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On The Pit Memorial Day Edition

3,567 Views | 47 Replies | Last: 4 mo ago by Aggieangler93
Lonestar-aught-six
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9:13a, 5/27/24
What y'all got!
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SoulSlaveAG2005
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10:25a, 5/27/24
AG
Couple chickens in the brine right now… will be starting the smoke around noon for dinner tonight
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Mathguy64
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10:33a, 5/27/24
AG
Yesterday was baby backs day. Today is quicker. Marinated chicken thighs that will be sliced to go on tortillas with grilled peppers and onions, cheese, crema and pico de gallo.
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dr_boogs
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10:40a, 5/27/24
AG
Later today - How to BBQ Right Malcom's Smoked Wings (and my addition - throwing in some thighs), blue cheese dressing, celery, fries.
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BCStalk
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10:40a, 5/27/24
Brisket yesterday and St Louis ribs today.
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Brazos1865
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10:47a, 5/27/24
AG
Brisket on at 6:30 this morning. About to be wrapped pic later. I'm not opening the door for a pic!
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Broncos
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In reply to dr_boogs • 11:17a, 5/27/24
dr_boogs said:
Later today - How to BBQ Right Malcom's Smoked Wings (and my addition - throwing in some thighs), blue cheese dressing, celery, fries.


You lost me at blue cheese dressing.
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Lonestar-aught-six
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In reply to Brazos1865 • 11:19a, 5/27/24
Quality trimm job.
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Agfencer98
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11:42a, 5/27/24
AG
Got a brisket on the egg, and will have some chicken quarters on the pit boss later.
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aggiesundevil4
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11:53a, 5/27/24
AG
Yesterday. Took the kids to Houston National Cemetery for Flags for the Fallen then bbq chicken on the smoker and pool time then I made my older kids (13 and 15) watch Saving Private Ryan for the first time. Great day. Can't forget the WHY behind this holiday.

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Funky Winkerbean
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11:55a, 5/27/24
AG
Band of Brothers marathon and leftovers.
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88Warrior
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12:05p, 5/27/24
Throwing some good ol' fatty pork steaks on the Hasty Bake this evening along with some sausage, corn on the cob and boudin…
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Brazos1865
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12:10p, 5/27/24
AG
Wrapping her up.
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Brazos1865
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In reply to Lonestar-aught-six • 12:14p, 5/27/24
AG
Thanks!
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TreeFarmAg
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12:26p, 5/27/24
AG
I have a brisket resting in the cooler. About one hr to go and time to eat!
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SoulSlaveAG2005
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1:23p, 5/27/24
AG
Getting ready to hang.


Coming along nicely

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agfan2013
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1:27p, 5/27/24
AG
Ground, mixed, and cased 62 pounds of sausage (5 different flavors) on Saturday. Smoked it all yesterday. Will be eating some today and tomorrow.

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Brazos1865
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In reply to agfan2013 • 2:16p, 5/27/24
AG
That looks great!

I've made a lot of sausage and never attempted to make/smoke it except when it's very cold out. How in the world do you manage with summer temperatures?

Looks like you borrowed one of my tubs.
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aggiesundevil4
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In reply to agfan2013 • 2:28p, 5/27/24
AG
Talk about a sausage fest
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Lonestar-aught-six
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2:35p, 5/27/24
Just pulled the butt at 203 and resting 3 hours in a cooler.
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Brazos1865
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3:10p, 5/27/24
AG
Off the pit at 203 and feels like jello. Time for a nice nap in the cooler (in Col. Klink's voice, of course).
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EFE
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3:16p, 5/27/24
AG
Put some spares on earlier
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Matsui
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4:02p, 5/27/24
AG
Hope some post some sliced photos
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Daddy-O5
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4:45p, 5/27/24
AG
Not ON, but just after.
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SoulSlaveAG2005
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4:46p, 5/27/24
AG
All done one the PBC.

Time to make chicken wings and then into the Weber to crips the skin.
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Lonestar-aught-six
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5:18p, 5/27/24
Turned out really well.

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ghollow
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In reply to Lonestar-aught-six • 5:38p, 5/27/24
AG
SIL cooking bison burgers and venison sausage. Got to love a son-in-law who is a grill master
So the greatest civilization is one where all citizens are equally armed and can only be persuaded, never forced. It removes force from the equation... and that's why carrying a gun is a civilized act.
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B-1 83
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In reply to ghollow • 5:48p, 5/27/24
AG
You have my interest……. No doubt some pink in the center will be involved
Being in TexAgs jail changes a man……..no, not really
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EFE
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6:54p, 5/27/24
AG

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Brazos1865
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In reply to Matsui • 7:10p, 5/27/24
AG
Flat's a little dry, but tender. Flavor is excellent. Packer brisket, so a bit of a crap shoot.
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ought1ag
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7:12p, 5/27/24
AG
Caught a few crappie then fired up the big pit for a couple racks of ribs!!





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Lonestar-aught-six
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In reply to Brazos1865 • 7:28p, 5/27/24
Point is where it's at anyway. Looks good!
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agfan2013
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In reply to Brazos1865 • 7:43p, 5/27/24
AG
Brazos1865 said:
That looks great!

I've made a lot of sausage and never attempted to make/smoke it except when it's very cold out. How in the world do you manage with summer temperatures?

Looks like you borrowed one of my tubs.


I don't do a true cold smoke, I run the pit 140-170F and the sausages usually smoke for 3.5-5 hours until they reach the proper internal temp, and get dumped in the ice water bath. Still gets plenty of smoke taste on them.

But running my pit that low in the summer is a challenge so this will be the last batch I will do for quite a while, usually I smoke sausage in fall/winter and stick to regular cuts like brisket, ribs, etc. during the hotter months.

I'll probably make a bunch of old men of the OB mad, but the flavors aren't too traditional after the first couple. Flavors made: jalapeño cheese, hatch green chile & cheese, chicken bacon ranch, beef fajita, and apple cobbler links.
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RFD
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7:44p, 5/27/24
AG



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Brazos1865
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In reply to Lonestar-aught-six • 7:52p, 5/27/24
AG
Correct! TAMU should create a cattle breed that only grows point briskets.
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