BBQ Brethren "With a Bone" Throwdown

[deguerre]

Looks great Redhot!



No, I will refrain from commenting.

Dang ... so that's Guerry's bone you say? :shocked:

Nope, ... just ... hit ... "submit reply" ... and ... don't ... comment ... further.

And you used to be such a sweet boy.:becky:

 

[Gore]

Those look great Guerry!

Actually, I could sum it up with a WOW!

 

[bigabyte]

Both of those look great! Guess I'll be in the penalty box all week now.

 

[Alan in Ga]

Don't worry Chris this is going to be a group penalty box effort.

 

[Alan in Ga]

Guerry and Redhot those are some spectacular entries...:-D

 

[High Q]

I was going to make a congratulatory post on making a good bone-in entry and decided to go to the Penalty Box instead. The shame.......

 

[Alan in Ga]

Dang guerry now I got to thaw the hamster ribs so I can give Amber the bone

 

[deguerre]

Those look great Guerry!

Actually, I could sum it up with a WOW!

Coming from you, that is quite the compliment!:becky:

 

[deguerre]

Dang guerry now I got to thaw the hamster ribs so I can give Amber the bone

:shock::tape:

 

[pahutchens]

Looks great Guerry! Looks like you have bones to spare

Did you hear the one about the Brethren with ...
see you in the penalty box :tsk:

 

[Derek]

My Bone in Challange entry.

The finished result will be posted here soon.

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Spatch Cock Chicken.

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They've been on the smoker for about an hour and a half now @200-260.f with a Pecan wood chuck.

 

[Derek]

Little update to the smoking session.

&

 

[Derek]

The rest of my entry for the bone in challange,

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All smoked but the spinage.

 

[Smokey Al Gold]

Nice Derek! I just wish there was mustard art.

 

[FattyMac]

Derek, that looks amazing.

How did you go about smoking the corn? In the husk I would imagine. Much smoke flavor?

 

[Derek]

Nice Derek! I just wish there was mustard art.

Sorry man, I don't do that no more, and thanks bro.

Derek, that looks amazing.

How did you go about smoking the corn? In the husk I would imagine. Much smoke flavor?

I threw the corn in the smoker the minute the Rib Eye roast got to 140*f and let the chicken and the corn smoke for another hour longer.

I've used 1 chunk of pecan wood chucks for the smoking wood, and I left the corn in the husk, I've used a spray on all food except for the corn, I just lathered eevo on the outside of the husks to prevent burning.

 

[southernsmoker]

Nice job Derek are those specs prescription?:clap2:

 

[Derek]

Nice job Derek are those specs prescription?:clap2:

Heck yes, when you want to goof around

 

[deguerre]

I threw the corn in the smoker the minute the Rib Eye roast got to 140*f and let the chicken and the corn smoke for another hour longer.

Is 140 the temp reached where you pulled the roast Derek? Also, you may want to specify a picture. Chris has a habit of picking zeros, NTTAWWT.:twisted:

 

[Derek]

Is 140 the temp reached where you pulled the roast Derek? Also, you may want to specify a picture. Chris has a habit of picking zeros, NTTAWWT.:twisted:

Yes it was 140 internal when I pulled it. And it was delish.

By the way Chris is my main entry pic