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MrClint
Well-Known Member
I will be smoking some baby back ribs today on the Ninja Woodfire grill. Bachan's Japanese BBQ sauce as a binder, Meat Church's Holy Gospel rub and Kona Wood Hickory pellets. Maybe finish with Baby Ray's, maybe not. Good times!
Smoked this piggy for 16 hours, best one we've done so far, 8th annual pigroast. We've done a few for some friends as well. Pic of final product and a before pic for size. I'm 6foot 195, he was 200. Blurred my shirt as to keep the politics out of it, and yes that's in my master bathtub.
Could have done a cleaner version of blurring your shirt, otherwise looks awesome!
I can hear my wife yelling now. I don’t think she’d be cool w a whole pig in our tub.
Looks delicious!
Haha, it was fantastic. My wife took that picture actually. But yes I was on immediate clean up duty once we moved it to the smoker. We usually use a galvanized trough and cover it with ice in that but it was occupied and I didn't feel like buying another one. My buddy almost dropped it on our bedroom carpet (off white) when we carried it outside, if that had happened I'd be posting this in the don't do that thread.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I don't think that's entirely sanitary.
No bathtub in this photo. Sorry?
The second picture of you cuddling up in the tub was a little disturbing but really funny!
He was completely wrapped in cellophane, numerous times. I just peeled open the top for the Pic so you could see him smile. Promise I didn't use my urine to sanitize the area.
This and the pizza threads are the best! Don't get me wrong, the beer talk is great too but what a perfect marriage with beer!
Don't forget about the bread thread. All helping me in my quest to become 400lbs.
YES! I forgot that one, bad me.
I'm using this recipe today! I only have two pounds of pork belly though as it's my first time trying to cook it.View attachment 856550View attachment 856551View attachment 856552View attachment 856553View attachment 856554View attachment 856555Smoked Pork Belly Burnt Ends (followed this recipe loosely) and a smoked turkey breast for dinner tonight.
Wife's cousin did a brisket yesterday and it was great.
I just rubbed down 3 racks of ribs for this evening. With this damn keto diet there will be no sauce just dry, but that works for me.
I just rubbed down 3 racks of ribs for this evening. With this damn keto diet there will be no sauce just dry, but that works for me.
MrClint
Well-Known Member
Smoked a whole chicken from Crowd Cow on the Ninja Woodfire grill. Used Kona Sweetwood pellets, Bachan's Yuzu BBQ sauce as a binder, and Meat Church's Holy Voodoo rub. Most excellent!
I was thinking the same thing regarding the exorbinant prices from the online butcher's. I'll make a select cut sing at $40 vs a Black Waygu for $150
Oldskewl
Well-Known Member
Garden is bountiful now with peppers. Jarred up some Italian Banana Peppers Saturday and smoked some Jalepeno Poppers(Cream cheese and local sausage stuffed...then wrapped in bacon and dusted with rub...275F for 90 min)
Beef jerky.
GrogNerd
mean old man
just as good as Grog's Tasty Butt are Grog's Tasty Ribs
backs n spares
backs n spares
I like how cherry wood makes poultry look, so tomorrow I'm going to try making a chicken with apple wood pellets, but a few chunks of cherry in the solid fuel drawer. Wonder if it'll take on that cherry look?
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