What's cooking today?

[wittdog]

What’s cooking today? I’m doing ribs with my new charcoal basket today, and that top round at a higher temp tomorrow. What are the rest of you guys Q 'n up?

 

[Nick Prochilo]

Gotta go to a freeking wedding today. I know its not gonna last so I asked my wife if we could post date the check! (She said no) I'm doing ribs tomorrow though. Gonna do 6 racks of loin backs with three different rubs for a taste test to use later this year in a little neighborhood comp.

 

[Captain Morgan]

maybe some more chicken thighs. Did some last night...love those things.

 

[wittdog]

maybe some more chicken thighs. Did some last night...love those things.

Cappy toss a few xtra on and try that Chicken Wing Dip, you won't regret it.

 

[Captain Morgan]

thanks witt, I forgot about that!!!

 

[Puff1]

Nutin' gotta' work all weekend :-(

 

[Smokin' U]

Did my first BB's on the WSM on Saturday. Sorry no pics. They turned out very well. I had them on for 4.5 hours uncovered. Very tender, fall off the bone. But a little dark.

 

[Nick Prochilo]

Did my first BB's on the WSM on Saturday. Sorry no pics. They turned out very well. I had them on for 4.5 hours uncovered. Very tender, fall off the bone. But a little dark.

Whoa, slow down tiger, no pics than we aren't really sure if you cooked those bb, are we?

 

[Greg Rempe]

Uncovered as in "unfoiled" Smokin U? Dark how? What temps?

 

[Smokin' U]

Will pics of the leftovers count?

Unfoiled, 240 at the lid, ends were a little crunchy.

 

[Greg Rempe]

You can avoid the crunchy ends by splitting the racks in half :!: