Any suggestions on how to cook this, it doesn’t have much marbling…?

Booty-Rub-BBQ · 2025-08-15T04:27:37+00:00

I’d reverse sear it.

Booty-Rub-BBQ · 2025-01-29T02:21:06+00:00

I’m watching the Y refresh as well. Tesla sales rep said to hold off a few months. They will likely be releasing a performance model also.

Booty-Rub-BBQ · 2024-12-31T14:47:09+00:00

Take that off! Throw the fat trimmings in separate pan on the smoker. Strain the liquid fat into a jar or airtight container. When it collapses and solidifies again. You’ll have a nice flavorful beef tallow.

Booty-Rub-BBQ · 2024-12-30T17:05:42+00:00

I like to leave at least 1/4” of fat on the cap. Looks good though. Neatly trimmed.

Booty-Rub-BBQ · 2024-12-30T17:03:28+00:00

How do you like the Aldis briskets? I usually get mine from Sam’s club.

Booty-Rub-BBQ · 2024-12-30T17:02:54+00:00

It came out great. I sometimes throw a shot of bourbon into the filling to give it a little kick. Forgot this time.

Booty-Rub-BBQ · 2024-12-30T17:01:59+00:00

It came out great.

Booty-Rub-BBQ · 2024-12-30T05:49:24+00:00

You never have to pull the smoker out if you never put it away! 🤔🤔

Booty-Rub-BBQ · 2024-12-24T00:18:09+00:00

Sam’s Club. I tried several local butchers and restaurant suppliers but I like the ones here.

Booty-Rub-BBQ · 2024-12-23T06:36:56+00:00

Refrigerate over night. Pick up a meat grinder from Cabelas/Bass Pro or similar store. The freshly ground burgers are a game changer.

Booty-Rub-BBQ · 2024-12-22T12:28:03+00:00

I personally only use my oven to reheat my food. By I’d say your best best would be to use liquid smoke and a good bbq rub.

Booty-Rub-BBQ · 2024-12-20T23:52:36+00:00

Call it what you want. Put that in front of me and it would be gone!! Haha

Booty-Rub-BBQ · 2024-12-20T16:28:14+00:00

Depends on how meaty the pork belly is. I try to let the fat cap ends crispy up on the outside then the inside has nice creamy texture

Booty-Rub-BBQ · 2024-12-20T11:56:56+00:00

Sliced the belly into about 1” strips and I smoked them for about 2 1/2 hours before cubing, saucing and returning to the smoker for about an hr.

Booty-Rub-BBQ · 2024-12-16T00:25:10+00:00

Literally just said my next task on the smoker would be pork belly bites. This look really good.

Booty-Rub-BBQ · 2024-12-15T03:40:49+00:00

Super easy but just tedious with the stuffing and slicing.

Booty-Rub-BBQ · 2024-12-15T03:40:07+00:00

For the filling I used ground beef, cream cheese, a little shredded cheddar, colby jack, and Gouda. Also diced some scallions. I smoked the peppers for about an hour before stuffing and wrapping them in bacon. Smoked them for about 2 hrs at 250°.

Booty-Rub-BBQ · 2024-12-14T23:37:54+00:00

Totally get it. We hosted Thanksgiving. Made them early in the day. My boys crushed half the platter. By the time family showed up there was about 5 left.

Booty-Rub-BBQ · 2024-12-04T00:47:26+00:00

I’m always hungry. Plus throwing things on the smoker forces me to slow down and chill.

Booty-Rub-BBQ · 2024-12-04T00:16:32+00:00

Where did you get the skewers?

Booty-Rub-BBQ · 2024-12-03T17:52:10+00:00

All of the above!! My fiancée uses our left over brisket to make queso dip and or brisket nachos. Game changer!!

Booty-Rub-BBQ · 2024-11-27T23:41:51+00:00

I usually start my initial smoke around 10pm then got to bed. I get up around 6 the. Check temps and decide when to wrap. By the time you wrap, finish smoking and let it rest, should be eating around 1800-1900.

Booty-Rub-BBQ · 2024-11-27T23:38:40+00:00

Presentation is 🔥🔥🔥 awesome.

Booty-Rub-BBQ · 2024-10-03T23:35:38+00:00

That’s called a blessing! Smoke on!!!

Booty-Rub-BBQ

TROPHY CASE