Fired up the BGE just now

[pike]

3 baby back slabs, rib rub by "Rib Stars". Two batches of lump charcoal. 4 hickory chunks to start out with. 200 degrees dome temp. 

Questions/concerns?

 

[pissclams]

just finished a brisket myself. ribstars is ok but try dizzy pig.

i think i've eaten 4 lbs .

[hemmy]

I thought this thread was about Busch Gardens Europe

[kitten_mittons]

3 baby back slabs, rib rub by "Rib Stars". Two batches of lump charcoal. 4 hickory chunks to start out with. 200 degrees dome temp. 

Questions/concerns?

 

I have a question and a concern.

My question is, "Can you bring some to my house so I can eat them?"

And my concern is that you won't.

[pike]

Damn, had quite the flare up just a few minutes ago. Too much grease leaked into the fire and my god it was flaming. I just bought a new gasket, and it's a good thing I did because the old one just got scorched.

I have since calmed the waters and back to smokin'

[pike]

Excellent looking brisket, 'clams

[pissclams]

Thx!  How'd the ribs turn out?

[Dr Rick Daris]

just finished a brisket myself. ribstars is ok but try dizzy pig.

i think i've eaten 4 lbs .

that gates bottle appears to be floating in mid-air. 

[CHONGS]

just finished a brisket myself. ribstars is ok but try dizzy pig.

i think i've eaten 4 lbs .

that gates bottle appears to be floating in mid-air. 

omg pissclams has a poltergeist! 

[pike]

Thx!  How'd the ribs turn out?

Ridic. I made them into rib pitas, which i stuffed with condiments and served to my Dad and myself (Mom didn't want one). Long live the BGE

[ChiComCat]

I'm doing some ribs on Monday.  I'll take pics, etc.  Did some pork butt the other day with a homemade rub and used a little apricot nectar to marinade.  Came out beautifully.  Mostly just used applewood so far for smoking.  Am I missing a lot from other woods or is apple pretty much the way to go with pork?

[pike]

I'm doing some ribs on Monday.  I'll take pics, etc.  Did some pork butt the other day with a homemade rub and used a little apricot nectar to marinade.  Came out beautifully.  Mostly just used applewood so far for smoking.  Am I missing a lot from other woods or is apple pretty much the way to go with pork?

I only use hickory, but that's the way I was brought up I guess. Maybe I need to branch out 

[pissclams]

i do cherry and hickory combo

[Cire]

Hickory, and Pecan.

[pissclams]

How is pecan?

[Cire]

awesome, lighter than hickory.  Good on Brisket.

It's pretty mild but you can taste it in the crust and it's declish.

[pissclams]

i'll give it a shot next weekend.  going to slow smoke some salmon and a beef tenderloin.

[get_HIT]

Was in St. Louis over the weekend....Hit up Pappy's Smokehouse.  The best BBQ I have ever had.  We had to wait in line for 45 minutes....it was worth it, it was also on Man vs. Food.  AMAZING!