A Big Thank You to Everyone that Collected A Sample Box Tonight.
Thank You for The Support.
Thank You for Keeping It Local and Supporting the Litte Guy.
This is a Passion I have for Offset Smoking The Texas Way.
It's just going to Get Better once The Beast from The East gets here.(custom built 150gal offset smoker) Arriving on the 9th of August.
So with That Said.
The Next Sample Box night will be Saturday 10th of August.
We will Go Live on Monday at 6pm to Take Bookings.
Mark G
Grayzer's Smokin' Texas Backyard Bbq
@top fans
Some pictures from last night Sample Box Night.
A Big Thank You to Everyone that Collected A Sample Box.
Thank You for The Support.
Thank You for Keeping It Local and Supporting the Litte Guy.
This is a Passion I have for Offset Smoking The Texas Way.
It's just going to Get Better once The Beast from The East gets here.(custom built 150gal offset smoker)
So with That Said.
The Next Sample Box night will be Saturday 3rd of August.
We will Go Live on Monday at 6pm to Take Bookings.
Mark G
Grayzer's Smokin' Texas Backyard Bbq
@followers
We are Live for Bookings for Saturday's Sample Box Night.
WhatsApp me or PM me to get you Name Down.
Don't leave it to Late.
Don't Miss Out.
Grayzer's Smokin' Texas Backyard Bbq
Good Evening You Beautiful People.
All Slots for the 24th of July Sample Box Night Have Now Been Filled.
Thank You to Everyone that Booked A Box.
Keep An Eye on the Page for any Cancellations.
Cheers.
Grayzer..
In 4 Days we will Light Up The Smokers.
We will be cold smoking The Chicken Cheddar Jalapeño Sausage Links for the First Part to Getting that Perfect Snap on The Sausage Link.
I do enjoy making these.
I don't use the Sausage Stuffer Enough.
Follow For More Updates and Short Videos.
Grayzer's Smokin' Texas Backyard Bbq
Friday has finally arrived so that means we make Cheddar Jalapeño Chicken Sausage.
This is a 3 day Process so I'll Keep you posted folks
Enjoy Your Friday.
Grayzer.....
Grayzer's Smokin' Texas Backyard Bbq.
Good Morning Beautiful People.
Well it Looks like Rain again today so I'm guessing definitely No Smoking Will Done Today but Tomorrow is looking Very Promising.
So fingers Crossed.
But in the Mean Time we will get some Pickling Done Today.
Pickled Red Onions and Our Own Sweet & Sour Dill Pickles.
Prep Some Ribs, Pull The Chicken Hot Links Out of The Freezer( left over from last week) and the Star of Show "The Brisket"
Yummy.....🤤
Enjoy You Day
Mark G
Follow Me at
Grayzer's Smokin' Texas Backyard Bbq.
It's The Start of a New Week.
Iv only got 1 Meeting today and then I'm free for 3 days, so that Means we get to Play around in the Kitchen.
Depending on the Weather I might get some Smoking in.
I'm expecting a delivery of Baby Back Ribs and a Brisket.
So Fingers Crossed the Weather holds.
Have A Great Day Everyone.
Mark G
KTF
Follow for More info and Updates on when the First Pop Up will Happen and Where. Grayzer's Smokin' Texas Backyard Bbq
Follow for More info and Updates on when the First Pop Up will Happen and Where.
Grayzer's Smokin' Texas Backyard Bbq
Follow for More info and Updates on when the First Pop Up will Happen and Where.
Grayzer's Smokin' Texas Backyard Bbq
Iv got me 5lbs of mixed Chicken with Fat.
Fat is Very Important when making Your Own Sausage.
Grind it down.
Add Lots of Spices.
Im Using Natural Hog Casing.
Now where's that Sausage Stuffer Machine?
One of my Favourite pieces of kitchen equipment .
I don't Use it Enough.
But Today I am.
Iv got a couple of Hours to Kill before my first Appointment.
So I Decided to Make some Hot-links but with Chicken.
Why Not.
More To Follow
Grayzer's Smokin' Texas Backyard Bbq

So unfortunately for Me
Iv a full Week Booked with Appointments and Meetings with The Town.
So I'v Zero Time For Any Smoking.
But Next Week I'll Be Back.
Pinto Bean or speckled bean.
Known as the 'speckled bean' or 'strawberry bean', the pinto bean is a variety of speckled kidney bean that can be used in anything from chili con carne to enchiladas.
Plate short ribs or as I like to Call Them 
Brontosaurus Ribs.
They come from ribs 6, 7 and 8 and are cut just below the ribeye.
Barbecue joints will sell 1 bone as a big, hearty serving, and that's how I serve them at home. If you're feeding people with smaller appetities, you can cut the meat from the bone and serve two people per bone.
Smoking brisket.
Also known as packer or point end brisket, is a primal cut of beef from the lower breast of the cow and comprises both the point and flat.
Rubs:
A steak rub is like a seasoning, but with larger pieces of dried herbs and spices. A rub is a great way to add flavor and surface texture to steaks and the best way to make a flavorful crust on smoked brisket or pork. Rubs are usually coarser than seasonings and are applied much more liberally.
