newspaper on the new Bayou Classic smoker.
fitting lid gaskets |
The bad boy is in place seasoned and has smoed 3 slabs and 10lbs of roaster leg quarters.
https://postimg.cc/23x11PZ5/944bac09 |
The bad boy is in place seasoned and has smoked 3 slabs and 10lbs of 59 cents roaster leg quarters.
https://i.postimg.cc/qBPy5rB2/image0.jpg https://66.media.tumblr.com/e1193240...e4ad790e0f.jpg |
Bill has discovered Traegers
<blockquote class="twitter-tweet"><p lang="en" dir="ltr">A lot of good wings in Lawrence. But my new traeger may cook the best. <a href="https://twitter.com/TraegerGrills?ref_src=twsrc%5Etfw">@traegergrills</a> will be my new hobby. <a href="https://t.co/hZno2WrwUk">pic.twitter.com/hZno2WrwUk</a></p>— Bill Self (@CoachBillSelf) <a href="https://twitter.com/CoachBillSelf/status/1276366764633395202?ref_src=twsrc%5Etfw">June 26, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script> |
Quote:
Perhaps he can get Nike to buy him one off the books???? |
:hmmm:This sounds like a free commercial to be awarded a free Traeger. I smell NCAA violations did his players receive some with recruiting.:p
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Smok'n Bud and Grill'n pork
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Organic chickens and butt roast with garlic herb rub on my Bayou Classic
Went on Sat at 10:30PM EST pics when pulling the chickens. |
Here is about 1/2 the butt roast
https://i.postimg.cc/NF0B44gs/IMG-0913.jpg Pulled at room temp https://i.postimg.cc/TPmwLCPB/IMG-0917-1.jpg |
Going to do a couple of racks of ribs for the 4th. Anything new you guys tried that worked with ribs?
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Brine, brine, and did I mention ...brine?
Quote:
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Just got the Weber Genesis II 4 burner and I’m going grill the shit out of everything.
Been using a smoker only for the past 3 years and I’m excited to just hit it and quit it on meals during these weeknights. |
Brine ribs? There's no need.
Put a nice rub on them, team no wrap and cook until see more of the bone getting exposed. Only time I wrap is if I'm actively aiming for sweet flavor, which isn't often anymore. |
I remove membrane, brine, never wrap, and let the wood decide the sweetness as sugar is not in my rub..
Let me guess ...pellet smoker? Quote:
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Nice try Clay stalker, but there is no pellet grill around anymore.
Your ribs need work if you have to brine. |
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