First one pulled https://uploads.tapatalk-cdn.com/201...5df660a69e.jpg

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Pork loin and chicken thighs. Using a homemade rub on the pork and Yardbird rub on the thighs. Both do well right around 300-325. Easy shit. Almost fire and forget at this point for me. Pic later.

If anyone is in the market for a 36" Blackstone grill and dont mind Dick's Sporting they have a good deal going with promo codes explained in link for 180.00 shipped. There is two links the first is the old model with grease drain in front corner and may be available in store pickup 1 hr. The second link is shipped on new model where grease drain was moved to rear. Both are eligible for free shipping. Hard to beat that price except on a ymmv closeout. I have a Camp chef and I dont do business with Dick's but those who will have at it.

https://slickdeals.net/f/13151005-bl...?src=frontpage

Excellent deal. And these Blackstones are a shit ton of fun. Get the rear grease trap.

Pork loin. Pics are at pull, after rest, sliced, juiciness, and pull a part game.

temps at 325 for about 2hrs 15.

Boring thighs. Still wonderful.

Question for the BBQ snobs..has anyone used a mustard sauce and did you like it?

Yes and hell no.

Yes, and **** yes.

I recommend Foy's.

Doing my first brisket in the morning, wish me luck

You wrapping? And good luck definitely the hardest of bbq cooks.

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I never get a strong smoke ring on loins even when meticulously trimmed, maybe the best was wild cherry, I cook lower but not much and never pull it. trick? slice and pull?

Bone Sucking but Kroger's Preferred is great for $2.

Its ok on a pork sammie but I like mustard. I like Slap Sauce isnt a strong on the vinnegar. They carry it at my local Ace Westlake and I have even seen it in Lowes Smoke and Fire if your around KC. Its popular down in the Carolinas I have not tried Foys I will look for it.

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Easy amazing ribs recipe

Ingredients
2 cups prepared yellow mustard

2/3 cup cider vinegar

3 tablespoons tomato paste

1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

3/4 cup sugar

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves

1 teaspoon celery seed

3 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here)

1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.

Method
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
Takes. 30 minutes.

Keeps. It can keep for months in the refrigerator.

https://amazingribs.com/tested-recip...q-sauce-recipe


Note it makes a pretty decent sauce in a mustard potato salad.