Recent content by BB-que
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
Salame Calabrese with Cannabis
Bout to say, indaswamp would have to come get me outdacouch -
Rib membrane vent
Couldn’t agree more. I’ve had some racks that I eventually give up. Als method I’m sure works but then I gotta store up another grill and usually the kids are causing havoc etc, I need to be able to just pull those suckers off the smoker let rest for a bit and eat. I’ve left it on but much... -
In 67 years I have never seen a year like this where I live.
I think this thread says it all in a nutshell. While the climate rapidly changes like never before, as predicted, people still show that it’s gonna snow tomorrow so Climate Change isn’t real, ignoring its January already. Unfortunately it’s mostly political, but back to my Henry McKenna 😂- BB-que
- Post #75
- Forum: Blowing Smoke Around the Smoker.
-
-
In 67 years I have never seen a year like this where I live.
Yeah I mean to think that something as complicated as climate/Mother Nature is either man made or purely natural seems a little ignorant, almost certainly it’s both. Billions of years of the earth and we think the last 100 are all that matters, cause to us it is! Mother Nature has ended all...- BB-que
- Post #66
- Forum: Blowing Smoke Around the Smoker.
-
In 67 years I have never seen a year like this where I live.
We don’t get snow in Chicago anymore until Feb and March. This isn’t a one year phenomenon but this discussion is like discussing politics 😂. The climate is clearly changing over the past decade and it kinda sucks if you like white Xmas in the Midwest! The cause of it is much more at debate...- BB-que
- Post #62
- Forum: Blowing Smoke Around the Smoker.
-
-
Packer Brisket
13lb prime packer from Costco. They quit carrying prime earlier this year but last time I was in they were loaded so grabbed one Trimmed and seasoned with a combo Holy Cow and Hardcore. Ran the pit ~250 entire cook, just firing her up. The consistency and efficiency of the Lone Star is off... -
Brisket hold advice
I’m gonna hold a brisket at 145 after cooking for an extended period. - 13 to 15 hours the way timing is working out. I’ve read about 2 options 1. Smoke until “done/tender”, let cool to 160ish to stop cooking, then hold at 145 2. Take off before “done”, still slightly tight, then directly... -
Brisket dry brining
Wanted to get some thoughts - I want to try to dry brine a brisket. If I dry brine tho, I really should only use pepper before is smoke it correct? If i use a commercial rub, like a meat church product, or Hardcore Carnivore, I’m guessing it’s gonna get too salty? I really like the MC rubs... -
Propane Grill Issue
I have a propane grill, it’s a premium grill but the last couple years I’ve rarely used it as I prefer my charcoal or smoker. It seems it’s getting very little gas to the burners - flame is tiny. I’m thinking there my be a clogged propane line - spider webs or something. Is there a way to...- BB-que
- Thread
- Replies: 5
- Forum: Propane Smokers
-
Compart Duroc BB
I’ll tell ya what - you pay a hefty premium for compart Duroc but man they don’t ever disappoint. -
Compart Duroc BB
BB ribs seasoned with MC honey hog and randomly found some cut beef back ma so threw when in while I was at it. Seasoned the beef with MC Hily Cow. sorry lazy on the pics but good eatin’ -
Individual beef ribs
Pre-sliced beef back ribs. Guessing a couple hours at 250? Thoughts on if I’m in the ballpark?
