YUMMMMMMY!!!!

[Jig Man]

Whats on the fire today???? Ribs for the Anthonys



Happy Birthday America..................:cake:

 

[quivira kid]

Looks great!

 

[Fatman]

OH Man !!!!!!! You and Lost both puttin up picts of FOOD!!!!!!!!!!!!!!!

 

[Ron Don]

Looks like a few bucks stumbled into your pit!

 

[StumpHunter]

Looks great!!!

 

[hookup]

Nice grill.

We did marinated pork chops & corn on the cobb & some sort of vegetable.

 

[CrappieHappy]

nice setup Mel... looks like some good eating....

 

[Radtexan]

Cool pit Mel....Looks like that would do a great job on some ribs or steaks !!!

I purchased a couple of slabs for yesterday,but didnt get back from the morning festivities in time to get em done....Had to settle for some ribeye's

 

[redman]

Well my goodness do like the pit. And the ribs look good on it and bet they taste better than they look. as far as what we are cooking right now It's Chicken wings and Frog legs. Wife likes hers with Tabasco hot wing sauce I like mine deep fried.

Redman

 

[Jig Man]

Thanks for the comments on the cooker guys. A little southern engineering there, but works good on most anything that you cook out. The ribs were fall of the bone kinda good. Hope ya'll have a great weekend. No fishing for me, just visiting my kiddos in Austin. Prolly hit a fly shop or two today and stock up the inventory.

 

[Hawnjigs]

Dumb Hawaiian question - is that setup what you call an "open pit" barbecue, and is there a smoke flavor factor in this method?

 

[Jig Man]

Only dumb questions are those that don't asked. Open pit is as good a name as any. Used to have a one third piece of a 55 gallon drum buried, but they would rust too fast. So i dropped a tractor tire rim, its about a half inch thick... Should last awhile. The grill part is built to raise or lower depending on your heat. And yes there is a wood smoke factor. I use mesquite or pecan for most every thing but pork. Just something about apple wood that enhances pig.

 

[redman]

Hawn. We in East Texas will use white and red oak. I like hickory better than any other wood to smoke meat with. With chicken I like plum or apple better fish its hickory or pecan.


Redman

 

[AtticaFish]

I had the WHOLE WEEK off!!!!! Spent the 4th at a local park grilling 'n chilling (in 100 degrees) waiting around for the big pyro event at dark. Who doesn't love things that go boom!?!? Then a few nights of slightly tamed down (mortars & rockets & fountains, oh my) explosives around the house with the family. The 4th ranks up there as THE BEST holiday of the year in my eyes.

The more mesquite i use..... the more i like it! Is my favorite hands down for fish. Could spend a few hours around that pit 'watching' dinner cook also. :icon14:

 

[Hawnjigs]

Wow, you mainland guys sure have made smoking a sophisticated art. We don't have the variety of nut and fruitwoods, on our wet side of the island the default choice is guava wood which according to the organizer of a national BBQ competition in Iowa is similar to apple wood. Met him on a plane, and sent him some wood to evaluate. On the dry side there is keawe (kay-ah-vay), a kind of mesquite brought in for shade and fodder by ranchers around the turn of the century (1900). Never seen a pit type barbie -alls we got at our house are a charcoal fired Smokey Joe and Brinkman kettle.

 

[blt]

Can you line that pit with some type of flat rocks on the bottom and sides? I love that design.

I used to buy Pecan to smoke with, love it. I use cherry a lot for ribs/chicken. Hickory for beef. If the wife isn't going to eat it, I use mesquite.

 

[Jig Man]

I would think the rock and whatever you used to hold them together wouldn't stand up to the heat, I could be wrong, but I haven't tried it. Would prolly depend on the rock. I used the rim, and the type of wood because the price is right!!! Hickory is excellent also, but none grow where I live.....