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The TeAm's Great BBQ Recipe Compendium

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I just spent $200 I didn't have on two mechanical keyboards. Not really BBQ, but I mean, typing is so much nicer on the CherryMX Blue keyboard than my old membrane keyboard.

As for the CherryMX Red keyboard... it's not as nice to type, but damn if it isn't fast. Despite the speed of the key press and return (with little activation pressure), I'm faster on my MX Blue keyboard (~95 WPM vs 80 on my Red and 70 on the old membrane).

Well, on topic with BBQ, we grilled chicken and veggies today at work, and now I'm sitting at my desk, sipping on a margarita in sunny San Diego weather.
 
Plan on having a big BBQ picnic this Sunday. Fresh, homemade cole slaw, BBQ chicken, marinated and BBQ Pork Loin, and I am going to try to use some of the bounty of zucchinis from our garden. All cooking is to be done over hard wood (if the weather cooperates!)
 
I completely agree. I will never give up my Das Keyboards. Also fairly useful that they off some in-office security as well. 🙂

PCTC2 said:
I just spent $200 I didn't have on two mechanical keyboards. Not really BBQ, but I mean, typing is so much nicer on the CherryMX Blue keyboard than my old membrane keyboard.

As for the CherryMX Red keyboard... it's not as nice to type, but damn if it isn't fast. Despite the speed of the key press and return (with little activation pressure), I'm faster on my MX Blue keyboard (~95 WPM vs 80 on my Red and 70 on the old membrane).
Click to expand...
 
acquire brisket
thaw brisket
trim fatcap on brisket to approx 1/4", or don't
paint brisket with yellow mustard
liberally apply fresh coarse ground black pepper
apply a bit of kosher salt (mustard has some salt so don't forget to account)
set up smoker for 250ish (farenheit, those that have bowed to napoleon will have to convert)
smoke using pecan or oak until a temp probe inserted against the grain in the thickest part of brisket flat goes in like a knife through warm butter (approx 1 hour per pound, start probing for doneness when the meat hits 190 degrees)
let rest wrapped in brown butcher paper at least 15 minutes
slice and enjoy
 
ElFenix said:
acquire brisket
thaw brisket
trim fatcap on brisket to approx 1/4", or don't
paint brisket with yellow mustard
liberally apply fresh coarse ground black pepper
apply a bit of kosher salt (mustard has some salt so don't forget to account)
set up smoker for 250ish (farenheit, those that have bowed to napoleon will have to convert)
smoke using pecan or oak until a temp probe inserted against the grain in the thickest part of brisket flat goes in like a knife through warm butter (approx 1 hour per pound, start probing for doneness when the meat hits 190 degrees)
let rest wrapped in brown butcher paper at least 15 minutes
slice and enjoy
Click to expand...

WHERE ARE THE PICTURES? OR A TASTE FOR ALL ATDC'ers? 😛

Sounds awesome.
 
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also had some pork ribs and some boudin links i threw on the smoker
 
hmm, what is this here?

eglriWo.jpg



why, i think it's a perfect rich mahogany colored piece of pork

GYEMRxB.jpg



why yes, yes it is

9Jg6T7G.jpg
 
Nice. I keep forgetting to take before and after pictures when I smoke.
I think it is because at 3 or 4 in the morning I'm still half asleep, and by the time it comes off in the late afternoon I'm half comatose for one reason or another.
 
here's a "before and after" of Bert and Ernie smoking something good...i'm not sure what cut of meat that is though 😉:

250px-Bert_and_Ernie.JPG


images
 
In Seattle on Monday a guy shot a bus driver and was himself shot a few minutes later. This happened about 4 blocks from my apartment.

Each year, my apartment building has a barbeque, where they invite residents of a neighboring building to join us. The guy the police shot (and killed) was at the barbeque last year. Creepy!
 
Icecold - Now that's what I'm talking about!!

I've had an "extra meaty" rack of pork ribs sitting in the fridge for several hours with garlic, onion, chili and sea salt rubbed on. Going to go and set up the grill and get some smoke going and then slow cook that thing. mmmm....
Have been consuming some Belgian White while I've been waiting.
It's 80 degrees F in the Pacific Northwest, it would be a sin not to be grillin'
 
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