DevilDog Posted May 28, 2019 Author Report Share Posted May 28, 2019 Does it get better than this on Memorial day. Retired Gunny out on the Fury look to my Right and a pasture of Longhorns. Not BBQ but I challenged Jawjaa and Cali vs Texas. This is Texas. Pretty damn cool 2 Quote Link to comment Share on other sites More sharing options...
Horsefly Posted May 28, 2019 Report Share Posted May 28, 2019 3 minutes ago, DevilDog said: Does it get better than this on Memorial day. Retired Gunny out on the Fury look to my Right and a pasture of Longhorns. Not BBQ but I challenged Jawjaa and Cali vs Texas. This is Texas. Pretty damn cool What city is this? Quote Link to comment Share on other sites More sharing options...
DevilDog Posted May 28, 2019 Author Report Share Posted May 28, 2019 8 minutes ago, Horsefly said: What city is this? I was out in Collin County between Farmersville and Josephine. 1 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted June 1, 2019 Report Share Posted June 1, 2019 Can’t take credit here, my buddy actually smoked these, Thursday and sent it to me. But figured I’d share, since it’s bbq porn. As he said, “It’s brisket on a stick and anyone who doesn’t like this is not anyone I’d want to hang around with anyway 😂”. My buddy is a savage with a smoker, his shit is really top notch. I gotta try doing these myself. 2 Quote Link to comment Share on other sites More sharing options...
NorCalRuss Posted June 1, 2019 Report Share Posted June 1, 2019 8 minutes ago, Cossacks said: Can’t take credit here, my buddy actually smoked these, Thursday and sent it to me. But figured I’d share, since it’s bbq porn. As he said, “It’s brisket on a stick and anyone who doesn’t like this is not anyone I’d want to hang around with anyway 😂”. My buddy is a savage with a smoker, his shit is really top notch. I gotta try doing these myself. You may be getting one of these from DD 3 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 That is some good looking BBQ. Unfortunately I had to convene a board meeting with@NorCalRuss and @HawgGoneIt Chairman's of the Board and we have unanimously charged you with BBQ coattailing an offense second only to stolen Valor. 🤣 Now we value a chunk of Meat with a smoke ring like no others but you must fix this and smoke some 4 legged mammal quickly and post it here. We will accept a picture of a brew in your hand as a token of peace and forgive your transgression. The board has spoken. And tell your homie we have granted him honorary memebship 1 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted June 1, 2019 Report Share Posted June 1, 2019 Aight. Here is some straight up.Georgia fare. I know some on here aren't down with pork, so, I threw some asparagus over some onion slices and garlic on there for them... The Fireball marinated peaches are all Georgia and all mine. Don't even think about it! Y'all can however have the Peach, Love and Happiness Berliner Weisse sour ass beer. 3 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 6 minutes ago, HawgGoneIt said: Aight. Here is some straight up.Georgia fare. I know some on here aren't down with pork, so, I threw some asparagus over some onion slices and garlic on there for them... The Fireball marinated peaches are all Georgia and all mine. Don't even think about it! Y'all can however have the Peach, Love and Happiness Berliner Weisse sour ass beer. I'm not down with the oink but damn homie that looks like a picture out of a Southern living Magazine. Or as they say You did the damn thang 😎 Your own peaches to boot. Damn I gotta step the game up. I got a brisket in Brine for some Homemade Pastrami coming to the board soon. 2 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted June 1, 2019 Report Share Posted June 1, 2019 8 minutes ago, DevilDog said: That is some good looking BBQ. Unfortunately I had to convene a board meeting with@NorCalRuss and @HawgGoneIt Chairman's of the Board and we have unanimously charged you with BBQ coattailing an offense second only to stolen Valor. 🤣 Now we value a chunk of Meat with a smoke ring like no others but you must fix this and smoke some 4 legged mammal quickly and post it here. We will accept a picture of a brew in your hand as a token of peace and forgive your transgression. The board has spoken. And tell your homie we have granted him honorary memebship Damn you bastard, you got me cold here. I’ve turned into a SEC fan (coattail, ball rider of someone else’s accomplishments)of the BBQ world. Ashamed of myself. Luckily I just cracked a beer (not odd at all). BBQ is gonna be on hold. Got a taco truck catered grad party waiting for me tonight and then vacation. Grill is gonna be in hiatus for a bit. When I am back I will fire up some carcass and post. 2 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted June 1, 2019 Report Share Posted June 1, 2019 4 minutes ago, DevilDog said: I'm not down with the oink but damn homie that looks like a picture out of a Southern living Magazine. Or as they say You did the damn thang 😎 I ain't playin' about those peaches man! I got some firm peaches, halved and pitted them, and put them in a bowl with a pint of fireball whiskey. I tossed them a few times while the baby backs went for the first 3 hours at 225. The last hour I put the asparagus and peach halves on there, stoked the fire with one more hickory and two apple logs. Took the pic and walked away to drink the fireball that was left in the bowl. Went back after a half hour, turned the peaches over and put a pat of butter on each one, a sprinkle of cinnamon and then let em go for the final half hour while the baby backs got mopped with some vinegar and mustard based sauce. Peach cobbler done on the smoker. 