The Day After

bbqking

Well-known member
Joined
Mar 2, 2020
Messages
894
Reaction score
1,385
Points
93
Location
Phoenix,Az
Grill
EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
So yesterday I did a pork shoulder in my kettle. Mustard/meat church the gospel. Today I cubed up some country style ribs, threw in some serano peppers a seasoning, Frank’s, herded creamy Chipotle salsa, and bbq sauce. And making my version of Malcolm Reeds smoke macaroni.
3DAA7E88-016F-47AE-957A-59671E3C8CC7.jpeg
A66A3BBB-EC9E-4AE8-9FD1-10CEED48006E.jpeg
2518DF50-CB92-43A6-804F-57A5875E9EB4.jpeg
5DBC6577-FED0-4C6F-9221-EF3E2259BCAE.jpeg
A25BA029-FF69-4228-B904-4E3AEE156BDE.jpeg
86C56CDD-BB35-4523-9627-1B1357765706.jpeg
 
Last edited:
Top