Any BBQers out there?

[Gasturbine]

Im talking smokin'!

My specialty is actually brisket...low and slow...12 hours @ 225 degrees. Ive also done pork butt (shoulder), chicken, and beef ribs.

Heres some baby back pork ribs done on my Weber Rocky Mountain "Bullet" Smoker.

Here they are...membrane peeled off and my secret dry rub applied.



Into the smoker...stoked with hickory chips, 225 for 4 hours.


Almost done.


Finished off on my Weber Genesis Gold gasser to carmilize my 50%/50% BBQ sause/honey glaze.


Ah, a perfect caramelized "bark". Had these killer bones with one of my home brewed dark stouts. It was to die for...delish!

[slammin.e28]

OM NOM !

Little known fact: I have BBQ tattooed on the inside of my lower lip.

Slammin approves this thread.

[Xat1cZ]

oh gaawd :woowoo::firehop::drink::borg:


( http://www.r3vlimited.com/board/showthread.php?t=276325 )

[delatlanta1281]

Sup
All I do is smoke.
My BGE upon first fire up a couple years ago. Best smoker known to man. If you have the means, I suggest you buy one.

[tonerrrr]

I BBQ, mainly ribs though a real easy way to do some quick pulled chicken is a Crockpot, chicken breast, and bbq sauce.

[CrusherCurtis]

Gorgeous

[delatlanta1281]

8 large chicken breasts 4 pork loins

A typical Saturday movie night at our place.
We project a movie or the Braves onto the back of my house and eat/drink.

[TexasTerp]

Brisket is my specialty, I used to do competition BBQ back in Texas. Now I smoke brisket twice a year. In the spring I hold my annual BBQ@Brody's bmw event (a huge thanks to Lev & Guten Parts for sponsoring it last year!) and then again for my birthday in the Fall.

My dry rub has evolved a lot over the past 15 years and I'm really happy with where it's at. My Rib Rub still needs some work. I really want to learn pulled pork - I have someone in VA who is going to mentor me on Carolina pulled pork this summer. Really excited!


This is one of the few photos, I could find of my smoker. Brisket is 1.5hrs@225 for each pound. I generally smoke 8-10lbs at a time although the smoker can hold up to 25lbs of brisket.


The result:

[Gasturbine]

^ nice bark!

[blunttech]

Man this makes me hungry

[delatlanta1281]

Brisket is my specialty, I used to do competition BBQ back in Texas. Now I smoke brisket twice a year. In the spring I hold my annual BBQ@Brody's bmw event (a huge thanks to Lev & Guten Parts for sponsoring it last year!) and then again for my birthday in the Fall.

My dry rub has evolved a lot over the past 15 years and I'm really happy with where it's at. My Rib Rub still needs some work. I really want to learn pulled pork - I have someone in VA who is going to mentor me on Carolina pulled pork this summer. Really excited!


This is one of the few photos, I could find of my smoker. Brisket is 1.5hrs@225 for each pound. I generally smoke 8-10lbs at a time although the smoker can hold up to 25lbs of brisket.


The result:

Oh dang!

[tonerrrr]

Oh dang!

[Thizzelle]

I'm fuckin starvin'
OP found that same weber on side of road one day and still use it, although I have 3 BBQs.

[Herr Faust Schinken]

i love to bbq and smoke im just not that great at it lol

[ZekeTheSneak]

Going to mcdonalds. For MccRib..