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Sweetie and I on our own this 4th so it is Low and Slow Smokey St. Louis Cut BBQ Ribs with Sweetie's Macaroni Salad plus adult beverages. [/URL] [/URL] [/URL] [/URL] [/URL]

Salmon Florentine (spinach and ricotta cheese) on the Weber. Served with asparagus brazed in seasoned garlic buttered and spaetzle.

As most everyone knows every cooker is different so a little comparison between Boston Butts fat cap up or fat cap down on the Blaz'n Grid Iron. At the 12 hour mark sitting at 160 internal degrees...

Learning my new Blazn'n Grid Iron One full spare rib rack minus sternum and pig candy

13 year old teaching 9 year old with 13 year old's abbreviated instructions. "You have to place them exactly correct so let me show you how." "See, place them like this so none overlap and all fit". "Ok 3 minutes. Turn the grill to medium and and you flip them" "That's to slow, do it fast...

Grandson putting on the chicken thighs. After the chicken was in he set a low smoke temperature on the BMerrill’s new SSII Pellet Grill Controller. The new SSII is so easy to use a 12 year can use it. After some smoke and roasting it was time for a light BBQ glaze Getting close to pull...

Started with three shoulders and three different rubs to compare. Applied Rub with Yellow Mustard and Molasses and threw the meat in the freezer for a couple of days BTW, you can sort of see the difference in rubs by the color and texture. A couple days later, right from the freezer and into...

Racks of Lamb: Marinate in this: Wrapped in the fridge for two days New YeaEve and it is cold out but time to cook. When it is a cold and dark cooking night one needs to have their own sun. Reversed Seared the Racks of Lamp New Years Dinner, Main Course

Started with this: Night before, inserted slice garlic into meat, applied a horseradish mustard slurry, wrap and rested in fridge overnight. Set the Pit to smoke for about an hour and put in the roast. Rock’s Stoker was in charge while we went to church. Upped the Pit temp to around...

I will have to hold BBQ food IE, pulled pork, brisket, ribs and smoked chicken and turkey for up to 4 hours. Hoping y'all have some knowledge you can provide me pertaining to the cambro food transport containers.

Start with this. Slice through the fat in a cross hatch pattern. Insert slices of garlic deep in the meat. Make the Moja and apply Wrap tightly and let it marry up in the fridge overnight Rest at room temp for an hour or two and put in a roasting pan Tightly foil Into here for five...

Start with this: Trim the fat and remove the flat. Smoke and use the flat in the beans: Marry a beautiful lady who is also the best rib membrane remover and let her do it: Add the rub, sliced oranges, warp and refrigerate overnight: Next day add more rub, yellow mustard for the bark...

Should be enough for a family of 8. Tied the sirloin, inserted slices of garlic and rubbed with a pesto. Roasted at 425 for 20 minutes and reduced temp to 275 for two hours. Carved

The Pit Using 50/50 blend of Sugar Maple and Hickory Pellets pit temp is 425 degrees. Pit is pre-warmed so in went the duck. Twenty minutes later reduced temperature to 350 degrees Two more hours and the duck was done After a 20 minute rest duck was ready to care Plated Ya just...

Dinner grilled off of the Traeger Pellet Grill/Smoker

Grown-ups said “Smoked Turkey” and Grandchildren said “BBQ Chicken” So, mixed up some Mohunken Bird Rub. Applied rub to the brined turkey and a bunch of brined chicken thighs. Pit is ready Pit sort of loaded Chicken with a light BBQ glaze. Not comp chicken but tasty home dinner...

Grand Youngins asked for pot roast and y’all know how it is. So, I picked up five pounds of choice boneless chuck roast to do a Smoked / Roasted Pot Roast. Ingredients are below plus butter and flour for roux and Beaujolais wine to de-glazed the pan and plus a cup in the cook for...

We have been having a debate in the family about foiled or no-foiled spareribs so my wife and I decided to do test. Two racks of spareribs both prepare the same way. We will foil one and not foil the other during the smoke. My wife applying our Mohunken Butt Rub and oranges. . Wrapping in...

My current Modified Smoker Combo Here is how the modifications evolved over the years. Six year old standard Traeger Lil Tex Pellet Smoker with heat and smoke provided by pellets which is consider by KCBS to be competition legal. Replaced the 3 position control with a digital control, added...

Smoked some butts on the PID with Rock’s Stoker Interfaced Controlled Modified Traeger Smoker. Needed to mix up some Mohunken Butt Rub. Butts massaged with Mohunken Butt Rub and Mustard. Smoker pre-warmed to 200.

I needed to test my Rock’s Stoker Interface through the PID which will provide temp control and figured, as long as I am running the smoker, I would throw on some chicken for soup. Systems up and running. On with the brined and seasoned chicken thighs. Doing a short smoke so I am adding...

Smoked turkey thighs for sandwich meat. Smoker at 215 degrees and the A-MAZE-N-Tube Smoker loaded with cherry pellets is started to provide smoke in the gasser. In went the seasoned and rubbed thighs. The A-MAZE-N-Tube Smoker provided a nice blue smoke. Pulled at internal temp of 175...

A-MAZ-N-TUBE-SMOKER in my Masterbuilt Smokehouse Propane Smoker I received the AMNTS from Todd at A-MAZE-N Products, LLC to put through it’s paces mainly in the Traeger Pellet Smoker, but I thought why not try it in the propane smoker. The UPS truck brought an AMNTS and about 20 pounds of...

We did a couple of Beer Can Chickens and fresh corn in the Traeger. Smoked at 150 pit temp for one hour and finished at 375 pit temp until done. Sure is nice to have the extra cooking space. First we had to let the chicken play in the tub overnight. Chicken was very moist with a hint of...

I am looking a pot to bake beans in my Smoker/Roast/Grill to replace the one I am using in the Pic. My lovely bride caught me using it:lol: and took it back:sad:.