Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[goosehd]

Chicken legs with a spicy habanero rub:

[Jett129]

Looks delicious! I’m doing a pork butt on Saturday.

[Jett129]

This 7.95lb pork butt will be keeping me busy today. 

[Dmart]

But it looks like it will be worth keeping you busy!

[Jett129]

Pork is probably the most forgiving of all the BBQ meats,pretty hard to screw up. Charcoal briquettes on top and a layer of Jealous Devil hardwood on the bottom.

[goosehd]

Mmmm..that looks good!  What temperature do you run your grill?

[Jett129]

When I start out it’s right about 300,and after about an hour it settles in at about 250-275,which is where it’s at right now,3 hours in.

[Jett129]

Real nice bark starting to form. 

[goosehd]

That looks really good…and all I had for breakfast is a bowl of cereal...

[goosehd]

@Jett129 How's it coming along?

Second question for anyone:  Has anyone tried smoking oysters and have tips or a favourite recipe?  I normally eat them raw, but saw a couple of recipes/articles re: smoking them and might try it.

[Jett129]

Slowly but surely getting through the dreaded stall. Currently at 190 and will take it off between 195 and 200. I’m 9 hours in.

[goosehd]

Did you use a crutch?

[Jett129]

No crutch today,refueled at about 7 hours. It just came off,and is resting comfortably. Felt super tender when I picked it up.   

[goosehd]

Bon Appétit 

[Jett129]

All the planets and stars aligned,as this was hands down the best BBQ,I’ve ever made. One of the things that I went back to doing was mopping,which I think made a difference in the tase and the Bark. I tend to be really self critical when I make Que,and I was really happy with the way this came out. 

[Jett129]

Recipe for today.

[Chap]

Awesome… thanks for sharing @Jett129

[LewisStonehouse]

Short ribs just before I wrapped em

[JDelage]

Those beef ribs are amazing.

[LewisStonehouse]

They were tremendous