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  1. 20161016_075937.jpg

    20161016_075937.jpg

    • ceasarasmokus
    • Media item
    • Comments: 0
    • Album: BREAKING IN THE NEW SMOKER
  2. 20161016_075412.jpg

    20161016_075412.jpg

    • ceasarasmokus
    • Media item
    • Comments: 0
    • Album: BREAKING IN THE NEW SMOKER
  3. 20161016_075326.jpg

    20161016_075326.jpg

    • ceasarasmokus
    • Media item
    • Comments: 0
    • Album: BREAKING IN THE NEW SMOKER
  4. BREAKING IN THE NEW SMOKER

    BREAKING IN THE NEW SMOKER

  5. ceasarasmokus

    BREAKING IN THE NEW SMOKER

    Well the day has arrived. I have 2 slabs of marinating loin backs and a brand new and newly seasoned Dyna Glo 43" wide body. Ceasar is going to smoke some ribs. I use my own rub that I just found out is almost identical to Billbo's rub. I add some true lime granules for a bright finish on the...
  6. 20161016_075305.jpg

    20161016_075305.jpg

    • ceasarasmokus
    • Media item
    • Comments: 0
    • Album: BREAKING IN THE NEW SMOKER
  7. 20161016_073854.jpg

    20161016_073854.jpg

    • ceasarasmokus
    • Media item
    • Comments: 0
    • Album: BREAKING IN THE NEW SMOKER
  8. ceasarasmokus

    WHAT ARE THE POINTS FOR?

    Lol. Unfortunately I wouldn't patronize that left wing cesspool if their product was free. But thank you for the point and the sentiment.
  9. ceasarasmokus

    WHAT ARE THE POINTS FOR?

    Lol. Well ok then. Thank ya
  10. ceasarasmokus

    WHAT ARE THE POINTS FOR?

    I see tons of points being given out on the site. What exactly do they mean?
  11. ceasarasmokus

    Wedding butts!

    I just looked up Billbos rub and it is exactly the same as the one I already use.the only difference is I add a couple packets of true lime granules to my rub to give it that bright finish. Thats too funny. I guess great minds think alike.
  12. ceasarasmokus

    Wedding butts!

    I will definitely have to try your method. I usally make my own...salt sugar paprika and chili powder. Its great but you can get tired of the same flavor profile after awhile
  13. ceasarasmokus

    Looking for some help folks

    Thanks Mike and if you have a question like "what does IT mean?" (internal temp) just message me and I will help best I can. Good luck jfv.
  14. ceasarasmokus

    007 Baked Pepperoni Pizza Rolls!

    (Cue the music) Hot pocket...lol.those look amazing. I have a 4 burner true infared that is begging for some of those. Yum...
  15. ceasarasmokus

    Wedding butts!

    Looks perfect. What kind of rub did you use?
  16. ceasarasmokus

    One of my other hobbies/soon to be professions

    I would be interested in any pointers you could lay on me. I have a general idea of the process but not the nuances.
  17. ceasarasmokus

    One of my other hobbies/soon to be professions

    I am considering getting into the home brew game. How much would a setup like your go for. Oh, I love the coffee stouts. Winter grind is just the best.
  18. ceasarasmokus

    Looking for some help folks

    About the same size you are cooking. Another thing...when it comes out of the oven dont pour off the liquid. Tear your pork apart with forks and let it sit in the liquid. Osmosis will pull it back into the meat...yum. Also, make sure to use a good rub and don't be stingy with it. Make a good...
  19. ceasarasmokus

    Help....Brining pork chops??????

    Salt water Apple cider vinegar Cracked black pepper Garlic powder Onion powder @Cowgirl Hey I am in Grove right next to the lake. Looks like we're neighbors, lol
  20. ceasarasmokus

    Scored!

    Jackpot!
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