Probably very similar to pecan, so pork and chicken?

Seems likely to be pretty delicate and a little sweet so it'll get run over by anything rich. Even a heavy rub might be a disservice.

Your house.

Sorry man, I couldn’t resist.

big ol' fattie

Going to smoke a big Salmon fillet. It's been marinating all night in Jack, pineapple orange juice, soy sauce and brown sugar. This will be a Sweet Bourbon Style Salmon. The wife has made this on the grill many times but this will be the first time I've cooked one in the smoker. I'm going to use apple and cherry wood, for sweet smoke. Sweet wood for sweet smoke. That's what the wife calls me, "Sweet Wood"!.

It's pretty hard not to throw some ribs on the smoker when I crank it up so I'm also doing two slabs of Spare Ribs. I'm going to use a Memphis style rub, using the Johnny Trigg method so when I wrap these ribs about 3hrs in there will be some habanero hot sauce in the wrap as well as the butter, honey and agave. Going to be sweet with some habanero heat.

Time to get with it

Been marinating some cheap flank steak in orange juice and Caribbean jerk season since about 9 last night. Going to grill them later

I did a brisket on my new Horizon offset Fri but forgot to take pics. Doing burnt ends from same brisket today.

Very nice...

I'm not one to over critique someone's pic, but that look like pork to me. Odd looking ends for sure, maybe the lighting? Either way, hope they taste good!

My first attempt at homemade dough and my first time doing a charcoal fired pizza of any kind. Turned out nice.


https://uploads.tapatalk-cdn.com/201...7829318260.jpghttps://uploads.tapatalk-cdn.com/201...b7ec0c05fd.jpg


Sent from my iPhone using Tapatalk

The bark is underneath, I layed them in the pan upside down so the other sides would get the smoke. And that was only after about 30 minutes in. They're finished now and the are superb.

Pizza on the grill? Looks pretty damn good.

Yeah, I got this Weber a week ago and I've been looking for every excuse to cook on it. Made about 10 different things on it so far.

Got it north of 600 with the briquettes and some lump charcoal so it was running a touch warm. Cooked easy enough and it tasted great. My wife was very impressed and I'll be doing it again soon.

Nice.

I was thinking about buy this. Thoughts?

https://www.masterclass.com/classes/...tm_campaign=AF

I just registered for the Franklin class last night, so I'm stoked (pun intended)
Franklin has absolutely the best BBQ I have ever had in my life.

Let me know if it’s worth it. I’m pretty interested.

I signed up for Franklin's Master Class this week.

The Salmon and ribs.

[IMG]https://i935.photobucket.com/albums/...psx7woafj4.jpg[/IMG]

The ribs were just a hair under so they had a little pull. This rib here had a good bite.

[IMG]https://i935.photobucket.com/albums/...ps1t8iikhm.jpg[/IMG]

The masterclass looks interesting, but $90 is a little steep to drop on it for me when I just dropped a bunch more than that on my first smoker in about 5 years.

Seemed a little steep considering you can google up what seems like an infinite number of bbq and cooking videos. I bought it anyway.

I'll probably wait until the videos start showing up in those google searches as well. I would guess it is just a matter of time. But I was tempted to buy it too.

I certainly will. A friend of mine has been going through it and swears by it so far.

My first crack at smoking baby backs on my Big Green Egg last night. Overall very happy with the outcome, but will need to tweak smoke time the next time around

P.S. I'm still trying to figure out the best/easiest way to post images here. First time I posted the image was about the size of an office wall

<a href="https://s49.photobucket.com/user/dlvette/media/IMG_3183_zpsom4jauhn.jpg.html" target="_blank"><img src="https://i49.photobucket.com/albums/f287/dlvette/IMG_3183_zpsom4jauhn.jpg" border="0" alt="BGE Ribs photo IMG_3183_zpsom4jauhn.jpg" width="400" height="500"/></a>

I'm going to my first KCBS sponsored event this weekend. I'm giddy as a HS girl on prom night. I can't wait to gorge myself on some Championship BBQ

Where?

I just shrink the photo to whatever size necessary to post it to my CP album and then link from there.

Your User CP has a link within your profile that will allow you to download photos and provide a direct link for posting the image on the board.

Thanks. I appreciate the insight on posting posting pictures in the future.

Cool! I want to do a competition but I've yet to sign up.

Download Tapatalk.

Very easy to use.

This. I only use the app to post pics on here. Take all my pics on my iphone anyhow, so just another app I've got on there. Don't really care to browse on it but others very well may. It's great for uploading pics. Just hit the image icon and select the size and post your picture.

Brining (salt water, brown suga,r onion agf garlig trimmings, and 2 pork tenderloins, will marinate after, 2 slabs of back ribs and my last oxtail. Smoker fires up starting at noon and so does the Vodka Tonics.


I have a decent free picture app that I have about 5K pictures on. I'ts Postimage.

I'm with you. My flavors are really good, but I use a gas smoker which is not allowed in most competitions. Otherwise I would have entered one a few years ago.

I'm going to sign up for Smokin' On The Osage at Osceola, MO. Sounds like a friendly venue.

Should you eventually sign up, I would like to volunteer to be a volunteer teammate intern neophyte hanger-on.

I don't have a better idea. And I'm great at pep-talks.

I'll bring a guitar and play some bossas and sambas and stuff.

Dinny

I type slow.

So whadya say, pfree?

Am I in?

Dinny

That's an offer anyone should accept.

Wow! That's quit the offer. Yeah I don't have a team. Just me and my wife. But if my grandsons are in town by those dates grandma will be to busy to help. Dinny, let me get signed up and then we'll see what we can do. I'm operating out of Springberg/town/field.

