Just some WSM prep
- Thread starter Bradley Mack
- Start date
Cliff Bartlett
R.I.P. 5/17/2021
Well done Bradley! What's going on the upper rack?
Bradley Mack
TVWBB Pro
Michael Richards
TVWBB Emerald Member
Wings look great! And so many of them!!! What did you think of the Weber Charcoal?
Bradley Mack
TVWBB Pro
I really like the clean burn and hot temps. I actually made my wings with 2 of the bottom vents closed. The one thing I did notice was after making wings with KBB yesterday and the Weber briquettes today, the KBB offers a much stronger, smokey flavour, which I prefer. Weber was not terrible by any stretch.
Bradley Mack
TVWBB Pro
It’s the weekend. We’re kicking it off with some pork back ribs and some spicy Italian sausages.
Bradley Mack
TVWBB Pro
These ones are store bought. Usually my Italian in-laws send them to our house but they wouldn’t have made it here in time... so... Costco will have to do.
Bradley Mack
TVWBB Pro
Here’s the finished product from today’s smoke.
Michael Richards
TVWBB Emerald Member
The smoke ring on those ribs is fabulous, but the sausage stole the show for me, they look so good!
Bradley Mack
TVWBB Pro
Honestly they were delicious. I have never had smoked sausage until today.
Michael Richards
TVWBB Emerald Member
Now I can't stop thinking of left over smoked sausage in red sauce for pasta or to make into subs! Between these and Tim talking about meatball subs last night, man I want one of each.
Timothy F. Lewis
TVWBB 1-Star Olympian
Yep, I try to run over by at least four sausages so, I can have a treat the next day! I want more meatball subs too!
Those sausages look like I should have some!
Those sausages look like I should have some!
Bradley Mack
TVWBB Pro
As my father says... “Tastes like more.”
Chris S in YEG
TVWBB Fan
Great looking pics. I was planning baby backs and corndogs for Superbowl Sunday, but being -30 C here in Edmonton the WSM stayed in the garages.
Bradley Mack
TVWBB Pro
Friday night special, and first time ever making, a beer can chicken. Binder was Avacado oil, some rub, rosemary, thyme and Italian parsley in the center. Used a local brewing company for the beer. About 30 degrees from final temps, I basted with unsalted butter. Just before pulling, slathered it down with good old bullseye BBQ sauce, cut with some local honey. Turned out really nice. I pushed the temps to about 325 F.
