Just put that 10 pounder on Did baby back ribs and beer can stuffed burgers (via bbq pit boys on youtube) yesterday Ribs were a little over done due to hanging out at a neighbors house too long, but still good, just bone falling out Those stuffed burgers were insanely good, stuffed with sautéed onions and chopped peppers and cheese
Grill going. Loin ready to go when the grill gets to temp. Already want a beer, but don't want a lecture from mom and dad about "alcoholism".... Might as well be quakers if I can't have a beer at 830 in a holiday.
Butts reached temp in 8 hours. Will they be good in a yeti wrapped in foil and a towel for a good bit?
yes, thats the wonderful thing about a butt. wrap in foil, in a warm towel and throw in a cooler (toss some boiling water in the cooler first if you want to, just to help the cooler get warm, although certainly not necessary).
Can someone post the roasted corn and poblano slaw recipe? Think I've got everything but want to make sure. Tia.
Glad I don't have to fire up my grill until after 5. I've been getting douched by T-storms all day. Looks like this one is headed ur way DBL.
Ugly Drum Smoker. That'll be the your cheapest option if you are handy. Google it. There are a handful of us that have Akorns. Those are $300 and while the Egg heads won't admit it....we make the same great Q....and saved $500+.
Buddy bought some huge ass wings online from some place in PA. Rub is good but cooked them 3 hours.... way too long.
Same. Had to stand over my grill holding the lid using it as an umbrella. Had St. Louis Ribs, with potato salad, veggies, garlic toast and strawberry cream pie
Brats, beer, onion, butter... Smoke in beer around 300, 30-45 minutes. Then brown each side 4-6 minutes. Put back in beer bath to keep warm and eat when ready
dblplay1212 owns this thread. Ive gotten to the point to where i click on it just to see what he has been up to.
I know I'm preaching to the wrong crowd but for anyone passing through that says charcoal takes too long to get going, this story is for you. Got a little drunk yesterday and totally forgot I was supposed to smoke a butt today. Woke up in a panic at 8, lit the grill, ran inside and pushed out a quick deuce. Took took meat out the fridge and trimmed and cut the fat cap off. Checked grill. 200 degrees. Went back inside and rubbed down meat. Checked grill again 300. Put plate setter, smoke chips and water pan in. Made espresso. Grill now at 275. Let it ride for about 10 mins while I washed the dishes. Put the meat on. Total time from start to the lid closing the last time was 35 minutes.