[AW335TT]

2 1/4" Rib Eye

[MKSixer]

I gave up meat for Lent...you're KILLING me.

That is a good looking piece of meat!!

[Mr Tonka]

Love me some grilled burgers.

[Aatish]

From last summer. As soon as it starts warming up, the marinating process will begin!

[1MOREMOD]

Not sure if posted this here or not. Got bunch of free clams and oysters and made with rib eye for lunch couple weeks back. Wife made champagne stuff to go over the oysters and white wine with the clams, bomb. Crap photo won't load

[UncleWede]

Originally Posted by MKSixer

I gave up meat for Lent...you're KILLING me.

That is a good looking piece of meat!!

Satan wanted me to tell you: From Ash Wednesday to Easter is 46 days. The 40 days of Lent don't include Sundays. Meat is G O O DDDDDD!!!!!!

[fcman]

5 hours in to a 12 hour smoke for my girls birthday this past Saturday. 2 small 5.5lb Boston butts. Rubbed with half Bad Byron's Butt Rub, 1/2 brown sugar, wrapped in foil after 9 hours. Smoked with apple wood chunks.

[M3 Number 86]

Originally Posted by AW335TT

2 1/4" Rib Eye

where did you buy that!

[AW335TT]

Originally Posted by M3 Number 86

where did you buy that!

My local Ralph's sells prime cuts. I asked them to cut that piece for me.

Here's how it turned out.

[M_Six]

^^^^^^^ I want. I want. I want.

[Diggerdan11]

I use my Traeger 4-5 times a week. It has been the best investment I have ever made.

Here is my specialty. Pork Loin Back Ribs. Here are some pics of the ones I made yesterday.

I season them the night before, and wrap them up. Then they are smoked for 3 hours face up.



Then they go face down on aluminum foil with some brown sugar and butter, then I add a little of my "Secret" Sauce. Wrap them up good, and cook them for 2 more hours.




Then I smoke them for another 30min to an hour. And this is what you get




My other specialty is pulled pork. I use a similar process as the ribs. Season them the night before, smoke for hours. I also inject the butt with my "Secret" Sauce, and finish it off by cooking it in a covered pan with some of my "secret" sauce at the bottom.

[M_Six]

Oh, I need to stop following this thread. I always end up hungry at 10PM.

Some killer looking meat here. Some obvious BBQ pros on this board.

[DC-T]

I can't BBQ save my life. I have a mate who makes the meanest BBQ ever and when I showed him yours he explained what is was because I thought it was a time travel machine...totally awesome!

[AW335TT]

I didn't make this but I'm going to post it anyways because it was soo damn goood! I can't believe I've lived in LA for over 20 years and never tried this place.

Black Pastrami Reuben from Brent's Deli.

[AW335TT]

12 pound Brisket from Christmas. 10+ hours in the smoker.

[AW335TT]

Another local Ralph's also sells aged meat.

[AW335TT]

Starting some Sunday BBQ

[AW335TT]

Nothing like the smell of pork

[RickFLM4]

Grilled Churrasco with Three Herb Chimichurri and Brunello on Sunday afternoon.

[UncleWede]

Originally Posted by Diggerdan11

I also inject the butt with my "Secret" Sauce, and finish it off by cooking it in a covered pan with some of my "secret" sauce at the bottom.

This is a BBQ thread, take your pron somewhere else!!!!

[Diggerdan11]

Originally Posted by UncleWede

This is a BBQ thread, take your pron somewhere else!!!!

Lol. I put my "secret" sauce on everything and the ladies eat it up!

[UncleWede]

We aren't ladies here.

Well, we aren't sure about 1MOREMOD but s/he's alien, so that doesn't count