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  1. QueBeard

    SPOG and Jerk Spatchcocks

    Brined one of these but didn't have space for the other. One rubbed down with Badia Jerk and black pepper, the other with SPOG and rosemary. Into the Pit Boss at 300 for a couple hours. Finished off at 400 then with some veggie and peach skewers. Sorry no played pic it got demolished fast! That...
  2. QueBeard

    Smoked Pork Steaks with Monroe County Vinegar Dip

    Watched a video on YouTube the other day about the Kentucky BBQ trail and they were grilling pork steaks over hickory and then dipping them in a hot vinegar sauce. I rubbed down with Jeff's rub, then smoked on the Pit Boss to about 160 IT. Then cranked the temp to 350 until they hit 185. We...
  3. QueBeard

    Smoked and Braised Carnitas! HEAVY Q-VIEW

    Well I found butts for .99 a pound on Father's day at bilo so I picked up a twin pack. Froze one. Rubbed one down with 1 Tablespoon Garlic Powder 1 Tablespoon Onion powder 1 TBSP plus 2 tsp Kosher salt 1 Tablespoon Black pepper 1 Tablespoon Cumin 2 tsp Mexican Oregano 2 tsp Hot Mexican chili...
  4. QueBeard

    Plate of Summer on the Pit Boss

    My wife sliced up a fresh watermelon today and she grilled up a flat bread on the Pit Boss. EVOO base with fresh mozz, mushrooms, peaches, spinach and fresh arugula on top.
  5. QueBeard

    Tenderloins and Taters on the Pit Boss

    My wife baked up some delicious potato/sweet potato fries on the Pit boss tonight while I seared 2 tenderloins over the open flame, then shut it and let them ride at 400 until IT hit 135-138. Boy was it good! Also plated with some delicious fresh from the neighbors garden green beans with...
  6. QueBeard

    Refreezing thawed meat?

    I found butts on sale at bilo the other day for .99 a pound! I grabbed the last 2 pack they had. The label says previously frozen but they are thawed. Can I open it up and freeze them separately since any cooking will kill bacteria? Thanks Mike
  7. QueBeard

    St. Louis Ribs on the Pit Boss

    Time for some Live Q View with updates! 2 racks. One with Jeff's rub and one with a Asian style rub. We will see what happens! They spent 1.5 hours on P5 smoke. Just bumped it up to 225 and spritzed with a mixture of corona extra and lime juice. Hoping to eat between 5 and 6! We have blue...
  8. QueBeard

    Salmon and Fixings on the Pit Boss 1100

    I have to work tomorrow on Father's Day, so tonight we broke out the new Pit Boss and my wife treated me to mango salmon, veggie kebabs, and grilled minty watermelon with feta! Paired with a smoky mezcal, watermelon and lime cocktail. Man oh man was it good! That salmon just soaked up enough...
  9. QueBeard

    32 oz Smoked and Seared Cowboy Ribeye

    Here you can see the instructions for this process https://www.smoking-meat.com/august-25-2016-how-to-reverse-sear-smoked-ribeye-steaks So my last cook is on the carousel, thank you! And this steak blows that one away in terms of flavor, texture, and eye appeal! Dry brined in kosher salt...
  10. QueBeard

    40 oz Cowboy Ribeye

    I've been working my butt off lately and got enough together to buy a Pit Boss 1100 Pro Series today on my birthday. Put it together myself. Really not a fan of putting the legs and base in by myself but everything else was easy. Filled her with competition pellets, sprayed down with Pam and...
  11. QueBeard

    Inaugural Run on the Pit Boss 1100 Pro

    I've been working my butt off lately and got enough together to buy a Pit Boss 1100 Pro Series today on my birthday. Put it together myself. Really not a fan of putting the legs and base in by myself but everything else was easy. Filled her with competition pellets, sprayed down with Pam and...
  12. QueBeard

    Big Ol Plate of Chicken

    Wife and kids have been out of town so I've been smoking whatever is in the fridge. Not that they don't love eating smoked food...but when they are out of the house it's all I eat. Had 7 skinless chicken thighs. On the Vault at 250-275 for a couple hours with charcoal, hickory and cherry. I...
  13. QueBeard

    Lazy Meatloafs

    I had a couple pounds of ground beef that needed cooked, some shredded Colby Jack, and a pack of bacon. Stuffed some cheese in the beef, wrapped them in bacon, and seasoned down with Jeff's Rib Rub. Smoked without a water Pan at 225-250 till they hit 165 IT. Took 2.5 hours give or take...
  14. QueBeard

    Some Baby Backs on the Vault

    Normally I like to run my ribs unwrapped straight through, but I've been watching some videos this week and I'm always up for new things. 2 hours at 250, 1.25 hours wrapped with butter and brown sugar meat side down. At this point IT was already pushing 200 but they were sloppy so I threw them...
  15. QueBeard

    Ribs and Mac on the Vault

    These turned out great. Jeff's smoked Mac recipe minus the bacon as we didn't have any, and 2 racks of St. Louis style ribs. Smaller rack in Jeff's rub and the fat rack in an Asian concoction marinade and glaze. That one was my favorite! Pictures are not great but these ribs had a smoke ring...
  16. QueBeard

    Ribs and Chicken on the Vault

    Back again after a much too long hiatus. Slab of St. Louis Ribs with Jeff's Rub and Sauce, man what a combo! And a lemon pepper and herb chicken injected with a lemon butter and garlic sauce . Total smoke time 3.5 hours at 290.
  17. QueBeard

    Char Siu, Ribs, And Butt

    Had a little fun last night!! Chicken marinaded for about 9 hours, ribs I rubbed with mustard and Jeff's rub and put them on at 7:15. Butt I rubbed with mustard and Jeff's rub and let it sit for 9 hours then put it on when I out the ribs and chx on . Chicken turned out great, about 2.5 hours at...
  18. QueBeard

    Kalua Pig and St Louis Ribs

    Well, today was the first time I wasn't fully satisfied with what I smoked! Not saying much though as it's only my 3rd or 4th time running the Vault . 5 pound butt stuffed with garlic cloves, rubbed with true Hawaiian red sea salt, pepper, and onion powder. This turned out delicious, but I think...
  19. QueBeard

    5 pound butt at 275-Help?

    I have a conundrum and I need some help y'all . I have a 5 lb butt to thaw that I'm gonna make into kalua pork. It needs to be done Saturday evening probably around 6 so it can rest and I pull around 7 . I also need to turkey hunt Saturday morning with my father in law . I normally read 1.5...
  20. QueBeard

    Ribs + Chx on the Vault-QVIEW with Smoke Ring

    I smoked ribs today for the first time ever and holy cow they we're incredible! Used Al's method . Rubbed them down with mustard and a rib rub 3 hours before smoking, then they went on at 275 for 3 hours with a mix of apple and hickory. I was very happy that even with a gas smoker, I got a smoke...
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