Ribs today on the Weber Kettle. Going to use hickory chunks, Royal Oak Ridge charcoal which is excellent. Pan of water underneath the meat.
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
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I put 2 briskets on at 8pm last night (11 pounds each before trimming with SPG rub) over mesquite with the occasional apple juice/apple cider spritz. Pulled them off at 2am at the stall, wrapped in foil (no butcher paper handy), and through them in my oven at 225 so I didn't have to deal with the big storms and heavy rain early this morning. Once they hit 210 IT, I wrapped them in towels and put them in a cooler at about 6am. I just cut one at 9am because I gave my neighbors one of the points. The bark was fantastic, and the pics tell the story.
Everyone have a blessed Easter, and stay safe!
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Everyone have a blessed Easter, and stay safe!
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The smoke ring looks fabulous. The neighbors must have mowed your lawn or painted your house.I put 2 briskets on at 8pm last night (11 pounds each before trimming with SPG rub) over mesquite with the occasional apple juice/apple cider spritz. Pulled them off at 2am at the stall, wrapped in foil (no butcher paper handy), and through them in my oven at 225 so I didn't have to deal with the big storms and heavy rain early this morning. Once they hit 210 IT, I wrapped them in towels and put them in a cooler at about 6am. I just cut one at 9am because I gave my neighbors one of the points. The bark was fantastic, and the pics tell the story.
Everyone have a blessed Easter, and stay safe!
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Nah. Just being a good neighbor to a young family expecting a baby. I was thoughtful enough to wear a mask and gloves when delivering!
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Smoked up some chicken thighs and sauced them with honey mustard.
kelbro
Alfred Spatchcock
That's a great way to flip us the bird.
A bit out of my element today. I am going to do fajitas. Haven’t done them in years. Just too expensive. So this evening it’s fajitas, pork rib let’s, and two whole chickens. Photos to follow.
That's a huge pit. How much cooking area do you have there?
24”x 42”
1/4” thick steel
My small pit is 18”x18” and 1/2” thick.
When it gets hot is stays hot.
I also have grates on the bottom so that the coals are about 3” off the bottom.
Hotter fire and less wear and tear on my pit.
1/4” thick steel
My small pit is 18”x18” and 1/2” thick.
When it gets hot is stays hot.
I also have grates on the bottom so that the coals are about 3” off the bottom.
Hotter fire and less wear and tear on my pit.
Here’s the damage:
the only thing missing are the tortillas that the wife is rolling out and cooking now.
the only thing missing are the tortillas that the wife is rolling out and cooking now.
That's so awesome. I have GAD at this point (grill acquisition disorder) after buying my Pellet grill and now a weber kettle.
My wife is going to make some tortillas this weekend for the first time. I can't wait. Probably going to smoke a pork butt for some pulled pork tacos.
That sounds awesome.
I made a mistake.
My big pit is: 24”x48”
Not 42”
I brought in the 2 chickens and they looked so good I took another photo.
I made a mistake.
My big pit is: 24”x48”
Not 42”
I brought in the 2 chickens and they looked so good I took another photo.
That should get us through a few days of work. Maybe 5 meals each.
kelbro
Alfred Spatchcock
That's how you maximize a grill!
What's worK?
Once I hit the lottery (doing a terrible job of that, it would seem) I will ask the same question.
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