#31
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Always love watching Steven Raichlen and Aaron Franklin on television. Especially when Franklin took an old large household sized propane tank, sandblasted inside/outside and cut it open to make a super barbecue smoker. He had to use a forklift to move it around in his work shed. I sometimes feel that Steven's recipies are a bit too exotic for BBQ but hey what ever floats your boat as they say. All the pics look so delicious!
Jeff |
#32
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Last week
Last Sundays cook, spatchcock chicken.
1/2 cilantro lime seasoned 1/2 savory herb 45 min smoke, extra smoke via A-Maze-N smoke maze pellet smoker. Cooked to IT of 160 on the breast. Turned out great!
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Ray Respect the Paper, RESPECT IT! GET OFF MY LAWN! |
#33
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Looks rather delicious!
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The SD40 is 55 now! |
#34
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awwww man! looks amazing and I cant eat meat now :(
also I was secretely hoping I would come here and find out these were models of meat LOLOLOLOL
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#35
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I could eat the photos.
Gary
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"Fast is fine, but accuracy is everything" - Wyatt Earp Design Group Alpha https://ecardmodels.com/vendors/design-group-alpha |
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#36
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Nothing complicated, but special for us. We don't have meatloaf very often, so I decided that's what is for dinner last night.
225 for until IT 150, then 350 to set the bbq sauce glaze. Used Dukes Tennessee Smoke and Whiskey sauce to glaze. Good eatin' for sure!
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Ray Respect the Paper, RESPECT IT! GET OFF MY LAWN! |
#37
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Looks great Ray. I can smell it from here.
Gary
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"Fast is fine, but accuracy is everything" - Wyatt Earp Design Group Alpha https://ecardmodels.com/vendors/design-group-alpha |
#38
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Smokes on! Two racks of spare ribs cut down to St Louis style, then the flap and extra meat seasoned for pork carnitas for future meals.
Cook once, eat many days!
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Ray Respect the Paper, RESPECT IT! GET OFF MY LAWN! |
#39
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Dang Pard, all that looks awesome!
Wyvern |
#40
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Pot Bread on fire
Smoked meat look nice mouth watering !!
I don't have a smoker so instead I will bake a bread |
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