What to put in the smoker this weekend?

I'm a forward thinker...

Attachment 78556

Country style ribs and sweet corn in the Pit Barrel Cooker

I did a lamb curry with left over smoked leg o lamb.

Brisket from this weekend.

https://i.imgur.com/zHvcnXK.jpg?2

[IMG]https://i.imgur.com/b4jtRz6.jpg?1[/IMG]

4 lbs of Kalua Pork

https://i.imgur.com/PP70eCkl.jpg

Just enjoyed a smoked, reverse-seared ribeye #ohsogood. It would have cost at least 4X at a high-end steakhouse for equal quality. I've tried same technique with sous vide but just doesn't deliver the great flavor.

I did a beer can chicken on the pit barrel yesterday. Creole seasoning as a base, then Savory Spice Shop's Team Sweet Mama chicken rub. 2 hours at medium high heat over a touch of mesquite left a very juicy bird with a crisp, tasty skin. Yum!

Quote:

---

Originally Posted by TFOGGER

I did a beer can chicken on the pit barrel yesterday. Creole seasoning as a base, then Savory Spice Shop's Team Sweet Mama chicken rub. 2 hours at medium high heat over a touch of mesquite left a very juicy bird with a crisp, tasty skin. Yum!

---

Matthew McConaughey calls it butt chicken. Heard him say it 20 yrs ago & it still makes me laugh.

Didn't take a picture of it but I did a brisket yesterday. Not my best but plenty tasty all the same.

A few bacon wrapped meatloaves and rice, with a chocolate mousse for dessert. Semi - official monthly brunch i started doing for some of the neighbors


Sept will be a sausage, shrimp and veggie kabob deal.