Recent content by cleglue

The butts came out good. I had to push the temperature up the last two hours to get them done by 4:00 PM. They had a little grease in the pulled meat which I believe was caused by me increasing the temperature to get them done on time . Overall very good flavor.

I have two Boston butts on the Weber smoking mountain this morning. We plan to have them this evening for Christmas Eve dinner. They were rub with mustard then texasbbqrub original. The time was 2:45 AM.

There was no yellow looking at it with the naked eye. It was the lighting with the different camera settings I was trying. The camera has a food setup and I use it and then I just used auto. At times my point and shoot is much easier to use.

All looks VERY good to me.

Looks good Traegernator. I grew up in New Orleans East. I moved to NC in 1986. Most of the people I grew up with moved across the lake. I remember going to Abita Springs for our band picnic with Popeye's chicken for the course. We went to Rouse's last summer while in Slidell and really liked...

Cliff, Are you talking about the pictures with the bone on top. I can't remember if the flash cause it or without the flash. We got a Nikon 5100 camera in January and I'm still trying to figure out the bells and whistles (aperture setting, shutter speed, flash or no flash, etc.):confused...

Great job on doing all those butts. That is a great fundraiser!

Update Butt is done. It was so good. Bake Beans, Lexington BBQ slaw, and homemade ciabatta bread (made last night). It really has been a very long time since I smoked a boston butt or anything. I had wrapped it with foil at 170 degrees which was about 2:15 PM. It reached 195 by 4:20 PM and...

Update Butt is at 161 degrees. It has been on for 8 hours and 25 minutes. Made some BBQ slaw now sitting in the refrigerator.

Good morning. I haven’t done any BBQ in a very long time. Bought some boston butts this past week on sale for $1.00 a pound. Put one butt on and covered the lid at 2:55 AM this morning for supper tonight.

Nick, It has been awhile since I've been to the forum and as usual things look great and gets me hungry. The sausage looks great! I haven't made Italian sausage before. I did make some bacon the other week. We are still eating on it.

Very nice smoker and food. Does the charcoal sit on the sheet metal on the floor of the smoker or do you have some type of container you put the charcoal in?

Nick, How did the Sopressata come out? It has been months or maybe a year since I've posted something.

Larry, I do love ribs.

Very nice indeed.