Smoking Meat Questions and Discussion
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I did baby backs in the Weber on Sunday. Came out pretty good. No picturesBaby back ribs and then will throw some wings on soon.
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I did baby backs in the Weber on Sunday. Came out pretty good. No picturesBaby back ribs and then will throw some wings on soon.
Yea, I'm a glutton for punishmentAnd yet you’d probably do it all over again.
You cooked them to a certain temperature or timed? They look wonderful.View attachment 171163Pleased with my first attempt with the snake method. I wrapped the coals about 2/3rds of the way around my kettle, 2 deep with 1 coal on top. I went for 4 hours and it really wanted to go at 250. Next time I’ll probably just put a coal on top for every other. I didn’t even need 70% of the coals I had set up, but they will be good to go for next time.
To be fair, the lighting was a paid actor. Perks of being a photojournalist and having professional equipment at my fingertips at all times.That chicken should be illegal it looks so good.
4 of 6Fantastic year for the golf team - we applaud them knowing a quick shift can happen.
How many team members return
Good to know, I had that on my calendar but YoutubeTV doesn't have that channel, so I was trying to figure out how to watch.Rushed home tonight to start the new Tom Hanks WWII series on History Channel. Woof. It's really bad. Should have known better, it's just the usual History Channel simplistic crap with a bunch of their usual talking head "historians'. Disappointed that Hanks debased himself to narrate this crap fest.
I guess if you're 12 years old and know absolutely nothing about WWII it would be "okay".
That chicken should be illegal it looks so good.It came out plenty crispy. I definitely didn’t wanna wait too long to crank the heat up to 400, and I think I timed it just right.