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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
brisket on the kettle
trying hot and fast with this guy
Did a little butt stuff over night
I have that same garden hoe
good for coal moving and keeping the smoke out of my eyes
Mine seems to be good for chopping wood
Atleast thats how the 6 year old wants to use it. I've only had to reattach the head a couple of times
got my emojis mixed up
two hours in
Gat damn them some ugly slides
Hello at the brisket
On deck today...
spare ribs and burgers tonight
chicken thighs, grilled potatoes (with peppers and onions), and grilled corn tomorrow
got to love impulse rib purchases
Pork tenderloin and brats today; beer can chicken, wings, and burgers tomorrow
Smoked some oxtail for lunch today just to change it up. They were good but I would take the extra step of braising in the Dutch oven to make them even more tender next time
Yeah fuck that
i can appreciate this level of stubbornness
I just wrapped them. they're going to be delicious. I've done them trimmed before. Not really giving a shit here.
Fun thing on removing the membrane. I've taken to using the handle from a spoon and sliding it in between the membrane and rib bone.
From there I just work end to end on the rib rack and pull it all off.
Comes up without much hassle and keeps the meat untouched.
If I already mentioned this ITT, just tell me to fuck off. My memory is practically shot with all the studying I'm doing.
I use a paper towel to grab and pull it off.
They are hard to find again around here. Fucking covid.
Am impressed with this end result.
Really? Our supply chain is back to normal around here. Clorox wipes are the only thing that get scarce at times.
Yeah. When I was at Sam's Club last night the entire paper section was empty.
Been like that for like a month.
Went hickory and cherry.
hot and fast wasn’t bad at all
definitely prefer lower and longer but i didn’t feel like tending to a fire all night
I will be teaching the youths how to smoke ribs on a Weber kettle on my instagram story today
How do you do yours? I keep mine bone down the whole time
im good i saw these yesterday
Did my first brisket overnight. Turned out pretty damn good.
Awesome smoke ring. What are you cooking on?
Did not know they mad extra hot. Need
Masterbuilt 560 gravity
I baste mine with a mix of rub and cider vinegar after about an hour and a half. I waited until it dried on the top and flipped to do the bottom a couple of times. Once that dried, I basted the top once more and then wrapped in foil with the last tablespoon or two of the basting liquid and put it back on the grill.
I don’t understand this photo and it makes me wonder if it’s a troll
15 pound prime brisket. Teeny bit over done but delicious.
Removed the skirt from the back and grilled it on my cast iron on high, pretty damn tasty
Yeah, this thread/board has cost me a lot of money over the years
looks like spare ribs trimmed to St. Louis style
Smoked chicken thighs with a homemade mudtard sauce mopped on (taken after first application).
mustard - not mud tard
BBQ and honey baby backs and chocolate and lemon-blueberry ice cream.
I like mud tard better
good work fellas
Pushed the limits of my Primo Jr with a 15 lb packer. The flat turned out meh but I’m humbled to say that the burnt ends I made from the point with Franklin’s espresso bbq sauce were beyond incredible