Show us your meat

#1

That’s right people, it’s BBQ and grilling time. Lets see that meat.

I’ll start off. Yesterday I made a 8.6 pound pork rib in the smoker.

After 8 and a half hours, it was ready to go.

Now it’s time for a beer and enjoy.

10 Likes
#2

I was afraid to open this !

6 Likes
#4

Oops! Had to delete my 1st reply! I misread the subject context, posted pic of wrong type meat…

4 Likes
#5

Vienna sausage doesn’t count. It should be something you cook. :cut_of_meat:

3 Likes
#6

Here are some sirloins I cooked for mother’s day. I had to overcook them for my mom. I usually stop at medium rare.

3 Likes
#7

That’s why I was afraid! I’m to young to be damaged for the rest of my life.

3 Likes
#8

:rofl::rofl::rofl:

2 Likes