washguy Posted April 3, 2018 Report Share Posted April 3, 2018 Pork chops and sweet tators... Oakridge sweet rib rub suckle busters pecan rub 500 degrees pecan pellets 9 mins a side Quote Link to comment Share on other sites More sharing options...
GoodByNAair Posted April 3, 2018 Report Share Posted April 3, 2018 So happy I just found this tread ! ^^^ that looks Great! I live off the grill in the summer time. Quote Link to comment Share on other sites More sharing options...
washguy Posted April 4, 2018 Report Share Posted April 4, 2018 25 minutes ago, GoodByNAair said: So happy I just found this tread ! ^^^ that looks Great! I live off the grill in the summer time. come on in and get fed give us some of your recipes Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted April 4, 2018 Report Share Posted April 4, 2018 (edited) I did wings and drummies tonight I over cooked them shoulda gone 400 @ 30 min not 40 Edited April 4, 2018 by shepp Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 4, 2018 Report Share Posted April 4, 2018 Yummy ? Quote Link to comment Share on other sites More sharing options...
washguy Posted April 4, 2018 Report Share Posted April 4, 2018 Shepp on the baby drummies and wings...oh well you found out...not 40...only on the regular size drummies/wings 40 mins...put enough death dust and blu cheese on em and it don't matter if they are overdone Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted April 4, 2018 Report Share Posted April 4, 2018 20 minutes ago, washguy said: Shepp on the baby drummies and wings...oh well you found out...not 40...only on the regular size drummies/wings 40 mins...put enough death dust and blu cheese on em and it don't matter if they are overdone Wash They were still edible, I like the death dust game changer combo. Sweet heat!! Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted April 7, 2018 Report Share Posted April 7, 2018 A blizzard in early April doesn't keep a Wisconsinite from grilling outside. Behind my wood shed there should be hills that rise 1400 feet, was coming down so hard though that at times I couldn't even see the tree line. But man were those ribs good. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 7, 2018 Report Share Posted April 7, 2018 looks tasty bro Quote Link to comment Share on other sites More sharing options...
Sisco Posted April 7, 2018 Report Share Posted April 7, 2018 Nice! did some ribs last night myself, but didn’t take any pics.one rack St. Louis style and one rack baby back. Quote Link to comment Share on other sites More sharing options...
ARTrooper Posted April 7, 2018 Report Share Posted April 7, 2018 I'm thinking of trying a different way of cooking them. Searing them first, then putting the rub on them and wrapping them in wax paper and placing that in tinfoil. Let it cook nice and slow after that. I have seen people do it in videos and it just peals off the bone. What you guys think? Quote Link to comment Share on other sites More sharing options...
mrmackc Posted April 7, 2018 Report Share Posted April 7, 2018 43 minutes ago, ARTrooper said: I'm thinking of trying a different way of cooking them. Searing them first, then putting the rub on them and wrapping them in wax paper and placing that in tinfoil. Let it cook nice and slow after that. I have seen people do it in videos and it just peals off the bone. What you guys think? I'd leave off the wax paper. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted April 7, 2018 Report Share Posted April 7, 2018 (edited) Not grilling... Crock Pot Pork roast... Bed of quartered yellow onions on the bottom of the pot, 4lb pork roast, 2 packs of onion soup mix (dry) right on top. Large Poblano pepper (sliced) around the outside, Pepperocini peppers all over the top. Fireup the crock pot on high. Once it cooks down a little, I add the whole mushrooms to the mix. Usually runs on high for 3 hours, then low for 3 hours. You rip it apart with a plastic fork... Edited April 7, 2018 by 98Z5V Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 7, 2018 Report Share Posted April 7, 2018 Nice job brother, and ribs in the crock pot is a different way to go. Quote Link to comment Share on other sites More sharing options...
GoodByNAair Posted April 7, 2018 Report Share Posted April 7, 2018 Went out for lunch today and got a Reuben burger. Yes a beef burger with Swiss cheese, sauerkraut, and Thousand Island dressing and onions on it. It was fantastic !! I will copy cat this over the summer. If it goes well i'll share it here. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted April 7, 2018 Report Share Posted April 7, 2018 At one hour in, I added my mushrooms - I halved them, to get more in. Once you add them, salt them down with course salt - it helps to break them down faster, and "become one with the brew" that's going on... I lightly "water" my crock pot lid, to help it seal faster, and get to business... Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 7, 2018 Report Share Posted April 7, 2018 You got it going on brother,fuk yea. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 8, 2018 Report Share Posted April 8, 2018 I did a sausage making class today in Madison made beer brats and Mexican chorizo Quote Link to comment Share on other sites More sharing options...
98Z5V Posted April 8, 2018 Report Share Posted April 8, 2018 3 minutes ago, shepp said: I did a sausage making class today in Madison made beer brats and Mexican chorizo I like how you roll your meat. It's not a gay thing - I'm just sayin'... You got talent with rolling your meat, brother... Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 8, 2018 Report Share Posted April 8, 2018 2 hours ago, 98Z5V said: You don't need to use the stove top and crockpot to cook on high. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted April 8, 2018 Report Share Posted April 8, 2018 It just sits there because of the vent fan, you smartass... Quote Link to comment Share on other sites More sharing options...
shepp Posted April 8, 2018 Report Share Posted April 8, 2018 2 minutes ago, 98Z5V said: I like how you roll your meat. It's not a gay thing - I'm just sayin'... You got talent with rolling your meat, brother... Lol not me but I’ll tell him ? key is to roll it right like a joint ?? Quote Link to comment Share on other sites More sharing options...
washguy Posted April 8, 2018 Report Share Posted April 8, 2018 I don't even know where to start ? Wash Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 8, 2018 Report Share Posted April 8, 2018 20 minutes ago, washguy said: I don't even know where to start ? Wash Start with the joint. It will be good for your eyes...I think. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 8, 2018 Report Share Posted April 8, 2018 Doctors orders Quote Link to comment Share on other sites More sharing options...
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