- May 26, 2008
- 27
- 10
Hello all.
I haven't been on for a while and haven't smoked anything in at almost a year!
Life got in the way a little bit, but am looking forward to smoking some tasty goodness all summer.
It is a drizzly, chilly evening here in Denver, but I am determined to not let that spoil our festivities tomorrow. I picked up some beautiful shoulders (grass-fed, natural) meat at my local butcher. They rang in somewhere between 8.5 and 10 pounds (sorry, I don't recall the exact weight).
Nonetheless, I came home from work and fired up my trusty Master Flame vertical gasser. I gently bathed the mix of pecan, sugar maple and apple and in the chips went. I love the sizzle when the chips hit the fire box.
For the butts, I use a heavily modified sweet n smoky rub from Steve Raichlen. I get all my spices freshly ground from the Savory Spice Shop here in town.
After the counter top knocked the chill off the butts, I got them on at about 8:30pm Mountain, right after I saw the TBS!
Stay tuned....Q-View to come....
I haven't been on for a while and haven't smoked anything in at almost a year!
It is a drizzly, chilly evening here in Denver, but I am determined to not let that spoil our festivities tomorrow. I picked up some beautiful shoulders (grass-fed, natural) meat at my local butcher. They rang in somewhere between 8.5 and 10 pounds (sorry, I don't recall the exact weight).
Nonetheless, I came home from work and fired up my trusty Master Flame vertical gasser. I gently bathed the mix of pecan, sugar maple and apple and in the chips went. I love the sizzle when the chips hit the fire box.
For the butts, I use a heavily modified sweet n smoky rub from Steve Raichlen. I get all my spices freshly ground from the Savory Spice Shop here in town.
After the counter top knocked the chill off the butts, I got them on at about 8:30pm Mountain, right after I saw the TBS!
Stay tuned....Q-View to come....
