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  1. new tbs.jpg

    new tbs.jpg

    • blacklab
    • Media item
    • Comments: 0
    • Album: Rollin Rollin Rollin Getting my porky smokin.
  2. Rollin Rollin Rollin Getting my porky smokin.

    Rollin Rollin Rollin Getting my porky smokin.

    • blacklab
    • Album
    • Comments: 0
  3. blacklab

    Rollin Rollin Rollin Getting my porky smokin.

    Dana and I are having a smoking bbq Saturday 06/21 celebrating my 50th and her ???????????lol I've got 2 ten pound boneless shoulder rubbed and 6 racks spares chine and membrane removed. Sides are basic with dutches wicked ones, macaroni salad, smoked mac & cheese, chineese slaw, and stuffed...
  4. TBS HOUSE.jpg

    TBS HOUSE.jpg

    • blacklab
    • Media item
    • Comments: 0
    • Album: Rollin Rollin Rollin Getting my porky smokin.
  5. blacklab

    Pork or Beef?

    Nice! we don't have anything close to that except short ribs. @ almost $4 a lb I'd rather do the whole muscle.
  6. blacklab

    Finally got a new Weber kettle

    Awesome! love weber kettles. congrats
  7. blacklab

    Choice of sugar for shoulder rub

    Never used turbinado always dark brown sugar
  8. blacklab

    St. Louis ribs help

    3-2-1- or so
  9. blacklab

    Calzone

    Yeah were a big fan's of home made pizza an calzones. Were just making basic dough with ap flour. Still trying to figure out the weber kettle, hopefully soon...................wink 
  10. Calzone

    Calzone

    • blacklab
    • Album
    • Comments: 0
  11. blacklab

    Calzone

    it's what's for dinner. Dana's is the first pic and mine is 2&3. Burger King style haven't your way.
  12. DSC09230.JPG

    DSC09230.JPG

    • blacklab
    • Media item
    • Comments: 0
    • Album: Calzone
  13. DSC09229.JPG

    DSC09229.JPG

    • blacklab
    • Media item
    • Comments: 0
    • Album: Calzone
  14. DSC09228.JPG

    DSC09228.JPG

    • blacklab
    • Media item
    • Comments: 0
    • Album: Calzone
  15. blacklab

    Sunday Tacos.... Special appearance "El Comal"

    lol don't get me wrong your food is looking great. But that pan has my attention as well. Thanks for sharing.
  16. blacklab

    Pork or Beef?

    I like porky myself. As said earlier NW beef ribs are mainly bone and not worth the time. If I ever find some worth it I'd have no problem trying it. I smoke beef and enjoy it just not bone rib, I mean beef rib..........lol
  17. blacklab

    Time to build me a smoker

    Looking forward to seeing the final product.
  18. blacklab

    Pulled pork butt

    200/205 is a good pulling temp. If you go to much over you'll have mush like over mixed can tuna fish.
  19. blacklab

    TBS house done working for now.

    Thanks guys. Have another big cook 06/21 shoulders & ribs maybe a brisket. love it
  20. blacklab

    What the Heck Did my Wife Buy

    Raw cured pork shoulder. If it is smoke it till the internal temp 160
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