Search results for query: *

Forum search Google search

  1. ab1985

    The Ultimate BBQ Thread

    Do the short ribs come out tender like baby back ribs? They look great!
  2. ab1985

    The Ultimate BBQ Thread

    15 lb American gold grade wagyu brisket for my son's birthday party today.
  3. ab1985

    The Ultimate BBQ Thread

    I ate quite a few as soon as I pulled the pan off
  4. ab1985

    The Ultimate BBQ Thread

    Prepping burnt ends
  5. ab1985

    The Ultimate BBQ Thread

    Separating point
  6. ab1985

    The Ultimate BBQ Thread

    12 lb brisket for a birthday party last weekend.
  7. ab1985

    The Ultimate BBQ Thread

    I ended up going with the Flame Boss 200. DigiQ had great reviews, but for slightly more $ I opted for wifi capability along with a solid reputation. I used to consider these devices cheating, but these days I have no desire to stay up all night tending to a brisket.
  8. ab1985

    The Ultimate BBQ Thread

    @KlausVanWinkle which DigIq did you buy? I've been thinking about getting something similar for my egg. Just noticed the DigIQ Green Kit on the BBQ Guru website for $197. Same kit with BGE logo is $419 on Amazon. DigiQ Green Kit w/ Pit Viper Fan and Ceramic Adaptor Amazon.com : BBQ Guru...
  9. ab1985

    The Ultimate BBQ Thread

    Recipe here: Crisp and Unctious Pork Belly - Adam Perry Lang
  10. ab1985

    The Ultimate BBQ Thread

    I did Adam Perry's pork belly recipe on Friday. 5 1/2 hours wrapped at 275. Pulled for two hours then threw it back on at high heat for a bit with a bourbon glaze to crisp the skin. It was AMAZING. I had family that arrived in town that evening and this was our guy thing to kick off the...
  11. ab1985

    The Ultimate BBQ Thread

    Cilantro lime chicken thighs from Sunday:
  12. ab1985

    The Ultimate BBQ Thread

    I put a butt on the egg this morning around 8. I used my normal rub last night, but on a whim I added coffee. It turned out great! The rub was a little uneven, but it really brought the bark to another level in the good spots.
  13. ab1985

    The Ultimate BBQ Thread

    I do the same thing but 2-2-1 for 275. No need to go down to 225 on ribs IMO unless you're looking for an excuse to sit outside and drink beer. :) Dragos, I do mine indirect with a drip pan underneath.
  14. ab1985

    The Ultimate BBQ Thread

    Keeping it going
  15. ab1985

    The Ultimate BBQ Thread

    My green egg is a more refined cook, but nothing beats my brother's capacity for Murica's birthday. We smoked three 18lb pork shoulders on Friday night then made a slip and slide yesterday after lunch. Bunch of hillbillies.
  16. ab1985

    The Ultimate BBQ Thread

    I did Mojo pork on Saturday. Smoked low to an internal temp of 140-ish then finished in a dutch oven - took about 3 hours total. I pulled and let it sit overnight to marinate. Damn it was good. I ate it for lunch everyday until today, and still have a few meals worth frozen.
  17. ab1985

    The Ultimate BBQ Thread

    Did a couple of pork butts on Friday night for my daughter's birthday party yesterday. On at 8 pm. Off at 8 am. Rested then pulled at noon. They were gone quickly.
  18. ab1985

    The Ultimate BBQ Thread

    TXLX100, curious what you didn't like about Royal Oak? I've been using it and haven't had any complaints other than the ratio of big to small pieces being inconsistent.
  19. ab1985

    The Ultimate BBQ Thread

    Are you using lump or sticks?
  20. ab1985

    The Ultimate BBQ Thread

    Blue - hard to describe, but you know it when you see it.
Back
Top Bottom