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Posted: 4/16/2022 1:16:08 PM EDT
[Last Edit: DK-Prof]
Link Posted: 4/16/2022 1:22:43 PM EDT
[#1]
A deep smoke ring and some bark are beautiful things.
Link Posted: 4/16/2022 1:26:43 PM EDT
[Last Edit: DK-Prof] [#2]
Link Posted: 4/16/2022 2:35:28 PM EDT
[#3]
Link Posted: 4/16/2022 2:42:35 PM EDT
[#4]
Need to get in on the new thread.  It's cold, windy, and raining today unfortunately.

I haven't taken the BGE for a spin since we moved.  I have a few boxes still piled up in front of it on our back patio.
Link Posted: 4/16/2022 2:49:17 PM EDT
[#5]
So what's your technique for the ribs?  Personally, I smoke them at 180 just like you are, until they look like I want the finished product to look, then I wrap them in foil and spritz with apple juice.  Then I give them two more hours on the smoker or in the oven at 180.  Let them rest an hour and then slice.  At that point I brush on sauce if I'm using it, and either finish them fast under the broiler, or put them back on the smoker in a cake pan until the sauce is tacky.
Link Posted: 4/16/2022 2:53:32 PM EDT
[#6]
Abuse your power immediately and set to not archive.

Also WHAT IS THE DAMN MARYLAND FLAG DOING ON YOUR BEER
Link Posted: 4/16/2022 2:53:49 PM EDT
[Last Edit: Gullskjegg] [#7]
Shit yeah! Perfect timing, I’m 3 hours in a 10 lb porky for tomorrow. I’ll be doing ribs tomorrow to go with it.

I do it caveman style with a campfire in a box.

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Link Posted: 4/16/2022 2:56:43 PM EDT
[Last Edit: freeride21a] [#8]
Last Wednesday..

Cured with Prague powder #1, salt, and brown sugar
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Smoked with cherry wood at 250F to 155F
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Made some for breakfast this morning.
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Link Posted: 4/16/2022 3:02:56 PM EDT
[#9]
Link Posted: 4/16/2022 3:07:45 PM EDT
[#10]
Link Posted: 4/16/2022 4:01:58 PM EDT
[#11]
Link Posted: 4/16/2022 4:30:41 PM EDT
[#12]
In!

Did 3-2-1 ribs last weekend.

Smoking salmon tomorrow for Easter dinner.

Will post it.
Link Posted: 4/16/2022 4:44:19 PM EDT
[#13]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Kujoe:
In!

Did 3-2-1 ribs last weekend.

Smoking salmon tomorrow for Easter dinner.

Will post it.
View Quote


Nice, did salmon last night. It’s been a smokin weekend
Link Posted: 4/16/2022 5:03:58 PM EDT
[#14]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By DK-Prof:


Baltimore Blonde is a really good beer.  It’s a collaboration between a brewery in Baltimore and Guinness.  

Alas, I am out of it now … so I have moved onto Blue Moon (Coors).
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By DK-Prof:
Originally Posted By WhiskersTheCat:

Also WHAT IS THE DAMN MARYLAND FLAG DOING ON YOUR BEER


Baltimore Blonde is a really good beer.  It’s a collaboration between a brewery in Baltimore and Guinness.  

Alas, I am out of it now … so I have moved onto Blue Moon (Coors).

I will trust you this time. But the MD flag is legit some gay Lord's flag.

Our flag has boobs and kills tyrants
Link Posted: 4/16/2022 9:04:22 PM EDT
[#15]
Still recovering from foot surgery. No smoking for at least a week.
Link Posted: 4/16/2022 9:06:08 PM EDT
[#16]
@freeride21a, bacon looks banging! What cut?
@ DK-prof, ribs look good!
Link Posted: 4/16/2022 9:21:29 PM EDT
[#17]
Link Posted: 4/16/2022 9:23:28 PM EDT
[#18]
Rib roast from Thanksgiving that spent a few hours on the smoker.

Link Posted: 4/16/2022 9:26:15 PM EDT
[#19]
New thread starting out just like the old thread.

Way to go OP…stepping outside of your comfort zone I see!

In all seriousness, you must make some of the best damn baby backs around.

How did the wings turn out? I’ve only been moderately successful with wings. The next time I try them, I’ll likely just give them 20-30 minutes and then crisp them up over the coals in the firebox.

So as not to freeload, I’ll add some pics.  Stuffed my little smoker pretty full last time, it all came out good in the end though:




I’m also a fan of a good bark.


