Originally posted by Critterhunter
View Post
Announcement
Collapse
No announcement yet.
Random BBQ pictures
Collapse
X
-
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
-
A Happy New Years Day.
5lbs. wings, 3 slabs just foiled (lunch)
2 lb. block of Tofu (for Vegetarian beans)
2- 9 lb. Butts for the Duck eats Badger Bowl on Monday!Attached FilesLast edited by Hippy; 01-05-2012, 05:00 PM."Because without beer, things do not seem to go as well"
Comment
-
my sig pic-
pork shoulder
rack of spares split for 2 different rubs
cheese stuffed bacon wrapped 2lb fatty
top rack-
rubbed fatty
plain fatty
3lb bologna chub
elephant garlicbrink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
Comment
-
-
Ok to lazy to start a new thread,
Made some Spanish Longaniza last week. It turned out much better then I thought it would. wish I made more.
Also did a new recipe for some Polish sausage and although it was good, it wasn't what I expected. And that's why I make small batches
Dang them be big pic's let me know if they be to big.
Thanks for looking and if ya need more info , let me know.sigpic
Comment
-
Ducks and Potatoes
With today's forecast near calm and having the day off from work, what better than fire up the Modified Char Griller Pro. Been dying to Use my TW8060 2-Channel Thermo Works Digital Thermometer that Santa brought for Christmas. Wow what a difference having an accurate, highly responsive thermometer. Was able to change air flow and see results within a minute on the thermometer on the chamber temp channel.
Started off with effort, it was -5 degrees, the smoker was frozen to the ground, and the cover was frozen to the smoker. After some effort I was able to rock it out of the frozen ground and pry the cover off, my fingers were now numb. Got the chimney loaded up and the lighter didn't work. Finally got it lit and enjoyed the warmth and thawed my fingers.
The ducks were finished a little early so I wrapped in foil and set in the oven on warm till dinner time. The image is the results. The duck was fantastic. Not as smokey as I was hoping but with the thick skin and fat layer it was not unexpected, but I love duck but hate how it makes the house smell so this was perfect.
Also first time to smoke potatoes, those are amazing.
Attached Files
Comment
-
Originally posted by DanMcG View PostOk to lazy to start a new thread,
Made some Spanish Longaniza last week. It turned out much better then I thought it would. wish I made more.
Also did a new recipe for some Polish sausage and although it was good, it wasn't what I expected. And that's why I make small batches
Dang them be big pic's let me know if they be to big.
Thanks for looking and if ya need more info , let me know.Once you go Weber....you never call customer service....
Comment
Comment