C6Bill

The food would be more wonderful if it was tiles instead of pebbles 😁

Welcome Steve, congratulations !!!!

Dont forget the Fireboard Pulse lol

His cousin Arnold enjoys being out in my yard !!!!

Please don't tell me you slaughter the flying pigs !!!! 🥴

Kind of cruel making the piggy watch you eat that 🫣

Agreed

I’m sorry but the post is confusing. If you brought the ribs to 230f then they wouldn’t be too moist. I typically cook an 8 to 10 pound rack at 240 until internal team reaches 165f then wrap in butcher paper. Continue on until internal temp reaches 200 and take the ribs off. Leave the ribs in the paper and wrap in foil and then a towel and place that in a cooler for a couple hours to rest. How long it takes to get to 165f varies, they are all different but I would expect a 10 pound rack to take 6 hours then an additional 3 hours after wrapping. But anywhere from 8 to 10 hours is typical.

The best part of my trips to Dallas were fried chicken at Babe's Fride Chicken Dinner House and then Hard 8 BBQ, especially the sausage and brisket !!! I loved Babe's, only two things on the menu, fried chicken or chicken fried steak and it was always served family style

I used to order the hot links from a place in Elgin, i always had a few dozen in the freezer. But about two years ago the shipping costs soared and i just couldnt justify it anymore. South Side Market EDIT: Yes, I just placed an order $130 worth of sausage cost $75 to ship

@Cheesehead_Griller for notification purposes 👍

That looks amazing !!!!!

@MacKenzie It really was the highest level of hockey i can remember. I loved every minute of it, except the last second or two, as soon as i saw who it was that was open in the slot i knew it was over lol And it may be your game but that talent gap sure has gotten smaller. Just like the world catching up to the US in basketball and baseball, the world is catching up to Canada and Russia on the ice.

Love their Peach wood. It is the only wood i use with poultry or pork.

We jinxed them, just got an email they are closing 4/15 🤬

Fly Eagles Fly !!!!!

Oh if I had a nickel for every time I heard that, I’d have a nickel lol

First time out with the FB Pulse wireless probe. So far so good, tomorrow it will be Super Bowl chili 😁

Fine, be that way. But I can do this with my 32 😁 😂

I like the splits, i will take a hatchet and split each one into three. But chunks are good too.

Peach for Pork/Poultry and Post Oak for beef. I have tried any others but now i stick to those two. And I always get mine from Fruita Wood.

It's never too cold to do a low and slow cook outside, but those "fast" cooks just require too much time for me to be outside standing in one spot lol

I use a wire rack, easy to just spin in around for even heating, but you can always get a second one and flip the whole thing over ? I just put the rack back in the tray for ease of carrying back in the house.

Looks great !!!!

Great looking sausage !!!!