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  • #16
    Originally posted by chisoxjim View Post
    I find that I have cool food or bbq pics that I want to post, but dont want to get into a big post about them. I think it would be cool to have a place to post some random BBQ or food related pics.
    Might be an idea for Ken there, Jim. I'll direct his attention to this thread ;{)
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #17
      Good idea, alot of times i want to post a pic or two and don't want to make, a whole thread about it, I like it.

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      • #18
        Brisky!

        David
        sigpic

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        • #19
          Originally posted by Richtee View Post
          Might be an idea for Ken there, Jim. I'll direct his attention to this thread ;{)


          I have not ignored the request.. Just thinking how it should be set up..


          .
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #20
            Nice Ken

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            • #21
              Well damn Im already breaking the rules I think lol No pics like this huh?

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              • #22
                1 fat/full smoker....


                Plate of Goodness...

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                • #23
                  Originally posted by Fishawn View Post
                  Looks awesome Jimmy .... Is the "Open Pit" part of your sammy the sauce on top?
                  yes my friend, when I feel like a little bbq sauce I am a sucker for Open Pit for some reason.
                  Just because you welded some shit together doesnt make it a WSM.

                  Twitter: @GrubSeeker

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                  • #24
                    Originally posted by chisoxjim View Post
                    yes my friend, when I feel like a little bbq sauce I am a sucker for Open Pit for some reason.
                    My best sauce to date is about 25-30% Open Pit.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #25
                      Originally posted by Richtee View Post
                      My best sauce to date is about 25-30% Open Pit.
                      it is a good base thats for sure. I use a some Open Pit and some stuff called THe Jug when I am feeling saucy.
                      Just because you welded some shit together doesnt make it a WSM.

                      Twitter: @GrubSeeker

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                      • #26
                        Originally posted by chisoxjim View Post
                        it is a good base thats for sure. I use a some Open Pit and some stuff called THe Jug when I am feeling saucy.


                        Mark
                        sigpic


                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

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                        • #27
                          Holy cow Jim, that pork chop sammich looks awesome! I'm gonna steal that from you. Especially the tempura battered peppers.

                          I like the idea of a pic thread too.

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                          • #28
                            Anyone else think they changed the recipe of open pit? Seemed alot better years ago when I first tried it, now it doesnt seem as good and real watery. Hard to find here and always was really.

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                            • #29
                              An epic failure. Lyoner sausage with ham. added to much water while emulsifying
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                              • #30
                                Originally posted by DanMcG View Post
                                An epic failure. Lyoner sausage with ham. added to much water while emulsifying
                                I bet that still eats just fine. Looks good to me
                                sigpic

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