Fellow Springberger here. I need to get to Osceola and cop some cheese anyhow.

I'm serious.

This offer stands for anyone who needs a helper on a bbq squad. I would love to be a part of the team.

My guitars travel well, but I can't stand up or walk for extended periods of time. Other than that, I am good.\

Dinny

I would drink Naturdays and BBQ with Pablo any day.

****ing thunderstorms. Can't you tell I'm Smoking here?

I would like to be on a team, steal all your good ideas, eat your ribs and then never call again.

I'll look/sound like I know what I'm doing (I'm ****ing awesome at that) but really, I'm just going to be as parasitic as possible. My request would be that we do burnt ends because I really need to figure out why half my attempts are restaurant quality and the other half are...edible.

So if anyone would like to provide a few hundred bucks in brisket points, your own equipment and far more expertise than I intend to lend, I will gladly pay 1/6th of the entry fee and be a part of your team. Maybe. I might prefer just freeloading outright; you're already splitting the fee 5 ways, that's cheap enough.

What would a CP BBQ team be named?

Antifreeze
Brooke ate all our meat
PM Bob Dole

Dammit Carl!

Your grills should be terrified too, bitch.

Not CP specific enough.

'Gaz Option' for instance, is something that really only makes sense in the context of CP.

We know how to Q?

Something like this? This is fun!!

Not bad at all; I can't pun so I knew there was a better barbecue reference in there somewhere.

"CPQ: We Suck Since Phobia Left"

What about the $10K in grand prize money?


How about a Smithfield's sponsorship? Want one of those too?

Provided that I'm allowed to steal ideas and contribute next to nothing?

Yes. So long as those previous conditions are met, I am still on board.

"Whiney little bitches cook Q"

Lookit the big brilliant investigative mind on this one!!!

Yeah, I confess, pfree.

My whole communist plot was to infiltrate your operation, steal all your secret recipes, open up a restaurant right next door to you and put you out of business.

Curse you, DJ!!!

Foiled again!

Dinny

And I would have gotten away with it, too!!!

Dinny

I pulled the trigger. I signed up to my first ever BBQ Competition. I'm going to be Smoking On The Osage. :eek:

Those meddling kids!

I've jumped off the deep end.

I just ordered basically this

https://www.yodersmokers.com/wp-cont...02/MG_6003.jpg

Does it come with a mowing deck?

Wood powered golf cart.

The night you have to run the beer cart you can sell pulled pork sliders on the go.

Put It In Her Pork Butt

how much did your wallet take it in the ass to acquire that

works even after death

More than enough. Happy Fathers Day to me!

$3400 if it has hydraulic brakes add $250. Close?

I just put casters on my WSM. Much easier to move around. The next mod is the lid hinge from Cajun Bandit

Anyone watch that masterclass yet? Curious what temp he smokes his brisket. I am doing my first on the new WSM and was going the normal 225-250, but I saw something about doing them at 275 fatcap down?

You misunderstand me, sir.

I have no doubt you will work hard and contribute.

I simply don't intend to do so...

I'm confused.

You think I am a freeloading parasite that will work hard and contribute?

I think that the next time you walk around the back of your pickup, you should nearly rip off your kneecap on the ball hitch you forgot to remove and proceed to ruin your favorite shirt rolling around on the ground hollering a bunch of shit that can't be said on tv.

I missed where anyone asked you to volunteer, anyway.

What the ****, DJ?

Dinny

{re-reads all my posts}

I am so confused right now. Is this what the kids call gaslighting these days?

I think those are well over that... more like $10k

$2700

They upgraded the fire box and added wheels.


https://www.yodersmokers.com/images/...moker-hero.png

https://www.yodersmokers.com/kingman.html

True. Why is this so expensive then?

See edit

The picture i posted was of the Kingman but I'm actually getting a Loaded Wichita on the Offroad Cart. A custom build.

350lb lighter than stock Kingsman? The Witchita is $1750 plus wheels... So I may have overbid?

Thinking of doing a couple pork butts for Father's day. Haven't ever wrapped before but the stall has been a real pain. Any opinions on wrapping or not. In my experience it doesn't need it for moisture but I'm wondering how much it helps with the stall or damages the bark. I have both butcher paper and aluminum foil.

Sent from my Pixel 3 using Tapatalk

I don't wrap...

I just finished watching Lesson #3 of Aaron Franklin's Masterclass and he wrapped his pork butt for the final 2 hours of cook, then let it rest for almost an hour

I do wrap and rest, just do not wrap and cook. Go into a giant ziplock bag wrapped in towels into warm cooler for about 1-2 hours

Yesterdays offering. Slab of ribs, 4 chicken thighs and a pork butt. Didn't get a good money muscle on the butt so I was a little disappointed but it pulled nicely. It actually got to temp after 10 hrs. I was figuring 12 hrs. I let it rest for 2 hrs. I felt like it was a to charred but my dang spray bottle would spray the spritz so I couldn't keep it from happening unless I wrapped it early. The ribs were sweat with the late heat. Chicken skin wasn't bite through but it was good. I didn't really scrap the fat off the skin because it's to much work.

[IMG]https://i935.photobucket.com/albums/...ps82wkntj9.jpg[/IMG]

[IMG]https://i935.photobucket.com/albums/...psztxjnhgq.jpg[/IMG]

[IMG]https://i935.photobucket.com/albums/...psimxmntqb.jpg[/IMG]

[IMG]https://i935.photobucket.com/albums/...psqer8x9em.jpg[/IMG]

Picked up two 9lb pork butts from sams yesterday. Will rub them up tonight then start them tomorrow and smoke overnight.