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16Adams
09-02-2018, 01:01 PM
Have two cookers working. Primo handling a small rack of spares,DC handling Green Chile Sausage And later a Green Chile Sous Vide Tri Tip. Then Iíve got several pounds of garden tomatoes to smoke roast peel and put in freezer.

The aroma of Thin BlueX2 is killer.

sudsandswine
09-02-2018, 01:09 PM
The primo really dwarfs that pellet grill. Good looking bones.

Hoss
09-02-2018, 02:27 PM
Lookin good! I too am getting ready to bathe some spares in the thin blue.Gonna feature frijoles and scalloped papas also.

16Adams
09-02-2018, 02:45 PM
87418

16Adams
09-02-2018, 03:51 PM
Glamour Shot

Joe Black
09-02-2018, 04:38 PM
You may say thin blue if you want to. All I can see is thin red.

16Adams
09-02-2018, 06:32 PM
Bone side. Trimmed the 1/2” flap that overhangs the membrane then diamond scored the membrane. Seasoned and cooked.

cowgirl
09-02-2018, 08:40 PM
Good lookin' ribs! Love the smoked tomato idea too. :thumb:

Hoss
09-02-2018, 09:37 PM
16Adams,the Picasso of the pit! AWESOME PICS!!!!:clap2::thumb: I would even venture to say it tasted better than it looks and that would be a TALL order!

16Adams
09-02-2018, 09:53 PM
I could nail a medium rare or at least a medium minus on my BGE Mini and TiernanSOB. I seem to be catching Medium to Medium Plus on my steak cooks. I must practice. The Bride thinks Iím doing it for her. Thatís not totally true.


I accepted her compliments with guilt.

Big George's BBQ
09-02-2018, 11:21 PM
Now that is called good eats