Never to cold or snowy to grill out. I’ve made stakes on the grill in a snow storm before. Love all of your videos Pat. Hope to see you on the road soon.
I absolutely love the GMG Davy Crockett. It is so easy to use and it has done a great job for us. I wasn't sure about the wood pellet smokers but now I am sold.
I was at the mall yesterday and went into the Yankee Candle store and asked the clerk, "Do you have the scent called 'Patrick's Smoker'...? 😂 Safe travels and see you #ondowntheroad! ~💜
If I had room to the haul the smoker this summer, I would! Unfortunately we will need to bring the generator for our boon docking and just won't have room to bring the smoker with us. I honestly wish I could though
Oh boy this made me hungry. I only do St. Louis ribs. I find they have more meat and cook up really well. I try a variety of rubs but always come back to making my own and can't remember the last time I used any BBQ sauce. By the way guess what I got for Christmas? Yes, I have a Davy Crockett waiting to be fired up for the first time. I can't wait!!! Stay safe, Lou.
@@azclaimjumper Hello...on my cheap smart phone, there's a black & white smiley face just to the left of the space bar, I just tap it And a whole page of these faces show up an I pick the ones I want and poof ! Wah-la , 😀 Easy Peasy. 😀🤔🙂😆😎
Travels with Delaney, I am planning on bringing you more of that Rub at uCamp. Our daughter lives maybe 15 miles from a Buccees. Looks like you used the whole jar. Any other requests from Texas?
If you had that in there for two hours your meat temperature has to be 165 if you wrap the ribs for all intensive purposes they're done 165 why do you put your probe back in
We will have to get together sometime and I will cook dinner for you guys. I'd say I would bring it to NuCamp but I don't think I could get enough on it for everyone! LOL
Jim Samolczyk They are called dry rubbed ribs for a reason and learned this method from an American Culinary Federation Certified Chef....I’ll let him know.
