One off the bucket list. Made it to Franklin BBQ while I was in Austin last week1yr ⋅ ImplausiblyObvious ⋅ r/smoking
Pad See Ew with Chicken from The Wok (pg 372), but with thinner noodles1yr ⋅ ImplausiblyObvious ⋅ r/seriouseats
... And the ribs finished. Babybacks over oak for 6 hours at 240F. My own dry rub, spritzed with apple juice every hour.4yr ⋅ ImplausiblyObvious ⋅ r/smoking
Sausage smoking day. All from my grinder. Kielbasa, *smoked* hot dogs, Texas red hots4yr ⋅ ImplausiblyObvious ⋅ r/smoking
Four chili sausage is off the smoker! Kielbasa is still finishing3yr ⋅ ImplausiblyObvious ⋅ r/sausagetalk
Just installed my new JKS sway bar disconnects and mounting brackets. A quick flex at home before their initial run - Blue Trail ride ar Rausch's Creek.3yr ⋅ ImplausiblyObvious ⋅ r/Wrangler
I got out last night and ran almost 20 miles before mom and dad caught me. I'm tired...3yr ⋅ ImplausiblyObvious ⋅ r/coonhounds
Jerk chicken - Weber Kettle over mesquite. Smokey, yes. Jerk sweet/spicy, nope. Need to put the jerk paste under the skin next time for better flavor4yr ⋅ ImplausiblyObvious ⋅ r/smoking
Chuck roast burnt ends - 4.5 hrs over oak @ 240F, covered 2.5 hrs in and doused with beef broth and my homemade BBQ sauce for the final 2 hrs. They were awesome!4yr ⋅ ImplausiblyObvious ⋅ r/smoking
Suggestions on keeping lining fabric in place when topless or naked? I'd prefer not to use use double sided tape to keep the fabric in place.4yr ⋅ ImplausiblyObvious ⋅ r/Wrangler
