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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-17-2014, 08:13 PM | #1 |
Full Fledged Farker
Join Date: 12-08-13
Location: Monroe,North Carolina
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Just another Brisket flat, and Baby Back cook.
Cooked a 9lbs flat today. Simple SPOG. 300* hot n fast.
No sliced pics, just a taste test(safety reasons only.lol)before the happy parents came and picked it up. Next up was a couple racks of Baby Backs, also cooked at 300*.
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Lang 36 Deluxe Patio, Lang 84 original, 18.5" WSM, Weber Performer Gold. |
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Thanks from:---> |
05-17-2014, 08:30 PM | #2 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Nice looking cook.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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05-17-2014, 08:32 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Good thing you checked it was safe.
Hmmm. I mean MMMMMMM. Nice looking! |
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