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#1
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![]() You can see the lump charcoal getting ready to dump and assemble the WSM. ![]() A inside view of the WSM showing why it's called a water smoker. ![]() After putting everything together and the meat on, it was just about superbowl time, and time to crack a cold one and watch the game. The Q ran at about 275 on the high side and about 250 for an average. The water evaporation helped keep the meat nice and juicy and formed a nice crust on the outside to seal in the juices. The below photo is of the TRi-Tip which came out pretty darn good for the first time around. ![]() And last but not least is the turkey breast. We had both meats for Superbowl dinner with some home made chili and scratch made biscuits. ![]() I would have included photos of everything, but when it hit the table we put a serious dent in it pretty quick ![]() Perry
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Work...The curse of the fishing class ![]() ====================== Cobra Mariner-XF kayak Outcast Super FatCat float tube Creek Company ODC 420 float tube |
#2
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Wow ! That new cooker is the one. Better get the BBQ ready for a prime rib or baby backs for Big Bear.Scott
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#3
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Epic looking grub Perry!
Robert |
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