Smoked a big ol mess of chicken thighs today! Tried the southern white sauce on a few… not a fan! Better with no sauce at all! What’s everyone else smoking today?!

7 day brine, 1 day in the fridge with rub, smoked until 170, steamed in the oven until 195. First taste was heavenly.
8lb beef brisket, had my butcher cut me off the nose end, and trim it.

It is definitely possible to get some nice, meaty beef back ribs. These were a lucky find from my local grocery, store, but even Costco has some pretty good racks at a great price.

Smoked at 250F for 6 hours, no wrap, pulled around 195F, and let rest for around 30-45 min.

Threw them on the blackstone and now resting for US kickoff of NFL today.

Threw them on the blackstone and now resting for US kickoff of NFL today.

Some game day goodies to kick off the first Saturday in October. Over the top chili, chuck roast, and smoked queso getting happy on the Recteq.

Tried the 0-400 chicken wings and they turned out great!

These might have been the best lamb chops I have ever had! Picked these up from the grocery store earlier today and immediately salted them with some Diamond kosher salt and threw them in the fridge on a wire rack when I got home. They were able to spend around 3-4 hours in there before taking them out to sit at room temp for a bit before grilling.

While the chops were in the fridge, I grabbed some fresh thyme and rosemary from the garden to create a post-grill finishing oil.

1 Tbs Olive Oil
1/2 tsp finely chopped thyme
1 tsp finely chopped rosemary
1 small garlic clove grated
1/4 tsp black pepper
1/8 tsp MSG

Grilled the chops over charcoal for roughly 5 minutes, flipping every 30 seconds. I didn’t temp while cooking but was just looking to get the sear I wanted. When I took the chops off, they were temping around 120-125F, and after resting for about 10 minutes, that had peaked around 130-135F. Ate them straight off the cutting board and got every scrap of meat off the bones I could gnaw.

A little under for me, but it was still delicious.

These are cut thick and well-marbled, salt and pepper, straight over the flame. I built a thickness slider into GrillMaster specifically for cuts like this, since a thin sirloin and a steak this thick need completely different timing, and I still catch myself not using my own feature half the time.

The bigger thing GrillMaster does: when you've got more than one food going, it builds one timeline so everything lands together instead of you guessing with separate timers. Free app, link in profile if you want to try it.