There are some very strong entries

Awesome

I’m just sayin straycat done brought it straight gas

Definitely! Lotta happy people after all this good food!!

Test run with a new run combo last night. Done these babybacks hot and fast but still turned out good.

I can see smoke already rolling from the house across the pasture this morning. Going to be a lot of smoked meat today!

Thanks fellas


Thank you!

Good looking food everybody! Going to be a tough competition

Just getting started this morning. We have some friends coming over and as usual bringing fixin's.

Bettina is bringing Baked Beans
Joyce is bringing Vinegar Slaw
Mrs. Irish is making her famous homemade Tater Salad
and I'm smoking the Brisket

Started out with this today, a 14# brisket:




I trimmed it down to a nice flat brisket ready for the Kamado. I ended up with a 9# brisket, 2.5# of fat to grind with some venison and 2.5# of beef trimmings that I will season and grind up for brisket burgers later this week when one of our grandsons comes up for a visit.




Mrs. Irish made up a simple rub of: Salt, Pepper, Brown Sugar, Garlic Powder, Onion Powder and Chili Powder. She rubbed it down and I threw it on the Kamado with a aluminum wrapped pizza stone to deflect the heat. We are holding about 225 degrees...

That's how it's done. This should be a great entry.

Ruger 7 mag and straycat..... wow!!!

Just put the homemade vanilla in the fridge to chill...

Last night graduation party. I had the open faced fajita. There was a lot made for 25 people plus wife made chicken enchiladas.

put on 16lbs of pork butts on last night about 10, smoked it on pecan and hickory.


Pulled them this morning when they hit 206* about six Am, wrapped them in foil and put into a cooler to rest.



We’re having baked beans, potato salad, grilled corn, coleslaw, peach cobbler with vanilla bean ice cream.

Mixed up some NC vinegar pepper sauce for the meat.





I will update once we have everything else ready

Bustin with a monster entry man I’m loving all everyone’s cooks food network here we come!!

YALL KILLIN MEEEEEEEEEEE!!!!!! I’d love to see an Aldeer barbecue cooking

Quick lunch of cheese hot dogs on a brioche bun.

Have enjoyed the thread. Some fine meals being prepared.

Rob, what temp did you smoke those butts on to have them done in 8 hours? I swear mine take 14-16ish hours @ 8lbs smoking at 250.

Lunch today.
T-bones smoked for 40 minutes and then finished over hot coals. A lil past medium rare but a thicker steak would work great. Twice baked potatoes, green beans and blackened peas with parmesan cheese and bacon bits and a slice of garlic bread.





During smoking.

Here is the story on my entry as it sits at about 145 degrees right now. It is 1:45 Pm and the meat went on the smoker at 8:30. It need about another hour I'm guessing.

It is done on a PK (Portable smoker/grill) that is mostly from the 1960's or so. A dear friend collected them. He and all his buddies from back in the day used them. When one of his buddies passed away, he would get it and keep it for parts. When he passed away he had enough parts to make several. His son kept one at their cabin, and gave me one and my son one. It has taken a little practice but it works great. Like I'm told, these were the Big Green Eggs before there were Big Green Eggs. I'm posting this not because I expect to win the contest but because of the sentiment behind it for me and my friend and to show that it doesn't take a high dollar fancy smoker to get the job done. Doc, I hope you are seeing this in your heavenly home and smiling.

If someone would kindly pm me a number and I'll send a picture.