Just got the original Bradley the other week. Seasoned that puppy up and smoked some spare ribs yesterday using the 3-2-1 method from 10point - great tutorial with pics by the way! Didn't turn out how I wanted them to, meat didn't pull away from the bone but internal temp was 170, but as others have said - you eat your mistakes! Think I found a good rub/sauce combo though that was a pretty big hit with the fam. Was at Sam's Club the other day and bought some Boston butt and Brisket that I can't wait to experiment with.
Happy Smokin'
Welcome Joe!
Reel 'em in boys! Hooked another one. :D
Quote from: KyNola on August 02, 2011, 09:13:40 AM
Welcome Joe!
Reel 'em in boys! Hooked another one. :D
HOOKED!!!(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Man_hooked.jpg)
Glad to have you aboard sir!!
Welcome to the forum. Remember we like pics even off our mistakes.
Welcome to the forum, there is a great group of people here, just join in ask questions and have a good time...
If the family all liked it, not a bad start! Happy smoking!
Thanks everyone!
I am already planning my next masterpiece this weekend.
Got plans to smoke some chicken breast (cordon bleu) wrapped in bacon.
I will post with pics in the poultry thread if I can figure out how to post pics! :-[
Welcome and I would really like to see PICS of your "cordon bleu" experiment! Try this link to get your pictures going. (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11) ;D
Welcome Joe. What are the plans for the butt and beef?
TestRocket - Thanks for the link to post pics. I will give that a try after this weekend!
DT - Not too sure yet, they are currently in the freezer. But they might be used rather soon as we are getting ready to remodel the kitchen. It's a good thing I got this smoker to keep the food on the table without a kitchen for a couple weeks ;D
If you have any suggestions let me know, I am all ears