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BBQ and Outdoor Cooking Thread

I didnt get any pics, it disappeared that fast!

Did up some pork tenderloin with a rosemarcy, garlic sauce. We dont do pork tenderloin often because my wife detests pork (except bacon)

olive oil
Coarse ground mustard
Fresh minced rosemary
minced garlic
salt
pepper


mix it up and slather on
bbq/roast until 155 internal temp

flavor came out great! strong rosemary with a mustard back end. I struggle to get flavorful meat with pork tenderloin but this one was great!
 
Nicegy525 said:
I didnt get any pics, it disappeared that fast!

Did up some pork tenderloin with a rosemarcy, garlic sauce. We dont do pork tenderloin often because my wife detests pork (except bacon)

olive oil
Coarse ground mustard
Fresh minced rosemary
minced garlic
salt
pepper


mix it up and slather on
bbq/roast until 155 internal temp

flavor came out great! strong rosemary with a mustard back end. I struggle to get flavorful meat with pork tenderloin but this one was great!
Click to expand...

That sounds great!
This is the pork recipe I want to try next:
 
Went to a BBQ Brethren Bash on Saturday and ate for close to 5 hours straight. I didn't get a pic of my peach bourbon beans nor a lot of the other stuff but in order: kettle thighs, bacon wrapped smoked peaches, Lake Erie walleye, smoked cream corn, beef tenderloin, bacon wrapped pork tenderloin and ribs. Not pictured was a ton of other food including pull pork shoulder and my peach bourbon baked beans.

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I just did a pork loin this past weekend. Something over 8 pounds. Gave it a light coat of yellow mustard and then covered that sucker in a mix of a few dry rubs. About every 30 minutes I spritzed it with a mix of a little apple cider vinegar, Worcestershire sauce, and water. Smoked it with some hickory at a temp of 250. It had a good bark set up on the top. Overall I was pleased. It was tasty and the leftovers are dwindling.
 
AuzzieMatt said:
Went to a BBQ Brethren Bash on Saturday and ate for close to 5 hours straight. I didn't get a pic of my peach bourbon beans nor a lot of the other stuff but in order: kettle thighs, bacon wrapped smoked peaches, Lake Erie walleye, smoked cream corn, beef tenderloin, bacon wrapped pork tenderloin and ribs. Not pictured was a ton of other food including pull pork shoulder and my peach bourbon baked beans.

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I want to hear more about that rustic rotisserie!
 
RatFink said:
I want to hear more about that rustic rotisserie!
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That was my mate Johns (the host). Nothing to it really. The rod is rated to 75 or 80lbs, the stakes about 100lbs. All stainless, I think he got it on Amazon.
 
Doing a pork butt at 300°, hoping it's done in 6-7 hrs

Used Meat Church Holy Cow rub as that goes great for chili verde 4FB26EDC-DAF0-4F85-B5C7-3F1FD6F202A1.jpeg
 
AuzzieMatt said:
Went to a BBQ Brethren Bash on Saturday and ate for close to 5 hours straight. I didn't get a pic of my peach bourbon beans nor a lot of the other stuff but in order: kettle thighs, bacon wrapped smoked peaches, Lake Erie walleye, smoked cream corn, beef tenderloin, bacon wrapped pork tenderloin and ribs. Not pictured was a ton of other food including pull pork shoulder and my peach bourbon baked beans.

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Matt, Do you know how long the peaches were cooked? Everything looked amazing!
 
Did pulled pork, pork belly ends, chicken legs, smoked cream cheese, and smoked mac n cheese over the weekend for a little family get together.. I almost lost the pork when the smoker got an error and flamed out, and there was insane smoke coming from it. Thankfully I was right outside to open the door, shut down and empty the burn pot, and re ignite.

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jbuck31 said:
Matt, Do you know how long the peaches were cooked? Everything looked amazing!
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Until the bacon was "cooked" is all I can tell you. About an hour or so at 275°.
 
oumagic said:
First one came out good. My wife’s first attempt at homemade pizza dough. It might have risen too much, but still looks great. We will sauce at the end after 2nd pizza is done.
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Those look good, but I'd even say that the crust could have risen more. Of course, you can make it however you like, but most Detroit styles I've seen/had are a decently thick crust. It's hard to beat those crispy pepperonis.

That's the beauty of the Detroit style pan, is that you can modify the thickness however you want, and you're still good to go.
 
My wife bought me an Ooni pizza oven for my birthday. About to fire this bad boy up and make some homemade pies.
 
I've been busy this weekend.
I made the Wampus beans. I had to change the recipe a bit because I couldn't find any Famous Dave's BBQ sauce so I used Rufus Teague's Sweet Honey and a bit more bacon. Holy Toledo!!! Those beans were a hit and didn't last long at all. I have been directed to save the recipe and make them again. They would have been at home in any BBQ restaurant I've ever eaten at. they were smoked around 250 to 275 degrees for between 2 to 3 1/2 hours and stirred every 30 minutes or so. The peaches almost dissolved into the beans. Oh so good!!

Today I Spatchcocked a chicken. And it turned out great! It too was smoked for about 2 hours at 275 degrees. Rubbed with olive oil and a dry rub. Juicy chicken and was a hit with my family.

Then, I took some pork belly strips and cubed them up, seasoned them up and smoked them at 275 for about 2 hours. After that I pulled them off and added about 1 1/2 sticks of butter and brown sugar. I put them back on the smoker for another 1 1/2 hours and then pulled them off. I drained the liquid and added about 2/3 of a bottle of that Rufus Teague's BBQ sauce I had left over from the Wampus beans and put the pork back on the smoker for about another 45 minutes. OMG. Those are so good. Bacon candy.
 
Bacon wrapped pears, spatch cocked yard bird, Wampus beans and smoked cream corn all went in the Weekender yesterday.

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Oh yeah throwing a couple pizzas on the Traeger and they should be ready for kickoff!
 
Prep work is done:
My daughter and I do a homemade pizza sauce with a little red pepper added, grated mozzarella, pepperoni & banana peppers
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Wife is Rays Hickory & Brown Sugar BBQ Sauce and grated mozzarella
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Buddy bought 2 brisket flats and I'm smoking them for the Packer game today

put them on the Recteq 680 around 10pm at 200°
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lookin go good so far

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Just ordered a new Grilla Grills Alpha Wi-Fi for our built in. Loved the original so much.
 
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