The Thin Blue Smoke thread VIII- BBQ at the B&B

Thanks, and sounds about right. The kids like there's done a bit more, so I usually bring mine up to about 140 and then rest for 5min.

I sure wish Beef wasn't still so bloody expensive. It may be time for another tri-tip reserve sear next weekend.

brucered said:

Thanks, and sounds about right. The kids like there's done a bit more, so I usually bring mine up to about 140 and then rest for 5min.

I sure wish Beef wasn't still so bloody expensive. It may be time for another tri-tip reserve sear next weekend.

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No kidding. My ribeye was $13.00. I'm making two meals out of it though.

I did pork spare ribs and Italian sausages in the box smoker today. I used a scratch made rub on the ribs but basted a couple hours in with some Stubbs original sauce. They came out quite good -- the bones just slid out, and the sausages were perfect.

Just after adding the sausages with about an hour and a half to go on the ribs:


Hard at work making BBQ:


Tasty...

Bk124tt said:

Let's get ready to rumble!

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Just a little grillin'. Skirt steak, stuffed jalapeños etc.

Nice looking spread Aaron!

Ribs, corn, twice baked potatoes.

Not amazing ribs, but still pretty good.

Tri-tip on the BGE. Cooked indirect at 250 degs then reverse seared

Wow you have that egg on fire Mike. The tri tip looks perfect.

Lamb cutlets and prawn. Served with honey mustard potatoes, curried eggs and a Greek salad.
The lime hot sauce was nice with the prawns.

That sure looks good Chris, might have to try making the potatoes

Pork loin on my gasser with the A-MAZE-N Pellet Smoker

I like your use of the cast iron pan on the grill. One of my favorite techniques.

Chicken thighs and legs on the BGE, set-up indirect with the Adjustable Rig

It seems like forever since I smoked ribs or anything.

Brisket and some of my recently harvested venison (with pork added) brats and German rings this weekend. Pics to follow...

camjr said:

Brisket and some of my recently harvested venison (with pork added) brats and German rings this weekend. Pics to follow...

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Sounds delish!

Brisket and 50/50 venison and pork German sausage and bratwurst. Eating well tonight!

Oh my!

St. Louis cut pork ribs. These baby's were big and thick. Not really used to that. They turned out unexpectedly with a nice "bite" like competition ribs. I was shooting for fall off the bone though. This was my first on the new smoker. The learning curve is not as bad as I thought. I used a combo of regular briquettes and hickory wood. The pork butt is still on.

Some good looking food being smoked this weekend.

We are throwing on a couple beef roast tomorrow night for Tipsy Texans on Sunday for a family gathering lunch.