Fired up the smoker on Sunday. Pork butt with apple wood. One of the best I ever smoked. Then enjoyed with a delicious homebrew, porter on tap. (I put spoilers because the images were HUGE!) Hope everyone is well.
Official OS BBQ/Grilling Thread
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Re: Official OS BBQ/Grilling Thread
Fired up the smoker on Sunday. Pork butt with apple wood. One of the best I ever smoked. Then enjoyed with a delicious homebrew, porter on tap. (I put spoilers because the images were HUGE!) Hope everyone is well.
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Re: Official OS BBQ/Grilling Thread
I have crust envy. Looks incredible. And your own beer to wash it down? This man is self sustaining!
I think pulled pork is probably my top smoker meat. It completely blows the crockpot pulled pork my whole life consisted of out of the water.
Doing another round of ribs for a family birthday this weekend. I need to stop being a POS and get a good cleaning done before then.NHL - Philadelphia Flyers
NFL - Buffalo Bills
MLB - Cincinnati Reds
Originally posted by Money99And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?Comment
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Re: Official OS BBQ/Grilling Thread
Doing some ribs tomorrow probably, first time in 18 months or so. One of the things I stopped making when I found out I was diabetic. Now that that's more under control and I know what I can yolo on, bring on the ribs.
Just the 3-2-1, KISS method. Photos tomorrow night
Until then, here's some asparagus...Attached FilesComment
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Re: Official OS BBQ/Grilling Thread
Doing some ribs tomorrow probably, first time in 18 months or so. One of the things I stopped making when I found out I was diabetic. Now that that's more under control and I know what I can yolo on, bring on the ribs.
Just the 3-2-1, KISS method. Photos tomorrow night
Until then, here's some asparagus...
Sent from my SM-G975U using TapatalkOriginally posted by MoJust once I'd like to be the one they call a jerk off.Originally posted by MoYou underestimate my lazinessOriginally posted by Mo**** ya
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Re: Official OS BBQ/Grilling Thread
I do, marinaded overnight with a rub and some other ingredients. I work off this recipe as a general guideline:
321 ribs are epic, easy, and unbeatable. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method by Diva Q for perfectly smoked ribs.
I’ve only done the ribs twice and both times with mustard... don’t know life without it, but I certainly like life with it.NHL - Philadelphia Flyers
NFL - Buffalo Bills
MLB - Cincinnati Reds
Originally posted by Money99And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?Comment
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Re: Official OS BBQ/Grilling Thread
I do, marinaded overnight with a rub and some other ingredients. I work off this recipe as a general guideline:
321 ribs are epic, easy, and unbeatable. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method by Diva Q for perfectly smoked ribs.
I’ve only done the ribs twice and both times with mustard... don’t know life without it, but I certainly like life with it.
Sent from my SM-G975U using TapatalkOriginally posted by MoJust once I'd like to be the one they call a jerk off.Originally posted by MoYou underestimate my lazinessOriginally posted by Mo**** ya
...Comment
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Re: Official OS BBQ/Grilling Thread
My (very limited) experience with the "3-2-1" method is that it's an hour or so too long. I really think it could be the "2-1-1" or even the 1-1-1 method, myself. As always, temperature control is paramount, but as with everything, your mileage may vary.Comment
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Re: Official OS BBQ/Grilling Thread
I tried the method on my propane grill a couple times years ago and was never impressed. Most of that had to do with not being able to hold steady temperatures. On my pellet grill where I have more direct control of temperature they come out phenomenal.
Sent from my SM-G975U using TapatalkOriginally posted by MoJust once I'd like to be the one they call a jerk off.Originally posted by MoYou underestimate my lazinessOriginally posted by Mo**** ya
...Comment
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Re: Official OS BBQ/Grilling Thread
Yeah I don’t know how much the 2 of the method matters to be honest. To me, the most important is to get that nice low heat smoke base (the 3). Could probably make it a 3-2 with the last 2 being sauced and directly on grates. The 2 hours in foil with liquid, it seems like such a good move, but I really don’t know how much it adds to the final product.
Experimenting and tweaking every time out is the fun part of the smoking adventure.NHL - Philadelphia Flyers
NFL - Buffalo Bills
MLB - Cincinnati Reds
Originally posted by Money99And how does one levy a check that will result in only a slight concussion? Do they set their shoulder-pads to 'stun'?Comment
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Re: Official OS BBQ/Grilling Thread
Yeah I don’t know how much the 2 of the method matters to be honest. To me, the most important is to get that nice low heat smoke base (the 3). Could probably make it a 3-2 with the last 2 being sauced and directly on grates. The 2 hours in foil with liquid, it seems like such a good move, but I really don’t know how much it adds to the final product.
Experimenting and tweaking every time out is the fun part of the smoking adventure.Comment
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Re: Official OS BBQ/Grilling Thread
Looks great! I have been using butcher paper instead of foil and ahve been keeping much better bark that way. What do you wrap in? Hoping to get my smoker fired up Saturday.Comment
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Re: Official OS BBQ/Grilling Thread
Simple is always best! Love it. Try butcher paper to wrap one of these times. I never bought into it until I tried it. Bark, if you like that, is def better.
Great work man! Looks delicious
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