Recent content by Swamp Donkeyz BBQ

I don't see why they couldn't be.

Nice score!! I may be jealous over this one.

Butterflied some backstrap, seasoned it up, put some onion, cheese and jalapeno in it, wrapped it in some turkey bacon (go easy on me, happy wife, happy life) and threw it on the OTG. It was some good eats!

We're gearing up for the 2nd Annual Shotgun Fred BBQ Showdown, in Huntsville, Tx. There will be a guaranteed $10,000 payout. It pays top ten in the four KCBS meat categories, and also the top ten overall. There will be a Kids Q that will also have a minimum of ten spots open for kids with...

I used 1 gallon of water, 1/2 cup sea salt, 1/2 cup pork rub and 1/2 cup agave nectar. Worked great. I'm thinking about trying 2 1/2 hours next time.

I cut up a pork loin into 1 inch chops, then brined them for two hours with sea salt, pork rub and agave nectar. Put them on the offset, at 350, and pulled them at 145, internal. They were larrupng!!

Very nice!!

Here's a deer shot.

You talking about the brisket, or your Avatar? LOL

I used the juice from the foil, defatted.

Lol! The briskets were for a friend's tailgate party on Saturday. I cooked a few racks of ribs too, but left them wrapped for him to reheat the next day. I didn't want to slice them up to have them dry out when he reheated them on his tailgating pit. I panned the briskets in the juices from...

Looks great! I love smoked cheese. A buddy of mine picked up some smoked pepper jack and gave me two pounds of it. It's like legal crack!

Great job!!