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Recent content by tx pitmaster
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agree... i use the back end of a spoon and aim for the middle of the rack.. slide the spoon, then my finger.. pull to one side and use a paper tower to grab the lifted end and pull the rest out.
yes... i have one...! truly one of the best grills to use.. i've grilled up several tri-tips, ribs, chicken and whatnot for 4 years since i got it. i had my built at JD Fabrication's in Santa Maria and had it shipped to dallas.
r-
always naked.. i've found that's the best way.. then just add sauce when you want. on the other hand i do KC style also 'once in a while' so i do on those occasions put a little sauce on 1.5 hrs before taking off..
r
i've never wrapped or sauced my ribs on both my treager and CC.. no need. lol... looks like your ribs turn out just like mine.. then sauce on the 'side'... never on top.
I've been pretty busy lately so I haven't been able to post on my 1st 3 smokes on my Camp Chef SG24..
1st smoke was on a spatchcocked chicken. And it turned out OK.. it did turn out kind of dry so gonna have to go to plan B on that.
2nd smoke was a half and full butt. For the butts I cleaned...
for me... i use the back of a spoon, with the curvy part facing the bone (so that the curve is concaved, not convex to the bone). i slide the back end of the spoon under the membrane to the other end... then slide my finger under the membrane and lift to the shortest side... i then use a paper...
As a hobby smoking is great.. and my family loves good Q.. Saying that, my other passion is motorcycle riding which i've been doing since i was 8 (66 now). started with a mini bike, honda 50, honda 350, yamaha 600, kawi 900 (of course.. i had to have that in the 80's), yamaha fjr 1300 x2, h-d...