Tacoma World Cook-Off - Open Category

Dang, I am smoking a butt right now, too.

@scottalot @dan0mite @Sandman614

 

Make it all pretty and snag some pics!

 

I will if it comes out looking good enough, nice smoke ring and bark and all.

 

What’s the wager?

Now my plan is ruined.

 

Yes you did brother

Unfortunately it is the 3 weeks of the year that I take off work, although this week is still packing, finishing up the Polaris Ranger and working yet. The dogs favorite time of year, and mine. We will be someplace in the Northern Boreal forest or out on the prairie chasing birds.





I do still have a package of your rub though, if the situation allows it you betcha!

 

I already got my trophy and got to share my cooking at the meat meet.

 

I never got to try those ends.

 

Why, the admiration of strangers on the internet, of course!

 

I think I only got to eat like 2 cubes.

 

Hmmm...time to break out my banana for scale.

They were so damn good...like candy!

 

Wife picked up some country style ribs I'll be cooking like burnt ends tomorrow. Never tried them that way before but I have a suspicion it will turn out well. I dont see pork or beef belly available here often at all.

 

Deer shoulder roast and gravy, mashed potatoes, candied bacon wrapped green bean bundles and homemade biscuits

 

Damn! The bar has been set. Set pretty high, too!

Looks great.

 

Thanks I almost just went sausage gravy and biscuit but I had a deer shoulder in the freezer and this is probably my biggest crowd pleaser so I went for it and held nothing back haha

 

Uh


I need to get cracking on this

 

An entry is being prepped right now. I cheated and used some pitfaced as well.

 

Not what I was planning for this, couldn’t find any fresh broccoli to smoke.



So instead, I did a reverse seared beef tenderloin tip. I rubbed the tip(hehe) with some salt, pepper, garlic, and pitfaced regular rub, and rested for two hours.

Chopped some Idaho taters into 3/4” chunks, as well as some green peppers and onions from the garden. I tossed those with EVOO, salt, pepper, and garlic, and put them in a 400* oven for about an hour, and stirred every 20 minutes until done.

Smoked with hickory until 100* internal, then Seared off the tip over the hot coals, covered, and rested for 10 minutes. The thick part was medium after the rest. Not sure why, but no real smoke ring on this one.

Served on the table:



Ready to hit the smoke, rub absorbed well:


It was really good. Thanks for looking.

 

Awesome job, you guys. I'll get the entries consolidated soon. Some serious cooking from the three of you to kick this thing off!