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  1. What's your favorite cocktails?

    It's great beer. I initially bought it BC a buddy told me about it and I figured it was a great cause and company to support.

  2. What's your favorite cocktails?

    Not 100%. It was a green and sliver can. And on the back it lists fallen soldiers with the rank MOS, DOB and date they passed

  3. What's your favorite cocktails?

    Another good one to look at is Dogtag Brewing Co. They donate a portion of the proceeds to the veterans/military

  4. What's your favorite cocktails?

    ill drink a daiquiri and umbrella drinks once in awhile

  5. What's your favorite cocktails?

    Whiskey on the rocks. Glenlivet or GlenMorangie. Long Island Iced Tea & Beer(not big on most IPAs)

  6. Smoked ribs

    you can buy most of it online..ebay & amazon. there was a couple guys on here a little while back that had a bunch for sale

  7. Smoked ribs

    yea. it took a few until I got it the way I wanted it. Now, I cook them at 200 & 1-1.5 hrs/lb. Usually a 12-15/lb butt, Ill start at about 8am and it will be done around 6:30-7:30pm

  8. Smoked ribs

    you may want to try using peach wood mixed with almond..seems to make the flavor much better than a hickory or mesquite IMHO

  9. Smoked ribs

    yea...a lot of people like to get around 250. If you do a boston but and want to slice it, higher temps are better because you want the internal to be around 190. I like to do pulled pork with my bostons so I like the internal to be around 170, and it just falls apart.

  10. Smoked ribs

    I dont know how your smoker is set up but I dont have an offset for my charcoal and wood so it goes in with my meat. I like to set it up for indirect heat..works the best for my set up

  11. Smoked ribs

    yea. I never really get my smoker above 225 max..generally, I like to be between 180-200

  12. Smoked ribs

    correct. I never brine ribs unless theyre boneless. You can either spray them with the brine every hour or so, or put the brine in a metal bowl and put the bowl in the smoker with the ribs to keep moisture inside

  13. Smoked ribs

    Make sure you remove the membrane on the ribs...I like to only use a dry rub on mine. If you want a nice heavy bark, rub the ribs down with some spicy/reg mustard(light) and then apply your dry rub. Let the dry run sit for about 20-30 minutes before you throw them in the smoker. Get yourself a...
  14.

    Boneless Pork Ribs in the Brine

  15. Boneless Pork Ribs in the Brine

    Water, kosher salt, brown sugar, minced garlic and onions
  16.

    Boneless Pork Ribs in the Brine

    It's go time!
  17.

    Boneless Pork Ribs in the Brine

    Yeaaaaaaah buddy!! I'm gonna get a BGE soon.
  18.

    Boneless Pork Ribs in the Brine

    Got 10lbs of boneless pork ribs in the brine. T-Minus 2 hours until smoking time!
  19.

    Smoking a Brisket

    That's what I've read. I've got a little mesquite wood left, but Pecan was next on the list of things to try
  20.

    Smoking a Brisket

    It was pretty good. It was tender and flavor was good. Grill is def much better for lamb though. Next trip to S.Florida, I'm gonna bring some gator tail back and give that a shot on the smoker.
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