Cooking/Food thread

[O4L]

Pork shoulder cooked with offset stick smoker about 14.5 hours. Ave temp 225 degrees. Rub all over and a good brown sugar coating on the up side. Fat cap down.

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You had me with the smoked pork shoulder but then you lost me with the R&R. [emoji16]

 

[xseler]

The finished product before they get tore into!

 

[jmike314]

The finished product before they get tore into!

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Outstanding.

 

[Mad Professor]

Prime rib

 

[chazroh]

gonna put this on tonight for tomorrow

 

[O4L]

Prime rib


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Damn that looks good!

Now I'm off to make a bologna sandwich. [emoji16]

 

[xseler]

Damn that looks good!

Now I'm off to make a bologna sandwich. [emoji16]

I'm sensing a BLT for my supper this evening....

 

[Mad Professor]

Damn that looks good!

Now I'm off to make a bologna sandwich. [emoji16]

The Bologna I smoked at the start of it was really good too!!

 

[xseler]

The Bologna I smoked at the start of it was really good too!!

My Dad always said you could tell if a BBQ Joint was any good by if they had bologna on the menu! Over the years, this really has been true!

 

[chazroh]

so I bought a new WiFi meat thermometer and a fan that hooks to it, it’s working great. Keeps the temp consistent and let’s me walk away from it and not worry. @Mad Professor got me looking into this after talking about flame boss!