What's on the menu this weekend??

[Mayn]

Think I'm gonna try my pork butt

 

[Tatonka3A2]

We have some goose breasts in brine for tonight and then a tri tip saturday or sunday.

 

[RickB]

We have some goose breasts in brine for tonight and then a tri tip saturday or sunday.

I love breasts! I mean goose breasts.

 

[jimsbarbecue]

Pull pork sandwiches. Made the pork yesterday, Will reheat at a remote Party location.

 

[jettman96]

I got two Boston Butts Brining in the Fridge right now. Got cook them up for my little girls Birthday party.

 

[dnew]

I have a chicken brining now and tomorrow I will spatchcock and serve with fingerling potatoes fresh from the garden and asparagus. I will probably stuff a mixture of butter, garlic and rub under the skin. I will be using Plowboys Yardbird rub, my favorite for sure.

 

[Mayn]

Is that rub spicy. I was thinking of trying some plow boys rubs but my family isn't too into stuff that's spicy so I have to watch what I get. Lol.

 

[TentHunter]

I got a whole mess of bacon-wrapped sausage & cheese poppers planned for graduation party later today (he was one of my seniors on the H.S. Drumline).

 

[Big Poppa]

practice chicken and ribs!

 

[SoDakSmokerGolfer]

My bother moved into a new house and recruited me for making ribs for the house warming today.... That darn Sweet Money Rub sure has put me to work lately
View attachment 2318

 

[Mayn]

Just put it on. Hope it turns out. First go at a butt. I used money, butt rub and a little sweet money in that order. View attachment 2319

 

[jettman96]

Here are the Butts at 156F about 4 1/2 hours into the cook. View attachment 2320View attachment 2321

 

[dnew]

Is that rub spicy. I was thinking of trying some plow boys rubs but my family isn't too into stuff that's spicy so I have to watch what I get. Lol.

I don't find it to be over spicy. My wife is very sensitive to spicy food and she likes it a lot, in fact she was the one who requested it for this cook. Get a small bottle and try it, I don't think you will be disappointed.

 

[Mayn]

Ok I will try it out. Thanks for the info. View attachment 2323View attachment 2324
Our butt at 3.5 hrs. Going into foil now with some juice. Cooking at 275. Looks pretty dang good I'm thinking. Any pointers always welcome as this is the first butt.

 

[MossyMO]

Goose breasts last evening and tri-tip tonight!

 

[NorCal Smoker]

Took some days off so it is a long weekend for me. Wings and ribs on Thursday, my 3rd attempt at brisket today (first 2 were no bueno, so following BP video for today) and tri tip with balsalmic glaze and Money rub on Sunday. Good weekend!

 

[Jables]

Pork butt for a crew tonight. 8 hrs in, yoshida/apple juice injection & salt lick clone with sugar.View attachment 2325

 

[Mayn]

Well here it is. I'm pretty dang happy with it. It tasted amazing. I used the Big Poppa method. Tell me what u think. View attachment 2326View attachment 2327View attachment 2328View attachment 2329
And the pics of before and during cook are before these on another MSG. Thanks for all the help

 

[Jables]

I'd eat that. Nice job.

 

[scripts22]

That looks awesome. I'm hungry.