Whats on The BBQ?

**ChumpChange** · 02-03-2014, 08:29 PM

Wow wow wow.

**Eli** · 02-03-2014, 08:40 PM

Originally Posted by budman

We did ribs too. 4 racks total for about 4 hours. No wrapping this time, just left them on at 250.

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Looks delicious!

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**budman** · 02-03-2014, 08:45 PM

Thanks! They were great and we had some again tonight. Been playing with the bigger smoker and so far so good. I have an old school Japanese Kamado that's amazing, but only had a 16" grill.

Didn't even notice these were my first posts. Guess I'll have to stop lurking and throw out some boating content.

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**Hud** · 02-04-2014, 08:12 AM

C'mon!

**ptc** · 02-04-2014, 10:15 AM

Originally Posted by Hud

Attachment 30160When you hear 1st call for mushrooms, please don't wait, get your butt over there now! Trust me they go QUICK!!! I have had people come by later & ask, where's the mushrooms? Lol's-they have been gone for 2 hrs! All 15-20 lbs. Just sayin! I don't eat them anymore myself!

Hud - personally I think you need a bigger MUSHROOM GRILL.... only! just sayin! lol Ill bring a few extra pounds to thro on there too!!! the more the merrier! yes?

**ptc** · 02-04-2014, 10:19 AM

Ok so heres a very simple recipe for a marinade for TRI-TIP .... it has to soak for about 3-4 days - and then smoke it at about 180-200* for about 5 hours

The meat comes out so tender that you can literally cut it with a fork... and its tastes like prime friggen RIB!!!! ....

Heres the secret:

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