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Connecticut checkin' in...
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Checkin' back in with a photo of my first attempt at a hunk o' flat brisket, injected with 6 oz. of beef broth. 26" Weber & SnS and hickory chunks, 12 hours (even with a Texas crutch at 250 deg.) Hit another stall at 187 deg. But, it came out moist and tasty, and look at that smoke ring! I've done a pork butt and spare ribs, but can't find the pix. Lots of problems controlling the temperature, but I'm getting the hang of it. The secret is a long cigar and good whiskey.
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Welcome to The Pit tlaw! Thanks for joining up with us.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!
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Wow man, 26"er with an SnS.....straight out the gate!!!
Welcome and thanks for the support!!!
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tlaw, Welcome to the Pit from Fargo ND! In addition to Meathead and David Parrish I would and do pay careful attention to Breadhead and the other Members and Staff! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. The advice and suggestions you can get free for the asking would make a Culinary College Cry! Dan
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Welcome to the Pit tlaw ...
You now have the Ménage A Trois of BBQ equipment. Those three pieces of gear when used together are blessed by the BBQ god's.ðŸ‘Â
Follow Meathead and David Parrish carefully and you will become a real Pit Master soon.
Send pictures of your cooks.😎
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Connecticut checkin' in...
Always loved BBQ, couldn't get the hang of it myself. Meathead's been steering me right--finally jumped in with a 26" Weber kettle, Slow 'n' Sear and a Maverick thermometer. (Gotta admit, I don't want to trash the old 18" Weber.) Still getting the new one calibrated and hoping to do up a Boston butt soon.Tags: None
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