Whats on the BBQ for 2020?
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
Not a thing when it's pouring rain lol. I'm sometimes just mildly jealous of the guy with the tragaer (sp) in his garage down the street until I remember about carbon monoxide.
I have an aluminum covered patio and carport. Rain can’t stop me.
30 degrees...may make things a bit dicey. 10 lb. pork butt over oak. Went on 5 minutes ago. Gonna run this one at about 250 degrees. In an attempt to
seek the blessings of the BBQ spirits today, we shall be wearing the "BBQ Hat of Good Fortune..The Sacred Swine." Game on.....
seek the blessings of the BBQ spirits today, we shall be wearing the "BBQ Hat of Good Fortune..The Sacred Swine." Game on.....
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simon1
Self Ignored by Vista
Some fresh T-Bones over lump charcoal and a bit of dried hickory from one of our trees. Cooked last night but internet was wonky and wouldn't upload pics.
I think we are done.
Served with cole slaw, beans simmered with a ham bone, and skillet cornbread.
I think we are done.
Served with cole slaw, beans simmered with a ham bone, and skillet cornbread.
Nice...lets just hope its not windy.
Love the primal cuts hat.
5 1/2 hours at 250 degrees. Internal temperature is at 143. Wrapping at 160.
Lots of goodies are going on grill this afternoon.
Y’all are starting off the year great!!!
Backstrap, jalapeno cheese sausage, chicken thighs, firecracker shrimp, burgers, marinated pork chops, grilled poblano and a surprise...purple sweet potato.
You’re killing me Smalls!!
Get real. . . he is killing us large!
Hilarious11 hours. Oak. 250 degrees. 2 hours wrapped in the Igloo Cooler. Mission accomplished
I’m drooling!!
simon1
Self Ignored by Vista
View attachment 1050117
11 hours. Oak. 250 degrees. 2 hours wrapped in the Igloo Cooler. Mission accomplished
You nailed that bad boy, Tim.
kelbro
Alfred Spatchcock
I need one of those caps.
Tonight was Shakshuka. Instead of poached eggs I used salmon (a thick piece of cod would have been better). After the Shakshuka is cooked I added the fish, covered it with sauce and put it in a 400 oven for 8 minutes (6 or 7 minutes would have been better). It was still excellent and a simple 25-30 minute health meal.
Inexpensive ribs, camp chef smoker, 220 deg
Needed something was having withdrawals.
Just picked up 2 more st louis rib 2 pack from bjs so i should be good for a bit.
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Needed something was having withdrawals.
Just picked up 2 more st louis rib 2 pack from bjs so i should be good for a bit.
Sent from my iPad using Tapatalk