Link Posted: 4/16/2022 9:30:50 PM EDT
[#20]
Link Posted: 4/16/2022 9:35:43 PM EDT
[#21]
Bacon, sometime back in February(?):

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Grilled Wild Turkey breast, last week:

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Link Posted: 4/16/2022 9:38:37 PM EDT
[#22]
Link Posted: 4/16/2022 9:41:18 PM EDT
[#23]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By VacaDuck:
Rib roast from Thanksgiving that spent a few hours on the smoker.

https://www.ar15.com/media/mediaFiles/102931/20211125_155704-2181193.jpg
View Quote

Wow, was that a wet or dry age?!
Link Posted: 4/16/2022 10:05:24 PM EDT
[#24]
Link Posted: 4/16/2022 10:18:05 PM EDT
[Last Edit: GordonFreeman1] [#25]
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Thread should be stickied
Link Posted: 4/16/2022 10:30:26 PM EDT
[#26]
In on 1. Will be ordering a smoker this week.
Link Posted: 4/16/2022 10:38:42 PM EDT
[#27]
I’m more than a little upset that I missed out.
Link Posted: 4/16/2022 11:11:52 PM EDT
[Last Edit: SWOH] [#28]



Link Posted: 4/16/2022 11:13:03 PM EDT
[#29]
Tagged.  I'm getting back into it.
Link Posted: 4/16/2022 11:14:44 PM EDT
[#30]
I rubbed a butt yesterday, just injected it and stuck it in the smoker a couple of hours ago. I’ll snap a picture tomorrow.
Link Posted: 4/16/2022 11:24:32 PM EDT
[#31]
It's been fucking raining everyday I'm wanting to smoke something so far. Putting a roof over the top of my smokers soon, can't wait!
Link Posted: 4/17/2022 12:18:45 AM EDT
[#32]
The appearance of the ring has motivated me. I will sample some bark shortly.
Link Posted: 4/17/2022 12:10:35 PM EDT
[#33]
Cruising along

Link Posted: 4/17/2022 12:26:14 PM EDT
[#34]
Link Posted: 4/17/2022 12:46:52 PM EDT
[#35]


Picanha from a couple months ago
Link Posted: 4/17/2022 12:50:22 PM EDT
[#36]

Bacon i made in the past.
Cherry smoke
Link Posted: 4/17/2022 12:51:54 PM EDT
[#37]

Smoked cream cheese with bacon jam
Link Posted: 4/17/2022 1:11:08 PM EDT
[Last Edit: freeride21a] [#38]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By bigborehound:
@freeride21a, bacon looks banging! What cut?
View Quote


@bigborehound
@Rustynutzz

Just pork belly with skin removed.. no idea what part.  It was randomly in the cooler at the store(WinCo, which is mostly western US) for cheap.  I wanted a smaller piece for my first time and didnt feel like spending a lot more just to cut one up.
Link Posted: 4/17/2022 1:12:02 PM EDT
[#39]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By VacaDuck:
Rib roast from Thanksgiving that spent a few hours on the smoker.

https://www.ar15.com/media/mediaFiles/102931/20211125_155704-2181193.jpg
View Quote


@VacaDuck

That is like literal pure rib roast perfection.  Id blow that photo up and frame it and put it over the freaking fireplace.
Link Posted: 4/17/2022 1:12:49 PM EDT
[#40]
Link Posted: 4/17/2022 1:16:27 PM EDT
[#41]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By bigborehound:
https://i.imgur.com/SU5l7hv.jpg
https://i.imgur.com/13BSdjr.jpg
Picanha from a couple months ago
View Quote


Wow, that looks sooo good!!
Link Posted: 4/17/2022 5:10:00 PM EDT
[#42]
Easter spiral sliced ham

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Link Posted: 4/17/2022 5:25:09 PM EDT
[Last Edit: tortilla-flats] [#43]
Smoked ham. No pics because I had Rudy's do all the work.

(or how to tag a thread because you'll be coming back to post pix)

Link Posted: 4/17/2022 6:24:36 PM EDT
[#44]
Happy Easter!  Butt & 3 racks done on a Treager Ironwood 885











Was so distracted with the meat, we dove right in and forgot to pull the deviled eggs out of the fridge
Link Posted: 4/17/2022 7:35:34 PM EDT
[#45]
Link Posted: 4/17/2022 8:27:12 PM EDT
[#46]
Not bad

Link Posted: 4/17/2022 8:32:39 PM EDT
[#47]
Some good looking food in here gents !

I spent a few hours on some meat this weekend…
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Threw me some thick cut chops on for dinner while I waited with some handcrafted bbq and apple butter sauce
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Link Posted: 4/17/2022 8:34:32 PM EDT
[#48]
Link Posted: 4/17/2022 11:24:48 PM EDT
[#49]
Link Posted: 4/17/2022 11:30:06 PM EDT
[#50]
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