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And Away We Go! W/q-view

post #1 of 29
Thread Starter 
I have got 12 and 13# packers that just went into the GOSM rubbed with a rub from a place called the swinging door BBQ in Richmond Texas. I also added some peppers and onions below the briskets one has beer and one has apple juice and water, plus a regular fatty and a peperoni and mozzarella cheese stuffed fatty. Tommorow i am adding 7.5 # of chicken drumstix, about 100 ABTs, armadillo eggs and 3 slabs of baby backs. I am using many ideas from many members, thank all of you. HAPPY MEMORIAL DAY WEEKEND TO ALL! Like I said AND AWAY WE GO!

post #2 of 29
That's lookin good!!cool.gif
post #3 of 29
darn dude............thats a feast...........AND a all niter it looks like..........enjoy..............
post #4 of 29
Gonna taste mighty fine tomorrow
post #5 of 29
Your off to a good start. Looking good.
post #6 of 29
Looks like an adventure, make sure you keep the cook hydrated well!icon_smile.gif
post #7 of 29
Wow; going to be a good smoke
post #8 of 29
Looks awesome!! I'm prepping for the weekend, too. Should be plenty of good eatin' going on.
post #9 of 29
Lookin' good. Want to see the after Qview.
post #10 of 29
Thread Starter 
Stuffed fatty turned out excellent. I am at 121 and 129 with the brisket and about a 12 pack in.

post #11 of 29
damn looks good!

what kind of beer you drinking?

Any ya'll looking to try something different pick up some Blue Moon Belgian White or their Honey Moon. Very good with a slice of orange.....
post #12 of 29
you have not let any grass grow under your feet today. enjoy.. BTY those peppers and onion look good.do you eat them R discard when done? I am thinking a bunch of black pepper on them. then put over rice with the meat on the side.
post #13 of 29
Thread Starter 
Mark, I love a good blue moon with a slice of orange but I was just drinking miller lite today. I am going to dig into some Stella on Saturday. Coyote, I am hoping to eat the peppers and onions when I go to foil the briskets, Abelman gave me the idea with one of his posts. I am goig to try and get a 2 hour nap in and check on the beef. Thanks for the interest.
post #14 of 29
You have me looking forward to tomorrow, when I will start my first smoke.
post #15 of 29
Looking good, good luck.
post #16 of 29
Can someone tell me what ABT stands for? Please.
post #17 of 29
Nevermind, it highlighted my post and told me. :D
post #18 of 29
Thread Starter 
9 am in Chicago and the sun is shining. 15 hrs into the briskets and we are at 154 and 158. The peppers and onions are looking good. Chicken is brining, ribs are rubbed.

post #19 of 29
Wow looking gooood
post #20 of 29
Looks awesome PDuke. Did ya get your nap in?
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