Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
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Old people love me. As a student of History I can speak their language and my manners are decent.LebamDawg said:bbQ'd wings today - @YellowSnow stopped by for a couple of wings and beers. I made a good trade - 3 wings for 3 bottles of some yuppie IPA that is pretty good. Wood give the name except I would have to walk out to the cooler. Had a nice convo with @YellowSnow about life in general and UW football. Hardly pissed off MrsIamnotinLebam.
that is how I rate things - did I pissed her off? scale 1-5 about a 2
He did smoke too many of my cheap swisher sweets -
Did a pork tenderloin on the BBQ this evening.
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I have those same tongs.BleachedAnusDawg said:Did a pork tenderloin on the BBQ this evening.
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YellowSnow said:
I have those same tongs.BleachedAnusDawg said:Did a pork tenderloin on the BBQ this evening.
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That thing looks like Bigfoot's dick!BleachedAnusDawg said:Did a pork tenderloin on the BBQ this evening.
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That dude just told you he was bigfoot so you'd look at his dick.1to392831weretaken said:
That thing looks like Bigfoot's dick!BleachedAnusDawg said:Did a pork tenderloin on the BBQ this evening.
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Hey pal, what happens in summer camp stays at summer camp.chuck said:
That dude just told you he was bigfoot so you'd look at his dick.1to392831weretaken said:
That thing looks like Bigfoot's dick!BleachedAnusDawg said:Did a pork tenderloin on the BBQ this evening.
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Tri-tip roast today. Charcoal with some hickory chunks. Ended up at 136 internal temp after the rest. Sliced across the grain about a quarter inch thick and it's like cotton candy. The day-after cold cut sandwiches are awesome, too.
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I complete you @BleachedAnusDawg. I cooked two trip tips yesterday. But to 135 with mesquite.BleachedAnusDawg said:Tri-tip roast today. Charcoal with some hickory chunks. Ended up at 136 internal temp after the rest. Sliced across the grain about a quarter inch thick and it's like cotton candy. The day-after cold cut sandwiches are awesome, too.
Taco Tuesday with the leftovers -
Cured pork belly for 2 weeks, smoke completed. Bacon time next
