Recent content by Danny Parker

Larry like I said on the other fourum looks really good.

Looks really good. Did 4 last night and carried them to work this morning and they lasted about 15 minutes. I love those things.

Spares are easier to get around here. Swift is the brand that I look for. I do like baby backs but they are hard to find and if you do they are about 12.00 a rack. When I go to Sams I will buy the 3 pack of BB's.

Found kingsford at HD last spring for 8.98 for a twin pack of 20lbs bags. Bought 10 twin packs and down to 3 20lbs bags. Hope I can find it that cheap again. Never tried rancher but they don't sell it around here.

I have both. I have 2 Polder and both have quit on me. The Maverick ET-73 I also have 2 and one unit went bad and Maverick replaced it for me. Very happy with customer service. Range is a little weak on the units. Have put the receiver by my bed a couple of times and lost signal to the...

Man o man I could hurt myself on that. Looks great.

Lit the WSM Friday morning about 5:30 and put the rump roast on at 6:15. Keep the Weber beteen 250-260. Rubbed the roast down with mustard and Wolfe Bold. The wife took the roast off at 2:00(internal temp of 182) and we let it sit til I got home at 6:30. I took and cubbed the the roast up...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

I take mine to a internal temp of 155-160 pull let rest until it cools down them wrap in foil and reheat the next day for breakfast. We like to wrap ours in cresant roll and is great. Like to stuff ours with japs,cheese and onions. Ummmm. Here is a pic of one done here while back

If it was a co worker of mine I would do it free gratus. Like someone said tell um to buy the refreshments(drinks) and sit around and talk smack. I don't know your finances but if they are tight ask them to cover your expenses. I think they would understand. Just my 2 cents

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ERNESTO GOMEZ: Hello i was wondering if its necesary to trim the spare ribs into s.t. louis before i put it on the smoker or would it meke a difference...

I have ran into the same problem you have. Not much meat on the bone. I'm like you that I like the taste but it's not worth the effort to go though with no more meat than they have on them. just my 2 cents

Congrats on your butt cook.

I use the newspaper method. Seems to work ok for me.

Haven't had CS ribs in years. Need to cook up sum. By the way those looked good.