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True Smokers

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Bob in St. Louis

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Re: True Smokers
« Reply #300 on: 27 Mar 2017, 12:46 am »
Oh... and just for the record.... NO... sauce was used. Only rubs and juices.  :thumb:
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TrungT

Re: True Smokers
« Reply #301 on: 27 Mar 2017, 12:49 am »
Oh my......... :thumb:
 ;)
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Philistine

Re: True Smokers
« Reply #302 on: 3 Apr 2017, 02:47 pm »
Thanks for the heads up on the Amazen smoker - picked one up last week and used it yesterday in a Masterbuilt electric smoker, great ribs.  Brisket next :thumb:






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Bob in St. Louis

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Re: True Smokers
« Reply #303 on: 3 Apr 2017, 02:57 pm »
Awesome, glad you like it! Ribs look great.  :thumb:
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Bob in St. Louis

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Re: True Smokers
« Reply #304 on: 3 Apr 2017, 04:09 pm »
Might have to find a good recipe for this one.

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mcgsxr

Re: True Smokers
« Reply #305 on: 3 Apr 2017, 05:11 pm »
And I was hoping for an April 1st post date =  :o

I bet Bosch was used to "render" that leg - I'd do with the sawzall personally...
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Bob in St. Louis

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Re: True Smokers
« Reply #306 on: 4 Apr 2017, 09:01 pm »
22 TIPS for better pork ribs.
Pay particular attention to #18  8)
http://barbecuebible.com/2013/06/21/rib-tips-hup-your-game-with-slabs-bones/
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TrungT

Re: True Smokers
« Reply #307 on: 9 Jul 2017, 01:36 am »
 
 :thumb:
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Bob in St. Louis

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Re: True Smokers
« Reply #308 on: 9 Jul 2017, 02:51 am »
Nice!!!! Thanks for the bump!  :thumb:
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TrungT

Re: True Smokers
« Reply #309 on: 28 Jul 2017, 11:22 pm »
Pull pork  :thumb:


 


 
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Bob in St. Louis

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Re: True Smokers
« Reply #310 on: 29 Jul 2017, 01:00 am »
Nice!!  :thumb:
This weekend, I'm doing a three pound chuck roast in the "camp" dutch oven.
Next weekend, I'm doing two boneless legs of lamb on the smoker.
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TrungT

Re: True Smokers
« Reply #311 on: 29 Jul 2017, 01:24 am »
Sounds awesome  :thumb:
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Brettio

Re: True Smokers
« Reply #312 on: 29 Jul 2017, 03:42 am »
I never thought about smoking a leg of lamb..... :duh:
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Bob in St. Louis

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Re: True Smokers
« Reply #313 on: 29 Jul 2017, 01:10 pm »
Quote from: Brettio on 29 Jul 2017, 03:42 am
I never thought about smoking a leg of lamb..... :duh:
Indeed!
They turn out looking something like this:
(I robbed this photo from one of the BBQ guys)



Here's the thread:
http://www.bbq-brethren.com/forum/showthread.php?t=245245&highlight=boneless+leg+lamb
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TrungT

Re: True Smokers
« Reply #314 on: 14 Aug 2017, 01:43 am »



Pork shoulder, Texas style (salt&pepper), 12 hrs at 220, internal 205.  :thumb:
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