WELCOME TO RIVER DAVES PLACE

This place is smokin!

Shlbyntro

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Pork butt today. This is my first one I brined beforehand gonna see how it turns out in 10-12 hrs!

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OldSchoolBoats

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Pork butt today. This is my first one I brined beforehand gonna see how it turns out in 10-12 hrs!

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Got one on too. Got up at 5am to get it on so that we are done in time for the Chiefs game. Instead of doing a rub this time, I did a light rub and then covered it in BBQ sauce and let it marinade overnight.

Also got some wings and bacon wrapped jalapeno poppers going on in a little bit too..

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Shlbyntro

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Got one on too. Got up at 5am to get it on so that we are done in time for the Chiefs game. Instead of doing a rub this time, I did a light rub and then covered it in BBQ sauce and let it marinade overnight.

Also got some wings and bacon wrapped jalapeno poppers going on in a little bit too..

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Only 2 more hours to go.... gonna start my sides now. I even managed to find the time to do all my yardwork and 4 loads of laundry
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Joe mama

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Wonder how long before they say these smokers are illegal.
 
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Shlbyntro

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It's ok, they'll make us put catalytic converters on them and smog them once a year for a "small fee" before they'll ever outlaw them
 

Shlbyntro

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I use Live and/or Spanish Oak. Whatever I happen to have on hand
 

TPC

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Now I’m headed to Staters to pick up some backs.
 

TPC

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I use Live and/or Spanish Oak. Whatever I happen to have on hand
We have a huge firewood lot near here.
He sells smokin’ wood too. Red Oak my favorite for beef.
I’m told they don’t know it’s Red Oak until it’s cut.
Wow what a difference.
 

SpeedyWho

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3.25lb Picanha cut. This is the first one I’ve cooked. It’s simply amazing, tender and it has a rich beef flavor. I reverse seared it, 225* until mid-rare then 600* on Cast Iron for a good crust. Only salt and Pepper for the rub. It was perfect.
 

Cole Brewed

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Looks great SW!

Picanha is one of my favorites to grill. I think it is an untapped cut in the states. for me, I will cook 10 of these to every 1 tri-tip. I only use a large coarse grind salt and cut into strips about the width to match the thickness. Medium rare, cut and chum right from the grill, mouth watering delicious.

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3.25lb Picanha cut. This is the first one I’ve cooked. It’s simply amazing, tender and it has a rich beef flavor. I reverse seared it, 225* until mid-rare then 600* on Cast Iron for a good crust. Only salt and Pepper for the rub. It was perfect.
 

Ballsdeep

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3.25lb Picanha cut. This is the first one I’ve cooked. It’s simply amazing, tender and it has a rich beef flavor. I reverse seared it, 225* until mid-rare then 600* on Cast Iron for a good crust. Only salt and Pepper for the rub. It was perfect.
Looks great SW!

Picanha is one of my favorites to grill. I think it is an untapped cut in the states. for me, I will cook 10 of these to every 1 tri-tip. I only use a large coarse grind salt and cut into strips about the width to match the thickness. Medium rare, cut and chum right from the grill, mouth watering delicious.
Looks amazing! Where do you find these?
 

Chili Palmer

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Got an email from Traeger for short ribs and looked pretty good. They had some really small ones at Sam’s Club so I went to The Corner Butcher in La Verne and got a 3 bone piece with a hunk of meat attached, it didn’t look $50, but in a couple more hours I’ll let you know if it was worth it.
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Done-it-again

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Got an email from Traeger for short ribs and looked pretty good. They had some really small ones at Sam’s Club so I went to The Corner Butcher in La Verne and got a 3 bone piece with a hunk of meat attached, it didn’t look $50, but in a couple more hours I’ll let you know if it was worth it.

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Next time ask the butcher at sams. They sell the complete beef rib in a cryovac package.

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Let’s us know how it turns out.
 

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DWC

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Tried out a Flank steak on the Traeger (finished on the grill) tonight. Needed to slow cook it a little longer but was getting hungry, and it was getting so i finished it a bit early. Overall, damn good recipe. I’ll give it a shot again soon

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185EZ

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Another ray of sunshine today on the bbq
beer can chicken
stop on by
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DWC

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Finished up a chunk of pork last night. Left over pulled pork for lunch today. Went with a grilled cheese with pulled pork. It might become the new go to. Damn good.

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Ballsdeep

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Those Pork Butts/Shoulders last forever. We usually eat a ton of PP sandwiches, but have also used the left overs with eggs and potatoes for breakfast. Also make a pulled pork pizza using those Trader Joes pizza dough's, BBQ, Cheese, red onions and pineapple. They usually turn out really good and the kids enjoy.
 

FishSniper

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I have a pit barrel at home thinking of getting a smoker for the Havasu place any recommendations ?
 

185EZ

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Put 1/2 brisket in a 3am this morning. A full one wouldn't fit and too much for just the 3 of us.
Stop on by
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185EZ

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My smoker isn't heating up properly.
Set at 275* and it didn't get to 200 in over 4 hours.
It's just getting to 230* now after 6 hours.
ordered a smaller smoker without a window.
Good deal at Ace hardware especially if you just want to try one out.
$172 and pick up at store. Better than my walmart discount
Masterbuilt smoker
 

185EZ

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Happy Cinco de Mayo!
shrimp quesadillas
So EZ so good
Dave stop on by
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185EZ

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Happy Father's Day to me myself and I
got to try out my smoker tube
somebody stop on by
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