[Titanpat57]

Hey Folks,

I know many of us camp, smoke, grill, and BBQ like mad men(and women)...

That said, post up what you got cookin', either on the grill, in the smoker, on the camp fire....or hell, on the stove for that matter!!

We all appreciate some unique style of cooking, especially that related to different areas of the U.S. of A...

So I'll start off...

Picked up a couple of Chuck Roast(boneless), hit with some dry rub, thrown in the smoker at about 200 degrees with mesquite(my all time favorite) chips..they'll be in there for about 4-4.5 hours...they'll get finished off with a white wine/sweet baby Rays/ Chipolte/ lather..

before..



During..



I'll update it as it goes..

[shadow247]

Oh man, Sweet Baby Rays! That stuff is no longer allowed in my house after the "Great Rib Incident of 2009." I made 2 racks of pork ribs and used that stuff to marinate and cook the ribs. I brought them to a pool party at my friends apartment, everyone loved them. About an hour later we were all farting up a storm, so bad to the point we had to open all the doors and windows in the apartment and evacuate to the pool.

[Titanpat57]

3 hours in...





annnnnnnndddddddd the finished product...4 hours later...