The look of your finished product is worthy of your own cooking show, Carlos.
This is not a good thread to browse first thing in the morning with an anxious stomach.
And your hands, they look so clean and youthful!
What's your secret?
Indirect Grilled Ribs - Tutorial
- Thread starter Texican
- Start date
This is not a good thread to browse first thing in the morning with an anxious stomach.
And your hands, they look so clean and youthful!
What's your secret?
The secret is laying the groundwork for outsourcing pit duties when I'm older. Hopefully we get to where one day I can just politely hint that I want to BBQ and he will happily fire up the smoker for his old man...Forgot to put in a link for the grill. I absolutely love this brand. Been using it for YEARS. I upgraded to the long legs, and recommend you do so too. Your lower back will thank you. Plus, that's how she got her name (and custom spray paint job ), being long and tall and whatnot.
https://www.oldsmokey.com/pages/old-smokey-charcoal-grills
), being long and tall and whatnot.https://www.oldsmokey.com/pages/old-smokey-charcoal-grills
highsierrasmokin'
The battle's fought, the deed is done
A Grill, that's what its called. I call them BBQ's which confused you a few comments back. Thanks for the info on that Old Smokey Grill. I assume you have the 22"?Forgot to put in a link for the grill. I absolutely love this brand. Been using it for YEARS. I upgraded to the long legs, and recommend you do so too. Your lower back will thank you. Plus, that's how she got her name (and custom spray paint job
https://www.oldsmokey.com/pages/old-smokey-charcoal-grills
highsierrasmokin'
The battle's fought, the deed is done
I agree with Bloodwood on the cooking show thing. Maybe even a "Cookin' with Tex" thread. I'd be all over that business!
Haha, nah that was just me reading your question too fast.
I guess "grill" is technically the term but I mean, folks call them "bbqs", "pits", "cookers", whatever works. The only real distinction I make in terminology is grilling vs smoking. Yup,I have the 22" model. It's great for indirect grilling a whole rack of ribs or a few whole chickens, with tons of room to do burgers, sausages, hot dogs, etc. Only thing is that for hot and fast direct grilling (hot dogs, fajitas, etc) the coal pan sits a little low for my liking so I'll raise it using some bricks to make it a bit hotter.Cool! I'll post some more of my cooking sessions then. Once the cooler weather is here it'll be time for more low-and-slow smoke sessions.I agree with Bloodwood on the cooking show thing. Maybe even a "Cookin' with Tex" thread. I'd be all over that business!
Thebutcher
testing testing.....is this thing on?
I agree with Bloodwood on the cooking show thing. Maybe even a "Cookin' with Tex" thread. I'd be all over that business!
How about Texican Grill