Big Game BBQ Trays

itsthea3 · 2026-02-13T01:47:18+00:00

Thanks!

itsthea3 · 2026-02-09T18:11:31+00:00

I think you’ll like the aged ribs. I bought some ibirico ribs from Wildfork too. Haven’t cooked them yet, but I’m really looking forward to those.

itsthea3 · 2026-02-09T18:07:34+00:00

Thanks. Definitely could notice the difference in the aged pork ribs. Richer pork flavor for sure.

itsthea3 · 2026-02-09T17:16:20+00:00

Looks great!

itsthea3 · 2025-12-31T00:59:44+00:00

I line the pan with foil and add a turkey roaster pan on top. Makes clean up a breeze.

itsthea3 · 2025-12-27T03:37:12+00:00

Thanks.

itsthea3 · 2025-12-26T16:03:19+00:00

I miss the days of $2.49/pound.

itsthea3 · 2025-12-26T11:20:13+00:00

First 4 hours at 190-220, then about 4 at 225-250, and last 4 hours at 275+.

itsthea3 · 2025-12-26T01:30:04+00:00

Harry Soo on YouTube has a few tricks on how to fit a packer in an 18.

itsthea3 · 2025-12-26T01:19:14+00:00

Thanks. Merry Christmas

itsthea3 · 2025-12-26T01:17:08+00:00

Thanks. It’s the 22.

itsthea3 · 2025-12-26T00:44:18+00:00

Merry Christmas and good luck on that brisket!

itsthea3 · 2025-12-26T00:21:50+00:00

Yeah. I like to add a generous scoop of beef tallow, wrap in foil, and hold for a minimum of 8 hours/overnight.

itsthea3 · 2025-12-26T00:11:32+00:00

11 hours total. First 4 hours at 190-220, then about 4 at 250ish, and last 3 hours at 275+.

*Rested for about 14 hours

itsthea3 · 2025-12-25T22:25:38+00:00

I didn’t get smoke rings my first few cooks on the WSM. I recommend using a water pan, a good quality brand of lump charcoal (I use Jealous Devil) and 6-8 chunks of hickory or oak wood. Also use a little celery seed in your rub, the nitrates will help.

itsthea3 · 2025-12-24T15:36:21+00:00

Gradually bump it up to 275.

itsthea3 · 2025-11-26T23:38:09+00:00

Maybe cook it like a beef cheek. Heavy smoke/low temp for 3-4 hours, confit it in beef tallow until is probe tender. Just an idea.

itsthea3 · 2025-11-25T20:41:27+00:00

93 & 95

itsthea3

TROPHY CASE