Since we had my daughter in 2018, I have only used my offset maybe 5 times. Moved last winter (Jan 2019) so its been sitting unused since Sept 2019. Busted it out for father's day and was shocked at my fire management skills (genuine shock) since I have not been using it for so long. It could also be the wood I have been using is Oak and cherry and in the past I was using maple that didn't burn as clean as the Oak and Cherry. I remember what I read on this site years ago, small hot fire is better than large smoldering fire. so that what I went for.
Rub- Salt, Chili Powder, black pepper, paprika, garlic powder, light brown sugar (only had white sugar for 4th), ground clove, and chipotle powder
Rubbed 2 baby backs for Father's day, the night before. Hit the Pit around 1230 and was off at 545 (slightly over cooked IMO but they liked fall off the bone). Temps ranged from 275 to 220, but had locked in to 260-265F for a while. Sauced at the end at the request of my boss. Had some farmers market short Ribs with subbed with SP and they were great, tender, and full of flavor, just as all grass fed a little lean. Had my Father-in-law and his wife over. Not cut pictures, I was on a time crunch with a hangry toddler.
Fire:
Food:
4th of July, one rack of baby backs rubbed same rub as listed above, with white sugar instead of brown sugar, and I actually think I liked the flavor and color better.
Also grilled a couple beets and a zucchini from our garden, along with hot dogs, which are not pictured.
Garden (AKA mini farm): Carrots, beets, lettuce, cucumbers, zucchini, butternut squash, eggplant, peppers, tomatoes, corn, basil, garlic, thyme, and some asparagus roots i just planted so a few years away from getting them. Also have some blueberry plants I just started, along with apple trees I planted from a seed indoors the winter we moved in.
