Search results for query: *

My local Giant started carrying Hatfield St Louis style ribs. They come pretrimmed, about 3lbs a rack, previously frozen. I made some a week or so ago and they came out pretty good, wondering if Antoine else has run across these lately and what they’ve thought about them.

Link to the imgur album: Cooked a hog on my new rig for a block party. Took some pointers from amazingribs whole hog section. Prep photo includes the hog rub (ginger, rosemary, paprika, garlic powerd and pepper), lexington dip sauce, porkbrine for the injection and Wicked BBQ sauce (from the...

I posted about a year ago my start to this project, can't find that post so here's a brandy new one. Finally finished the beast, we've dubbed pigzilla.  It took over a year, lot's of blood, sweat and beers, and over a hundred pounds of welding wire.  I made an album documenting the build.  It's...

Howdy Folks.  I've been working for a few days with a buddy of mine on a 275Gal oil tank pig cooker/reverse flow smoker combo.  We built the fire box out of an old JobBox that was left at one of our jobsites and other various pieces of scrap metal we have lying around.  We're two days into the...