What's going on the smoker/grill today?

[basstracker89]

It’s been so hot we’ve been doing egg salad and chicken salad etc… Tonight it’s ON … gonna let somebody cook me a PorterHouse , permitting.

Sounds good!!

 

[Hunterrs]

Three racks of baby backs on the egg. Started about an hour ago.

Best I have ever done. I usually put bad Byron’s butt rub on them and put them in the fridge overnight. Because of a funeral, I had to leave them in there two days. Took a little over 4 hours.

 

[NewLeaf]

Three racks of baby backs on the egg. Started about an hour ago.

Ready about 6pm? Been putting off buying a Green Egg for years. Just curious.

 

[Hunterrs]

Ready about 6pm? Been putting off buying a Green Egg for years. Just curious.

Sixish sounds good. I have had mine for 6 years and while they are pricey, I would do it again.

Cook time was just over 4 hours at 250.

 

[Timber Cruiser]

Fittin to put on a beef tinna loin.

Soaked last night in olive oil, Montreal, Worcestershire and espresso.

 

[Smoothrj]

Ribeyes rubbed with Holy Cow

 

[basstracker89]

View attachment 5903260
Ribeyes rubbed with Holy Cow

Man, does that look good!!

 

[Smoothrj]

Man, does that look good!!

Was pretty dang good…had some jalapeños with cream cheese wrapped in bacon but that was gone before a pic could be taken.

 

[basstracker89]

Was pretty dang good…had some jalapeños with cream cheese wrapped in bacon but that was gone before a pic could be taken.

LOL, that's when you know it's good

 

[dcline9163]

Well… bombed. Taste wasn’t that good. Waaayyy too salty. Tender as hell though. I think the hickory sea salt was too overpowering.
Next time I’ll go lighter on the salt and use kosher instead of sea salt. Or, skip the salt totally and use a beef rub.
Hell, win some lose some and some taste like s**t. Lol

I never use any salt on a butt, mainly it has a lot of sodium anyway, but I really use a lot of pepper in my seasoning though.