Guns and BBQ

[Ringostar]

Good BBQ doesn't need sauce. I coat most meats with my Memphis style sweet heat rub. When I smoke prime rib it's just course black pepper and salt with granulated garlic. Fish gets a little garlic, onion and cayenne powder into the brine. Standard brine for fish and poultry is 1C salt, 1C brown sugar and 1/2C apple cider vinegar to 1 gallon water.

 

[Bob Sebold]

Food Porn, what's next! You guys are making me hungry!

 

[1shot]

Easy peasy: wash & core a head, wrap in Al leaving the top open, then stuff the center with butter, crumbled-up bacon and a little ground cayenne (for me, anyways). On to the smoker until it's tender all the way through & looks unfit for human consumption . Don't tell your doctor...

I add brown sugar and as much garlic either minced or crushed cloves as you can stand to this recipe. After smoking for a couple hours with the foil open, close it up for a couple more hours. My cabbage usually take 5-6 hours to do. After you take them out, let them rest to 30 min. Then slice into wedges to serve.
Enjoy,

Lloyd

 

[Trophied]

I better not let my wife see the prime rib pictures. Worse for the keyboard than spilling a beer on it!

 

[GNERGY]

You gentlemen have peaked my interest in one of the Smoke Hollow smokers. How long does a tank of propane last?
Tarey

 

[1shot]

I have a 30 lb. that feeds both of mine. I smoke all year around and several time a week in the summer. I probably refill it 4-5 times a year.
I'm building a walk in smoker in the spring and will feed it with a 80 lb. tank.

Lloyd

 

[JRS]

Karubecue C-60. Requires some babysitting, but it's the best smoker I have ever used.