Mo’s Meats

06/25/2022

Come out tomorrow to the Knights of Columbus in Streator to bid on three BBQ baskets while raising money for Ofc Wissen, who tragically died in the line of duty and left behind a young family.

Each basket contains a full set of all four of Mo’s Meats’ Signature Sauces, including the notorious Biggi’s Blend!

The benefit runs from 11a until 7pm, please swing by to support a great cause and to bid on the other donated items that will be available. All proceeds will go directly to Officer Wissen’s family.

02/15/2022

Happy Valentine’s Day everyone!

02/14/2022

Winter and a 8 degree Real Feel wont keep us off the smoker! We knocked out a bunch of Super Bowl grub for today! In no particular order: Fried Nashville Hot Chicken (smoked first), Smoked and Loaded Deviled Eggs, Smoked Wings, Smoked Bacon Wrapped Jalapeño Poppers, Smoked Beer Brats, annnnnd Sauerkraut. Our house’s menu for the week: leftovers.

02/13/2022

Don’t let winter slow you down! UFC fights are tonight, the Super Bowl is tomorrow! Makes a great excuse to get out there and fire up the smoker!

12/25/2021

From our family to yours, Mo’s Meats would like to wish everybody a very Merry Christmas! May you end your night overfed, indulged, satisfied, and too exhausted to care what the kids and/or dogs are up to!

12/24/2021

She’s done a couple hours early……but damn is she pretty. And tasty! Point and flat have been separated…….flat is wrapped and in the cooler, all that’s left is to chop up the point, sauce it in my special concoction, and throw it back on the smoker.

12/23/2021

Ok, quick update on the Christmas brisket. We are now roughly 24 hours into the smoke. The internal temperature is shooting between 170-175, the bark is set up the way that I want it, now for the wrap! Wrapping in butcher paper is critical for these super long smokes because, although breathable, the paper will trap enough moisture to ensure the brisket doesn’t dry out. Because the brisket is into “the stall”, there won’t be a substantial temperature increase for the rest of the day due to the low cook temp. This SHOULD time me out just about perfectly to reach target temperature mid morning tomorrow, where it will go into an extended and wrapped rest period 3-4 hours before being cut and served. This will also allow me the time to candy the burnt ends and get them done prior to the drive up to see Grandma. So far, so good!

12/21/2021

When Grandma asks you to bring a brisket for Christmas Eve……YOU BRING THE BRISKET. This is a 15 pound USDA Prime packer brisket (flat and point) that I just trimmed and drenched in rub. Into the fridge she goes for now, then tomorrow she’ll start a slow 2 day smoke over cherry and hickory wood. Once the brisket reaches proper internal temp, it’ll be removed from the smoke and cut at the deckle to separate the flat from the point. The flat will be wrapped in butcher paper, and then towels before being placed into a cooler for a few hours of rest. The point will be cubed, glazed over in a new experimental house blend, and go back onto the smoker for another two hours for what should be some fantastic burnt ends.

What Grandma wants, Grandma gets.

We’ll post periodic pictures through the cooking process so everyone can watch this beauty come along.

12/04/2021

Swing on over to the Odell Community Building and come say hi! While you’re at it, re-stock on your favorite BBQ sauces and rubs! You can’t miss us, we’re right inside the front door!

12/03/2021

Come to our booth to stock up on BBQ sauces and rub……..just because it’s winter doesn’t mean it’s not BBQ season 😎

Come check out the vendor fair tomorrow!

We have almost 30 vendors and food!

12/01/2021

New product drop!

Our custom blend of spices that goes great on everything from pork, to brisket, to chicken wings!

Come check out the Mo’s Meats booth at the Christmas Show at the Odell Community Center this Saturday for your chance to pick a bottle up!

11/25/2021

Happy Thanksgiving from our family to yours! May your tables, bellies, and hearts be full today.

We would like to express our appreciation and gratitude for those whom this is just another Thursday at work: Law Enforcement, Firefighters, Doctors, Nurses, EMTs, and of course our military.

Thank you for doing what you do everyday. Your sacrifice does not go unnoticed. May your shifts be fast and smooth, and your leftover plates be flavorful and excessive.