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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

Page 22 of 22
  1. Toothpick

    Toothpick #2 since day #1 Founding Member

    Pork butt before the wrap.

    IMG_6952.jpeg
     
    Toothpick, Aug 16, 2026
    #421
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

    Pulled at ate! Yummy!

    IMG_6953.jpeg IMG_6954.jpeg IMG_6955.jpeg
     
    Toothpick, Aug 16, 2026
    #422
  3. Jim

    Jim Old Curmudgeon Founding Member

    Homerun!
     
    Jim, Aug 16, 2026
    #423
  4. Toothpick

    Toothpick #2 since day #1 Founding Member

    It was really good! Pozole on the schedule for tomorrow or Wednesday. Then probably freeze what's left.
     
    Toothpick, Aug 16, 2026
    #424
  5. Jim

    Jim Old Curmudgeon Founding Member

    Brisket for the weekend....
    20260903_092336.jpg 20260903_092843.jpg
     
    Jim, Sep 3, 2026 at 10:59 AM
    #425
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

    That is a good looking piece of meat!
     
    Toothpick, Sep 3, 2026 at 1:32 PM
    #426
  7. Jim

    Jim Old Curmudgeon Founding Member

    Hope it tastes as good as it looks!
     
    Jim, Sep 3, 2026 at 4:50 PM
    #427
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

    How would you go about smoking these beef ribs?
    I was thinking cut them up to single ribs. Add bbq rub. Smoke at about 250f. Maybe do them like a brisket??

    IMG_6997 Large.jpeg IMG_6998 Large.jpeg
     
    Toothpick, Sep 6, 2026 at 8:56 PM
    #428
  9. Jim

    Jim Old Curmudgeon Founding Member

    Salt and pepper 275 till crusty and tender.
    Oak for the win.
     
    Jim, Sep 7, 2026 at 9:02 AM
    #429
  10. Jim

    Jim Old Curmudgeon Founding Member

    Salt and pepper 275 till crusty and tender.
    Oak for the win.
     
    Jim, Sep 7, 2026 at 9:02 AM
    #430
  11. Toothpick

    Toothpick #2 since day #1 Founding Member

    Would you cut individual ribs or leave it whole?

    One thing I really love about my Camp Chef is the smoke box. I got a 45lb box of mixed chunks from Fruita Wood - https://www.fruitawoodchunks.com/

    Red Oak, Post Oak, Peach, and Apple chunks. Keep that smokebox fed and it smokes way better than the pellets themselves. One of these days I'll get a true offset haha.
     
    Toothpick, Sep 7, 2026 at 9:18 AM
    #431
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