A Texan having to go to Texas to get bbq is like a tow truck towing a broken tow truck.

jus sayen 

 

6 minutes ago, Zeke said:

Man meat smokers talk the good talk.

And eat the good food!

Fair point, hillbilly! Carry on smartly!

In @Zeke ‘s reality of ‘bbq’, he’ll need plenty of spoons. He’s making meat soup. 

3 minutes ago, Zeke said:

A Texan having to go to Texas to get bbq is like a tow truck towing a broken tow truck.

jus sayen 

 

I don’t HAVE to go to Texas to get good bbq. I can do that at home. It’s simply a perk of being back in Texas. 

3 minutes ago, Displaced Texan said:

Fair point, hillbilly! Carry on smartly!

In @Zeke ‘s reality of ‘bbq’, he’ll need plenty of spoons. He’s making meat soup. 

Braised rib stew in a Sweet Baby Ray's reduction.   Served in a bowl freshly strained out of his crockpot.

Eat it with a soup spoon, and crackers. 

2 minutes ago, Displaced Texan said:

Eat it with a soup spoon, and crackers. 

Or just use a straw

6 minutes ago, 10X said:

And eat the good food!

Whatever Alton. You probably use sum sort of spectroscopy to tell when it’s ready. I do it by an innate  talent. Like weaponized sustenance wizardry. 

5 minutes ago, Zeke said:

Whatever Alton. You probably use sum sort of spectroscopy to tell when it’s ready. I do it by an innate  talent. Like weaponized sustenance wizardry. 

Talent??!!! How much talent does it take to throw meat and sauce in a crockpot? An untrained monkey can do that. 

 

Oh, wait....yeah, that explains it. 

48 minutes ago, Bighungry618 said:

In honor of your return to a free state, I'll be smoking a whole packer brisket and a whole pork belly for pork belly "burnt ends" this weekend.  Along with a rack of St Louis cut ribs and some split breast of chicken (for MIL).   

All at once?   You’ve got a beast of a smoker. 

Having run my smoker three of the last four weekends, I’m taking a break and I’ll be grilling instead

Maybe Zeke has a recipe for making ribeye steaks and grilled corn in a soup tureen. 

7 minutes ago, Zeke said:

Whatever Alton. You probably use sum sort of spectroscopy to tell when it’s ready. I do it by an innate  talent. Like weaponized sustenance wizardry. 

 

4 minutes ago, Displaced Texan said:

Talent??!!! How much talent does it take to throw meat and sauce in a crockpot? An untrained monkey can do that. 

Guys....relax .....cut @Zeke a break, he's trying at least.   Bless his heart.    

 

Besides I  think he meant INMATE talent.   Maybe his cell had a crockpot and that's what he knows.

1 minute ago, 10X said:

All at once?   You’ve got a beast of a smoker. 

Having run my smoker three of the last four weekends, I’m taking a break and I’ll be grilling instead

Maybe Zeke has a recipe for making ribeye steaks and grilled corn in a soup tureen. 

Those go on the Weber genesis duh

3 minutes ago, 10X said:

All at once?   You’ve got a beast of a smoker. 

Having run my smoker three of the last four weekends, I’m taking a break and I’ll be grilling instead

Maybe Zeke has a recipe for making ribeye steaks and grilled corn in a soup tureen. 

Hahaha! I think you’re my new best friend!!

Small brisket, St Louis cut ribs and a pork belly (cooked half of it)

 

Rubbed w/salt and pepper, put on the smoker at 11pm 

Dry brined ribs overnight, then rubbed with Bighungry's Magic Dust...
Porkbelly seasoned with 50/50 ratio of Bighungy's Thrill for the Grill Rub and Magic Dust

Brisket after 8 hours temp is approx 170°F, gets wrapped and liquid added, returned to the smoker to finish

Ribs and belly on, brisket wrapped

Belly, cut, sauced and returned to smoker on top rack to caramelize.

Ribs done.   Not much to say about perfection.  (own horn tooted)

My father in-laws late Fathers day BBQ meal.

So first time doing pork belly "burnt ends" and I only made half of it....that was a mistake.  I was eating those off the smoker every chance I got.  So freaking delicious.  Will be buying those 2 at a time from now on.

