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    • bodbob
    • Media item
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    • Album: GARY'S SMOKED BAKED BEANS
  2. bodbob

    Need help with 2-2-1 Rib Smoking on Big Green Egg

    JW, Your internal temp could have been the result of the probe being to close to a bone. The fact that they were still tough says you didn't get them to 185 much less 200. There's another great website called amazingribs.com that has a ton of information about cooking ribs and such. You might...
  3. bodbob

    GARY'S SMOKED BAKED BEANS

    I'll be putting em under some baby backs, Gary. There won't be a lot of drippins but I'll bet they come out pretty darn good anyway. Thanks again for the post. I'll let you know how they are in about 10 hours. :-) BB
  4. bodbob

    GARY'S SMOKED BAKED BEANS

    That looks like it might be pretty good stuff too Darwin. I'm tryin out Gary's beans today, but I'll pick up some Slap Yo Mamma from Amazon. Thanks for the tip. BB
  5. bodbob

    Hey All

    Hey, Thanks for the warm welcome you guys. I've already got a bunch of good ideas and recipes from this site. Cheers, BB
  6. bodbob

    GARY'S SMOKED BAKED BEANS

    Thanks Gary. I looked it up and I can get it at Walmart. Gotta try these with all the ingredients! Thanks again for the post and reply. BB
  7. bodbob

    GARY'S SMOKED BAKED BEANS

    Those look pretty yummy Gary, but what is Tony's  Chachere’s, where can I get some and what could I use for a substitute? TIA, BB
  8. bodbob

    Hey All

    Thanks Gary. Glad I'm not in Texas right now. You guys can't seem to catch a break. Best of luck with all that rain... BB
  9. bodbob

    Hey All

    Bad Bob here. I'm brand new to this forum, but not so new to BBQ. Live in CA, use a Big Green Egg and a Weber Genesis. I'm 69 years old, and ski and kayak when I'm not cookin. I hope to learn a lot here, cuz you just can't know too much. Thanks for listening... BB
  10. bodbob

    Are Grill Grates any Good

    SQWIB, Searing is what they do best. Grill Grates actually get way hotter than the grills that come with your BBQ and they produce excellent grill marks. Thicker cuts of meat should be reverse seared using indirect heat till you have like 115 (for beef) degree's internal, then crank up the...
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