
There seems to be a few BBQ guys on AH – myself included. I use an 18" Weber smoker – nothing fancy. I've smoked pork, ribs, turkey, and brisket.Pogre
Feel free to share that recipe via a PM or a conversation. I'm always open to a good recipe. Especially one for a homemade sauce or rub. If you have an aj jous recipe for prime rib, I'm still looking for something better.![]()
swerdThere seems to be a few BBQ guys on AH – myself included. I use an 18" Weber smoker – nothing fancy. I've smoked pork, ribs, turkey, and brisket.
@Pogre – I've put more effort into smoked brisket than pulled pork, but I'm always interested in a tried & tested recipe. I can pretty much guarantee the method I use make smoked brisket thats fork tender and takes about 6-8 hours. It has worked for others (who are able to use their smokers!) the first time they try it. I can send my brisket and bbq sauce recipe by email to anyone who wants it. Send me an email address by PM.
A year ago, my wife hit my smoker with her car. Dinged the bottom bowl enough so it cannot close tight. I had put it in the garage because of a snow storm. I never replaced it last summer, so I should look into that this year.
pogreI don't cook a lot of bbq. Well, almost none. I know it seems a crime for a butcher not to have a smoker, but I do have experience with smoking. When I worked for my dad we made all our own hams, bacon, jerky, smoked beef sticks, garlic trail bologna and more. That was over 25 years ago though.
I was shopping for one last summer and kept changing my mind. I went from another Weber, to a large & heavy barrel smoker (~$1500 and over 600 lbsswerd
hitting your smoker with a car is grounds for a new bbq/smoker/grille or whatever you call it in your part of the country. My old grille rusted out last year despite all the stainless steel on the outside. … … I went in for a Big Green Egg…
Check your email.I am re-learning cooking over fire and and low and slow cooking. Its been a treat. I will take all the recipes you wish to share.
The end of May is in sight. I hope you get them before Memorial Day weekend!Jim Salk says I should see them before the end of May. They are in their 3rd layer of sealer coat right now.
I am getting ants in my pants waiting for them. A very difficult aspect of the purchase is the wait.
Tru dat. I ate it. It was remarkably tasty.I can pretty much guarantee the method I use make smoked brisket thats fork tender and takes about 6-8 hours. It has worked for others ...
Reminds me of the last time I had a cold ... NyQuil. It was quite a night. I don't remember half of it but they still talk about it down at the CVS.Im going old school...
Yep... drinking and on AH!![]()
Is it though?Um, wrong thread? lol
Nothing but crickets here!Is it though?![]()
Good going on the fb g/f. Rick will get over it.Another job change on the horizon. This one definitely for the better, at least I hope so. So yet another move as well. That's going to suck. Oh well.
Good luck man. I'm taking the rest of the year off and going to some classes for my home inspector's license. I have a partner who's about 3/4 of the way through the process and we're gonna start our own business. Pretty scary stuff, but pretty exciting too. I have a few opportunities in front of me right now and I'm fortunate enough to have the time and funds to take advantage of it. I'm so done with retail. I'm pretty stoked.Another job change on the horizon. This one definitely for the better, at least I hope so. So yet another move as well. That's going to suck. Oh well.
I use the same recipe! Like, that exact recipe. It's very good.Since I'm infrequent in my forum viewing:
Who Loves Ya Baby back ribs Alton Brown's Ribs. I've been making them for years and they are by far my favorite due to the unique flavor that is not found in typical BBQ sauces.