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Anyone BBQing?

Discussion in 'Off Topic [BG]' started by Codger, Jan 4, 2014.

  1. Codger

    Codger Bradley Baker Supporting Member

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    8 lb of short ribs going on the WSM tomorrow around noon. I anticipate a five hour cook, Texas style low and slow at 225F. The prep will include a dry rub and the cook will be with cherry smoke wood. She will pick the sides. It should be something like this when done.

    More pics to follow.

    [​IMG]
  2. two fingers

    two fingers Loud Mouth Know It All Blowhard Gold Supporting Member

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    I grill at least twice a week (even in the dead of winter). That's some pretty meat you have there. Enjoy!
  3. iamlowsound

    iamlowsound

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    Too much snow here to BBQ. That and they aren't aloud at my apartment complex:/

    lowsound
  4. Codger

    Codger Bradley Baker Supporting Member

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    Meat is prepped and on the cooker...

    [​IMG]

    [​IMG]
  5. Codger

    Codger Bradley Baker Supporting Member

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    All done after about five hours. We served them up with a Carolina Mustard sauce. Good stuff.

    [​IMG]
  6. Bufalo

    Bufalo Funk in the Trunk Supporting Member

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    Nice work. Nothing but freezing rain and temps in the 20's here, but by spring I'll be back in action. Wife bought me a One-Touch Gold for Christmas that may replace both my existing 18" no-name kettle and my Brinkmann smoker. Lots of charcoal to be burned this summer!
  7. corndog

    corndog

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    nice job!

    I BBQ year round, rain/snow/sun/moon.

    I really don't like slab meat cooked on anything other than a BBQ.

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