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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-25-2013, 08:34 PM   #1
Robicus129
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An attempt... I do a lot of my stuff on a 22.5 OTG. I still use the brinkmann on long cooks but I have to watch it very closely which will wear you out on 12 + hour runs. I learned by trial and error (makes for a pist wife) and have come a long ways. I am amped to have found this site and have been reading since they cleared me. Enough to buy a PBC and surfing for a UDS.

Some of my novice do's:
The Mogollon Monster, "flied pork tenderloin stuffed with jalapeno's, chopped garlic, chopped smokie sausage and white onion (sautéed first) mixed with cream cheese. Roll it up, make the bacon weave and encase it.



Robicus Abominations
Flied chicken breasts stuffed with anaheim chili pepper (pepper is stuffed with cream cheese, white onion and garlic) wrapped in bacon.


Bourbon / marinade soaked roast's (not my recipe):



Tri-Tip:




Baby backs:
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Unread 01-25-2013, 08:53 PM   #2
flyingbassman5
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Nice pron and welcome!! You will love the Pit Barrel. I do suggest getting a WSM or even better, building a UDS. To me, you just can't beat 225 for 6+ hours on a piece of meat.
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Unread 01-25-2013, 09:03 PM   #3
jrn
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Looks mighty fine!
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Unread 01-25-2013, 09:11 PM   #4
JazzyBadger
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Looks like you're getting in the swing of things quickly. Welcome to the forum.
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Unread 01-25-2013, 09:15 PM   #5
Oldbob
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Everything looks good to Me !!
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