Blades n BBQ!

[Skar]

Just finished dinner.

 

[norcalAF]

That looks tasty, have you tried spatchcock? That's the only way I do chicken.

 

[Skar]

That looks tasty, have you tried spatchcock? That's the only way I do chicken.

I have not done spatchcock chicken yet, I’ve heard it’s good.
That was beer can chicken with honey mustard sauce/ glaze.

 

[norcalAF]

I have not done spatchcock chicken yet, I’ve heard it’s good.
That was beer can chicken with honey mustard sauce/ glaze.

Spatchcock will blow your mind, I cut out the spine, press flat breaking the breastbone. Then rub with olive oil all over and under the breast skin. Then use a rub of my choice. Comes out so juicy and tender! I do spritz a little during smoking, usually a soy and apple cider vinegar blend

 

[zippifish]

 

[norcalAF]

That bark looks fantastic!

 

[jlauffer]

Not much knife content, but did a brisket and pork loin in the smoker tonight

 

[norcalAF]

Bringing the Blackstone out of hibernation to get her ready for some smash burgers this afternoon!

 

[zippifish]

Bringing the Blackstone out of hibernation to get her ready for some smash burgers this afternoon!

Hard to beat double cheese smash burgers on the griddle. Doing a reverse sear Tri Tip tomorrow.

 

[norcalAF]

Hard to beat double cheese smash burgers on the griddle. Doing a reverse sear Tri Tip tomorrow.

I usually bring my tri tips to temp on the smoker and then sear on a hot charcoal grill, after a proper rest, they come out fantastic!

 

[norcalAF]

Some pre burger sausage from Lockeford sausage company! If you end up in the northern central valley area, you would be doing yourself a favor by stopping!

 

[norcalAF]

Round 2 of smash burgers! can't forget the crispy cheese!

 

[zippifish]

Reverse Sear Tri Tip, I prefer it to be more towards medium rare but the wife prefers medium so happy wife happy life and as long as the is some pink and it's not dried out I'm good with it.

 

[Brock O Lee]

 

[zippifish]

 

[Horsewright]

 

[RLB0414]

Now I am hungry

 

[jlauffer]

Awesome smoke ring! Did a brisket on Father’s Day and used a pellet tube to get more smoke. Heavy smoke for 5 hours and still no ring. But still came out great!

 

[Horsewright]

Now I am hungry

Awesome smoke ring! Did a brisket on Father’s Day and used a pellet tube to get more smoke. Heavy smoke for 5 hours and still no ring. But still came out great!

Thanks guys. We were over at a friends and he'd done the brisket on his Rectec smoker. He'd done it over night and then took it out that morning and let it rest in a gas stove with the piot light going. The stove when off is at 105 degrees. The brisket tip that my wife is cutting up is from one of our grass-fed steers. The rest was store bought. It was fantastic!

 

[mitchnola]

Lit n smokn!

Spare ribs
Richard’s boudin
Green onion sausage

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