#1
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BBQ and Superbowl
You can see the lump charcoal getting ready to dump and assemble the WSM. A inside view of the WSM showing why it's called a water smoker. After putting everything together and the meat on, it was just about superbowl time, and time to crack a cold one and watch the game. The Q ran at about 275 on the high side and about 250 for an average. The water evaporation helped keep the meat nice and juicy and formed a nice crust on the outside to seal in the juices. The below photo is of the TRi-Tip which came out pretty darn good for the first time around. And last but not least is the turkey breast. We had both meats for Superbowl dinner with some home made chili and scratch made biscuits. I would have included photos of everything, but when it hit the table we put a serious dent in it pretty quick Perry
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Work...The curse of the fishing class ====================== Cobra Mariner-XF kayak Outcast Super FatCat float tube Creek Company ODC 420 float tube |
#2
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Re: BBQ and Superbowl
Wow ! That new cooker is the one. Better get the BBQ ready for a prime rib or baby backs for Big Bear.Scott
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#3
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Re: BBQ and Superbowl
Epic looking grub Perry!
Robert |
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