Recent content by Blake C

http://bit.ly/1okFjKN Central Ohio!

That's BBQ artowrk.. Could hang that on the wall! Can't wait to try some birds. Tips?

Ah, you guys are all too kind. Jim, you can have all the ribs you want .. just bring us a few bones of your own to try

Just turkey -- the part that looks like ham is the same layer of bacon that's on the outside, only it got twisted up 'inside' the wrap Spot on everything else

Good lookin' stuff, PJ! What are the rubs?

Just a place for me to put my pictures.. Rib rack loaded: Fattie / BBQ Sushi:

Nope, you're not alone .. I've recently developed a habit of leaving work for lunch, only to skip it entirely in favor of a stop by the butcher (I was #73, currently serving #60..) then a dash home to light the smoker. Pulled pork tO-NIGht!

No. 5 is very good, and easy to customize to your liking. Try it out! I reduced the vinegar, and added a little lime zest.

How's it goin?

Man, those wing photos are magazine worthy! Slurp

I'll try that for sure - thanks, Rob! You should post more often

Don; I think we were in agreement - they were all too kind about it but the ribs were legitimately overcooked. Ends were crunchy, and the meat shredded instead of sliced, etc. Thanks for the kind words, I'm really happy with this last rack. Feels like I've finally found what I've been...

Ken; The one I did I only rinsed and rubbed.. I didn't find that it came out too salty at all Good luck!

Success! These is my best rack yet. I stayed around 275 for the cook to the best of my ability. Two hours, then spray and foil One hour, then unfoil, sauce and spray Twenty minutes, sauce/spray/serve I don't usually sauce, but the wife was getting tired of seeing ribs so I needed to...