SweetHeatBBQnSC
is One Chatty Farker
I had my 2 weeks off from school for Christmas Break and took it upon myself to get several cooks in.
On the eve of Christmas Eve it was time to get some Christmas BBQ. Smoked 3 butts on the RT590. Ran it 10 hours on extreme smoke 180* then 5 hours at 225. First time doing butts uncovered the entire cook. Pulled and rubbed with Killer Hogs Hot BBQ rub and then homemade vinegar sauce. While cooking the Butts I decided I wanted to try and smoke some Ham and cheese sliders (the ones with the poppy seed butter mixture). All turned out delicious, but I think I prefer wrapping the Butts in a foiled pan after they get sufficient smoke.
For supper we did the BBQ and grits a true southern cuisine.
Smoked a stuffed meatloaf. Meatloaf was good, but I messed the recipe up and added an extra pound of meat. Made the meatloaf more dense, took longer to cook, and messed up the amount of seasoning I used.
Finally had time to marinade chicken thighs in Texas Pete. Did so for 21 hours. Then cooked them directly over charcoal on the WSM (best way to grill chicken). Texas Pete left a little taste in the chicken and the taste of the coals on the chicken was great.
On New Year's Day my FIL and I fried our ritual hog jowls 8# worth. If you have never had them I strongly suggest it.
Finished the break out with simple burgers and brats on the gasser. Was cold and raining so the gasser was the perfect tool. Thoroughly enjoyed time off with family and cooking. Thanks for looking.
Also added a couple pics of mini me cooking Santa's cookies.
Sent from my SM-A215U using Tapatalk
On the eve of Christmas Eve it was time to get some Christmas BBQ. Smoked 3 butts on the RT590. Ran it 10 hours on extreme smoke 180* then 5 hours at 225. First time doing butts uncovered the entire cook. Pulled and rubbed with Killer Hogs Hot BBQ rub and then homemade vinegar sauce. While cooking the Butts I decided I wanted to try and smoke some Ham and cheese sliders (the ones with the poppy seed butter mixture). All turned out delicious, but I think I prefer wrapping the Butts in a foiled pan after they get sufficient smoke.
For supper we did the BBQ and grits a true southern cuisine.
Smoked a stuffed meatloaf. Meatloaf was good, but I messed the recipe up and added an extra pound of meat. Made the meatloaf more dense, took longer to cook, and messed up the amount of seasoning I used.
Finally had time to marinade chicken thighs in Texas Pete. Did so for 21 hours. Then cooked them directly over charcoal on the WSM (best way to grill chicken). Texas Pete left a little taste in the chicken and the taste of the coals on the chicken was great.
On New Year's Day my FIL and I fried our ritual hog jowls 8# worth. If you have never had them I strongly suggest it.
Finished the break out with simple burgers and brats on the gasser. Was cold and raining so the gasser was the perfect tool. Thoroughly enjoyed time off with family and cooking. Thanks for looking.
Also added a couple pics of mini me cooking Santa's cookies.
Sent from my SM-A215U using Tapatalk