2 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 6 minutes ago, HawgGoneIt said: I ain't playin' about those peaches man! I got some firm peaches, halved and pitted them, and put them in a bowl with a pint of fireball whiskey. I tossed them a few times while the baby backs went for the first 3 hours at 225. The last hour I put the asparagus and peach halves on there, stoked the fire with one more hickory and two apple logs. Took the pic and walked away to drink the fireball that was left in the bowl. Went back after a half hour, turned the peaches over and put a pat of butter on each one, a sprinkle of cinnamon and then let em go for the final half hour while the baby backs got mopped with some vinegar and mustard based sauce. Peach cobbler done on the smoker. Bro I just looked at the picture of your smoker and I got a great tip. On the smoke stack go to lowes or home depot go to the area with dryer vent hoses and attach it to the inside of your smoker and it will control smoke and keep to much from your meat. Here is a picture of mine where I attached it. And you can pull it in or out depending where your meat is. Just a clamp on it to hold it. It will make a world of difference 2 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted June 1, 2019 Report Share Posted June 1, 2019 1 minute ago, DevilDog said: Bro I just looked at the picture of your smoker and I got a great tip. On the smoke stack go to lowes or home depot go to the area with dryer vent hoses and it to the inside and it will control smoke and keep too much from your meat. Here is a picture of mine where I attached it. And you can pull it in or out depending where your meat is. Just a clamp on it to hold it. It will make a world of difference Damn! I never thought about that. I probably have a piece of that stuff out in the barn where I replaced my old dryer vent and it was too long. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 7 minutes ago, HawgGoneIt said: Damn! I never thought about that. I probably have a piece of that stuff out in the barn where I replaced my old dryer vent and it was too long. Go to 5 min mark you will see what I mean. It gets the most out of your smoke. I modified my smoker. I even got a baffle to keep heat away from the meat but get better heat. It will make a world of difference you will lose less smoke and get max results. Your current smoker allow the smoke to go straight out. This will make it circulate. 1 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted June 1, 2019 Report Share Posted June 1, 2019 4 minutes ago, DevilDog said: Go to 5 min mark you will see what I mean. It gets the most out of your smoke. I modified my smoker That makes way too much sense. It makes so much sense that I think I'll just ignore it and keep doing it the dumb way. Hahaha. That's actually my exact smoker in the video. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 5 minutes ago, HawgGoneIt said: That makes way too much sense. It makes so much sense that I think I'll just ignore it and keep doing it the dumb way. Hahaha. That's actually my exact smoker in the video. Took me 5mins to add it. I only did that along with a baffle. For the baffle just take the part inside that hold coals when you grill. Flip it upside down and slide toward firebox. Instant baffle. I have the same as well. I just cover it with foil when I smoke and use it as a baffle. If grilling use it as normal. Texas Strong. Just add the vent and you will appreciate the results I guarantee it. You saw the smoke ring on my Brisket 1 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted June 1, 2019 Report Share Posted June 1, 2019 18 minutes ago, DevilDog said: Took me 5mins to add it. I only did that along with a baffle. For the baffle just take the part inside that hold coals when you grill. Flip it upside down and slide toward firebox. Instant baffle. I have the same as well. I just cover it with foil when I smoke and use it as a baffle. If grilling use it as normal. Texas Strong. Just add the vent and you will appreciate the results I guarantee it. You saw the smoke ring on my Brisket Next photo you see of my smoker, there will definitely be one piece of aluminum flex on there. I'd put it on there now, but, it's still 95 outside. It can wait until the next time I'm prepping for smoke. 1 Quote Link to comment Share on other sites More sharing options...
