bbq

Throwing this out there in case someone has advice …..

I got a smoker this summer and have been having a great time cooking new (large) meals. But my kids are back at college and I can’t depend on my ex. How do you find people to eat your meals?

It’s a weird situation where it’s a huge pellet grill and smoking tends to focus on large pieces of meat, but not everything freezes well. I want to go gangbusters with feasts, just when I no longer have anyone to appreciate it. Anyone know if there is such a thing as cooking clubs, or something? How do you find one or how do you break into one as a single guy?

Fwiw

• kids are back from college today, ex is coming over and ex-FiL
• smoked duck with orange maple glaze
• chicken for those not willing to try duck
• rice pilaf
• arugula salad with toasted pine nuts
• I plan to throw chocolate chip cookie dough in a cast iron skillet for brownies and top with ice cream

• 2-1/2 lb. pork belly, rough 1-1/2" cubed
• dry rub of choice
• 3 hrs. at 225° directly on the grill
• braised in foil 1 hr. at 250° with a mix of honey, marmalade, BBQ sauce, agave nectar, bit of teriyaki, and salted butter
• removed cover and run for about 1 hr. same temp
• let cool and serve

My first attempt at some beef short ribs. They came out better than I could have hoped and I was pleasantly surprised that I managed to keep my temps sane for 9 hours.

Baby back ribs for New Years. You can see more pictures and the temperature graph (of the smoker, not the ribs, usually don't stab ribs) on the fireboard session log.

I salted the ribs the night before the smoke and rubbed them with my variation of Memphis Dust (below) right before hanging them in my 14" Napoleon.

Quartered recipe from AmazingRibs.com with adjustments for more kick.

• 3 Tbsp packed dark brown sugar
• 2 Tbsp white sugar
• 2 Tbsp cayenne powder
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1.5 Tsp ground black pepper
• 1.5 Tsp ground ginger
• 1.5 Tsp onion powder
• 1 Tsp rosemary powder (smash 2 Tsp)

cross-posted from: https://lemmy.world/post/9963599

Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.

I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/

cross-posted from: https://lemmy.world/post/1483598

cross-posted from: https://lemmy.world/post/1468737

Also grilled some napa cabbage and made a salad with that.

My go to barbecue when having some company over. Always a hit!