Those ribs look good Aaron. How's the pork butt going.
Those ribs look good Aaron. How's the pork butt going.
The pork butt turned out great. I injected it with apple cider vinegar to keep it nice and juicy. The stall on a pork butt can be similar to a brisket. It sat at 150 for a good hour and a half. I foiled it and it took off to finish at 165. I ignored any temperature really and just went for feel.
@highball
I like the butter on those rib eyes Mike. A squeeze of lemon is nice too. Good job brother.
Tri-Tip on my gasser with the A-MAZE-N Pellet Smoker. I cooked it on the rare side so I can re heat it later in the week
ours is not to wonder why, ours is just to rub and smoke.
ftfy
How's the pork butt going.
She's doing just fine, Chris, thanks for asking. Oh, you were talking to Aaron.
I hope SWMBO doesn't monitor this site.
Aaron, this reminds me that I have full packer in the freezer.
She's doing just fine, Chris, thanks for asking. Oh, you were talking to Aaron.
I hope SWMBO doesn't monitor this site.
Aaron, this reminds me that I have full packer in the freezer.
New pit
If we don't hear from you again, we will know what's up.
For full disclosure...SWMBO weighs all of 110 pounds...soaking wet...with 5 pounds of bacon hanging off of her shoulders.
New pit + Wood + Fire = Smoke
I'm headed to another BBQ cookoff next weekend so I'm getting in some much needed practice.