St Louis Ribs
Brisket and Ribs
Baby Back Ribs
To what was tasty summer filled with lots of TBS!!!
Edited by 5oclocksomewher - 9/12/14 at 5:51pm
I actually did not take very many pics of meat on the CG when cooking this summer.
I do, however, have this from Memorial Day, the ribs, brats and burnt ends(from a chuckie) were cooked on the CG. the chicken got cooked on the Weber.
I neglected to take pictures, but I smoked 30 pounds of bacon, 10 pounds of Canadian bacon, and five racks of baby back ribs this summer.
Not to mention that I've grilled dozens of steaks, Kalbi flank steak pinwheels, Kalbi flanken-cut ribs, burgers and kabobs on the old Char-Griller this season.
My big deal this summer was getting an industrial 4-port digital thermometer, with some food-industry K-type thermocouples to get the temperatures on my cooking grates dialed in.
That really helped me get a handle on getting my temperatures to stay more consistent. That, and not being afraid to fiddle with the damper by millimeters until it is just right... then having to adjust it all over again in ten minutes when the wind changed direction.