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RIBS FOR THE 4th
Thank you. Smoker is a Smoke Hollow 38” gasser. I’m pretty happy with it, turns out some good Q. -
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RIBS FOR THE 4th
Just one rack of ribs to share with friends for the 4th. Kansas City style, a little spice and sweetness, smoked with hickory. They went well with the burgers grilled and cold 805! -
My 3rd Tri Tip ever. Really digging this cut.
Looks like like you nailed it! -
Smoking anything for Memorial Day Weekend?
Platter full of pig and cow! Ribs and TT were delicious.- bworthy
- Post #43
- Forum: Blowing Smoke Around the Smoker.
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Smoking anything for Memorial Day Weekend?
I have 2 racks of St. Louis cut spares on the Smoke Hollow now. Rubbed with a store bought rub called Kick Ass rib rub, I’ve never used it before I usually make my own. Smoking with hickory and apple chips, naked, no wrapping for me. When the ribs are done, I’ll throw a tri tip on with some oak...- bworthy
- Post #32
- Forum: Blowing Smoke Around the Smoker.
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Hello from Sacramento
Glad to see another smoker from Nor Cal and the Sacramento area!- bworthy
- Post #11
- Forum: For New Members
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First time yard bird
Update on the post. Rubbed the chickens with a rub (Flippin’ the Bird) that did not contain salt since they had plenty with the brine. Into the smoker, maintained temperature at about 300*F. Finished up in just over 2 hours, so foiled and placed into the ice chest until ready to serve. Mac and... -
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First time yard bird
I’m getting ready to smoke 3 whole chickens. This will be my first attempt at chicken but I think I have a solid plan. Three chickens have been spatchcocked and are dry brining with Kosher salt until tomorrow. Tomorrow they will go into the Smoke Hollow gasser with pecan and a little cherry... -
Big Ol’ Brisket
I’m not sure if they’re just being nice because they are family, but everyone seems to enjoy it when I smoke something for dinner. I’ve only done 3 briskets but I think I have it down, I usually do tri tip because how quick and easy it is. No 12 hour cooks with it! -
Big Ol’ Brisket
UPDATE I had some leftover brisket in the freezer, pulled some chopped brisket out for tacos today. Excellent use for leftover brisket! Before the cheese and fixings -
Afternoon Tri Tip
The plated food, TT, baked potatoe and Hawaiian rolls and the SIL chowing down. Grandson arrived about an hour later, he must have smelled the Que! Mom and baby are doing great! -
Afternoon Tri Tip
Trying to patiently wait the arrival of our first grandchild, so decided to go forward with smoking the TT I had. Hopefully will get it done and take it to the hospital to share with my son in law, who has been up for several hours now and is hungry. Pretty sure my daughter is not really up to... -
Inkbird BBQ Thermometer Giveaway for Black Friday and Cyber Monday
USA Smoking and grilling!- bworthy
- Post #36
- Forum: Meat Thermometers
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Cherry Smoked Tri-Tip Candy
I’ll just say yes to the TT and your smoker! -
Big Ol’ Brisket
Hosting family for a Sunday dinner and to celebrate some birthdays and decided brisket was in order. Started with a 19 lb. prime brisket from Costco. This was my third time cooking a brisket. The plan was to start at about midnight, let it go for about six hours, then wrap in butcher paper until... -
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Hump Day Tri Tip
Had the kids and their significant others over for dinner, just because. Decided on some tri tip and decided to try dry brining it following Jeff’s procedure used in a recent article. IMG_1395.JPG by bworthy posted Sep 3, 2017 at 8:15 PM Brined and rubbed, ready to go! Smoked with pecan for... -
Question -First time packer w/butcher paper
I have only done a couple of briskets, seems like they always take at least 12 hours. I usually cook them at 250 - 275 range and wrap in butcher paper after about 6 hours of smoke or 165ish IT.
