**Lazy Saturday Smoke-a-thon** Klose pron!

[halfasian]

wow! :clap2:

 

[swamprb]

I'll stop by next time, looks amazing!

Juanita Drive - Between Bastyr/St. Edwards State Park and Inglewood G&CC!

December 10

 

[Bogus Chezz Hawg]

Wish I had me some of that!

 

[Militant83]

Wow i wish i was there for that cook..lol

 

[NorthwestBBQ]

The EMT's stopped by (twice) and asked how your burnt Pinky was doing??

:heh:

 

[tish]

Everything pictured looked cooked to perfection. I've already checked the post out twice, but I'm going back in for 3rds.

I'm with ya, Cloudsmoker. I can't quit looking at it, either! Very nice! :thumb:

 

[JD McGee]

Looks awesome Brian! :thumb: Were you in shorts too? :shock:

 

[WineMaster]

Very cool Brian !!!

 

[LMAJ]

Good looking day!

 

[HB-BBQ]

That's awesome!

 

[swamprb]

Looks awesome Brian! :thumb: Were you in shorts too? :shock:

It's all about layering! I showed up with bib overalls and Polar Fleece under my parka! My skinny legs need all the warmth they can get!:tsk:

I've never seen Ty in long pants!:crazy:

 

[swamprb]

Looks great. I was surprised by some of the cuts of meat you were cooking up, as I haven't seen them smoked before. Would you mind sharing how they were cooked and served?

The Tri-Tips, Venison Tenderloins and the Hanger Steaks we had planned to Reverse Sear them on the CharGrill. We started them out in the upright and moved them closer to the fire as the Briskets and Roasts came off.
We would check the internals and slice off samples to customers and they would just snap them up!

The 3 Bone Korobuta Berkshire Short Ribs have a layer of fat and a cap of meat over them. I usually foil them at home to try to render out that fat layer. They puff up and are very rich. They flew off the smoker!