Recent content by Justin S

Very nice looking PSB, Robert! I would take a chilly Montana day over the brutal Louisiana heat any day.

Great looking pies. I've been thinking about buying a Kettle Pizza for quite some time. May have to go ahead and pull the trigger soon.

Sometimes simple is better. Outstanding looking brisket.

Love that bark! Wonderful looking pork butt.

Looks awesome, Chris. I work in Port Allen so I love to swing by Bergeron's and pick up some boudin. I find that they have the best boudin around.

Nice looking cook, Todd. How do you like that Habanero Death Dust? I just ordered some and plan to use it on some wings for the upcoming LSU game.

That's great. I hope you enjoy it as much as I did!

This was my first time doing Pepper Stout Beef, and boy was I not let down. I will be doing this much more frequently. I rubbed the chuck roast with Oakridge BBQ Santa Maria rub and cooked it at 270 for about 3.5 hours. Then I covered it in an aluminum pan with the veggies, Guiness, and...

Dustin, I have never seen these available either. I did call around and multiple butchers said that they could make it happen. I just chose this particular location because it was close and reasonably priced compared to others.

Thanks for the info, Scott. I was thinking around the same cooking time as you posted. Bacon wrapped burnt ends sounds like something I may need to incorporate into this cook.

I went to a local grocery store this morning and the butcher took a whole packer brisket and cut off just the point for me. I don't have the time to smoke a whole packer tomorrow, so I decided that I would rather have the point than the flat. I am going to rub it down with some Oakridge BBQ...

Thanks, Ed. Not sure what's going on. I can see all 3 pics from 4 different devices in my house.

Hmmm....I'm showing photos on my mac computer and iPhone. I went through Photobucket and copied image codes and pasted those codes. Everything worked fine in preview mode and I'm seeing them now.

Hello Everyone, First time posting, long time lurker. I get a ton of great ideas and recipes from this site. I just got my 22" WSM and this is my first smoke attempt. I did two spatchcocked chickens. The one on the left is rubbed with Oakridge BBQ Secret Weapon Pork and Chicken Rub and the...