KClandcruiser
is one Smokin' Farker
Had a solid weekend living the bachelor life for a couple days and decided to throw together some food.
Started out friday night with a Conecuh Hot Sausage and too many beers
Then Saturday morning, made a breakfast burrito with the leftover sausage, jalapenos, eggs, breakfast sausage, and cheddar cheese
After that and some coffee, I seasoned up 2 chuck roasts and a jimmy dean log. I got the coffee rub in a trade from Ronbrad62 and am just now using it. It was a great accent and added in a lot of great flavors
As the fatty was finishing up, I trimmed and seasoned a full rack of spares and tips for beans and got a pan of beans ready to hangout under the ribs
Fatty done and ready for mid day snack
After that, pulled the chuck roasts when they got to a color I liked and the bark had set, put on a bed of peppers and onions with beef broth, garlic, and crushed red pepper. Then foil over the top and back on the smoker
A little while after that, the ribs were ready to wrap. I used another item from Ronbrad 62 here. I have become a huge fan of Braswell's mopping sauce. Soooo good.
https://i.imgur.com/kbRUpwkh.jpg
Then, pulled the beans as they had taken on enough smoke and looked done
https://i.imgur.com/1vG1nmGh.jpg
Chuckroast done and shredded (forgot to get initial pick, this was after a few servings were taken)
Ribs were done about 30 minutes later
That wrapped up the evening of cooking for that night. The next morning I whipped up a batch of buttermilk biscuits
Served it topped with homemade jam alongside a couple fried eggs and then couple pieces of the leftover fatty that were seared after slicing
So there was pretty much my weekend minus several Modelos, some coffee and bourbon.
Started out friday night with a Conecuh Hot Sausage and too many beers
Then Saturday morning, made a breakfast burrito with the leftover sausage, jalapenos, eggs, breakfast sausage, and cheddar cheese
After that and some coffee, I seasoned up 2 chuck roasts and a jimmy dean log. I got the coffee rub in a trade from Ronbrad62 and am just now using it. It was a great accent and added in a lot of great flavors
As the fatty was finishing up, I trimmed and seasoned a full rack of spares and tips for beans and got a pan of beans ready to hangout under the ribs
Fatty done and ready for mid day snack
After that, pulled the chuck roasts when they got to a color I liked and the bark had set, put on a bed of peppers and onions with beef broth, garlic, and crushed red pepper. Then foil over the top and back on the smoker
A little while after that, the ribs were ready to wrap. I used another item from Ronbrad 62 here. I have become a huge fan of Braswell's mopping sauce. Soooo good.
https://i.imgur.com/kbRUpwkh.jpg
Then, pulled the beans as they had taken on enough smoke and looked done
https://i.imgur.com/1vG1nmGh.jpg
Chuckroast done and shredded (forgot to get initial pick, this was after a few servings were taken)
Ribs were done about 30 minutes later
That wrapped up the evening of cooking for that night. The next morning I whipped up a batch of buttermilk biscuits
Served it topped with homemade jam alongside a couple fried eggs and then couple pieces of the leftover fatty that were seared after slicing
So there was pretty much my weekend minus several Modelos, some coffee and bourbon.
