The Texas BBQ Forum

So, a little back story. We have some very good friends out west. They were at the Route 91 Music Festival. I haven't gotten to speak with them much since then, but I know it's been tough. Fortunately, they were not physically injured, but I can only imagine the emotional stress they're under.

So, being a Texan, when someone is dealing with something, we cook. It's hard not to be able to be there to help them out, so I'm doing what I know.... Cooking! I'm limited by the size of the shipping cooler I have, but I'm going to cram as much as I can in there!

Fire's going and the brisket's rubbed.


Ribs are due for some seasoning here shortly, and then they'll go on.

More to come!

Texans always rise to the occasion, and you are a fine example Sir. Much respect.

Extremely thoughtful TX1911.


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Thanks y'all. It's how I was raised. I can't take credit for it!

I wish I was there (or they were here) and could do more, but you do what you can!

Ribs are rubbed. Hog Waller and yeller mustard.... They'll go on in about 45 minutes.

Pulling from Field of Dreams....

If you smoke it, they will come!

Neighbor smelled the smoke and asked if I had room for another brisket on the pit. I do, so I've got another one on!

Just a little coarse ground salt and pepper on this one.



Pit's rolling at 275. Hopefully it's an easy cook!

Ribs are all wrapped and tucked away!

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Well played, Sir.

Lookin good

Ribs are off. Color is a little darker than I wanted, but it'll eat!

They sure do look good, and you couldn't have asked for a prettier day to cook than today.

Thank you, sir!

The weather is absolutely perfect. The only downside is this wind has me going through oak like a jug of sangria.....

Counselor, how do you plan on shipping those beauties

OldUsedParts wrote:Counselor, how do you plan on shipping those beauties

I was wondering the same.

Russ

Well, the plan is to take a page out of the Salt Lick's book. Vacuum sealed and frozen, inside of a shipping cooler (rectangular cooler inside of a cardboard box) with some small frozen gel packs.

Given the temperatures, a 2 day delivery should do just right. With instructions to thaw and warm in hot water.

It's an experiment, without a doubt. But I've cooked whole briskets before, frozen them, and then thawed them this way. It works. It's never as good as fresh off the pit, but it works.

The cooler can only fit one rack of spares with the brisket, so the rest were cut up for lunches this week!