- Joined:
- Apr 4, 2011
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I've had it a long time, can't remember....Nice Weber kettle where did u get that hipster color @nvanprooyen ?
I've had it a long time, can't remember....Nice Weber kettle where did u get that hipster color @nvanprooyen ?
He got it at a rummage sale in Boca Raton. Don't hate.Nice Weber kettle where did u get that hipster color @nvanprooyen ?
I told myself I would not buy a new grill this season after looking for a few weeks, but I like that.@HeHateMe Lowe's is still selling the green one. You too can have a hipster green Weber Kettle if you're interested:
I have straight up abused mine. Left it out in the rain, let water sit in it for way too long, etc. Thing still looks practically brand new after I wipe it down and clean it up. Pretty impressive considering how bad the conditions can be in FL, my general neglect, and that I've had the thing for like 7 years. Would 100% recommend. Weber makes a great product.I told myself I would not buy a new grill this season after looking for a few weeks, but I like that.
I have a Weber now. I've look at other grills, but I don't think I'd ever pull the trigger on anything but a WeberI have straight up abused mine. Left it out in the rain, let water sit in it for way too long, etc. Thing still looks practically brand new after I wipe it down and clean it up. Pretty impressive considering how bad the conditions can be in FL, my general neglect, and that I've had the thing for like 7 years. Would 100% recommend. Weber makes a great product.
I just got a Weber Smokey Mountain (as mentioned earlier in this thread), and I am in love so far.I have a Weber now. I've look at other grills, but I don't think I'd ever pull the trigger on anything but a Weber
I always go fat cap down FWIW.
I'll try it that way, also pro trim job.I always go up... I want the fat to melt and stick around when I shred it.
Mixes into the meat... adds moisture and mixes with the rub, very tasty.
I'll try it that way, also pro trim job.
Those look great.
Edit - my logic for cap down was more bark on the non fat parts, but that might not actually come out that way. Never split tested it.
I had a little dinner date with the wife last night (kiddos are out of town for the week on their Pap's farm)
Decided to make 30 minute ribs.
As you can see, they turn out just as good as those 6 hour ribs people smoke for 6 hours, but these are smoked in just a halve hour.
Accompanying the 30 minute ribs are 1 hour mixed greens: Kale, Collards, Mustards. Those are chunks of pork belly I cured for a week and smoked for a hour.