Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[JoyfulNoise]

Worked all day in crazy heat - by CT standards..
On top of that was on a miserable inferno of a bluestone deck..

I went home sipped on my pool & cannonballs into some beer!!

I’d like to fill my pool with beer someday...to keep the expense down, I’d use Bud Light...

 

[PoolguyinCT]

NY strip on lump & cherry.

since the Coronas are in full effect tonight, I rollled the dice. Just salted & squeezed a lime on top. Actually, phenomenal!!!



** bud light pool.. well it is water!!

 

[Brentr]

Stuffed “plaster” shells? Me spider senses tell me something else was “plastered”!

Rob you may be correct. I will re edit just for you

 

[mwfaith1971]

@JoyfulNoise Here's a couple of pics of my gear. There's the Blichmann burner on the extended legs so I can use the spigot on the Boilermaker pot.

In the other photo is the rest of the gear...carboys, floor capper (the handle on the right of the photo), bottle tree, buckets, gadgets etc. I finished racking the two carboys with 13 gallons of brew about 30 minutes ago. I'll bottle about 5 cases on Sunday morning.

Matt

http://i279.photobucket.com/albums/kk151/mwfaith1971/brew%20gear_zpsb6sah3zt.jpg

http://i279.photobucket.com/albums/kk151/mwfaith1971/brew%20gear%202_zpsh5w6dvlk.jpg

 

[Brentr]

@JoyfulNoise Here's a couple of pics of my gear. There's the Blichmann burner on the extended legs so I can use the spigot on the Boilermaker pot.

In the other photo is the rest of the gear...carboys, floor capper (the handle on the right of the photo), bottle tree, buckets, gadgets etc. I finished racking the two carboys with 13 gallons of brew about 30 minutes ago. I'll bottle about 5 cases on Sunday morning.

Matt

http://i279.photobucket.com/albums/kk151/mwfaith1971/brew%20gear_zpsb6sah3zt.jpg

http://i279.photobucket.com/albums/kk151/mwfaith1971/brew%20gear%202_zpsh5w6dvlk.jpg

Ok so I have to ask is that stuff legal [emoji482]dude[emoji106]

 

[mwfaith1971]

Ok so I have to ask is that stuff legal [emoji482]dude[emoji106]

Thanks. Well, if it's not, I haven't been told yet! :lol:

When we finally move to SW Florida, all this gear will be in the back of the truck coming with us.

 

[Gadragonfly]

I'm curious, how many of the bbq'ers here participate in competition bbq in some way or other?

 

[JoyfulNoise]

I'm curious, how many of the bbq'ers here participate in competition bbq in some way or other?

Too stressful. I do it for pure fun and for personal relaxation. Competition would ruin it for me.

 

[mwfaith1971]

^^^What he said. I don't have enough time to play golf let alone do a comp circuit.

 

[ctrav]

Nope but I am a grill legend in my own mind...friends and neighbors love it

I'm curious, how many of the bbq'ers here participate in competition bbq in some way or other?

 

[Brentr]

I'm curious, how many of the bbq'ers here participate in competition bbq in some way or other?

Not for me I prefer to just play around at home [emoji482]

 

[Esloser]

I'm curious, how many of the bbq'ers here participate in competition bbq in some way or other?

Every weekend is a competition! I’m competing against the previous weekend.

 

[ctrav]

Prelude to awesomeness!
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[ctrav]

Nothing like a tasty cocktail while you wait...

Salted Watermelon Margarita
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Ribs went on smoker at 1pm set at 250-275 degrees!
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[Arizonarob]

Nothing like a tasty cocktail while you wait...

Salted Watermelon Margarita
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I think everyone in USA has the same glasses!!

 

[ctrav]

So true Rob but they are awesome

 

[JoyfulNoise]

I think we were all thinking the same thing. I’ve got ribs going on the smoker too :chef:

 

[Brentr]

Yukon petite Parmesan grilled potatoes, classics ballpark hotdogs with onions and coleslaw. Happy 4th to all [emoji482]

 

[ctrav]

What a great day of swimming, cooking, friends and beverages!

View attachment 82111

 

[JoyfulNoise]

Here’s the 4th for us -

I do 3-hour Ribs (1hr in the smoke, 1hr at low getting sprayed every 15mins with apple juice, then 1hr wrapped up tight in foil in the low heat).

Here we are post smoke/spritz before wrapping -

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And done -

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The meat literally falls off the bone. I don’t cook them in sauce because I like to eat the ribs and get the flavor of the rub and the carmelized apple cider. If I feel like saucing them (or going with some spicy Buffalo sauce), I do that offline. This way everyone gets ribs and can sauce them however they like.

Here’s the final plate (beef soft taco, beans, corn and ribs....I swear there’s some lettuce in that taco ) -

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