Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
DTro, it was so good and so simple to make. For 2 people, cut the corn off of an ear, core and small dice an apple, thinly slice 4 or 5 radishes, 15 ml of apple cider vinegar, 2 tbsp EEVO, some salt and pepper. Put it all in a bowl and toss.
My longest and best friend of 60 years popped in town from St. Louis unexpectedly. Hadn’t seen each other since just before the pandemic started. So around 2.5 years or so. He asked me to "fire up that smoker " and wifey loved my July 4th ribs so much she asked me to make them again. So….Wibs it was! My son and family joined and we demolished nearly three full racks with side. Yum. A great time was had by all. I was distracted and missed taking a few views of the finished product though. Also hare a photo of he and I in my wood shop. I’m the big guy.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
A couple chicken thighs with the original WB bbq sauce I posted about here https://pitmaster.amazingribs.com/fo...41590-wb-sauce
The sauce is really good, not too sweet. Although it could have been the combo of it and the rub, I had a heavy coat of Heaven Made Smoky Habanero on the quarters. With some frozen mixed veg.
First crack at Vortex back ribs. Direct quote from my wife, "These are the best ribs you've ever made! Where has the Vortex been your whole life?" (the Vortex was a father's day gift)
klflowers and Panhead John I dry brined them with the blasphemy rub for about 2 hours. Then threw them on with 3 pieces of cherry wood and the Vortex running at 375-400 (according to the dome) for about an hour. Came out a bit underdone, but great flavor. Loved having smoke and bark in every bite. I think next time I’ll run the Vortex just a bit hotter, 400-425. Definitely going to do this again!
Vortex wings on the weber kettle...
half with Meat Church Gospel, the other half with Meat Church Holy Voodoo...
also did a couple of Brazilian style cheese skewers. Grilled and drizzled with honey.
All rounded out with pasta with garlic & oil, sliced maters, and corn on the cob (not pictured)...
My longest and best friend of 60 years popped in town from St. Louis unexpectedly. Hadn’t seen each other since just before the pandemic started. So around 2.5 years or so. He asked me to "fire up that smoker " and wifey loved my July 4th ribs so much she asked me to make them again. So….Wibs it was! My son and family joined and we demolished nearly three full racks with side. Yum. A great time was had by all. I was distracted and missed taking a few views of the finished product though. Also hare a photo of he and I in my wood shop. I’m the big guy.
Last edited by Jfrosty27; July 9, 2022, 09:53 AM.
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