Got the Tri Tip rubbed down for Moms Birthday Q Tomorrow
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Thread: Whats on The BBQ?
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02-15-2014, 03:41 PM #231Senior Member
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02-17-2014, 12:08 PM #232Already miss the 310/562
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Originally Posted by RVRKID
Got the Tri Tip rubbed down for Moms Birthday Q Tomorrow
Can you share the recipie OR is it top secret???
THE GRILL IS CLOSED DUE TO WEATHER....
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02-17-2014, 01:09 PM #233Senior Member
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Originally Posted by 2manymustangs
Can you share the recipie or is it top secret???
the grill is closed due to weather....
ouch!!!Tommy
"So as through a glass, and darkly
The age long strife I see
Where I fought in many guises,
Many names, but always me."
Gen. George S Patton
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02-17-2014, 07:11 PM #234Already miss the 310/562
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Temps came back up today.... Grill REopened...
Bacon for B.L.T.s Dont let it get too dark when cooking bacon on the grill...
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02-24-2014, 10:40 AM #235Already miss the 310/562
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HUD and the MONDO "Big Ugly" smoker...
HUD layin down the classic BIG SMOKE... Mushroom time...
Last edited by 2manymustangs; 02-24-2014 at 10:47 AM.
-In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..
"Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams
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02-27-2014, 09:33 AM #236Senior Member
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Sorry I just saw this, I use a rub that I bought at Staters and added Garlic. Really want to get some better rubs though. Originally Posted by 2manymustangs
Can you share the recipie OR is it top secret???
THE GRILL IS CLOSED DUE TO WEATHER....
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02-27-2014, 02:08 PM #237Already miss the 310/562
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Mine are pretty basic and i rely on the flava of the smoke, apple wood being my fave for fish... Hickory or oak for ribs BUT not too much... Hud and I just had this discussion over the weekend... We both confessed to ruining nice pieces of meat with TOO much wood smoke, it's easy to do...
Green ash for pork is a good one also...
Beef gets garlic/salt/pepper/worcheshire/olive oil marinade at my house... Pork gets salt/pepper/garlic... Chicken gets lemon pepper... But that is just me/my taste...
I do like some of the different dry rubs that I have had on ribs...
As for finishing sauce/glaze, we have our own faves here in STL that are quite different than K.C. or Memphis...
Ive yet to meet a grilled spare rib that I didnt like...-In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..
"Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams
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03-02-2014, 10:54 AM #238Senior Member
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Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
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03-02-2014, 11:13 AM #239Senior Member
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That's gonna be killer, looks good! Originally Posted by MrDenton
Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
Sent from my iPhone using Tapatalk
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03-02-2014, 08:19 PM #240Senior Member
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Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
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