Recent content by tgrid
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Favorite beer while smoking and/or eating BBQ?
Miller light or Fat Tier- tgrid
- Post #28
- Forum: Beer & Ale
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What’s on the menu?
Thats funny , I read through all your step by steps on prim rib and that's whats on the menu for Monday .Im going to try it on a new web kettle that just followed me home- tgrid
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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What’s on the menu?
Im not off till Monday but I'm doing Prim Rib ...Bear,s way :)- tgrid
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Newly inspired
Thank you . the rack is onley 1/2 inc maybe, it just has to be air tight and your good- tgrid
- Post #11
- Forum: For New Members
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Grilled Herb Chicken and Sausage with Onions/Bell Pepper
Your food looks so good -
Boudin Time!!! Step by step...and pics.- recipe added
Masons but this is about your boudin and i like it -
Newly inspired
I started at 10 am I know I only had till 7 pm for that when my wife would be home and ready to eat. Started the brisket first at 250 then at 12 pm I put the St Louis ribs, at 3pmI put the brisket and ribs in a pan with wire a rack on the bottom filled to the rack with apple juice, warped with...- tgrid
- Post #6
- Forum: For New Members
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Newly inspired
Then i just had too,This was on Monday i did brisket,chicken,ribs and sausag And its just my wife and i- tgrid
- Post #5
- Forum: For New Members
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Newly inspired
So I stated grinding it down spent 2 days with a 41/2 in grinder. then painted it then re cured it- tgrid
- Post #3
- Forum: For New Members
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Newly inspired
- tgrid
- Post #2
- Forum: For New Members
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Newly inspired
I found this site about a month ago and I love it. The recipes and food pick are amazing. My smokers about 9 yr old I used it on and off for cook offs, catering and at my restaurant. About 3 yr ago I brought it home to stay. I used it 3 or 4 times but then 1 ½ yr ago we had a flood in the city I...- tgrid
- Thread
- Replies: 13
- Forum: For New Members
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Boudin Time!!! Step by step...and pics.- recipe added
Indaswamp I like your recipe.. I have a restaurant in Baton Rouge and we do a lot of boudin. We stuff onion rings with it and fry it up. Never new about the skin it makes sense.
