What's new
  • Welcome back Guest!
    If you have been away from our site you may have to request a new password. Simply click on the link for "lost" password in the log in page.
    Thank you.
  • Guest
    The BST is now open, please note the changes in our guidelines to address the recent fraudulent activity. Ensure you read the guidelines prior to creating a sale thread in the Buy-Sell-Trade forum with special attention to the new photo and payment requirements.
    Thank you for your patience and understanding.

THE THIN BLUE SMOKE THREAD XII

Jim

Moderator
Whats on the BBQ for 2020?
 
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.
 

oc_in_fw

Fridays are Fishtastic!
Contributor
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.
 

Acmemfg

Ambassador
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..... C448C2CD-971B-4B2D-BC31-7465C53EAED8.jpeg A9E5FD9D-B197-4BE5-A8D3-0BD3ACAE70BF.jpeg E801406C-679F-4F43-9A77-A630568771B4.jpeg
 
Last edited:

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.

1578237586380.png

I think we are done.

1578237718327.png

Served with cole slaw, beans simmered with a ham bone, and skillet cornbread.

1578237846405.png

1578237879080.png
 

DoctorShavegood

Aaron Scissorhands
Moderator
Contributor
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.



Sent from my iPad using Tapatalk
 
Top Bottom