bbq

Smoked with cherry for 3ish hours and glazed with a cherry bourbon glaze.

I got a new Weber 26” mastertouch to replace my busted 18” kettle; paired with a Vortex coal-thing and an al pastor spit I rocked chicken gyros tonight.

Throwing this out there in case someone has advice …..

I hate the prep work for these but it always ends up being worth it.

4 hours in the smoker and 6 in the dutch oven.

Baby back ribs for New Years. You can see more pictures and the temperature graph (of the smoker, not the ribs, usually don’t stab ribs) on the fireboard session log.

Based off a Meat Church recipe with some tweaks.

Did a Korean bbq gochujang rub on one, something more traditional on the other!

Smoked in the pellet grill. It was delicious.

My go to barbecue when having some company over. Always a hit!

For Dinner: Smoked brats from the local butcher, and some Costco party wings.

First time making bacon! Tasted good before smoking, BLT sandwiches are on the menu for lunch today!

I may have ate too much, but I am so happy with the results. Not bad for my first time and battling with rain messing with my temp.

Never smoked beef short ribs before. I’m looking forward to them. Here’s to hoping I don’t screw it up!

Ive been wanting to smoke short ribs for a while now. It’s supposed to rain today, but that’s not gonna stop me!

Tomorrow is going to be fun.

I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

I’ve got 4 10-ish lb pork butts in the smoker for a party on the 4th and I’m about to fire up the grill for some ribeyes; we have two briskets in the fridge I’m gonna start on Tuesday morning, so I’m getting my mileage outta Weber this week!

This is my Steak Tomahawk I smoked last weekend. Can’t wait to make some Ribs today!

I gotta stay in practice waiting for football season to start.

Simple brown sugar brine for about 4 hours (forgot to start it before bed), then coated with melted butter with Penzey’s Mural of Flavor and Galena Street.

This is my home setup.

Top left is pork butts. Top middle is a brisket covered in Carnivore Black. Top right is a brisket with salt and pepper. Bottom right was done by another cook, I can’t remember his rub.

Here’s a shot of the Ugly Drum Smoker I made a few years back.

Just some BBQing I did a few days ago. :)

Drumsticks with a light Cajun rub on the pellet pit.