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BB's are on q/view

post #1 of 11
Thread Starter 
BB's in the smoker with Maple and a bit of whisky barrel oak. rubbed with yellow mustard, then with my sweet hot rub.

Going to add some yard bird leg quarters here in a few that have been in a brine. Smoking them for a few hours then going to finish on the grill.
post #2 of 11
Very nice so far...keep us posted!
post #3 of 11
Thread Starter 
*burp* excuse me.. It's hard to get to the PC and post when your in a food coma from hell LOL. Ribs and Yard bird finished. dang good eats. I have been chasing a certain flavor with my ribs and chicken. The pile of bones on the table after dinner say's the family approves, but I still haven't found that nervana yet. But I am getting closer with every smoke PDT_Armataz_01_25.gif
post #4 of 11
The wood you're using sounds like it'd have a great effect on the meat. I've never used maple but have heard nothing but good things about it.

Really nice looking smoke ya did!
post #5 of 11
Look pretty good. The search is half the fun!
post #6 of 11
Thread Starter 
I have used the maple twice, and so far I really like it! I wish I could find it in chunks instead of chips. The last smoke with it was a ham, and it was incredible. In my opinion it has just a slightly deeper and sweeter taste than Alder. The oak whiskey barrel chunks I think add more aroma than anything else. especially during the smoke! You can smell the whiskey when it's evaporating out of the wood.
post #7 of 11
That looks great!

Where did you come up with the whiskey barrels in Thornton?
post #8 of 11
Nice looking Q, thanks for sharing. If I wasn't about to pass out from being so tired at 3:22 in the am I would say that "damn I'm hungry" it looks so good.
post #9 of 11
Looks mighty tasty!!
post #10 of 11
Looks great nice job!!
post #11 of 11
Thread Starter 
I found a bag at a local market. It's the Jack Daniels stuff, but it was in chunks instead of chips which I hadn't seen yet. I have been using the chips for quite a few years. Wood other than mesquite and hickory is getting hard to find around here for some reason, and large chunks are even harder. As I am getting into using the BBGOSM, I am seeing the light with the larger chunks than the chips. I am hoping the stores will start re stocking their shelves soon for the summer BBQ season.
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