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>&mdash; 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>

I would have thought he would be a Yoder guy. He has the money.
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

Smok'n Bud and Grill'n pork

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?

Brine, brine, and did I mention ...brine?

I put mine on almost frozen.

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?

Nice try Clay stalker, but there is no pellet grill around anymore.

Your ribs need work if you have to brine.