Texas Hogger
Full Fledged Farker
There are 2 throwdowns in progress. The "Tubesteak and Sausagefest!" throwdown https://www.bbq-brethren.com/forum/showthread.php?t=298805 ends Thursday 06/30.
The "Steak Cookoff" throwdown https://www.bbq-brethren.com/forum/showthread.php?t=299076 ends Tuesday 07/05.
I decided to enter both and do them simultaneously with one cook.
I started with a bunch of sausage and some NY strips.
I generously dusted the steaks with Hardcore Carnivore Black. I fired up the drum using lump charcoal with chunks of mesquite and pecan mixed in.
I had to smoke everything in 2 shifts because it wouldn't all fit at the same time.
While I waited for the drum to come up to temp, I started another chimney with Professional Grade Kingsford.
The first shift was the steak and andouille. When the steaks hit 100 internal temp, I threw them on the Weber to sear while I flipped them every 30 seconds or so till they were done. (don't judge)
At this point I felt like a one legged man in an arse kicking contest, so no picks of anything on the Weber, sorry.
After the rest, I threw a steak on a plate and dove in. Most excellent flavor.
I smeared some homemade mustard on a bun and slapped on a sausage with some pepper jack and some habenero jack. I added some sharp cheddar, pickles, onions and green chile.
I did manage to get a few pics along the way, so here they are:
The "Steak Cookoff" throwdown https://www.bbq-brethren.com/forum/showthread.php?t=299076 ends Tuesday 07/05.
I decided to enter both and do them simultaneously with one cook.
I started with a bunch of sausage and some NY strips.
I generously dusted the steaks with Hardcore Carnivore Black. I fired up the drum using lump charcoal with chunks of mesquite and pecan mixed in.
I had to smoke everything in 2 shifts because it wouldn't all fit at the same time.
While I waited for the drum to come up to temp, I started another chimney with Professional Grade Kingsford.
The first shift was the steak and andouille. When the steaks hit 100 internal temp, I threw them on the Weber to sear while I flipped them every 30 seconds or so till they were done. (don't judge)
At this point I felt like a one legged man in an arse kicking contest, so no picks of anything on the Weber, sorry.
After the rest, I threw a steak on a plate and dove in. Most excellent flavor.
I smeared some homemade mustard on a bun and slapped on a sausage with some pepper jack and some habenero jack. I added some sharp cheddar, pickles, onions and green chile.
I did manage to get a few pics along the way, so here they are:
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