That is a nice smoker Ron. I have the big boy webber with smoker box
attached inside, not as much capacity as you but ribs out of mine after 7
hours are amazing. We are lucky to have a few smokehouses in the summer
locally, one in riding distance I went to all to often this summer, haha.
On Nov 20, 2014 7:07 PM, "Jim Bronson" <jim.bron...@gmail.com> wrote:

> I've only spit watermelon seeds in Luling.  What bbq places are good there?
>
> I haven't been out to Llano since the 90s.  My first wife had family in
> Brady, so we used to go through Llano a few times a year.
>
> On Thu, Nov 20, 2014 at 5:08 PM, Ron Mc <bulldog...@gmail.com> wrote:
>
>> Between Lockhart, Luling and Llano, we have the 5 best BBQ stop on the
>> planet, so I don't have to go very far.
>> Here's a little of my own, venison flanks and backstrap
>>
>> <http://img.photobucket.com/albums/v728/bulldog1935/decoy/bambi.jpg>
>>
>> <http://img.photobucket.com/albums/v728/bulldog1935/decoy/abite.jpg>
>>
>> yes, anything after two days on the smoker is wonderful, goat, javelina,
>> and it's next to impossible to beat a good sirloin roast off the smoker.
>>
>>
>> On Thursday, November 20, 2014 3:29:07 PM UTC-6, Steve Palincsar wrote:
>>>
>>>  On 11/20/2014 04:18 PM, Tim Gavin wrote:
>>>
>>>
>>>  But then, smoked BBQ is traditionally a method to prepare
>>> *sub-standard* cuts of meat and keep them moist.
>>>
>>>
>>> Are you talking about USDA quality and yield grades below "Standard",
>>> i.e., Commercial grade and Utility, Cutter and Canner grade?
>>> http://www.meatgrades.com/
>>>
>>>
>>>   --
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>
>
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