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[ATTACH] i got it shoved over to the right cause im cookin indirect on the left
Steady rain today....got the pit fired on the charcoal insert in the main cook chamber[ATTACH]
Just some plain old store bought sweet sausage....using the charcoal insert in the stick burner [ATTACH]
Sirloin [ATTACH]
I usually go 275°~300° they could be done at a lower temp but would take longer. They don't soak...put the melted butter and other ingredients in...
thanks for the invite!!!
they are not that easy....if you need help let me know
friday is only hours away....better get your act together:rofl: :lol:
go back a few pages i posted the recipe....they are saltines that i doctored up...you will not be disappointed
[ATTACH] plate of goodness right there.....
[ATTACH] this one looked so good i named it
[ATTACH] todays cook was sweet and spicy crackers and i cut up some of the candied bacon...cooked with hickory
i believe so....
[ATTACH] those are ticks in the rice....took me a long time to collect them...half a rib sammich...crusted pork loin filet
Not too much....just a few shakes...came out just right with the sweet up front and a little heat on the back
cooked for 2.75hrs @ 275° foiled....pull bones out gently BIG end first...then i stuck it in the fridge for a little and then put back on pit with...
look that lower LH corner fits the bread perfect!!! :rofl: :lol:
[ATTACH] the McCLUSKEY rib sammich....
