Tanned Butts

I rubbed the butts yesterday. I like how the spices settle into the cracks. Makes for a nice and crusty butt. I’ll be pulling the butts for dinner.

Bet you can’t wait to dig into that chit.

Your butts looks delicious.

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Your butts looks delicious.

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You should see my brisket!

Yes dear, it does make your butt look fat,,,,,,,,,fat and juicy.

Ohhhh look at the smoke ring

Looks pretty darn good but….that better not be moose meat!

By the way, what time should we be there for dinner?

We’ll bring beer of course.

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Looks pretty darn good but….that better not be moose meat!

By the way, what time should we be there for dinner?

We’ll bring beer of course.

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Pulling at 5:30. Sauces are done.

That looks incredible.

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Looks pretty darn good but….that better not be moose meat!

By the way, what time should we be there for dinner?

We’ll bring beer of course.

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Pulling at 5:30. Sauces are done.

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I gotta work till 4:30pm. That’s gonna make it hard to get there by then.
Dang it all. Guess I’ll just stay home and drink the beer.

Thanks for sharing the pics though. They definitely make me think about warmer weather and enjoying some time on the deck with the BBQ & friends & family.

I just ate a huge lunch and that still made my mouth water. Nice work

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I just ate a huge lunch and that still made my mouth water. Nice work

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Heh…that’s funny. The tough thing about cookin’ Que is that by the time it’s ready, I’m already kinda tired of smelling it all day. One of the butts gets pulled and passed around to the neighbors.

I wrapped my but in bacon!!

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I just ate a huge lunch and that still made my mouth water. Nice work

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Heh…that’s funny. The tough thing about cookin’ Que is that by the time it’s ready, I’m already kinda tired of smelling it all day. One of the butts gets pulled and passed around to the neighbors.

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Just spitballin’ here… if we had a summer GTG could IDO hire you to do the catering? Seriously… after seeing the pics I want some of that BBQ so bad I’m willing to create an elaborate event just so I can give it a try.

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I just ate a huge lunch and that still made my mouth water. Nice work

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Heh…that’s funny. The tough thing about cookin’ Que is that by the time it’s ready, I’m already kinda tired of smelling it all day. One of the butts gets pulled and passed around to the neighbors.

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Just spitballin’ here… if we had a summer GTG could IDO hire you to do the catering? Seriously… after seeing the pics I want some of that BBQ so bad I’m willing to create an elaborate event just so I can give it a try.

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Definitely worth a conversation. I am in the midst of having a custom smoker being built. Wanna see my ribs?

More food porn

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I just ate a huge lunch and that still made my mouth water. Nice work

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Heh…that’s funny. The tough thing about cookin’ Que is that by the time it’s ready, I’m already kinda tired of smelling it all day. One of the butts gets pulled and passed around to the neighbors.

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Just spitballin’ here… if we had a summer GTG could IDO hire you to do the catering? Seriously… after seeing the pics I want some of that BBQ so bad I’m willing to create an elaborate event just so I can give it a try.

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On July 12 I’ll be cooking for about 200 for a large neighborhood picnic. Swing by!

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Definitely worth a conversation. I am in the midst of having a custom smoker being built. Wanna see my ribs?

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Very cool. If your food tastes half as good as it looks you’re going to be one very busy guy.

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More food porn

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Getting be more of my kind of site every day!

James, How about a smoke-off at the GTG!

yum

Chris
How do you maintain temp in the chargriller with cold temps? I have the same smoker never use it when it cold out. Where you getting new smoker from?
Randy

Hey James…..you let me know the date….we can have it here….how bout this weekend, ramps are open. bring your own smoker….lol
-K-

god i can’t wait to get my smoker rolling. I have tried many times to smoke during the winter and I just can’t get my smoker to hold temp no matter what I do.

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Chris
How do you maintain temp in the chargriller with cold temps? I have the same smoker never use it when it cold out. Where you getting new smoker from?
Randy

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Lot’s of fuel. I also line the bottom of the main chamber with bricks (thermal mass) and then invert the coal grate over the top. It keeps the heat more even.

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Chris
How do you maintain temp in the chargriller with cold temps? I have the same smoker never use it when it cold out. Where you getting new smoker from?
Randy

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Lot’s of fuel. I also line the bottom of the main chamber with bricks (thermal mass) and then invert the coal grate over the top. It keeps the heat more even.

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i tried doing that in my smoker and it really hampered my temps from coming up. I even tried preheating the bricks in a 500 degree oven for an hour and still couldn’t get it to work. It absolutely killed my temps, I could never get things up to 230 with the bricks.

Awesome Looking Ribs.
Jack

For winter smoking I do very similar to cpetey. More wood, charcoal, and/or time.
I have a digital thermometer I keep in the top so I can watch the temps more accurately than the generic button style. Since I use a vertical barrel style with wood & charcoal, the temps vary more. I use a couple chunks of ironwood or black walnut because it burns hotter. My primary wood is cherry, so I don’t get the bitter flavor of smoke from woods like oak or hickory.
When i see the temps are dropping to 180’s or lower, I open the lid and let it flame up again. Once I get a flame rolling up, I place the lid back on and add about 10 additional minutes to my over-all time. The meat will cook and render at 140’s but you don’t get that nice char on the outside. That needs temps in the 220ish.
I also finish rendering in the oven depending on the style of ribs I’m serving. In that case, I’m only charring and flavoring the meat. The rest is done with alcohol and acid from the wine and cider used in the oven.

That looks awesome Chris.