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[Greg Jones]

Now bourbon on the otherhand........

Yup!

 

[Greg Jones]

I’ve been seeing folks doing pulled ham…

Wow, that does look good! I had thought about doing one of those for New Year’s, but with the kids visiting we ended up eating out most of the time. Will absolutely try that myself-well done!

 

[larry4406]

I want to try pulled ham as well.

 

[TheRicker]

Speaking of IPA, I am a big fan of Glacier Brew House, Alaska brewing company and Stone IPAs as well as many others

Here in CHS, I favor the “Wicked Weed” “Pernicious” and “Hazy IPA”. Wicked Weed is based in Asheville NC and that area was hit hard by Hurricane Helene. I haven’t heard how they’ve specifically been impacted.

 

[Mike]

T-Bones this evening.

 

[BigDan]

Only posting this because of the atypical flavor profile.

Just a little 4 lb butt with SPG and Butcher BBQ Texas Bark. A friend of mine did it and raved about the flavor snd he was right. Took to 180 and rested was 185 when I sliced. Amazing flavor but a little peppery which I quite enjoyed.

 

[Waterboy]

I got a new Weber Performer (gasp!) for Christmas and used it to cook some 1 hour party ribs tonight. Super easy. I loved them my wife was on the fence. We normally cook St. Louis ribs but did Baby Backs tonight. She prefers the fattier St. Louis ribs and prefers them more tender. I’ll do St. Louis next time and see if I can cook them 1 1/2 hours to get them more tender.

 

[Jim6820]

Those ribs look great, @Waterboy, proving that the skill of the grillmaster is more important than the brand of grill used.