Looks like some people had good cookouts this weekend!!

I was going to but got roped into helping someone at work tile their shower surround. So I couldn't enjoy the Q!!

Pics posted, everything looked good!!

I'm buying one of these to replace my worn out Brinkmann knockoff. Always been a fan of Weber :thumbsup:

For moisture, wrap them in foil and apply the sauce, and then cook them for up to an hour before serving. Makes them a lot juicer and moist!

Love this thread, I'll definitely be contributing regularly. Here's some of my favorites from the last few years.
One of my fav things to make on the smoker, only takes about 90 minutes to get medium rare! (Note the right side of the first pic was medium well upon request)




Smoked London Broil marinated in chimichurri sauce and beef brisket


Aside from the London Broils, my other favorite thing that I made was smoked racks of lamb, out of this world!




I primarily do ribs, so I have pics from several different years




Juicy


And it's always about the smoke rings, this was from last week on the 4th!


I've also recently gotten into smoking salmon, both times turned out amazing so far!




Retiring my old Brinkmann for a Weber like I mentioned above, the lady I bought my house from 9 years ago was throwing it out and said I could have it if I wanted. I got several good years of service from it



Been meaning to try wings, beer can chicken and pork butt, you guys are inspiring me!

Wings are my favorite thing to grill and I do almost on a weekly basis. I haven't done beer can chicken because I like to drink good beer and don't buy bad ones. I usually grill spatchcock chicken instead. A pork butt is probably the most forgiving thing you can smoke and it always turns out great. Ribs are the thing that I need to get worked out. Have tried them a few times and came away disappointed.

I drink good beer too, I'd have to bum some crappy beer off of a friend since all I drink is good stuff.

Ribs can be tricky, I have my way that works pretty well. I put olive oil on before I apply my dry rub, it helps to keep the meat moist, and helps the rub stick well.



I let the oil and rub sit on the meat over night, and always let the ribs sit out while I get the smoker ready so they're close to room temp.


You also HAVE to remove the silver membranes from the bone side, that's a must. And as I mentioned above, to keep the ribs from drying out, I always wrap them in foil for the last hour of smoking and brush them with bbq sauce, this helps hold the moisture in and makes them SUPER tender. A meat thermometer is a must as well. I pull them when the internal temp hits 140, and wrap them. Never had a problem with dried out ribs, just have to be diligent.

With each new post and picture someone posts!!

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Maybe one of us should grill up a Good Morning Burger!

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I always referred to that as the hangover burger, I'm learning so many new names for it.

I am already thinking of doing a smoked meatloaf this weekend, I want to give it a whirl. I found the hardest part, which is crazy to me with as many cattle/longhorn ranches as there are around, is to find a really good cut of brisket.

I do meatloaf all the time! It's a great way to utilize ground beef when everyone is tired of burgers.


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I've got this going on right now. Cut up chickens marinated in Texas Pete hot sauce and smokin'. Also have some good brews supporting the effort.




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Closer to finished.


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How well does that cap you're using seal on your egg? I have it too, but I never get as good of cooks with that as I do the cast iron one.

I love the Smokeware cap! Good temp control and rain is not a problem. Of course, I used gasket material to seal it to the top.


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Good to know. I just ordered one of those for my Kamado Joe. Looking forward to trying it out.
Next upgrade will be a Kick Ash Basket.