- Joined
- Jan 3, 2014
- Location
- Detroit...
What? You haven't noticed?
Maybe you thought I don't post cooks more.
I heard something about friday being steak night
Time to break out my trusty tongulas
Now that's a fire
A 2.5 lbs steak!
Steak with asparagus and taters.... does it get any better
Can you say con-e-cuh?
Some of the best sausage in the world
If you doubt me ask Weige
St Louis spares destin for the uds
Southern style cowboy lump and pee-can. I have a stock of oak and cherry splits but these bags are a decent option for non native species. The southern style is available at Costco and lowes. I like the smell of it, its clean burning. As a wood snob that's a must
Some good looking stuff :thumb:
Weed burner. Is there another way?
Fire lit and diffusser in place. 30 min and foods on
Drum is humming along. I never thought I'd use this thing so much.
It affords me plenty of time to place soccer with Bruno
The game went into overtime and I let the ribs get a bit much color on the ends
They were still great. Killer hogs and yardbird rub with blueshog sauce. I've been working comp flavors into a no wrap rib. I find wrapped ribs have the pork flavor washed out.
I also cooked a brisket for a memorial day weekend get together in the drum.......it was as good as any I've made.
Time to slip back into the shadows for another month.
