Let's See those Smokers/Grill's/BBQ's
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    Let's See those Smokers/Grill's/BBQ's

    Alright so browsing the thread's I've seen WHAT ya'll are cooking (or drooling over somebody else cooking) How about you show us (and hopefully tell us about) what you're doing the cooking on!!

    I have three,
    a Weber Grill that is very ... unphotogenic and honestly I have none of it
    a Offset Chargriller BBQ that has a few modifications, mostly for heat control. I've added plates under the grates, above the firebox opening to force the heat all the way across. At it's best, it was down to a 5* difference side to side ... but I've lost a few of the plates and it needs some work as I'm almost always firing up big mama ...

    Taken at old house, new side firebox two years ago, looks about the same now - Rusty!



    Big Mama ... a Custom Made (by me) Trailer Smoker ... It's using idea's from each of the major Mfg's like Lang, and blending them together to make a Smoker that once I get it hot, I don't have to fuss with again. If it's really windy or Cold I'll have to leave the firebox door open a bit, it could use a few more dampened holes - Winter Time Project
    Just after it was 'finished'

    During Construction:





    it holds a bit...


    It IS a reverse flow, works great. Almost no variation from one end to the other with the plates in it, being almost 7/16" Thick, once warm ... it STAYS warm, so while the fire might peak and valley ... the cooking chamber doesn't. ...



    Okay lets see what You've all got!

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    2LaneCruzer's Avatar
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    Nice work. Big Mamma is quite handsome. I could have used her a while back when I cooked baby backs for the Elks Lodge. I have a Big Green Egg and a Weber Smoky Mountain Smoker, but no pics at this time.
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    Quote Originally Posted by 2LaneCruzer View Post
    Nice work. Big Mamma is quite handsome. I could have used her a while back when I cooked baby backs for the Elks Lodge. I have a Big Green Egg and a Weber Smoky Mountain Smoker, but no pics at this time.
    love the BGE!! That ceramic is about the same theory as Big Mama ...

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    2LaneCruzer's Avatar
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    BTW, have you checked out the cookbook? I posted my top secret rib rubb recipe along with my technique for smoking baby backs. I also use the same rubb and the same technique on chickens and they come out awesome! Some other good stuff in there also.
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    Ribfest at work

    This is a pic from Ribfest, a Big Green Egg Rib event we had at work. We cooked 75 racks of ribs and sold them at $1 a bone for Children's Hospital. We ended up making just over $1000 for CH. Fun time and lots of good food.
    Attached Thumbnails Attached Thumbnails RibFest.jpg  
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    56Nine's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    BTW, have you checked out the cookbook? I posted my top secret rib rubb recipe along with my technique for smoking baby backs. I also use the same rubb and the same technique on chickens and they come out awesome! Some other good stuff in there also.
    Here's a sneak preview of v.2 of the GTT cookbook PDF version that has not been "officially" released that opens to the page with your recipe/rubs.
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    2LaneCruzer's Avatar
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    Quote Originally Posted by 56Nine View Post
    Here's a sneak preview of v.2 of the GTT cookbook PDF version that has not been "officially" released that opens to the page with your recipe/rubs.
    Wow...I can't get my hat on now.
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    2LaneCruzer's Avatar
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    Quote Originally Posted by Hardware man View Post
    This is a pic from Ribfest, a Big Green Egg Rib event we had at work. We cooked 75 racks of ribs and sold them at $1 a bone for Children's Hospital. We ended up making just over $1000 for CH. Fun time and lots of good food.
    How about some details? Recipes? That's a lot of ribs! I have cooked as many as 18 at a time, but all in all it took me three days.
    Have wings, will travel.

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    Quote Originally Posted by 2LaneCruzer View Post
    How about some details? Recipes? That's a lot of ribs! I have cooked as many as 18 at a time, but all in all it took me three days.
    THat would've been something to see, that many BGE's in one place all cooking at once ...

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    What ??

    Quote Originally Posted by 2LaneCruzer View Post
    Wow...I can't get my hat on now.
    Your ribs look good. However reading the stuff needed you list a "Turkey Bake in bag" But never use it in the cooking process write up.

    So what is it for?

    Here is a rub recipe from "Amazing Ribs" web site.

    Memphis Dust Recipe
    Makes. About 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
    Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.
    Ingredients
    3/4 cup firmly packed dark brown sugar
    3/4 cup white sugar
    1/2 cup paprika
    1/4 cup garlic powder
    2 tablespoons ground black pepper
    2 tablespoons ground ginger powder
    2 tablespoons onion powder
    2 teaspoons rosemary powder


    I add a touch of Cyan pepper for a after taste kick. I add to taste on each batch depending on my guest list.

    I use this on both ribs and Boston butts.

    Here the ribs are smoking
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    The end result. Nice smoke ring!!
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    The smoker
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    Steve
    Last edited by Deere Ol Man; 07-21-2016 at 09:27 AM. Reason: Add Pics

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