Tigers X - Number one Source to Talk Auburn Tigers Sports
The Library => Haley Center Basement => Topic started by: Ogre on July 02, 2009, 01:33:18 PM
-
What are everyone's plans for the holiday weekend?
We are headed down to Lake Martin tomorrow morning. Beer drinking will commence at approximately 10:00 am.
-
Headed down to Orange Beach on Saturday morning. Can't. Freaking. Wait.
-
Hanging out with my parents!!!!
-
I have to work Thur, Fri, Sat, Sun, suck that bitches :moon:
-
celebrating my daughter's 2nd birthday on the 4th with family and a few friends.
bbq a boston butt on the traeger with grilled potato salad, corn, thai peanut coleslaw and baked beans (my recipe).
shooting illegal fireworks smuggled transported across the oregon/washington border.
-
Lake Eufaula, pulling neices and nephews and mini me around on the jet ski all weeken long.
Oh yeah, and then there's beer drinking at night.
-
3 more days up in DC and then moving into the new house on Lake West Point.
-
celebrating my daughter's 2nd birthday on the 4th with family and a few friends.
bbq a boston butt on the traeger with grilled potato salad, corn, thai peanut coleslaw and baked beans (my recipe).
shooting illegal fireworks smuggled transported across the oregon/washington border.
I just got a smoker for Father's Day and I have never smoked anything before. I need something that is pretty simple to do for a beginner. I have no idea how to keep the temp right so any help would be appreciated...along with any recipes that anyone may have. I am thinking of cooking some ribs to start off with. If anyone can give me some advice or help that would be great!
Thanks!
-
Fired up the smoker at 5 this AM for a cookout this evening. Will be doing the same tomorrow. Plenty of bourbon, beer and water being consumed.
War Eagle: Boston Butts are the easiest IMO, go to www.thesmokering.com. There are a lot of good tips, but basically, I soak in apple juice, inject with apple juice an bourbon mixture, slather with spicy mustard, and apply dry rub. Cook at 225-250 range for about two hours per pound. You want an internal temp of 185 or higher.