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Old 05-24-2020, 11:12am   #21
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Seasoned the steaks, then decided I needed two more, so snagged two waygu ribeyes uhh for science.
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Old 05-24-2020, 2:02pm   #22
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Son B-day yesterday, Crab Cakes, Boudin and chicken. More chicken tonight and carcass for tomorrow.....
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Old 05-24-2020, 4:33pm   #23
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The drink selections
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Old 05-24-2020, 5:05pm   #24
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The drink selections
Good stuff right there...
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Old 05-24-2020, 5:16pm   #25
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The drink selections
The most important part.
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Old 05-24-2020, 9:29pm   #26
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Dinner was delicious, the company was great.

10/10

Would mooch again!
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Old 05-24-2020, 9:36pm   #27
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My friend Allan invited us over and fed us boneless skinless chicken breasts. I told him that this normally deserves a nutsack kick but he had corn on the cob, baked beans, and baked potatoes. I allowed it this time.
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Old 05-24-2020, 9:41pm   #28
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Drool.. ive never cooked beef ribs but its something id like to attempt soon.
Forgot to take pics but beef is the only ribs we do, 6 hours at about 200 indirect with applewood chips for smoke. Dry rub no sauce. Finish them at about 400 for 15 minutes or so to caramelize the brown sugar in the rub and to cook out some of the fat
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Old 05-25-2020, 4:09pm   #29
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We changed our mind about dinner.
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Old 05-25-2020, 4:16pm   #30
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No festivities for me today. Been working since 4 am on a go-live project for a client.
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Old 05-25-2020, 8:00pm   #31
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Wife decided flank steak. Made it green just like OB likes. Would have preferred a little less doneness. Darn thermapen. Need to take it off 10 degrees sooner. It did bloom nicely after cutting.

Forgot how to make Raazor corn so this will have to do.
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Old 05-25-2020, 8:26pm   #32
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Brisket and ribs came out great.... can anyone say food coma..
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Old 05-25-2020, 8:30pm   #33
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Brisket and ribs came out great.... can anyone say food coma..
Oh hell to the yeah!!!
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Old 05-25-2020, 8:48pm   #34
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Brisket and ribs came out great.... can anyone say food coma..
Brisket looks great..... why kinda grille?
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Old 05-25-2020, 8:54pm   #35
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Brisket looks great..... why kinda grille?
It's an Oklahoma Joe's Longhorn reverse flow smoker. Had it coming up on 3 years. been really happy with it. It keeps a pretty even temp across the cooking surface as well as having a pretty nice sized cooking area... We also did some pork belly burnt ends and jalapeno poppers.... just didn't get any shots of those.
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Old 05-25-2020, 8:54pm   #36
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Chicken....but not just any chicken; Kluckin Chicken.

https://thekluckinchickenso.com/


*I just had a big ole slab of steak a coupla/three days ago.
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Old 05-25-2020, 9:37pm   #37
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It's an Oklahoma Joe's Longhorn reverse flow smoker. Had it coming up on 3 years. been really happy with it. It keeps a pretty even temp across the cooking surface as well as having a pretty nice sized cooking area... We also did some pork belly burnt ends and jalapeno poppers.... just didn't get any shots of those.
Mastered Kamado - great for smoking Brisket, pork, ribs....

Now on Sous Vide mastering Steaks are truly the best and use iron pan or griddle on Weber to sear.
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