I'm REALLY behind on my grilling and smoking this year, wife working crazy hours, hot as HELL outside but I wanted to give a shout out to T.Jeff Veal for the Pecan wood we got at the GTG in Altoona. I smoked a small batch of ribs last night, these are about the 2 hour mark. They were FANTASTIC!!!! I did them 3 hours at right about 250º to 300º Good Lord were they sweet and tasty!
I hear you Dave. Way behind on the grilling myself. The poor smoker I finally got this year has been sitting idle for pretty much the same reasons. Time to make time for it. Luckily in Nashville this week so I dont need to BBQ but just eat it . This place is nuts!
Well, I HATE these days above 80º , I know it's summer.. But I've been just running in circles. My local gun club has taken up much of my time, just getting people to work/volunteer is insane. We have 14 acres of grass/weeds that need cutting and weed whacking, blah, blah, blah. and if it isn't 1 thing with the Doctors its another appointment! Lucky I'm now caught up with that S#!T, I got another in October. My next adventure on the grill is going to be some spatchcock Chicken, slow smoked with some Hickory. Maybe this weekend.
I have done chicken a couple times and it is a hit with the Mrs. Try a brine overnight before the cooker. To me it makes a huge difference keeping it moist.
Last thing I did was a turkey spatchcocked. Good as well. Took a little longer than I would have thought but really tasty.
got some taters in the foil with onions and steak seasoning and butter....i twist the foil on the taters so i know which way is up
I've been thinking about buying a meatr probe but decided to give this thermpro a shot. Figured for $63 I'd try it. I like the fact that it gives you probe temp and ambient temp all in one. The probes on my pitboss have not been accurate lately.
Great color on those ribs WeldrDave! Oh and ya can't go wrong with spatchcock chicken. That reminds me, i haven't cooked one in a while. Think I have a couple in the freezer
