Evlas BBQ
I've been making BBQ for 6 years. I'm by no means a professional. I've learned as much as I can from
10/10/2022
10/10/2022
Gonna let this baby rest for an hour. She's had a long day.
10/10/2022
All wrapped up and finishing in the oven!
10/10/2022
3 hours down. First peek!
10/10/2022
Bringing a to work tomorrow.
20/08/2022
Delicious!
20/08/2022
Wrapped the pork at about 185⁰ and threw it in my oven to finish. Threw the ribs on.
20/08/2022
And, of course, ribs.
20/08/2022
The FDA might say this meat is done... But we know better than that.
20/08/2022
3 hours down. First peek.
20/08/2022
20/08/2022
Nice
19/08/2022
Guess what I'm doing tomorrow....
12/06/2022
Meh. I mean. Sorry. It came out great. Tender and delicious. But the corning/brine is so strong that you barely notice the smoke. Not significantly better than boiling or roasting in a traditional manner but a whole lot of extra effort. Probably won't do again.
12/06/2022
Trying some corned beefs today. 🤷
05/06/2022
Just cleaned a thick layer of ash and soot off my stack thermometer. I think that was my problem. It was insulated by ash and, therefore, reading lower. I was cooking hotter than I thought. That would explain the fast cook time. Luckily, I judged my cook by internal meat temp rather than time so it shouldn't be overdone or dry. Just maybe not as smokey as I'd like.
New task before every cook: scrape the thermometer.
Brisket is at 202⁰F internal. Gonna rest it till noon and then cut it up.
05/06/2022
We hit 180⁰F on both probes. Even after trying to relocate them... Gonna trust my equipment and wrap this bad boy. I will try to remember to post my final thoughts.
Cooking way too fast. Dirty thermometer maybe? We'll see how this goes. 2 hours in and already over 170⁰F internal. I'm gonna wrap at 180 no matter what. This is much too early for that!
05/06/2022
The sweetest of spots
05/06/2022
day!
This isn't gonna be good for the smoker.
02/06/2022
Get excited
22/05/2022
Finished up with 3 racks of ribs, pulled the pork, and served. So so so good.
22/05/2022
These guys hit 180⁰F internal a little ahead of schedule so I've wrapped em in peach butcher paper and have transferred them to my oven at 290⁰ to finish while I smoke a couple racks of ribs!
Note to self: use two temperature probes to prevent panic!
Now that the pork butts have shrunk down a little bit, I moved the larger one away from the firebox so they'll cook a little bit more evenly.
3 hours down. 150⁰F internal. First look and a spritz of Apple Cider Vinegar.
Up early to start some pork butts.
03/04/2022
📸: Paradis Photography
30/03/2022
Getting ready for the first of the year
20/11/2021
Not bad. Definitely tastes like a fine meal and I would serve this to other people. I think 270 was too hot to cook. It only got 2 hours on the smoker and therefore didn't get a lot of smokey taste. Next time I'll try a lower temperature. Maybe 225.
20/11/2021
2 hours on the smoker, my is at 161⁰F
Gonna wrap it in foil and let it rest a bit.
20/11/2021
19/11/2021
Picked up a 4.2lb Top Round today. I went in looking for a chuck roast but they didn't have anything. The marbling looked decent and there was some external fat. Gonna throw this on the tomorrow to see how it comes out. I'll keep you posted.
03/11/2021
This tree is gonna be delicious next year!
28/08/2021
7 down; 1 to go.
BBQ is a journey
Like many people, I used to think the words “BBQ” and “Grill” were interchangeable.
In 2013, I bought a $100 Barbecue/Smoker and realized just how wrong I was.
I’ve fallen in love with slow-cooked meat over hardwood smoke.
Follow me as I learn how to make the best BBQ I can.
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