MMMMMM Bar-b-Que

[Ulfwald]

Rigght now I have 30lbs of Boston but and 2 HUGE slabs of Pork Ribs on my smoker. The meat has been smoking ALL day at about 300 degrees. I just attemted to cut a small piece of the butt , but it just pulled right off. I have been using 2 year old seasoned oak to do the smoking.

OH man is this some good stuff, even the ribsare good and tender.

So I know what I am having for dinner tonight:

A couple of smoked ribs, a pulled pork sandwich, and ICE COLD BEER!!!

 

[Platypus]

hey Ulfwald long time no see, you should post more

 

[iamme]

after that mouth-watering description, i'm expecting an overnight Fedex package with a slab of ribs and pulled pork sandwich on my doorstep tomorrow! :|

:thumbsup:

 

[DingDingDao]

You suck.

Georgia is too far a drive...Fedex?

 

[spidey07]

sounds great!

Oh - and obligatory OMGWTF?

 

[Evadman]

I am getting on a plane right now Ulfwald. Long time no see

 

[Fritzo]

Originally posted by: Ulfwald
Rigght now I have 30lbs of Boston but ...

Incidentally, if you eat all that, you'll gain 30lbs of Boston BUTT

 

[FoBoT]

slobber slobber

 

[Ulfwald]

MMMM mMMMMMMM mMMMMMMM

With a home made bbq sauce to boot. Mix 1 KC master pice Original with KC masterpiece spicy, add garlic, onion, hot pepper sauce, little bit of apple cider vineger, and then slow cook in a cast iron skillet on the top rack of the smoker.

 

[n0cmonkey]

I can be there tomorrow.

 

[mpitts]

I can drive over right now.. How far from Duluth are you?

 

[HappyPuppy]

I try to keep the temp in my smoker around 220F. The idea being that the slower the meat cooks the more tender it is. Do you know something I don't?

 

[FoBoT]

Originally posted by: HappyPuppy
I try to keep the temp in my smoker around 220F. The idea being that the slower the meat cooks the more tender it is. Do you know something I don't?

maybe he is hungrier and doesn't want to wait so long?

 

[Ulfwald]

I am learning how to use the Brinkman Professional pit smoker. The one with the side firebox. When i pulledthe meat off the grill, I could almost not pick it up because it was falling apart on the grill.

I am smoking with hardwood oak, and it seems hard to keep the fire smoldering just right to keep it at 200. 300 was a bit easier, plus, I had a stainless steel container in there fille dwith a mix or apple cider vineger, beer, and spices.