Sunday cook - (food porn)

[capnamerca]

Doing three racks of ribs, a 4lb pork butt, a 5 pound trimmed brisket (I know, I know - I didn't have time for a packer), and 2 'dillo eggs. Put the meat on around 12:45 (cst) ... just took the 'dillo eggs off, and they're fantastic. My fire control is getting far better - this is my third major cook, and my temps haven't exceeded 280, nor dipped below 225 or so. I'm happy. Now, onto the porn ...

Dillo Egg prep ...

Pork butt and Brisket, post rub ...

 

[capnamerca]

more porn ...

Meat, during the cook. This is at about the one hour mark - ribs are just starting to pull back, and the fatties are browning nicely. You can see that the internal temps are right at 200 ... love it.

The fatty, done and off. The prep for this one was jack cheese and one jalapeno, with seeds. It was awesome. You can see the other fatty, no jalapeno in that one, above, uncut. It's waiting for my fiancee to get home, retaining it's heat.

 

[jgh1204]

Holy Batman Sideways Mod!

 

[Samichlaus]

How do you keep the meat from sliding off your racks?

 

[capnamerca]

Ok, I laughed .

 

[Ron_L]

You guys are merciless! I'm laughing my a$$ off!

Capnamerica... Everything looks good. Big, but good... Look at the sticky posts at the top of this forum. There is a photo resizer app there. For most o fus, a picture width of 640 pixels is perfect. The resizer may also have a rotate option so your food will stay on the racks better :-D.

 

[big brother smoke]

I like lifesize porn, just kidding!

 

[capnamerca]

alright, alright . Pics resized - thanks for the reminder of the photo resizer.

 

[bbqjoe]

I almost fell out of my chair looking at those pictures!

 

[Ron_L]

alright, alright . Pics resized - thanks for the reminder of the photo resizer.

Thanks! Much easier to look at! The food still looks good! :-D

 

[capnamerca]

more food porn, this time of the good (post cooked) sort.

The 'Capn, with his ribs ...

The 'Capn, getting meat off the heat ...

BBQ spareribs, whole rack ...

BBQ spareribs, cut open ...

Meat storage, in the oven ...

 

[Bigmista]

They are obviously having a gravity problem in central texas...

 

[The_Kapn]

They are obviously having a gravity problem in central texas...

Neil--we "Capns/Kapns" are just used to rough seas and spend a lot of time that way :lol: :lol:
Seems normal to us :lol:

Capn--Just havin' fun on a slow Sunday Night--please forgive us!!!!!

TIM

 

[Ron_L]

My neck hurts... :-D :-D

Nice eats, Capn!

 

[MilitantSquatter]

Capn,

Question on that butt sitting on top of the brisket - That pic was post rub ? Nothing wrong with it, but at first glance I thought it was just the meat without any rub...

Seems like a very light coating for two big pieces of meat.... Is that the norm for you ? Maybe just salt and other light seasoning ?

As long as you enjoyed it, that's all that matters....

 

[brdbbq]

How do you keep the meat from sliding off your racks?

Teef Picks, how else ?

 

[Doorbusters]

I've always heard they were backwards arse in Texas, but sideways???

 

[capnamerca]

Yeah, the rubs I've been using are pretty light - some salt, some garlic powder, some 'other'. No mustard sauce, and pretty light in terms of quantity. I think I needed it to be a bit heavier, based on the outcome, but in general, I go pretty light.

 

[Arlin_MacRae]

Sheesh, give the guy a break!

Nice lookin' results, capn!

 

[Draughter-TB]

Weekend cookin

Nice lookin cookin Capn...I'm just learning that the rub (light or not) has got to go on earlier. Found my planned brisket buried in the freezer Sunday morning - - - FARK!!! Had to improvise with a newly purchased spare brisket - - - tender but little flavor. Well, at least the fattie came out OK. BREW!!!