I was told when I moved to Texas (from Southern Jersey) 5 1/2 years ago that the difference between a yankee and a damn yankee is that the yankee goes back home.
Fell in love with Mexican food, Tex-Mex, and of course BBQ. Ate at Rudys BBQ almost non stop once I discovered it, and then thought I could do this... Bought a Brinkmann and made quite a few mods. - legs bent so the pan would drop out, with another pan attached upside down with vent holes that can open and close was what I think is the most original - the rest of the mods I read on the internet BBQ list. Was on that forum for quite a while, but it seems some people on that forum like to mouth off more than they like to smoke food.
Been luring here for a couple of weeks, and it seems very pleasent and informative.
Did a boneless prime rib today and followed the Cuba Libre Mop directions posted by ranger
Came out awesome, the only change would be next time go to about 140 degrees as my wife likes is a little less rare than it came out, but we ate the outside half, and will reheat the center Tues night for dinner as leftovers.
Also had a fatty on there (learned from this site), and the BBQ cabbage that I found in a book, and on New Braunfels smoker site - truly good stuff.
cheers,
2-kewl - Alamo City Gypsy M/C
Fell in love with Mexican food, Tex-Mex, and of course BBQ. Ate at Rudys BBQ almost non stop once I discovered it, and then thought I could do this... Bought a Brinkmann and made quite a few mods. - legs bent so the pan would drop out, with another pan attached upside down with vent holes that can open and close was what I think is the most original - the rest of the mods I read on the internet BBQ list. Was on that forum for quite a while, but it seems some people on that forum like to mouth off more than they like to smoke food.
Been luring here for a couple of weeks, and it seems very pleasent and informative.
Did a boneless prime rib today and followed the Cuba Libre Mop directions posted by ranger
Came out awesome, the only change would be next time go to about 140 degrees as my wife likes is a little less rare than it came out, but we ate the outside half, and will reheat the center Tues night for dinner as leftovers.
Also had a fatty on there (learned from this site), and the BBQ cabbage that I found in a book, and on New Braunfels smoker site - truly good stuff.
cheers,
2-kewl - Alamo City Gypsy M/C