NorCalRuss Posted June 1, 2019 Report Share Posted June 1, 2019 Lil Family addition Saturday celebration bbq. 2 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 35 minutes ago, HawgGoneIt said: Next photo you see of my smoker, there will definitely be one piece of aluminum flex on there. I'd put it on there now, but, it's still 95 outside. It can wait until the next time I'm prepping for smoke. I got the 3" water heater vent. Both will work. Metal instead of aluminum. Mine is 5 yrs running. I dont know if aluminum will last that long Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 1, 2019 Author Report Share Posted June 1, 2019 1 minute ago, NorCalRuss said: Lil Family addition Saturday celebration bbq. Str8 bringing it. Man that looks good. 1 Quote Link to comment Share on other sites More sharing options...
Horsefly Posted June 1, 2019 Report Share Posted June 1, 2019 3 minutes ago, NorCalRuss said: Lil Family addition Saturday celebration bbq. What dish is this in bottom pic? Quote Link to comment Share on other sites More sharing options...
NorCalRuss Posted June 1, 2019 Report Share Posted June 1, 2019 11 minutes ago, Horsefly said: What dish is this in bottom pic? Smoked Cinnamon rolls. I didn’t have any unfortunately. Top one is linguica bites wrapped in bacon, jalapeño and cheese . carna Asada wrapped jalapeños stuffed with bell pepper, onion garlic and cheese wings new yorks Pasillas peppers with melted cotija cheese, carna asada, salsa Quote Link to comment Share on other sites More sharing options...
Horsefly Posted June 2, 2019 Report Share Posted June 2, 2019 Just now, NorCalRuss said: Smoked Cinnamon rolls. I didn’t have any unfortunately. Top one is linguica bites wrapped in bacon, jalapeño and cheese . carna Asada wrapped jalapeños stuffed with bell pepper, onion garlic and cheese wings new yorks Pasillas peppers with melted cotija cheese, carna asada, salsa All looks good, I'm sure your guests enjoyed. Next time you gotta grab you one FIRST. 😂 Quote Link to comment Share on other sites More sharing options...
Troll Posted June 2, 2019 Report Share Posted June 2, 2019 FUCK... will somebody please remind me to stop checking this thread out... drooling sucks 😑 3 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted June 2, 2019 Report Share Posted June 2, 2019 1 hour ago, DevilDog said: I got the 3" water heater vent. Both will work. Metal instead of aluminum. Mine is 5 yrs running. I dont know if aluminum will last that long Good tips on the mods @DevilDog. My offset has a chimney real low to the rack so I didn’t have to modify, but I’ve seen that done like yours and it does make a big difference. I did make a baffle for my offset, which keeps the side next to the firebox within 5-10 degrees from the other side. Great upgrade. *Was going to point out about the metal, never ever use galvanized unless you want to poison yourself and your meat. Don’t want those toxins heating up. 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted June 2, 2019 Author Report Share Posted June 2, 2019 3 hours ago, Cossacks said: Good tips on the mods @DevilDog. My offset has a chimney real low to the rack so I didn’t have to modify, but I’ve seen that done like yours and it does make a big difference. I did make a baffle for my offset, which keeps the side next to the firebox within 5-10 degrees from the other side. Great upgrade. *Was going to point out about the metal, never ever use galvanized unless you want to poison yourself and your meat. Don’t want those toxins heating up. Bro i got a feeling this damn thread gonna be fire (pun intended) next I will post some gadgets. I appreciate the heck out of you guys bringing it. @NorCalRuss definitely got Cali out front in the early part of the season but best believe old DD coming hard over the coming months. Smoked Cinnabons damn Left Coast snippy people.🤣 @HawgGoneIt broke out dem peaches after I dropped the Longhorns in the pasture. I see Ya Jawjaa I see Ya. In da Bovine State you can get Choice Brisket for less than 2 bones a lb. 3 Quote Link to comment Share on other sites More sharing options...
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