Mary bought the bacon wrapped, sausage with yellow cheese filled jalapenos at HEB. They turned out good and have a great appearance. Continue reading
3/5/2017 – Smoked them with a Pork Shoulder for Maggie, Jeff and family as this is their first time out since eloping to Galveston at Christmas. Looked great when pulled but over cooked wrapped in a warm oven. Continue reading
3/5/2017 – Smoked on the MES a 7.48 lb pork shoulder and BB Ribs for Jeff and Maggie’s Sunday visit after they had eloped just after Christmas. The evening before we rubbed the shoulder with Stubb’s Hot Pork rub. See separate post this date for the baby back ribs. This morning scored 1/4″ fat cap to the meat in diamonds and added rub pressing it into the cuts. Continue reading
3/4/2017 – Success the first time!!! Turned out great with nice slightly sweet chewy bites. Continue reading
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with Mary raving about her Ruben sandwich. Continue reading
02-26-2017
This cook went well following advice from the SMF’s post titled “Let’s Talk Brisket” and competition trimmed. Continue reading
2/26/2017 – First ever cheese smoke and first time using the new mailbox mod. Continue reading
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it was falling apart but that let us put the rub on some inside surfaces. Very good and need to do this again. Continue reading
2/19/2017 – Yesterday bought a 3.54 lb. beef shoulder roast, 3″ thick, at HEB for $2.27/lb. Some marbling. This morning did this. Continue reading
2/18/201
7 – Split large, fresh jalapenos, removed seeds, and pulp. Lightly fired thin bacon strips. Inserted slices of my faux (not cured) pork chorizo with a thick sliver of Monterey jack cheese then wrapped with the hot lightly fried bacon. Sprinkled on Cojita cheese to fill in the gaps around the tasso and the Monterey jack. Spinkled on cajun seasoning on the top of the rolls. Continue reading