Smokin' BBQ Thread

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I don't give a damn what LAW Obama creates with his signature, I'm still gonna be smokin' my butts! Stop me BITCH!:nuts:
 
I'm about three hours into Smokin' a 6 pound Standing Rib Roast. It's smelling good already.:D
BBQ.jpg
 
Smells good. Sounds good, smell is from my grill. Do you have to increase the time based on the outside temperature? I find I have to here in stinking desert where the temperature is about the same as yours right now. Damn global warming cooling climate change! Send some money to algore for me to make it warm up here.

Enjoy your beef and merry Christmas to you and yours!

PO
 
PessOptimist said:
Smells good. Sounds good, smell is from my grill. Do you have to increase the time based on the outside temperature? I find I have to here in stinking desert where the temperature is about the same as yours right now. Damn global warming cooling climate change! Send some money to algore for me to make it warm up here.

Enjoy your beef and merry Christmas to you and yours!

PO
Click to expand...
Yes I did!! My Wife likes her steak Medium and I prefer mine Medium Rare, based on the weight and temperature I estimated the time it would take to cook the Prime Rib but using the Thermometer it took an hour longer than I thought it would. It was really good this time and and the Wife and Daughter loved it!
 
Smoked an 8 lbs. pork shoulder (12 hr. cook) for some Carolina pulled pork yesterday on my BGE. Also smoked up some Boudin sausage and some regular smoked sausage (3 hrs.). Love me some BBQ.
 
I BBQed my first whole pic in South Carolina, burning hickory and shoveling the embers under the pig, vinegar sauce when you turn it over, I still like it that way! Boudin Sausage is great fried with overeasy eggs good breakfast!Pig_roast.gif
 
ATCJeff-This is Bill (Tiger25) It looks like you are a GT fan. I am an LSU fan myself but will be hoping those Dawgs give ya'll a good game. I know Greensboro is a MS State alumni. I am retired in Vicksburg, MS Happy Friday, just thought I would say hello.

I was off subject and should have been talking about my BBQ skills. How the heck do you delete something you posted?

Sorry - I need to go back to sleep with my TSP losses for the year. ha ha !!!!
 
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Tiger25 said:
ATCJeff-This is Bill (Tiger25) It looks like you are a GT fan. I am an LSU fan myself but will be hoping those Dawgs give ya'll a good game. I know Greensboro is a MS State alumni. I am retired in Vicksburg, MS Happy Friday, just thought I would say hello.

I was off subject and should have been talking about my BBQ skills. How the heck do you delete something you posted?

Sorry - I need to go back to sleep with my TSP losses for the year. ha ha !!!!
Click to expand...

Hello Bill.

Should be a good game. Don't pick the under! Both are high powered offenses.:nuts:
 
Good morning fellow Smokin' BBQ fans! It's a really nice day here in Georgia and perfect for lighting up the GRILL!

News from the EPA today, it seems that we Grillers and Smokers are polluting the environment and causing health issues in the USA. These liberals want to change things for the better I'm sure but they are barking up the wrong tree. Video link below explains it all!
bbqbig.jpg

EPA looking to turn up the heat on backyard barbecues? | On Air Videos | Fox News
 
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There should be lot's of members cooking up lot's of things this weekend. We should share in spite of objections from federal agencies.

I have been under using my gas grill here on my patio and thought I should fix that. I also can't remember anything I have read. I need advice from you experts. For tomorrow I have a 1.35 pound package of something labelled "country styled pork loin ribs boneless". The recommendation on the package is to boil them gently for 35-40 minutes and then grill medium for 8 minutes per side. What about wrapping it in foil and cooking on the highest shelf with indirect heat at around 200 degrees F for a while? I don't want to screw this up as my fallback meat is a can of spam that is stamped "best if used by May 2014".

PO
 
You should accept that challenge and create a new barbeque centerpiece PO ..Smoked SPAM...Cook both meats at the same time. Throw some heavily buttered corn on the grill cooked in tin foil.. Now drink a cold beer...

Serve whichever meat appears the most edible with the buttered corn.. You'll be a HERO..:D:D:D

FS
 
In all seriousness...I cook mine on a Traeger grill...

Here's the plan: Preparation and cook

Lightly sprinkle Salmon Shake or your favorite rub on ribs, and start your grill on smoke with lid open for 5 minutes to get started. Place ribs on the grill for 4 to 5 hours on smoke. Remove ribs and place in aluminum foil with your choice of BBQ sauce or 1/2 cup of water. Close foil and put back on grill. Turn digital controller to 350 for 45 minutes. Take ribs off and let rest for 20 minutes & enjoy!

Hope that works for you.

FS
 
Wow! Forgot about my own thread! I am slow smokin' a full Beef Brisket for tomorrow. This one will finish about 08:00 in the morning. To be served as a TEXMEX Brisket to be eaten in Tacos with all the trimmings and Mexican beer! They are still in the smoker tenderizing on a slow cook, have already been smoked but are wrapped in foil with my secret sauce to finish tonight when I'm sleeping. Gonna be good!
 
Meats done and GOOD! Just finished trimming the grass around the pool and the Wife is cookin' the rest of the stuff. Got some folks coming over, just put out my American Flag!AmericanFlag.gif
 
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