night and smoke cigars until finished! Too old for that now! 

[MPhillips]

 

34 minutes ago, KCCubano said:

When I used to have pool parties and kegs I would just plant myself in front of kegs and smoker all night and smoke cigars until finished! Too old for that now! 

Yeah. I’m getting too old for that too. 
it was too cold for me to sit outside and smoke 

[Boxer31]

Little chilly for weekend, yard work sat, good MMA card sat night - fights were exciting and then big sun morn F1 down under had to tape it and the monster ManCity v Liverpool. Great game on edge of seat whole time. Too cold to watch Master outside with cigar. Maybe next week for Easter. 

[LLC]

Our daughter and son-in-law are coming over for dinner tonight. We are celebrating her birthday which is Monday, my son-in-law’s promotion and my promotion. Should be a good night. 

[MPhillips]

15 hours ago, KCCubano said:

How did experiment come out? I always soaked pork butt in Sweet Water Spice Company Apple Chipotle brine for 24 hrs. Then low and slow 16 hrs at 180F. Standard tailgating food for Chiefs games. 

Pulled pork seemed to be the hit of the two. The flat from the brisket seemed to have dried out possibly from the direct contact with the heating element from the warming drawer. I’ll have to try a more gentle way of keeping the brisket warm or lessening the holding time. 
 

I used this recipe as a guide for the pulled pork. I initially thought the fat cap was too thin to “foil boat” it. But I came to the conclusion that it could have survived the foul boat. The vinegar sauce makes it even better.