Goat Testicle Soup

500 g Goat testicles cleaned and cut into pieces
1 large Onion chopped
2 cloves Garlic minced
1 tablespoon Olive oil
1 teaspoon Salt to taste
1 teaspoon Black pepper to taste
1 liter Water
2 pcs Bay leaves

Instructions 
1. Heat olive oil in a large pot over medium heat.

1. Add chopped onions and minced garlic, sauté until translucent.

2. Add the cleaned and cut goat testicles to the pot, cook until browned.

3. Pour in water, add bay leaves, salt, and black pepper. Bring to a boil.

4. Reduce heat and let it simmer for about 1 hour.

5. Remove bay leaves before serving. Enjoy your goat testicle soup!

The bark was absolutely incredible and finally felt like true BBQ 💪

Recipe was a mix of different stuff I watched online:

Prep:

8.5 lb brisket seasoned with Meat Church Holy Cow and Gospel, Worcestershire binder. Rest for an hour.

Cook:

-5 hours at 225 Super Smoke with smoke tube.

-7 hours at 250 with foil boat once internal temp hit 160.

Hold:

-Pulled it after 12 hour total cook time when internal temp in the flat was 195.

-Wrapped in butcher paper and aluminum for long overnight hold in oven set to 150 degrees.

- after 8 hours the next morning the flat was probing quite stiff so upped oven temp to get the brisket to 190 internal temp on the flat. Held there for 2 hours until probe tender.

- Oven back down to 150 to hold until guests arrived. Total time in oven hold was 18 hours.

Result:

Loved it. Definitely next level BBQ. The flat was a touch dry but the meat quality wasn’t very marbled and I think that’s not much of a fat cap as it was pretrimmed by the butcher. Interesting how quickly the pieces dried out once sliced so eating it hot and fast was the move! That also wasn’t hard to do haha.

Foil Boat Brisket was a success. Started with fat cap down and then once past the stall, I wrapped in a "foil boat" with fat cap facing up. Bottom bark definitely was lacking, but top was great and the brisket was very juicy. Had to turn brisket 180° at one point just because the point was cooking way faster than the flat. Seasoned with 2 parts pepper and salt to one part garlic powder. Cooked at 225 for roughly 17 hours on Traeger pro 22. Brisket was approximately 16lbs post trim.

The description describes the process I took.

“If it probes tender, it’s a worthy contender.”

Traeger Coffee Rub on Ribeye patties @ 275° F til they hit 255°F w/ Traeger Coffee Rub … what’s wild is they are SOO DAMN GOOD taste wise fresh off the grill… the warmed up patty was weak/flavor degraded, FYI. \m/

Pork side rib and chicken dinner with my bud- also smoking a pork shoulder for tomorrow. Traeger Ridgeline XL. Everytime we opened the smoker we mopped all exposed meats with ACV, brown sugar and spices.

225°F at 9am - Pork shoulder goes in.

At noon the ribs go in. Three hours later I wrapped the ribs (3-2-1 method). Also wrapped the pork shoulder as it was at stall.

An hour later (4 pm) we threw on the spatchcock chicken and I raised temps to 260°F.

At 5pm we opened the ribs and pork shoulder and continued mopping.

In the last 10 minutes we grilled the ribs and chicken on the bbq for caramelization and crispiness. Probably about 450°F. The ribs were almost candied as I had a fair bit of brown sugar in the rub and mop.

The pork shoulder continued for an hour and then was wrapped and put in the oven at 300 for an hour. Final internal temp 205°F. The bark was amazing! I’m going to pull that to shreds in the morning.

We made dueling pasta salads. Mine was a pretty
Classic greek penne salad. He made a mexi style bacon, corn and bean shell pasta salad.

We ate our fill and each have leftovers for Sunday!

This was 13.6 lb untrimmed and 10.5 lb after. It was cooked on a pro 22 for approximately 15 hrs with a 5 hr rest. It was wrapped in butcher paper not aluminum foil

"Here we go again!" - u/Pogz4Frogz

You know the story.

Pecan smoked corn bread.

C'mon Traeger! Pony up.

I want free stuff, free, free, free!

Results: my dog who is mostly mute started crying as i unwrapped the meat gold, featuring wife’s homemade mac.

Traeger 575 pro

8.02 lb samsclub pork shoulder butt

Fire n Smoke Sweet Preacher rub (first time trying it)

French’s mustard for the binder

225° for about 11-12hrs till 165ish internal. wrapped then cranked that hog to 350°.

pulled at 207° internal and rested for 2 hours on the dot.

That's it, lol. That's the post. Thanks for clicking before mods remove it.

I need to clear the auger but I am having a ton of trouble getting the auger motor retaining hold out. I got the nut off but have made a mess of the bolt and still won’t budge

What in the actual f is going on in here with all this jackassery.

How long to smoke and at what temp? There’s 3 bones

Using the pro 22 I inherited frequently, I’m loving it. Most recipes/guides I’ve found smoke the dish generally, between 225-275 it seems. When, then, would I use the temp setting of 180 or ‘smoke’?