Quality of BBQ in the USA

[PanthersATL]

3 hours ago, Cullenator said:

Did a smoked reverse sear picanha in a Weber kettle this weekend

 

2 hours in 220 degree mesquite smoke

rest for 10 while the coals got cranked up

Hard sear

Rest for 15

Pichana is severely underappreciated

[LinvilleGorge]

Last weekend

Today

Right now

 

[CamWhoaaCam]

On 4/26/2024 at 2:43 PM, LinvilleGorge said:

Last weekend

Today

Right now

 

I'm impressed!

 

Not a huge BBQ fan, but I will eat it twice out the year. 

[LinvilleGorge]

I got the meat sweats

[Cullenator]

The biggest problem I have with smoking my own stuff is what to do with the leftovers.

With only me and the wife its hard to justify smoking an entire shoulder

 

 

But we do love it

 

[LinvilleGorge]

17 minutes ago, Cullenator said:

The biggest problem I have with smoking my own stuff is what to do with the leftovers.

With only me and the wife its hard to justify smoking an entire shoulder

 

 

But we do love it

 

Pulled pork reheats well. Just cover it with a wet paper towel. Brisket does too. I only slice what's needed so I can refrigerate the leftovers whole then reheat by the slice with it wrapped in a wet paper towel. Just heat it enough to warm it up.

[Cullenator]

23 minutes ago, LinvilleGorge said:

Pulled pork reheats well. Just cover it with a wet paper towel. Brisket does too. I only slice what's needed so I can refrigerate the leftovers whole then reheat by the slice with it wrapped in a wet paper towel. Just heat it enough to warm it up.

Yeah but a full packer brisket is 15lbs of meat

 

I love smoking smaller cuts, Picahna and tritips are some of my new faves, but traditional cuts are just too big even with a couple on nights of leftovers.

 

Our arguments in the TB notwithstanding Im not trying to just be a bitch, happy for you that you that you have a clan big enough to enjoy it and youve posted some amazing pics.

 

I just struggle with it

Edited April 28 by Cullenator