| Fabvsix |
| Here is my long awaited custom built Ultimate Upright Smoker and Natural Gas Grill by Pitts and Spitts ! |
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| Fabvsix |
| And not to forget that pool.....all these toys ! :D :D :2: :2: |
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| Fabvsix |
Other direction of toys:
:cool: |
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| catzx6 |
| Love the dolphin in the pool!:2: |
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| hammermdx |
| Cool pics and toys! Enjoy! |
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| msu79gt82 |
Toys :eek: ;) What you are looking at is a lean mean BBQ machine :cool: :1:
quote:
Originally posted by hammermdx
Cool pics and toys! Enjoy!
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| MDteX |
| Whew!!! I was glad to see these pics were a smoker and a grill. The title had me a little worried! :2: |
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| zafer |
quote:
Originally posted by Fabvsix
And not to forget that pool.....all these toys ! :D :D :2: :2:
Nice pool, but WHY keep posting photos of it empty?? I'm thinking if any of those plants around it could only talk.....
:D |
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| Fabvsix |
Those plants are JUST waking up from resting over the MILD California winter ! I have not offically opened the pool yet for summer, but soon !
Smoker:
I'm still learning how to handle this beast ! Smoking is a "work of art". As Emeril would say....."A lot of love goes into smoking" !
Today I'll be preparing a 5 lb. piece of Filet Mignon for my cousins arriving tommorrow from Long Beach. Time to dust off the cab bottles on the wine rack and get ready to blow my diet ! :cool:
Thanks for the kind comments ! |
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| Mando |
I just finished smoking some meats this weekend as well. My Klose BYC pit cooked...
- Two Briskets (9 lbs each) - 11 hours
- Two Pork Shoulders - 11 hours
- Two Chickens - 4 hours
Needless to say, everything turned out great!!!
We made a VERY simple finishing sauce ("Danny's finishing sauce") for the pork that is just great...
1 - Cup of Brown Sugar
1 - Cup of Mustard (plain table kind)
1/4 Cup of Apple Cider Vinegar
Simmer until thick and warm and mop on unpulled pork after removing from pit. Can also be poured (or use for dipping) when pork is pulled.
Since my pit's firebox is made with 1/2 inch steel, I only had to put about a 1/4 of a log of pecan every 45 minutes or so to keep my temp at 225 degrees (F).
Next week, I'm loading my pit to the max! Here is what is on the menu...
- Three full briskets
- Eight pork butts
- Four racks of St. Louis-style ribs
- Four chickens (brined)
I can't wait! :) |
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| Fabvsix |
| Sure sounds like Americans are smoken ! |
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| msu79gt82 |
Klose is also an excellent pit maker right here in Houston.
quote:
Originally posted by Mando
I just finished smoking some meats this weekend as well. My Klose BYC pit cooked...
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| Mando |
quote:
Originally posted by msu79gt82
Klose is also an excellent pit maker right here in Houston.
I live in Pasadena.....Pasadena, California that is :) |
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