BBQ Open Season

[cbass]

You've got a lot of miles on that old Genesis. That was the first quality grill I ever owned. Been a while!

it lived most of its life on a covered deck. Its getting more abuse now than ever

[cbass]

today's victim

[cbass]

think I'm gonna go with hickory for smoke

[cbass]

bout to wrap this up in foil

[Winder]

Waddya got there, Tri-Tip? Looking good. That cooking unit looks well seasoned.

[Winder]

You're making me hungry! I call this ... "cooking with Dante", 'cuz it's like an inferno in there!!

[cbass]

those look awesome.
its a brisket I took it off about 2 this morning it actually came out decent. it was a struggle to keep the temp down but its not bad
cant get pic to attach this morning

[cbass]

there

[Winder]

Looks good. I haven't cooked Brisket in awhile. Need to give it a try.

[cbass]

thanks not to toot my own horn but it came out killer warming some up now. it was a real challenge for sure.
Its beef my cousin raises all natural drinks spring water and shit

[cbass]

since i did kc style ribs last time. gonna try Memphis style. basically a paprika based rub and mopping with an apple juice vineger and oil mix. still trying to decide if i want to wrap or not. gonna use cherry for smoke.

[M Fowler]

My Cowboy steak, yum.

Cowboy steak.jpg

[Winder]

Tasty looking hunk-o-beef. Cooking ribs again tomorrow.

[Winder]

This is a pretty informative site. I've been using the "dry brining" method described on the site for ribs, salting them the night before and the no salt in the rub. Really improves the flavor, IMO, and is easier than wet brining. Of course, I suppose you could just apply the rub with the salt in it the night before too, but the sugars will melt and you don't get quite the same crust. YMMV.

Amazing Ribs