Whats on the Grill or Smoker?

[stihl_head1982]

Did some spicy Cajun shrimp on the grill. My wife and I ate half of them.
We'll have the rest either in Po' boys or with pasta in a Garlic white sauce.
View attachment 114635

Love me some SKRIMPS!

 

[USMC615]

Did some spicy Cajun shrimp on the grill. My wife and I ate half of them.
We'll have the rest either in Po' boys or with pasta in a Garlic white sauce.
View attachment 114635

Looks fine...good stuff!

 

[amberg]

Did some spicy Cajun shrimp on the grill. My wife and I ate half of them.
We'll have the rest either in Po' boys or with pasta in a Garlic white sauce.
View attachment 114635

You could always send the other half to this old Po' boy. ( Don't forget the white sauce ) lol!!

 

[amberg]

Done my first poppers in the smoker today, thanks to @USMC615, they turned out super!!

 

[USMC615]

Done my first poppers in the smoker today, thanks to @USMC615, they turned out super!!

Looks fine Charlie...good eats and a great pic!

 

[srb08]

Here's a Tri Tip that's about ready to come off of the grill. I've been basting it with Andrias sauce. I'm going to slice it for Fajitas. When it hits 140 degrees, it's coming in. I prefer 130 degrees but we have people over and some of them won't eat it if it's recognizable as meat. I'll end up throwing slices back on the grill and cooking them until they're gray. My wife cooked vegetarian Lasagna as well. I assume most of them will eat it. At least no one asked for Tofu.
The people are Citiots that my wife works with and can be a real pain in the butt.

 

[stihl_head1982]

Here's a Tri Tip that's about ready to come off of the grill. I've been basting it with Andrias sauce. I'm going to slice it for Fajitas. When it hits 140 degrees, it's coming in. I prefer 130 degrees but we have people over and some of them won't eat it if it's recognizable as meat. I'll end up throwing slices back on the grill and cooking them until they're gray. My wife cooked vegetarian Lasagna as well. I assume most of them will eat it. At least no one asked for Tofu.
The people are Citiots that my wife works with and can be a real pain in the butt.

View attachment 118653

"Citiots" --help me out bro...

 

[srb08]

"Citiots" --help me out bro...

City-idiots

 

[stihl_head1982]

City-idiots

Gotta bro

 

[amberg]

City-idiots

Hmmm' know what you mean, as we have been taken over here in the last 12 years with the bast-ids. 400 hundred acre subdivision across from two farms here. ( we call them Yankees here ) They have no respect for tractors on the road what so ever .

 

[amberg]

Here's a Tri Tip that's about ready to come off of the grill. I've been basting it with Andrias sauce. I'm going to slice it for Fajitas. When it hits 140 degrees, it's coming in. I prefer 130 degrees but we have people over and some of them won't eat it if it's recognizable as meat. I'll end up throwing slices back on the grill and cooking them until they're gray. My wife cooked vegetarian Lasagna as well. I assume most of them will eat it. At least no one asked for Tofu.
The people are Citiots that my wife works with and can be a real pain in the butt.

View attachment 118653

Looking good too me!

 

[amberg]

"Citiots" --help me out bro...

Dumb asses from the city!!

 

[srb08]

I did six slabs of baby back ribs on the smoker today. Done with a
Carolina rub and smoked with two loads of Pecan in a smoke tube.
I don't use the chip trays in my smoker anymore, I just load up a tube or two with pellets. Those things work great.

 

[amberg]

I did six slabs of baby back ribs on the smoker today. Done with a
Carolina rub and smoked with two loads of Pecan in a smoke tube.
I don't use the chip trays in my smoker anymore, I just load up a tube or two with pellets. Those things work great.
View attachment 121737

Hmm, speechless, Wow, they look good!!!!! The tubes do work pretty good I think. And you know how to use them!!

 

[stihl_head1982]

I did six slabs of baby back ribs on the smoker today. Done with a
Carolina rub and smoked with two loads of Pecan in a smoke tube.
I don't use the chip trays in my smoker anymore, I just load up a tube or two with pellets. Those things work great.
View attachment 121737

That makes me hungry, even in the morning. No place to get ribs for breakfast though

 

[USMC615]

I did six slabs of baby back ribs on the smoker today. Done with a
Carolina rub and smoked with two loads of Pecan in a smoke tube.
I don't use the chip trays in my smoker anymore, I just load up a tube or two with pellets. Those things work great.
View attachment 121737

Sweet Steve...!!

 

[amberg]

Got the 5 chubs of bologna in the smoker this morning, these things turned out super, As per mama! I also think they are super! I will be making bologna again, very soon.

 

[stihl_head1982]

I did six slabs of baby back ribs on the smoker today. Done with a
Carolina rub and smoked with two loads of Pecan in a smoke tube.
I don't use the chip trays in my smoker anymore, I just load up a tube or two with pellets. Those things work great.
View attachment 121737

I'm in Carolina But please post a link for the rub, or a recipe through direct message if you like.
These things look marvellous!

 

[srb08]

I'm in Carolina But please post a link for the rub, or a recipe through direct message if you like.
These things look marvellous!

I use the Carolina rub from "Rub some butt". I really like the flavor. The deep Mahogany color is predominately from heavy smoke and keeping the ribs moist (spray every 45 minutes) with a combination of Apple juice, vinegar and water. Jason, @USMC615, hooked me up with the rub and spray.
Here's a link to the rub. It's available at a number of different stores and is pretty common.

 

[stihl_head1982]

I use the Carolina rub from "Rub some butt". I really like the flavor. The deep Mahogany color is predominately from heavy smoke and keeping the ribs moist (spray every 45 minutes) with a combination of Apple juice, vinegar and water. Jason, @USMC615, hooked me up with the rub and spray.
Here's a link to the rub. It's available at a number of different stores and is pretty common.
View attachment 123792

Very well sir. Thanks for sharing. These had this rub put on them. It has a bit of a kick to it (those with a sensitive tongue say it's spicey -- but not me). I love some ribs. Now you have me wanting to cook some!