I used to do that, too, I hated to PAY for charcoal when I had all the fuel I needed in my backyard, which is
heavily wooded. But I had some charcoal as a backstop in case high winds were not expected, lol. Now I am
just kind of lazy and use charcoal, but in truth, I can control the smoke a little better with coals and wood.
And as I have become a freaking smoke-god in my own eyes and in the eyes of my co-workers, lol, I have been
ever more concious of the way my smoke is used. OH, and something that separates me from most of you is, I
have no firebox, so it is much more critical for me to choose my actual fuel. But in the end, it's all good in the
hood, we love what we do, that's why this is about the biggest thread in CA, lol. Looking forward to some good
pics this weekend. I think West TN is getting peed on this weekend, so it will be all I can do just to get my
bacon smoked. But I will take pics of that, too.
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I believe this week's ad for Kroger has spare ribs on sale for $1.47/lb. I may just be stocking up on a few lbs. :-)
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Did BCC on the ECB yesterday...
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That BBC looks tasty!! Good job.
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You're on a roll George! :-)
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Thanks guys! This was my first time doing BBC, it was so simple I don't know why I waited so long to do this. :-)
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are you missing an eyebrow?....:-)
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No...not YET!

:-)
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Got a Tri Tip thats gonna hit the smoker later this afternoon:-)
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Finally got to try something from Pete's smoker at the S.H.I.T herf last night
I must say it was yummy..:-)
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No photos of it once it was shredded = didn't happen.
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Tough crowd. :-)

I'll post one later tonight
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I hoping that Boston Butts, Pork Ribs and Beef Briskets will all be on sale next week in anticipation of Memorial day! Need to stock up. PLUS, I feel the need for roasted protein. After all, I AM a member of PETA (People Eating Tasty Animals)!


Oh yeah, Peter.....

That's a fine lookin butt ya got there :-)
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:-) :-)


(But I do agree!)
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Here's what went down in the smoker this afternoon:

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I know, "not another Tri Tip Mark." Just working on consistency at this time. About 225*, 2.5 hrs, mesquite chips, and pulled it at 150*. Served some mixed summer vegetables on the side and the wife is happy:-)


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tHAT'S LIKE ME mARK, i TRY TO WORK SOMETHING TO DEATH JUST SO i CAN SAY, "i GOT THIS"....dammit.
I made my first rack of ribs two years ago I think, and I have been burning through loose change for all that time,
just perfecting my craft so I can say, I got this. I can do it drunk, I can do it fast, I can do it sober, I can
do it alone, I can do it in front of a crowd....I notoriously dislike beef smoked, so I doubt I will be working on my TTs,
but I really need to practice shoulders and picnics, lol.
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^^^Yeah, its the anal retentive in me Brad:-) I do need to pu a bag of Hickory chips to change up the wood I'm using. Need to see how this runs during my next smoke. Some time this coming summer, I want to start on the pork ribs...


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That tip looks sweet. I think I could bury my beef problem and fork in a few pounds of that. I am heading down
to the farmer's market this morning to help a girl set up her guitar and amp, smoke a cigar, look at some veggies
and come home. Might make a diversionary stop at Mark-aritaville for some frozen concoctions at my friend's house
on the river. Not thinking of any meat this weekend, but by tomorrow I think I will have given in, lol. I am also hoping
that the great flood of 2011 has washed a whole new selection of civil war era coins onto the cobblestones for me
to find. This will be my first look at the river since it started going up.
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Great looking tri-tip!! I love tri-tips and do them quite often. They also taste so good the next day eaten cold, in sandwiches.
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My 15 yr old daughter just got up, cut off 3 slices of the tri tip, nuked em, and poured a little Sweet Baby Ray' Honey BBQ sauce on the side:-)
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