Just panned my chuck with some onion, garlic, lemon rind, and black pepper, with some of the drippings and some water. Gonna be about another hour or so till I wrap it and let it cool for shredding.
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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Today's Smoke (Meat Edition)
- Thread starter Mossome
- Start date
I’m digging your set up!
Yup.
I don't do cold very well.
Are we lookin at an indoor smoker right thar?
That's incredible!
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Beef short ribs on the pellet smoker
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Nice sm
Nice smoke ring there.Beef short ribs on the pellet smoker
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Dayum! Those look awesome!St Louie!!
Gonna be mid 60's here in So. MD tomorrow. Firing up the smoker at 0 dark thirty to put a 9lb pork butt on for some sammiches and pulled pork nachos for Daytona 500 Sunday!
Hopefully pictures to follow....
Hopefully pictures to follow....
