Pit Barrel Cooker about to get a small spiral sliced ham...
No rubs, just smoky kingsford charcoal goodness...and an apricot glaze at the end
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Pit Barrel Cooker about to get a small spiral sliced ham...
No rubs, just smoky kingsford charcoal goodness...and an apricot glaze at the end
Getting ready to pull ham from smoker. Peach was our fruit this year.
sent from my electronic ball and chain
Did a standing rib roast, mesquite/hickory wood mix and a simple rub down with salt, pepper and garlic powder. Then laid some fresh rosemary and sage on top and cooked it at 250* until it hit 130* internal. The dogs always love me when I do one of these as they get the fat cap diced up into their food and untrimmed rib bones as snacks.
Both were pretty tasty.
http://pic100.picturetrail.com/VOL59.../412397418.jpg
doing a mesquite flank steak with chili's tonight. maybe some stew this weekend. Suppose to be the right weather for it.
Yeah, I was going to do ribs on Sunday outside, but now I'm thinking I'll toss them in my dutch oven and go with some asian spices and sauce. I like the OJ/honey one from good eats.Quote:
Originally Posted by Great-Kazoo
I've been thinking about picking up a Big Poppa UDS Kit and building an UDS smoker. Does anyone have experience with them or smoking on an UDS?
Quote:
Originally Posted by Great-Kazoo
And ready for slicing, after a 5-10 minute set.
Attachment 64917 Attachment 64918
Do yourself a favor....Quote:
Originally Posted by blacklabel
http://www.pitbarrelcooker.com/
Big fan, as close to idiot proof as they come. This coming from an idiot...Quote:
Originally Posted by wyome