You ain’t messin around, a Big Joe lll & just starting out? Good fer you! If ya din’t mind, we really like pics of cooks in these parts, it’s the drool on thing. Welcome, eat good & have fun!
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Hi from New York
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Club Member
- Jan 2020
- 1424
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
Hi and welcome to the Pit from north Texas. Great looking pork butt there.
Regarding sauces, I’m a sauce-on-the-side guy, letting the meat and smoke be the focus. I like the Stubb’s Sweet Heat. My always-have-on-hand sauce is Head Country, a good, basic tomato-based sauce that started in my home town in Oklahoma.
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Soonerpop I could have written your reply. Stubbs Sweet Heat is my favorite store bought sauce and I have been using Head Country also for a few years. Maybe we’re cousins? ðŸ˜
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Club Member
- Apr 2018
- 4921
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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