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[bamakettles]

Rack of baby back ribs on the WSM today while the GB and the red LE look on.  I needed a set and forget today while I mow grass and take care of the pre-vacay checklist.


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[bamakettles]

Wrapped at the 3.5 hour mark with butter pats, brown sugar and honey, face down.  Two more hours then opened the foil and sauced with PF Chang's Mango Sweet and Sour sauce.  All vents open and up to about 285F for about 30 mins and we'll eat.  These are looking really good.


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[TheKevman]

Chicken thighs with sassy barbecue sauce from the Weber's Greatest Hits cookbook.


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[michaelmilitello]

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[sonofabutcher]

Spaghetti meat sauce on the JJ. 80/20 chuck , shallot, white onion , mushrooms, fresh garlic , cream cheese,  store bought tomato sauce , and grated Parmesan.


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[AmirMortal]

Some kind of twisted, altered chili like thing, made from random fridge finds and a few cans. Gonna smoke em, then wrap em, then crumble them in once they hit 205... Because I'm bored and why not.


Added: this came out awesome! I think all future chili recipes will include smoking the ground meat to 205°.

[double_p]

Steaks will be on soon bit for now, a new sticker. Had an extra sticker from a guitar project (see profile pic) so it though it would look cool on my performer.

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[michaelmilitello]

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[ThinBlu42]

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Those look YUMMY!
Quit teasing and cough up the info.
What are those!

[charred]

Chuck roast in the WSM.

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[Kain]

GGA tomahawks


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[michaelmilitello]

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Those look YUMMY!
Quit teasing and cough up the info.
What are those!

Those are pork shoulder burnt ends.  They start out as "country style" ribs, which are not really ribs.  It's stirps of pork shoulder, which I cubed, hit with BBQ rub and smoked. 

[Babekyu]

'nuff said.

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[sonofabutcher]

Brussel sprouts with conecuh sausage, parmesan cheese , and some heavy whipping cream.


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[ThinBlu42]

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Those look YUMMY!
Quit teasing and cough up the info.
What are those!

Those are pork shoulder burnt ends.  They start out as "country style" ribs, which are not really ribs.  It's stirps of pork shoulder, which I cubed, hit with BBQ rub and smoked.

Thanks for that. I'm going to try it. What CAN'T you do with a shoulder? Looks like a good way to get more bark per square inch of porky goodness also. WIN WIN.

Plus, you don't have to wait 14 hours for it to be done.