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  1. duckguyjr

    Fatty and ribs

    Been watching and not doing much smoking. Changing that in the morning going to hit two fatties. First one is a Philly cheesesteak using venison, second one I'm calling a deconstructed boudin. Wild hog breakfast sausage filled with rice Cajun trinity (bell pepper,onion and celery) rice and...
  2. duckguyjr

    4th of July smoke. God, Country, Beer, Smoke

    Smoked at 225 with pecan and cherry
  3. 4th of July smoke. God, Country, Beer, Smoke

    4th of July smoke. God, Country, Beer, Smoke

  4. duckguyjr

    4th of July smoke. God, Country, Beer, Smoke

    ABT, pork chops
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  9. duckguyjr

    days work

    This was only my second butt. Only been at it about a year. Really enjoy it. I have done several fatties, pork chops. Meatloafs tritip. Think next time mite try a spatchcock barn yard pimp
  10. duckguyjr

    days work

    Smoke was for about 12 hrs on grate no foil
  11. days work

    days work

  12. duckguyjr

    days work

    Second butt Master built gas. Mesquite/pecan 240-260 smoke to IT of 200
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  15. duckguyjr

    1 st tri tip

    Dinner was great. Could have left on for a little longer think 140 would have liked it a little more done but was great
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  17. duckguyjr

    1 st tri tip

    Yes 137 is what I pulled at. Curse of fat fingers
  18. duckguyjr

    1 st tri tip

    Ok do you know of a post that talks about the ah jus
  19. duckguyjr

    1 st tri tip

    Link did not work
  20. duckguyjr

    1 st tri tip

    I have it resting now. What about doing the reverse sear to re heat. Looks like I saw heat a grill to 500 then hit about 5 min on each side. And I saw a picture of the grain that someone put colored directions on how to cut got that part. Thanks for the help
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