After 16 weeks I finally got my Backyard Bomber MJH, unfortuntely it was missing the Guru and an ash pan.
Everything finally arrived by week 18, time to do some cooking. I seasoned it as you normally would and then ran a couple of fatties through, so far so good. For Labor Day weekend I did 2 pork butts from Sams's (16 lbs), They turned out fantastic,
unfortunately I forgot to take any pics (sorry).
On to the main event, did some ribs that had great flavor but I had to pull a little early (the wife was starving)
so they had a little too much tug.
I started out with a cryo pack of spares.
I cut them down to 3 St. Louis racks and the trimmings, covered them in Yardbird and on they went.
The racks look like this when they came off.
I cut them up and we got busy!
Tonight I took a shot at my first Pepper Stout Beef. I started with some Mesquite (I'm out of cherry at the moment).
Added these to the mix.
While the cooker was heating up, I started working on these. Did one with S,P, & G, the other with SM Peppered Cow.
While they were on at 300 F I chopped up some peppers and onions.
When the meat hit 165 F IT I put them in the pan (read hot tub of goodness) with the veggies, Guinness, and Worcestershire.
I took them up to 205 IT and held them there for about an hour to let everything melt, and ended up with this tasty treat. Next time I might add a little beef broth and reduce it after the cook to intensify the flavor, but it was good as is.
Thanks for viewing this lengthy, pRon saturated post. Hope you enjoyed!