BBQ The thin blue smoke of tastyness

that looks like heaven


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Break in the weather so back to the grinder to feed the smoker - worked on a recipe for Texas Hot Links with venison and pork with my helper. Hot smoked with a cherry wood fire. (Used my smaller #8 grinder, much easier job for small batches than my #22...)




Tom

 

mmmmmm looks great TJ.

 

How have I missed this thread?? I'm a Kansas boy, typically I can sniff out bbq faster than a turkey buzzard can smell dinner! Looks like I've got 12 pages of reading to do tonight

 

I hope you didn't try all that catch-up reading on an empty stomach. Would have been torture for me. Until I felt compelled to raid the refrigerator in the middle of the night.

 

Shame so many photos are corrupted.

 

That part really sucks. Such a shame. But great reading nonetheless!

 

I hadn't seen this thread before, either. Glad it was bumped!

 

I'm a Brooklyn boy, and there sure wasn't any barbecuing in my old neighborhood. (Couldn't put a smoker on the fire escape.)

 

Oh man. These threads are killer

 

More ground meat; venison/pork and all-beef Hot Links smoked with a hickory/cherry wood fire.



Tom

 

Oh my that looks great Tom.

 

I love making sausage. Some Coney franks I made for a group camping trip.




Test link

 

Mmmm. Tube steak!

 

Looks great!

Tom

 

2.5 inch Cowboy ribeye reverse seared..
Tater and grilled asparagus.. Not to bad..

 

oh my!!!!! That ribeye looks niiiccceee Jim!!
Those links look great as well guys!

 

Cooked a few things for a small gathering.

A butt, loin ribs and a couple beef steaks.
The butt I did in a pan for the first time and having all those juices to use was great. The ribs were terrific but the london broil experimental cook was not so great. Thats going into a chile.

Anyway nice to get the baby fired up!

 

We should have skipped all restaurants and spent my entire time in NY in your backyard

 

". . . the london broil experimental cook was not so great. Thats going into a chile."

Curious -- what went wrong with the london broil? Cooked too long and overdone?