Recent content by pargolfr2003

A quiet, laid back day with just the wife and I so threw a 7 lb breast in the box. Brined it (because ya gotta) with DM's tried and true recipe, rubbed then smoked with hickory at 250 . This one took about 3.5 hours and was perfect as always.

Since I'm waiting for covid test results (I'm 99% sure I'm negative) I got nothing but time at the moment so thought I'd throw in a 7 lb butt. 24 hours in DM's brine then 11 hours @ 225 with hickory. I don't do these very often any more since we're empty nesters and it makes so much but it...

Knocked out 2  racks of St Louis ribs. Used the good ol 3-2-1 method and it always produces consistent results. Smoked mac n cheese on the side made a pretty good spread.

Haven't smoked wings all summer but now we're into football season so time to get my game back in shape. Perfect as always.

This is so good it should be illegal.

I've made this more times then I care to count and there's a reason for that... because it's awesome!

Made these yesterday before the game.  I used an Air Fryer to crisp up the skin instead of grilling. Turned out perfect!

Haven't done one of these in awhile and it turned out perfect. Brined using DM's recipe then 225 to an IT of 190.

Traveled to see extended family on Thursday. Its usually a drunk-fest with mediocre food so I knew I'd have to do it again when we got home.  This year was surprisingly less chaotic and my cousin put out a very nice spread! I'd already bought everything so had  to re-create it anyway. This bird...

Gloomy, dreary day in North Carolina means a great day to stoke up the fireplace, wear sweats all day and throw down on some ribs. These are St Louis ribs using the 3-2-1 method. Perfect every time and today was no exception. Happy Veterans Day to all my fellow brothers and sisters in arms.

I've smoked wings a million times but changed it up a little with a bourbon glaze instead of my usual Buffalo style. No leftovers so looks like a hit.

Haven't done one of these in awhile so was way overdue. Brine bath overnight, seasoned up then on the can and smoked at 250 to an IT of 162. Took about 2.5 hours.  Delicious as always.

Not a bad labor day spread. Smoked salmon tacos and smoked mac n cheese. Two of my favorites.

Haven't made wings since football season. Won't wait so long next time.  Always consistently delicious.

My first try at this but definitely won't be my last. Made fish tacos and they were crazy good. Used all the tips I found here: marinated in brown sugar & Salt. Rinsed then chilled uncovered for a few hours, covered in a light  apricot glaze then smoked at 190 with maple to an IT of 140.