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  1. robbq

    Spammy! a spam Fattie

    Thanks Wayward.  I love Spam as well. That with Mac n Cheese and ketchup over all was a frequent lunch when young. I definitely am using Spam in many more ways on the BBQ. I think it will enhance much more! A Spam Kabob is in the making. With some sweet peppers and onions and pineapple.  Ohh boy!
  2. robbq

    Spammy! a spam Fattie

    Thanks Dirtsailor2003 Welshrarebit chimed in, ( and I thank you sir ) Is from Hawaii! I love spam. And was all giddy when I discovered the different kinds. Going to experiment much more with the Spam.!
  3. Spammy! a spam Fattie

    Spammy! a spam Fattie

    • robbq
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  4. robbq

    Spammy! a spam Fattie

    This was my first. And for my first fattie I could not get the filling of what I first wanted out of my head. Growing up as a teen in the early 70's a large family ( 5 siblings total ) feeding them was a challenge. We often ate the .29 cent mac and cheese .50 cent pizza box and powdered milk...
  5. fin fattie.jpg

    fin fattie.jpg

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  6. fatty.jpg

    fatty.jpg

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    20140717_171202.jpg

    • robbq
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    20140717_170833.jpg

    • robbq
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    20140716_190956.jpg

    • robbq
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  10. 20140716_193611.jpg

    20140716_193611.jpg

    • robbq
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    20140716_191021.jpg

    • robbq
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  12. robbq

    Help with my first smoked brisket

    I see. Well only you know the flow. As for the smoke though, hit and stabilize those temps and you will be the man!
  13. robbq

    Help with my first smoked brisket

    You need air that's for sure!.I would only adjust the bottom if you have a long smoke and trying to hold temps precisely. But close the top completely or just until you see temp rise. Then just a smidge open. Like a small fingernail. I would almost say block the coals to one side even if you...
  14. robbq

    Help with my first smoked brisket

    Hello zzrguy I am not at all the go to guy for exact information. However if I can help in any way and others can support or pitch in with experience then the answers you seek will be. I have done a few briskets, shoulders mainly, and ribs in the last few years. Now for me, I would need to know...
  15. Help with my first smoked brisket

    Help with my first smoked brisket

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    coal.jpg

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  17. robbq

    2014 Michigan Get Together ( July 19 2014 )

    It's the first one I've used. The all purpose. Went well with taters. And on the corn. Good tasting. Need to try the meat one soon.
  18. robbq

    Tri Tip neanderthal style.

    No ash taste. The lump charcoal was glowing but not turning to ash just yet. It gave the loin such a woody charcoal sear it was such a different taste to the bark. Only a few minutes per side then indirect smoke on weber grill . I was very impressed.
  19. robbq

    2014 Michigan Get Together ( July 19 2014 )

    Had a great smoke and bbq for family last night. I did some Tri Tips and beef short ribs. With corn and mini spuds. Started it neanderthal style. Rite on the lump charcoal. Then switched to grill in hickory smoke. The Corn was soaked and grilled on both side's. Then a sriracha mixed...
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    20140726_184937.jpg

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