The Red Mosquito BBQ Shack

[lennytheweedwhacker]

the fine young gentleman at kroger marked down a 7.5 pound boston butt to .99/pound.

[Norah]

Did you s*ck his d*ck?

[lennytheweedwhacker]

Did you s*ck his d*ck?

i refuse to answer such a question

[doug rr]

14 lbs of meat getting smoked this saturday on the big green egg...bring drinks of your choice

[spike]

14 lbs of meat getting smoked this saturday on the big green egg...bring drinks of your choice

green beer

[doug rr]

the process has started..I just rubbed a 9lb brisket with french's yellow mustard and layed on all the seasoning..wrapping her up and throwing on the smoker at about 5am tomorrow morning..The ribs are next and will be done simply with salt and pepper

[doug rr]

[EJ]

that looks fantastic, Doug.

[doug rr]

that looks fantastic, Doug.

oh, thats just a stock photo of how I hope it turns out...I'll be in NY next wed for 9 days..I can be found at the blind tiger, the pony bar, rattle and hum and dive 75 at any given time

[EJ]

that looks fantastic, Doug.

oh, thats just a stock photo of how I hope it turns out...I'll be in NY next wed for 9 days..I can be found at the blind tiger, the pony bar, rattle and hum and dive 75 at any given time

You better post of photo of yours when they come off the smoker. Wow, nice long trip to NYC. It'll be cold for you mid 40s to 50s, but nice upgrade for us.

Excellent choice in watering holes. I miss Dive 75, great little place. That's one of your old haunts, right?

[doug rr]

that looks fantastic, Doug.

oh, thats just a stock photo of how I hope it turns out...I'll be in NY next wed for 9 days..I can be found at the blind tiger, the pony bar, rattle and hum and dive 75 at any given time

You better post of photo of yours when they come off the smoker. Wow, nice long trip to NYC. It'll be cold for you mid 40s to 50s, but nice upgrade for us.

Excellent choice in watering holes. I miss Dive 75, great little place. That's one of your old haunts, right?

yep, lived around the corner for 10 years..Lee, the owner, has some nice bottles stashed for me when I get there

[EJ]

Post your locations while here. I'll meet up for a pint, if I can.

[doug rr]

the process has started..I just rubbed a 9lb brisket with french's yellow mustard and layed on all the seasoning..wrapping her up and throwing on the smoker at about 5am tomorrow morning..The ribs are next and will be done simply with salt and pepper

this was hands down the best brisket I've done yet..

[Alex]

the process has started..I just rubbed a 9lb brisket with french's yellow mustard and layed on all the seasoning..wrapping her up and throwing on the smoker at about 5am tomorrow morning..The ribs are next and will be done simply with salt and pepper

this was hands down the best brisket I've done yet..

ms. rr is lucky to have married a virtuosic rubber

[dpupenya]

Purists may balk, but I've been loving my electric smoker...chicken, ribs, brisket, pork explosion to name a few. Here's a pic of the explosion.....

[darth_vedder]

^Nice work

It's gonna be in the 60's here this weekend, so I may fire up the grill. I have a Weber 18" charcoal. It's perfect for me and the Mrs., but not as good for hosting an event (unless it's just hotdogs and sausages).

I'm not quite sure how to do the slow and low technique. I bought some aluminum trays and want to try a Boston Butt or Brisket, but I'm worried about temps. Like once the coals are grey, put it on directly for the sear, then move to the tray, but those coals only last like an hour or so. I'd then have to take the meat off the heat, put more charcoal on, wait for it to heat, then move the meat back. That sounds risky to me, like I'd ruin it. Any suggestions? I guess I should just go ahead and get a charcoal chimney.

[doug rr]

^Nice work

It's gonna be in the 60's here this weekend, so I may fire up the grill. I have a Weber 18" charcoal. It's perfect for me and the Mrs., but not as good for hosting an event (unless it's just hotdogs and sausages).

I'm not quite sure how to do the slow and low technique. I bought some aluminum trays and want to try a Boston Butt or Brisket, but I'm worried about temps. Like once the coals are grey, put it on directly for the sear, then move to the tray, but those coals only last like an hour or so. I'd then have to take the meat off the heat, put more charcoal on, wait for it to heat, then move the meat back. That sounds risky to me, like I'd ruin it. Any suggestions? I guess I should just go ahead and get a charcoal chimney.

invest in a big green egg..if not, there are some clones out there that perform pretty well too...I was never able to master low and slow in a regular webber..good luck

[darth_vedder]

^Nice work

It's gonna be in the 60's here this weekend, so I may fire up the grill. I have a Weber 18" charcoal. It's perfect for me and the Mrs., but not as good for hosting an event (unless it's just hotdogs and sausages).

I'm not quite sure how to do the slow and low technique. I bought some aluminum trays and want to try a Boston Butt or Brisket, but I'm worried about temps. Like once the coals are grey, put it on directly for the sear, then move to the tray, but those coals only last like an hour or so. I'd then have to take the meat off the heat, put more charcoal on, wait for it to heat, then move the meat back. That sounds risky to me, like I'd ruin it. Any suggestions? I guess I should just go ahead and get a charcoal chimney.

invest in a big green egg..if not, there are some clones out there that perform pretty well too...I was never able to master low and slow in a regular webber..good luck

Thanks. Yeah, I figured when I upgrade my current living quarters, I'd like to have a proper smoker, and a gas grill. The latter just for like quick easy weekday type grilling. The former for weekends / football season.

[doug rr]

7 pound pork shoulder is going on the grill shortly..smoking for about 8 hours

[Chris_H_2]

7 pound pork shoulder is going on the grill shortly..smoking for about 8 hours

What are you cooking for everyone else?