traveler said:
Butts, no butts, it doesn't matter. I am intrigued with anything that has to do with food either grilled/ smoked/ COOKED. Never heard of smoked lasagnas, but sounds great.
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Help Support Hardline Crawlers :
SHOW US YOUR BUTT!!!
- Thread starter CHASMAN9
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Butts, no butts, it doesn't matter. I am intrigued with anything that has to do with food either grilled/ smoked/ COOKED. Never heard of smoked lasagnas, but sounds great.
jeeptj99
Well-Known Member
traveler said:
Sounds delicious. Got a recipe?
T
traveler
Guest
its very easy grill the hamburger meat on tin foil just like you would on a stove only with a skillet then make your lasagnas up in tin foil pan that you can pick up at any grocery store then put on the smoker just to melt everything together because everything is already cookedjeeptj99 said:
Decided to smoke out some BBQ since the weather was finally nice. 7 Boston Butts weighing 8-9 lbs each and a couple slabs of ribs. Have to say they turned out damn near perfect. Tender and juicy with a good bark. 16 hours in the smoker for the butts, 5 hours for the ribs. I don't smoke out often so I get pretty excited when a batch turns out perfect.
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rajincajingt
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Skrmbld said:
looks awesome man, do you do anything with the drippings in the pans? ive always wanted to try some smoked gravy.
rajincajingt
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a little bit of mine:
rajincajingt
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i can do this all day
rajincajingt
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Skrmbld said:
these two of mine (ill let you decide which one i built and which one we bought):
hole pig was cooked on the left square pit. it was about 120-130lbs. it took almost 25 hours. but we cooked it real slow, like 210 degrees
Looking at all this food is making me HUNGRY. I might have to call out everyone for a COOKOUT!!! I'll donate my services to be the judge
onepieceatatime
I like turtles...
Re: Re: SHOW US YOUR BUTT!!!
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Those ribs kicked ass. I asked how he did em but can't remember.Bebop said:
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Do you like cooking on the square smoker or round barrel better? Obviously the square will cook more meat but as far as food quality or keeping temps even which design is better? Those whole slabs of ribs look mouth watering. Looks like u know how to feed a large crew.
rajincajingt
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Skrmbld said:
it depends on if i am doing charcoal/fire wood or feeding live coals. for charcoal/fire wood cooks, the round one is super nice, as i only need to feed coals every 4 hours. the square one needs coals every 2-3 hours, but the square one is better for a whole hog because i can meter the smoke better. the round one, even with live coals, still smokes too much for super long cooks so you need to wrap the meat after it reaches the right color.
the square one is a direct heat with a diverter plate. the round one is indirect heat with an actual fire box in the middle and two smoke paths around the sides with centered exhaust. i built the round one.
