Recent content by texas bbq

Hi, need some help. I´m looking for a construction plan to build a propane smoker like a "southern pride" model. We can´t buy southern pride here in Europe, no dealer , and we have to pay the double price for a smoker because of the tax and shipping. Maybe, somebody have a plan about a...

Thanks, weight around 12 pounds, 225 Grad F Smoker Temp. , Final internal Temp. around 190 Grad F, without Brine and injektion and a normal Dry rub with Sugar, garlic, ground black pepper, onions, sweet pepper, salt, thats it. .

My fisrt Angus Brisket, but not my last. Cheers

Yetserday i tryed a new BBQ dish, called "Pocetta". A Porkbelly stuffed with Onions, Garlic, rosemary and thyme. Pastrami and Pocetta, no pics from finished Pastrami, because it was for my brother-in-low and his Grillparty. Godd morning See you...

We had a party and i tryed my new KEG. I love it, because it´s simple to use and got a lot of features. Organic Galloway Beef topping with swiss and blue cheese 2 pound special Burger  stuffed Potatos and stuffed Figs with goat cheese and spain ham US Beef Sirloin Brisket...

Just for the lunch i maked Duroc Pork. Is a mix from Spain and US Pork. I love Mc&Cheese with my own cheese mix with swiss cheese and we call it this in Germany "Obazda" is a bit of kind cream cheese here in southern germany. Is a local stuff. Cheers

 The Pork neck was cured 5 days and before the Grill, i season it with my own dry rub. Each neck has 6 pounds and i took a time of 7 h. I smoked with cherry wood chunks.

Yesterday i made my BBQ plate. A kind of Myron Mixxon cup cake chicken, Veggies with blue and swiss cheese, Chicken wings, Beef Loin Ribs and Pastrami from a Pork neck ( i know Pastrami and Pork is difficult, but i did ;-) ) Chicken skin Cup cake chicken Beef Rib and Pork...

yes. cherry wood and cherry dry rub

Herer my first cherry dry rub ribs. was nearly perfect, but i missed the cherry flavour. I used 25% cheery powder and 75% other stuff. Side order Plate with white bacon and ham from russia Cheers

Her my grill dairy. First Pulled Lamb shoulder with BBQ tomato/zucchini/onion pan. One day later, griended BBQ Lamb and pork on the Wood plank with 2 times fried blue and swiss cheese french fries. Cheers, enjoy your weekend.

Perfect job. yummy 

Here my first Sausage after 8 days in a basemant. After 8 days in a basement cold cherry wood smoke ....after 2 h 

Is just a pan cake

Hi, thank you for your recipe. Not every dish from Greek is with Tzaziki. We can buy it in every food store, but i do not like it for any time. You can eat it here at every house warming party or other party's like this. My "bread" is just a pan cake, I love this and i can add some fresh herbs...