Blades n BBQ!

Grilled up some hotdogs and rump roast today. For the rump roast, I moved all the coals to one side and let it slow cook until the coals went out. I finishing it in the oven with some of the vinegar, Guinness extra stout, honey, and Mexican spiced mop sauce and au jus. It should make pretty good fajita like sliced meat tacos. My Trusty SAK climber helped in preparing the meats today.

The last pic is of a grate lifter I whittled since I still don't know where all my BBQ/grilling tools are since our semi-recent move (past September).

https://imgur.com/a/A3XHXun
 
PenisMightier said:
Grilled up some hotdogs and rump roast today. For the rump roast, I moved all the coals to one side and let it slow cook until the coals went out. I finishing it in the oven with some of the vinegar, Guinness extra stout, honey, and Mexican spiced mop sauce and au jus. It should make pretty good fajita like sliced meat tacos. My Trusty SAK climber helped in preparing the meats today.

The last pic is of a grate lifter I whittled since I still don't know where all my BBQ/grilling tools are since our semi-recent move (past September).

https://imgur.com/a/A3XHXun
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Man, those roasts look excellent!
 
mitchnola said:
Reverse searing some filets and smoking some chuck roast to make a pot roast!

Costco has the best prime chuck roasts I’ve ever seen.

View attachment 2558108View attachment 2558109
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Costco really does. I have yet to be disappointed with anything from their meat department.

mitchnola said:
Smoked to 120 internal. Cooling down in some garlic butter. Gonna sear right before we dine!

View attachment 2558142
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Oh man, I just ate dinner, and now I am hungry again just looking at those.
 
PenisMightier said:
Spam loaves you say. I have never tried grilling or smoking those. How do you prepare them, if you don't mind me asking?
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I score them about 2/3rds through in thin slices, then apply whatever rub strikes my fancy and smoke it at 225 for a couple hours. They come out delicious, just go easy on the salt in the rub as spam is already pretty salty. I do like to spritz them with an apple cider vinegar/soy sauce /Worcestershire blend occasionally as I am usually hitting the other meat with it as well.
 
norcalAF said:
I score them about 2/3rds through in thin slices, then apply whatever rub strikes my fancy and smoke it at 225 for a couple hours. They come out delicious, just go easy on the salt in the rub as spam is already pretty salty. I do like to spritz them with an apple cider vinegar/soy sauce /Worcestershire blend occasionally as I am usually hitting the other meat with it as well.
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Excellent, thank you! I will definitely have to try this out. My wife makes fun of my strategic spam reserve (Costco buy of spam), but now I have another way to prep it.
 
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The ribs were a gift from my mother-in-law, they came pre-grilled from an annual fundraiser her town's fire department does. For the life of me, I don't know why those fire fighters didn't season the ribs. So I did an oil, apple cider vinegar, and Jack Stack rub mop, and then I covered it with brown sugar and more of Jack Stack's rub on top. They turned out pretty well considering they had to be doctored up. I did truffle oil and Parmesan fries for the side. The family seemed to enjoy it. Lastly I had my Sabatier Jeune Ecole prep knife and my SAK Climber for help.

https://imgur.com/a/Y1mrIcy
 
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