Chad’s 52nd Birthday BBQ Party 8-20-22

Member’s Mark Pork Tenderloin
5.52 lbs x 2.98/lb. = $16.45
I got four pork tenderloins from the package so I saved two loins for the next smoking session.
I seasoned the first Pork Tenderloin with McCormick Caribbean Jerk Chicken Seasoning.
The jerk seasoning is tasty with a little kick.
I am also using KC Masterpiece Caribbean Jerk Marinade on the loin.
I am picking Meat Church BBQ Honey Hog BBQ Rub as the seasoning for my second pork tenderloin
I added H-E-B Texas Wildflower Honey to the second pork tenderloin as well.
I love Meat Church BBQ.
Meat Church BBQ Meat Bandito Blue Can Cooler makes its first appearance.
Filling up the Traeger with Meat Church Blend Pellets. Oak and hickory is the combo I love.
Smithfield St. Louis Style Pork Spareribs
3.66 lbs x 3.98/lb. = $14.56
Matt’s choice of meats to smoke today
H-E-B Beef Chuck Short Ribs
U.S.D.A. Choice Grade Beef
3.63 lbs x 7.99/lb. = $29.00
H-E-B Beef Brisket Flat Market Trimmed
4.38 lbs x 4.99/lb. = $21.86
I seasoned my Pork Spareribs with Slap’s BBQ The Perfect Blend Rub.
Matt seasoned his Beef Brisket and Beef Chuck Short Ribs with Snow’s BBQ Signature Dust, Zavala’s Barbecue Beef Rub and Kosmos Cow Cover Beef Dry Rub
Italian salad dressing for the drip pan in Matt’s Oklahoma Joe’s drum smoker.
Beef!!!!
Time to start the five hour smoking session for my Pork Spareribs.
I am using Mott’s 100% Apple Juice to spritz my spareribs.
Set my timer to three hours to smoke at 250 degrees to start.
Traeger and my favorite cut of meat to smoke, pork spareribs.
H-E-B Boneless Skin On Turkey Breast
4.04 lbs x 4.49/lb. = $18.14
Gay loves Smoked Turkey so this breast is for her.
I seasoned the Turkey Breast with Meat Church BBQ Holy Voodoo.
I am planning to smoke the turkey breast at 250 degrees for four hours. One hour per pound should do the trick.
Argyle and Meato Bandito chillin and listening to “Ramon Ayala” by Giovannie and the Hired Guns.
Matt is using B&B Charcoal and B&B Post Oak Wood Chunks.
Argyle has become my favorite BBQ partner. Definitely get a Bitty Boomer for your own entertainment.
The Traeger is shining in the August morning sun.
Honey Hog or Caribbean Jerk?
Brown sugar is the beginning of my glaze. I apply the brown sugar after the first three hours of smoking.
Brown sugar is so delicious and adds some much.
I am using Saint Abigail Wildflower Honey for the second part of my glaze.
Saint Abigail Honey is local and it is making my ribs have an even more San Angelo vibe
The Turkey Breast and Pork Tenderloins are coming along nicely.
Added the pork spareribs back in and set timer for one hour.
Wrapping the beef brisket now.
After one hour of smoking, the brown sugar-honey glaze is looking sweet.
I decided to use Meat Mitch Whomp! Competition BBQ Sauce on my pork spareribs.
The pork spareribs are ready to return to the Traeger for one last hour.
The Honey Hog BBQ Pork Tenderloin is ready to slice.
This pork tenderloin is on point today.
The juices are dripping off this cut of pork tenderloin.
Caribbean Jerk Pork Tenderloin has crusted perfectly from the jerk seasoning.
The sun is shining down on my Caribbean Jerk pork tenderloin.
Gay is making pinto beans in the Crockpot.
Meat Church BBQ Holy Voodoo is the go to seasoning now for her pinto beans.
Pinto Beans by Gay
Matt catches a nap as we wait on the smoking session to pass.
Meat Church BBQ Holy Voodoo Turkey Breast
Peek a boo.
Time to smoke a couple of blocks of cream cheese.
Dropping the temp to 180 degrees for smoking the cream cheese.
Meat Church BBQ Holy Voodoo seasoning for the first block of cream cheese.
Cinnamon Toast Crunch Cinnadust seasoning for the second block of cream cheese.
Refilled the Traeger with pellets to just be safe.
Ariana cut the crosshatches in the Cinnadust cream cheese block today.
My pellet of choice for 2022 is Traeger’s Meat Church Blend
Matt and his Oklahoma Joe’s drum smoker.
Chad and his Traeger Pro 575 Pellet Grill.
Browning onions in Bacon and Bacon Up Bacon Grease with a half stick of butter.
Checked on the cream cheese at the one hour mark.
Checking on the brisket.
I think I am starting to figure out collard greens.
Collard greens by Chad and Ariana.
Halfmann’s Cake Cottage Italian Cream Cake
Happy Birthday to me.
The tiers of sweets is just awesome.
I love Halfmann’s cakes and I am sure this Italian Cream Cake will not disappoint.
Angelica made Spanish Rice for her side dish.
This rice is so amazing. Top three I have ever had.
Spanish Rice by Angelica.
Gay made her family’s Mustard Potato Salad recipe.
Potato salad is one of my favorite BBQ side dishes.
Mustard Potato Salad by Gay.
I want a bowl of pinto beans to snack on.
The Smoked Cream Cheese is ready for dipping.
The Beef Brisket flat has finally rested.
The brisket is ready for slicing
Beef Brisket Flat by Matt.
First time making Beef Chuck Short Ribs for Matt.
The Beef Chuck Short Ribs were fall off the bone this time.
Beef Chuck Short Ribs by Matt
Matt slicing his beef brisket flat.
Good smoke ring on it.
Want a slice?
The turkey skin was so crisp and looked like perfection.
Holy Voodoo Turkey Breast by Chad
Just unwrapped my pork spareribs.
The pork spareribs look so amazing.
I am loving this rib.
These pork spareribs are glistening in the light.
Whomp! There Is.
I have worked on my rib game since the pandemic and I think I can finally say I am a pitmaster when it comes to my Pork Spareribs.
Pork Spareribs perfection.
The turkey breast was so juicy when slicing.
Gay loved the turkey with Holy Voodoo.
I love the competition pull on the bite I get from this pork sparerib.
Do you want to try my ribs?
Halfmann’s Cake Cottage Chocolate Cupcake.
The candles have found their way on the cake.
52
Halfmann’s Cake Cottage Vanilla Cupcake.
The bonfire has started.
Time to make a wish.
The gifts ended up being a sous vide precision cooker and container.
Chilling with the family for my birthday.
52 looks pretty good.
Happy Birthday!!

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