Brisket was delicious -  got a wee little bit dry on the long side of the flat but all of it was tender and juicy as hell and the drier pieces were saved for awesome brisket sandwiches with cheddar cheese and pickled veggies, piled on sesame rolls. 

Not shown in process: the porkbutt,  MIL's chicken, or the twice smoked sausage.

I’ve noticed that Zeke never includes pics from making his crockpot pig soup. 

2 hours ago, voyager9 said:

I’ve noticed that Zeke never includes pics from making his crockpot pig soup. 

I’ve exceeded my attachments limit 

Cool story @Bighungry618. Boston market?

I'm trying the Zeke method one more time on Thursday. Reducing the time to 6 hours low.

7 minutes ago, PK90 said:

I'm trying the Zeke method one more time on Thursday. Reducing the time to 6 hours low.

Save yourself the time and just get a McRib it's the same thing anyway

6 hours ago, Bighungry618 said:

Small brisket, St Louis cut ribs and a pork belly (cooked half of it)

 

Rubbed w/salt and pepper, put on the smoker at 11pm 

Dry brined ribs overnight, then rubbed with Bighungry's Magic Dust...
Porkbelly seasoned with 50/50 ratio of Bighungy's Thrill for the Grill Rub and Magic Dust

Brisket after 8 hours temp is approx 170°F, gets wrapped and liquid added, returned to the smoker to finish

Ribs and belly on, brisket wrapped

Belly, cut, sauced and returned to smoker on top rack to caramelize.

Ribs done.   Not much to say about perfection.  (own horn tooted)

My father in-laws late Fathers day BBQ meal.

So first time doing pork belly "burnt ends" and I only made half of it....that was a mistake.  I was eating those off the smoker every chance I got.  So freaking delicious.  Will be buying those 2 at a time from now on.

Brisket was delicious -  got a wee little bit dry on the long side of the flat but all of it was tender and juicy as hell and the drier pieces were saved for awesome brisket sandwiches with cheddar cheese and pickled veggies, piled on sesame rolls. 

Not shown in process: the porkbutt,  MIL's chicken, or the twice smoked sausage.

Well done, hillbilly!!! 

Just got back from Texas and didn’t have bbq once. Plenty of Tex-Mex though. 

13 minutes ago, Displaced Texan said:

Well done, hillbilly!!! 

Just got back from Texas and didn’t have bbq once. Plenty of Tex-Mex though. 

How’s the Chinese food?

No idea about Texas Chinese food. Hell, I didn’t even have a kolache. 

We had Tex-Mex a few times, steak once, and a farm to table place in Georgetown Tx. 

Good eats. 

22 hours ago, Zeke said:

I’ve exceeded my attachments limit 

Cool story @Bighungry618. Boston market?

Ouch AbeBROham Lincoln.    Boston Market wishes.

 

18 hours ago, Displaced Texan said:

Well done, hillbilly!!! 

Just got back from Texas and didn’t have bbq once. Plenty of Tex-Mex though. 

Danke Herr Pit Meister
We still gotta cook something at the same function.  You know...if @Zeke would just organize an event every once in a while.

Second try in the pot now.

On 7/2/2019 at 3:11 PM, Bighungry618 said:

Ouch AbeBROham Lincoln.    Boston Market wishes.

 

Danke Herr Pit Meister
We still gotta cook something at the same function.  You know...if @Zeke would just organize an event every once in a while.

They occur. You and @voyager9 need to walk away from the marathon DnD in his moms basement and attend.

Jus sayen 

27 minutes ago, Zeke said:

They occur. You and @voyager9 need to walk away from the marathon DnD in his moms basement and attend.

Jus sayen 

Should I bring oyster crackers to pair with your soup?

48 minutes ago, voyager9 said:

Should I bring oyster crackers to pair with your soup?

Got one Zeke!

 

1 hour ago, JohnnyB said:

Got one Zeke!

 

You caught a Feinstein!

Ok @PK90 how went part deux?

11 minutes ago, Zeke said:

Ok @PK90 how went part deux?

6 hours this time. Perfect. One last tweak needed. Less BBQ Sauce.