Corky
is one Smokin' Farker
Got 'em going. it is pretty chilly here but warmer than the past few weeks. Temp is holding at about 31 degrees here at the lake.
Using the iGrill to monitor the Blue Performer. Just put the lid on so temp is still coming up. Seems to be right there with my Maverick temp-wise and my iPhone isn't dropping the signal anywhere in our house. Probe through potato method. Pecan wood chunks and Kingsford Competition.
Indirect setup on the Blue Performer:
Ready to go on. Oakridge Competition Beef and Pork Rub. I really like this on ribs.
About one hour in. Spritzing with a mix of Dr Pepper 10, Worcestershire, and Rice Vinegar:
2.5 hours in - ready for the foil. Butter (the real stuff), Tiger sauce, Spritz Mix, Light agave, and more rub:
Using the iGrill to monitor the Blue Performer. Just put the lid on so temp is still coming up. Seems to be right there with my Maverick temp-wise and my iPhone isn't dropping the signal anywhere in our house. Probe through potato method. Pecan wood chunks and Kingsford Competition.
Indirect setup on the Blue Performer:
Ready to go on. Oakridge Competition Beef and Pork Rub. I really like this on ribs.
About one hour in. Spritzing with a mix of Dr Pepper 10, Worcestershire, and Rice Vinegar:
2.5 hours in - ready for the foil. Butter (the real stuff), Tiger sauce, Spritz Mix, Light agave, and more rub:
