Very nice. I've got six pounds in the fridge to be smoked tomorrow.

This thread is SO much better than the SPAM thread.

quote:

Originally posted by trapper189:
Publix, at least the stores near me, has boned and tied standing rib roast on sale for $6.99 a pound until tomorrow. Not really a BBQ cut, but it’s good cooked low and slow then reverse seared.

Thanks Trapper. I was able to take advantage of that sale in Oxford Alabama. Cooked it up tonight and it was pretty awesome.

quote:

Originally posted by smschulz:
This thread is SO much better than the SPAM thread.

There's a spam thread??

Got to get a pork belly going here. Man that looks good Jeff.

My Son bought one of these Yoders which caused my daughter to buy one, which caused me to buy one, Too. I just got got the monster and haven't even fired it up yet.

You will love it!

Made in USA pellet smoker. That's the ticket! Enjoy!

Last night, I used the BGE at 225 as the first step in reverse searing a 17 ounce prime grade NY strip. The searing was in a pan on my range. The pan had been preheated in a 400 degree oven that was being used to roast the brussel sprouts.

Before:


After:

^^^ ...nice tatortodd but you lose style points for no money shot of the inside cut after the cook.

^^ It was about an hour later than I normally eat and I was starving. Pretty proud of myself for even taking that shot.

Made some BBQ and BBQ slaw for my boys 4th birthday party.

Looks great as always! Can you share the slaw recipe?

quote:

Originally posted by Jeff Yarchin:
Looks great as always! Can you share the slaw recipe?

Yeah, would love to share. It's so good!

2/3 cup of ketchup
1/2 cup apple cider vinegar
1/2 cup of white sugar
2 tsp. Texas Pete (or your favorite hot sauce)
2 tsp. kosher salt
2 tsp. ground black pepper
1 medium head of cabbage, cored and finely chopped. (I've found by hand yielded better results than a food processor)

1. In a large bowl, whisk together the ketchup, vinegar, sugar, hot sauce, salt and pepper.

2. Mix the cabbage in and toss the mixture until well mixed. Let it sit, tossing occasionally for 20 minutes. It tastes best after sitting the in refrigerator over night.

Thanks!

quote:

Originally posted by SIG4EVA:
Made some BBQ and BBQ slaw for my boys 4th birthday party.

Man that all looks good!

quote:

MRBTX

Thanks a lot!

It's the gift that keeps giving lol. I think I'll do quesadillas tomorrow.

So.. are we all meeting up at Para's house for a celebratory BBQ sometime soon? We'll either have a big time or him yelling for us kids to get off the lawn, so it'll be fun either way!

Tonight it was Ribs on my Jim Bowie Green Mountain Grill







I used the 3-2-1 method.

quote:

Originally posted by Legal Beagle:
So.. are we all meeting up at Para's house for a celebratory BBQ sometime soon? We'll either have a big time or him yelling for us kids to get off the lawn, so it'll be fun either way!

I'm totally down for bringing the BBQ!