since the grills were clean might as well see if the shiney smokers cook better theory stands up.
fired the ladies up and away we go.
a chuck of red oak & apple in there somewhere. i also used the charcoal ring from the 18 WSM for short cooks in the 22 WSM.
letting the ladies come up to temp.
wanted some lunch. so on went a M-3 tri that had been marinading for the last 24 hours.
getting a crisp on. ya.....
oh. nice looking tri.
made tri sandwiches w/ it. i like horseradish, orange mustard and chips on mine. needed a kick up so i put a little dash of FSB on it too.
wow, this is so good. i need another plz. the 2nd one. yummy.
these were some great tri tip sandwiches.
onto the 22 WSM.
found some really meaty spares. must be JH hawaiian rib rub.
put it on thick. this is really good stuff. smiles all around.
clear smoke. the best kind to have. wow, this guy must know what his doing. lol.....
WSM holding temp like a champ.
2 hours into the cook. looking good maynard. nice color dude.
the temp at the 3 hour mark.
time for some flippy, flippy. sauced up the bone side. 1/3 bulls eye, 1/3 blues hog, 1/3 kids beer.
15 minutes later. sauce for the other side. i just poured it on. no brush. nice and thick.
4 hour mark. time for some bones.
have you every eat'n ribs and get sauce all over your hands, face and forehead. ya, it happens to me too.
these were
so good. the whole family loved them and they know a thing or two about ribs. hard to plz them w/ ribs.
tri w/ done and i still had coals in the 26. just so happened that i had a chicken marinading in M-3 also.
off w/ their heads.
i used my go to rub on the chicken.
fire in the hole. flame on ppl.
getting a crisp on.
i love my 26.
someone should teach me how to cut up a chicken.
this was some of the best chicken i have every had. yummy, yummy.
i'm sorry if i'm embarresed tim but everyone should try some of his rubs. i love the M-3 and the FSB. and if you order enough you get a framed picture of tim w/ his chicken hat on and his white legs. well worth it.
