I am smoking a fresh pork butt I picked up from the Paradise Locker meat store yesterday. Im going to using my dads smoker while we work on my RF build.
I went out to an Italian bistro type restaurant and they had Louisiana BBQ ribs on the specials board. Normally that is like ordering fish at a place known for beef and questioning why it tasted bad! These were fall off the bone outstanding ribs. I was amazed !
So what am I smoking? .....Nuttin '
Make no mistake, there ain't no powder in this Puff ! And... I'm not really a crazy person but I play one in real life
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Puff, really??? An Italian bistro and you ordered ribs???? Brave man.
My ABTs and pork tenderloin turned out great. Faux burnt ends, meh. Taste was there but texture not so much. Maybe better the next day. Oh, and I didn't even try my smoked baked beans. Too full. Lot's of leftovers for today tho.
Knocked out several cases of sauce today.
Cases? I'll guess you sell them? If so, how much? If not, how much???
If it's tourist season, how come I can't shoot 'em?
I smoked bacon wrapped, cheese stuffed, extra large white tiger shrimp and a rack of ribs on Friday. Then we have been involved in a wedding the whole weekend so we ate good there. Today is our wedding anniversary so I'll take my girl out tonight so we can make another 7 years before she kills me.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
I've got one small butt and two racks in a borrowed Brinkman. I still have started building my RF yet, and I wanted to try smoking on something other than my grill. Q-view to follow. It looks like I need to add charcoal about every hour. Does that sound about right? It's been holding around 220 for about 2 hours going that route.
I had to shorten the rib as a full rack wouldn't fit on the grate, but it looks like I'm headed in the right direction. Just foiled the ribs.
Joe
Last edited by tractor guy on May 26th, 2014, 2:09 pm, edited 1 time in total.
Yesterday I cooked a couple of Beef Tri Tips. First time cooking them and they came out awesome. Took one over to a cookout and it was gone within the hour. I put a nice rub on it and smoke with a mixture of oak, cherry and hickory. Today I will be smoking a couple racks of beef ribs and some chicken drumettes later on. The pits ready so time to throw the ribs on.
Lets take a moment and remember those who died while serving their country.
Looks like everyone did an awesome job smoking meat this weekend. My smoking today was some beef ribs. They came out nicely after being in the smoker for @7 hours. Very Meaty.