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  1. brisket out of smoker 8-20-2011.jpg

    brisket out of smoker 8-20-2011.jpg

    • wlkwichita
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  2. sliced brisket 8-20-2011.jpg

    sliced brisket 8-20-2011.jpg

    • wlkwichita
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  3. brisket french dip 8-2o-2011.jpg

    brisket french dip 8-2o-2011.jpg

    • wlkwichita
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  4. William enjoys his brisket 8-20-2011.jpg

    William enjoys his brisket 8-20-2011.jpg

    • wlkwichita
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  5. wlkwichita

    Tri-tip: Grilled vs. Smoked

     I combing smoking and grilling when I do Tri-tip. I smoke until it reaches 135F and then toss it on a hot grill for about two minutes each side.
  6. wlkwichita

    Grill drip guard material

    A grill rather than smoker question.  I have replaced the burners and cooking grates on my gas grill. When I looked at the price for the drip or splatter guards that go over the burners I was shocked. $12 for generic ones times three??  What material would be safe? It seems to me I could buy...
  7. wlkwichita

    Friday the 13th Tri Tip with Qview

     Even Friday the 13th didn't mess this up!! I seasoned with a light coat of EVOO and some garlic salt and coarse pepper. Tri tip was smoked over pecan at 230F. It took the meat about two hours to hit 135F internal. I let it rest for a couple of minutes and then tossed it on a hot grill for...
  8. tri tip seasoned 5-13-2011.jpg

    tri tip seasoned 5-13-2011.jpg

    • wlkwichita
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  9. Tri tip ready to slice 5-13-2011.jpg

    Tri tip ready to slice 5-13-2011.jpg

    • wlkwichita
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  10. sliced tri tip 5-13-2011.jpg

    sliced tri tip 5-13-2011.jpg

    • wlkwichita
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  11. wlkwichita

    BB ribs and Dutch's Wicked beans with Qview

     I took baby backs and beans to work today as a lunch treat for my co-workers. The ribs were the typical 2-2-1 over pecan, lightly brushed with Sweet Baby Rays thirty minutes before completion. There were no leftovers.  The ribs were awesome, but the baked beans were also a HUGE hit. I have...
  12. Quest luncheon 4-11-2011.jpg

    Quest luncheon 4-11-2011.jpg

    • wlkwichita
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  13. wlkwichita

    3-2-1 method - What are some alternatives to using apple juice as the liquid?

    I have been using some Dr. Pepper and loving it.
  14. wlkwichita

    whats your favorite wood for pork?

    Apple is my favorite followed by pecan.
  15. wlkwichita

    Saturday ribs with Qview

     Pulled the membrane and applied a light coat of Jeff's Rub. Did a basic 2-2-1 over pecan with the temp averaging 240F. It is amazing that meat that is slow cooked for five hours can become a pleasant memory in a very short time!!! No leftovers!
  16. baby back ribs ready for smoker 3-5-2011.jpg

    baby back ribs ready for smoker 3-5-2011.jpg

    • wlkwichita
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  17. Ribs ready to serve 3-5-2011.jpg

    Ribs ready to serve 3-5-2011.jpg

    • wlkwichita
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  18. dinner is served 3-11-2011.jpg

    dinner is served 3-11-2011.jpg

    • wlkwichita
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  19. dinner is served 3-11-2011.jpg

    dinner is served 3-11-2011.jpg

    • wlkwichita
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  20. wlkwichita

    Spareribs with Qview

    I did two racks of spares today. Nothing fancy, a 3-2-1 session over apple. At the three hour mark, I foiled the racks and poured half a can of Dr. Pepper over each rack. Halfway through the last hour I brushed on some Sweet baby Rays.  And yes....that beagle is spoiled rotten. She is even a...
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