We. Are. Peoria (Area)

Eh, just never had the inspiration to grill outdoors when it's below 50 degrees. Plus the early sunset around 4;45 pm doesn't help, even with my outdoor lights turned on. Our dinner time is around 6:30-7 pm during the week.

DennisinMH wrote: ↑Sun Nov 08, 2020 3:22 pm Eh, just never had the inspiration to grill outdoors when it's below 50 degrees. Plus the early sunset around 4;45 pm doesn't help, even with my outdoor lights turned on. Our dinner time is around 6:30-7 pm during the week.

You know you can duck back inside? No one says you have to stand beside the grill the whole time, seriously.

Just pulled brisket out of the smoker. It was only 11 pounds to start. It's been 12 hours (yeah, I started pretty early). Got it wrapped up in foil and a bunch of dishtowels resting. Did everything the same as usual but I was given some black cherry wood. Smelled pretty strong. I'll see. I don't grill much in the winter, but the smokers keep rolling. Put the meat in, close the door and duct tape old blankets around the smoker. I'm sure the neighbors are shaking their heads, but I've been doing it for 10 years and haven't set one on fire yet

Back to pork roast(s) this weekend. Trying out the temperature probes. Really digging it. About 5 hours into a 7 hour smoke.

RPlant wrote: ↑Sun Nov 22, 2020 2:05 pm Back to pork roast(s) this weekend. Trying out the temperature probes. Really digging it. About 5 hours into a 7 hour smoke.

Probes are nice. Got a set of Inkbirds last year for Christmas. They've got a work out this year. How did your roasts turn out?

I'm 5 days in to curing a 1/2 pork belly to make bacon. Thinking Wednesday it hits the smoker. First attempt didn't seem successful as the texture just seemed strange.

kevwr1962 wrote: ↑Sun Nov 22, 2020 9:49 pm How did your roasts turn out?

Turned out great. We had two sides, homemade mac & cheese and oven roasted sweet potato fries. Applying the rub the night before on the roasts seems to have bumped it up one more notch from our first one. We also bought two smaller cuts to reduce the cooking time. Way easier to check progress with the temperature probes. It was right on the money at 1hr per pound at 225 degrees. We let the roast stand in foil for 30 minutes while we finished baking the sides right before serving.

Everything rivaled, if not surpassed, Black Dog Smokehouse in Urbana. Just need to back into their cornbread muffin recipe.

Hopefully tomorrow night I'll have some successful pork belly/bacon pictures. I rubbed it with standard dry cure with a little molasses powder and ancho chili powder in it. Think I'm going to smoke it over an apple/pecan blend.

I always apply my rub to the roasts, wrap it in saran wrap and refrigerate it over
night before smoking. Always turns out great.

Bwiser wrote: ↑Tue Nov 24, 2020 8:26 am I always apply my rub to the roasts, wrap it in saran wrap and refrigerate it over
night before smoking. Always turns out great.

I've been curious about trying different spices and rubs for meat to put on the Weber Charcoal grill.

Would I do the same as you if I wanted to rub some BBQ or other powder rub on cube steaks, chicken breasts or pork chops? We usually cook out roasts in a Crock-Pot.

DennisinMH wrote: ↑Tue Nov 24, 2020 10:01 am

Bwiser wrote: ↑Tue Nov 24, 2020 8:26 am I always apply my rub to the roasts, wrap it in saran wrap and refrigerate it over
night before smoking. Always turns out great.

I've been curious about trying different spices and rubs for meat to put on the Weber Charcoal grill.

Would I do the same as you if I wanted to rub some BBQ or other powder rub on cube steaks, chicken breasts or pork chops? We usually cook out roasts in a Crock-Pot.

I wouldn't do it with BBQ but with a rub on chicken or steaks it would be fine.
Although I wouldn't ruin a good steak with a rub.