No Steel Reserve?

You gettin fancy on me?

are you guys doing this competitively?

Make a nice rub with Heinz and liquid smoke for the best results.

Where's my dog?

idk check the linen closet, see if brett is in there too.

Nothing beats a slow cooked anything off a BGE. Try using Dizzy Dust's Swamp Venom rub on one. No homo

I think the Swamp Venom might have a little too much heat for the wife and a few others. I have not used any Dizzy Pig rub but have heard good stuff.

This time I think I will be using Elder Ward's rub from eggheadforum.

· 2 Tbs. kosher salt
· 2 Tbs. sugar - Hawaii raw
· 2 Tbs. brown sugar
· 2 Tbs. ground cumin seed
· 2 Tbs. chili powder
· 2 Tbs. cracked black pepper
· 1 Tbs. cayenne pepper
· 4 Tbs. Hungarian paprika
· 2 Tbs. ground sage

Damn dude.

You should try out the Heinz and liquid smoke rub. Gives you a good meatloaf taste for your Q.

Oh hell yeah, gonna head out and BBQ up some dogs and burgers in about an hour.

Nice. Hope you're using 93/7 for the tastiest, juiciest BBQ. Turkey burgers make for good Q too.

stupid wife forgot to get the buns and I have 3 dui's so we are just going to fold bread up for the hot dog buns

BBQ'n next weekend for the holidays .... got a ham roast thats already been cured .. its bout 10 lbs .. going to mix a bbq rub and sause and smoke it some more .. hopefully I can find some corn on cob to smoke too .. prolly get ole-growler to make her famous baked beans ... add lots of cold beer and maybe some herb .....

weed and bbq sounds like my stomach exploding

Fillet Mignon, new potatoes with garlic, onion and butter, maybe a few skrimps.

Can't wait.:toast:

I shall be re-united with my charcoal very very soon :)

Its a heavenly experience :clap:

Best ribeye I ever ate was when I was stoned. Or maybe it was because I was stoned. Either way, it worked out great.

Is it warm enough on that desolate rock for you to BBQ?

Just got done BBQing, those burgers went straight from the grill to the bun to my mouth. Don't need no ****ing plate when you're doing it up St Joe style.

Gonna do some rib eyes,kabobs and chicken drummies tomorrow.

I had family over that was accustomed to fancy-pants food, so I took my BBQ upscale: I used honey wheat bread instead of Wonder. And what was on those savory BBQ'd burgers? Provolone cheese, not Kraft singles. I am such a food snob.

probably added some northwest weak sauce

Yeah, I needed that magic sauce that St. Joe peeps learn at Griffindor or whatever that school there is called.

The bodies buried in my backyard are almost ready to be processed. Then it's on!!!

LMAO

LMAO Rep

I got my shit from Aldis

Only need to get one thing for BBQ'n that I can't get at Aldi's: my cold, refreshing, triple-hops-brewed Miller Lite.

My buddy is bringing THIS camping tomorrow.....

http://img686.imageshack.us/img686/6...5379668001.jpg

MMMMMM....... He said he has close to 40lbs. of smoked pork to bring. Pork butt and picnic shoulder. Nice warm weather. Horseshoes. Ladder golf. Fishing. Beer. Bacon.

no ketchup ?

deuces

might get my rib on tomorrow. doing it non kc style. no homo

I got 4 New York strip steaks ill be having on the grill tomorrow. Along with some Mikes Hard Lemonade and a 12 pack of Michlobe Amber. All while watching playoff hockey. It will be a good day indeed

**** yes!

lamb chops, king crab legs, grilled leaks, morel mushrooms yesterday. Smokin ribs tomorrow.

HALL OF FAME

National BBQ weekend.

Nice bump, penz.

I got a 4 ib. Frick's bologna and a bag of hickory chips. Whompin' up some bbq bologna sammiches Memphis style.

Dinny

gonna smoke some ribs for the first time. been looking at the threads on CP, got some great tips. wish me luck......

Brats for lunch and maybe some smoked chicken on the egg tonight.

Not bbqing this weekend, but I do have half of a hog coming this week. A lot of grilling/smoking coming up this summer.

225 for 2 hours that it.

Do you slice it first?
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Not all the way through. I deep score where the slices would be, then cross-hatch score lengthwise. Cover with mustard and fresh ground white pepper.

Smoke low and slow. Will cover with Ott's original and smoke real good the last hour. Slice, make sammich, cole slaw on the side, rinse down with ice cold Old Milwaukee.

Larrupin.

Dinny

I am a sucker for bbq hotdogs, so will have them with the pulled pork.

Venison backstrap..

Better pic..

Damn that sounds good buddy.
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Yeah that's nice, too
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Give something to grill tonight, something that's not hamburgers, hotdogs, steaks.

I've got a pork shoulder in brine for tomorrow. Not doing anything special today, just beer and the race.

Adding kettle fried kosher salt & dill potato chips to the pile.

If I had a camera, I'd show you my bologna. It looks mahvelous. Taking it up in about 15 minutes.

Dinny

Got the Ribeyes done yesterday, today is hot dogs, tomorrow grilled sausage biscuits for breakfast, and Pork Chops for lunch or dinner.

Vegan BBQ dogturd/ sac

https://farm6.staticflickr.com/5498/...2b76c698_z.jpghttps://farm3.staticflickr.com/2926/...b8fabbd7_z.jpg

Prepping for the smoker tomorrow.

Getting ready to throw a pork butt on the WSM for an overnight smoke.

Smoked some bologna for the kids earlier today.

You all are going to enjoy the hell out of that.

Hey BRC, make sure to post a pic of the finished product.

what type of smoker/how big?



/no homo. just here for the food.

I have an electric cheater smoker. I try to buy good meat. I've not found a good place down here in Florida. Anyway, I prep the meat using my "special" rub that I've worked on for 20+ years for at least 12-16 hours before going in the smoker.

I use a bowl of water at the bottom of the smoker with wood chips in it. That keeps the meat from getting pounded with dry heat. I can automatically control how hot it gets the whole time. I usually go up to 190 degrees and leave it there. Then I go for at least 10-12 hours with ribs.

that picture looks amazing good work.

Who needs BBQ when you got Shoneys!!!

Applebee's has ribs! Wellll maybe somewhere under all the molasses and sugar.
http://s3.amazonaws.com/foodspotting...jpg?1300832353

This is about an hour before I pulled it to wrap/rest (roughly 12 hrs in).

Time for some good eating.

Looks great brc
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Thanks. My cheater smoker does the job without me having to watch the temp and feed the fire all day. But, Phobia's BBQ does taste better with his smoker.

I was torn between the MES and WSM when I bought mine. Even though I love the WSM, there are times when I would like to have the extra capacity in the MES.

any2

Inmem will be in to talk about BBQ when you really means grilling.

Smoked some ribs yesterday and they turned out like shit. Dry and tough. I think my electric smoker has taken a shit. Must be running hotter than its set at.

Raining here.

I'm not sure what to cook. My wife has to work late, so it's just me. I feel kind of compelled to grill since it's official start to grilling season, but at the same time, as I said earlier: It's just me.

BBQ > Grilling


You can't rush perfection