The Thin Blue Smoke Thread VI - 2014 BBQ at B&B
- Thread starter Jim
- Start date
I love your SIG about BBQ Jim. I will try to contribute where I can on cooking or building smokers. It has been my passion for years and have built quit a few of them.
Horizontal reverse flow
and a insulated reverse flow
Horizontal reverse flow
and a insulated reverse flow
Great looking units man! What a good start to the thread 
not sure what I was thinking when I agreed to BBQ burgers today...but anyway, after shovelling out about 2' of snow on the deck and around the BBQ, I managed to pull it off.
1/2 beef, 1/2 porks, spices, Worcestershire and some other goodies. I had some leftover bacon, so made some Cheddar Bacon Burgers for us.
Hopefully the first of many, many, BBQ pics this year.
1/2 beef, 1/2 porks, spices, Worcestershire and some other goodies. I had some leftover bacon, so made some Cheddar Bacon Burgers for us.
Hopefully the first of many, many, BBQ pics this year.
The bride and I went from Thanksgiving to New Year without eating meat. This is our first meaty meal of 2014: salt and pepper ribs smoked for about 4 hours with peach wood.
Can you believe it- Our sixth year!
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Wooo!
Double wooo! That's how you break a meat fast, looks great.The bride and I went from Thanksgiving to New Year without eating meat. This is our first meaty meal of 2014: salt and pepper ribs smoked for about 4 hours with peach wood.
Some nice looking ribs, lots of caramelzation for only S&P!
Nice pull back on those ribs!!
Those ribs!
You might want to discover the Mess Hall here on Badger and Blade. Click here for our version of Valhalla .
- Thread starter
- #15
Chicken ribs and brisket..wheres the pulled pork? Hahaha.. looks great.
Nice drum. They make for one of the best bang for the buck smokers around. What kind of therm did you use. The one we have at work (we built it) has a cheap therm that is way to far off.
here's my WebEgg:
(sorry, camera pics)
(sorry, camera pics)
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