Thread: Barbeque Sunday! Smoking out the truck

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Thanks for sharing your recipes and that looks so good! I have to go eat lunch now!

Great new word for the vocab.! Thanks

Got the smoker fired up with hardwood coal and mix of mesquite and hickory wood chips, with a 4.5lbs pork shoulder bone in! Dry rubbed with the Central BBQ recipe and some of Rendevous Dry rub. will let it goe 6 hours or so, then pulled pork sandwhiches for dinner, too bad corn isn't in season, have to resort to baked beans instead!

Sto, I'm surprised that Y'all don't have corn on the cob now - - - - all of our stores have it. hmmmm???
A couple of days ago I got the "Q" munchies but didn't want to spend all day doin' it especially since it's just the Wiffy and, even tho it was 42 degrees when I lit the charcoal, I so I "violated" a brisket. Also the first time that I had tried the Texas Style Split Seasoning Brisket from H.E.B. By violated I mean I cooked it over coals on the pit for a little over an hour and then finished it in the oven in a Reynolds oven bag at 300 degrees for almost 3 hours. It was tender, juicy and larapin. I'll sure do this again.

Hmmmm, now my Photobucket pics won't link up??????

Mello I ran to the store for baked beans and found some skinny corn on the cob, white corn. So corn is back on the menu! I'll post some shots of the pork progress!

Em they came thru on my email

Looks pretty dang good to me!!!!!!!!!!!!

o.k. APROX 6 HOURS LATER.




Plus I got beer kegged(Octoberfest Lager in November) and Halloween lights down replaced with Christmas Icicles, yeah I know I was a foot SHort!!!!!!

Now that's weird - - - - sure am glad it was the brisket pics and not something else LMAO
Wonder what'sup with that? Strange happenings for sure.
Em

Pork looks larapin - - - - are you making moon shine too? LOL
I see you are a fan of the Brinkman also. I"ll bet I have had at least 12 over the last 30 years. I've had as many as 3 at a time and they sure came in handy around the Holidays. Are you using a water pan ?

Must be some kinda " Carnivorous Cookmeatus " going around!!
My Bride did some Fillet Mignon( sp? ) for dinner.
Brisket is my #1 favorite, especially when it has that char crunch & tender juicy... ok I'm getting hungry again...
Looks delicious guys!!

yep. For some stuff I add garlic to the water. Last week added Jack Daniels!

It's a Sunny and Mild Day in Yuppieville Texas !

This was the first time I've done this in over 13 years and I used to stuff them with shrimp, crab and rice dressing and top with a shrimp sauce when time to serve. I got that recipe from Paul Prudomme's cooking show (aka how to cook Cajun Style while sitting down ) However, this time I just used green onions, anaheim pepper, french onion soup, chicken broth, minced garlic and McCormick's Steak Seasoning.

Saute onions and peppers in butter

Add French Onion soup or a creamed soup of choice (think I'll use Cream of Celery next time.
Add Chicken Broth to desired consistency and let simmer for a while

While simmering take your "thick cut" Chops and cut a deep pocket in them, careful not to cut thru

Toss in a little Pepperidge Farms herb stuffing mix or cooked rice (which I will use next time)
Lightly toss but don't let stuffing get soggy

Then spoon stuffing into pockets and close - - you can put toothpicks at the seam to hold if desired

You can then put them in a baking dish, cover and cook on 350 for 45 minutes or until no longer pink
Today I put them on the grill over some hot coals first and then finished in the baking dish

These came out tasty

but NEXT TIME it will be Cajun Style and if Sherry doesn't like it then I'll eat both

Your making me hungry!

My kinda Green Onions... it goes well with good bbq and beer!

https://www.youtube.com/watch?v=_bpS-cOBK6Q