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  1. PapaLlama

    Beef Plate Ribs

    I found some beef plate ribs on sale a while back & could not pass on grabbing them. Four 3-bone racks, making weighing almost 23 lb. total! Coated them with salt, pepper, & garlic the night before, using hot sauce as a binder. Smoked them at 275F for 8 hours in my Louisiana Grills 7 Series with...
  2. PapaLlama

    Smoked Wings

    I normally use my Vortex for wings, but this weekend I tested em out on my "new" pellet smoker. It was very good & very tasty. I'm still getting used to the concept of using the smoke setting before actually turning the temp up, but the pellet smoker's ease of use means I can cook some meat more...
  3. PapaLlama

    20 pound brisket on the WSM

    Took off from work to smoke a 20 pound behemoth. Papa Llama is from the midwest so I've been working on my beef bbq since that's what he grew up with. Been reading a book by Aaron Franklin, so I changed my methodology and it made noticeable improvements in this cook. The bark was perfect...
  4. PapaLlama

    Vortex Wings & Cigars

    With some extra Christmas money, I decided to splash that cash on a Vortex. Wings are my favorite thing to make, but I've always been unhappy with the skin on smoked wings so I have stuck to primarily grilling them. To make smoking them work I've had to lightly fry them afterwards or work hard...
  5. PapaLlama

    DIY Tandoori Oven

    This weekend my father in-law & I built a tandoori oven. This idea was spawned after we saw a video of Georgy Kavkaz grilling in one. Seemed like it was easy enough to build & it definitely was! In all, it took us 5 hours to source & purchase parts, then finally build the oven. The oven cooked...
  6. PapaLlama

    Smoked Turkey for Office Potluck

    Our office does holiday potlucks, but this year we did a socially distanced potluck (grab your food, go back to your office). I was in charge of the smoked turkey, so I modified the Maple Smoked BBQ Turkey recipe from Jeff. I used this as a test run before Thanksgiving with the parents on...
  7. PapaLlama

    Llama's First Brisket

    Cooked my first brisket yesterday. I got a 7 lb. flat from a local meat market. It came fairly pretrimmed, but I removed some spots with hard fat. I seasoned it with equal parts kosher salt, freshly cracked pepper, & granulated garlic. I also set up a 1.5 lb. log of bologna to keep it company...
  8. PapaLlama

    Ribeyes, Fatty, & Rack of Lamb

    So I didn't exactly know where this was supposed to go given that I think each item has its own category on this site. Tonight I meal-prepped for the week with an assortment of items. It was my first time cooking lamb of any sort, & my second time cooking a fatty. I have become rather familiar...
  9. PapaLlama

    Pork butt cooked fast & I have to keep it for 8 hours

    So like the title says my pork butt cooked fast. For a variety of reasons and my own mistakes my WSM stayed at 275 all night. Pork butt came off at 8 am, 30 minutes ago. I've foiled it and put it in a good cooler. The party is being served at 4 PM. Will the cooler work? Should I be wary of...
  10. PapaLlama

    Do you do anything fun with your BBQ the day after?

    In our house, food is often very experimental. Once food is cooked, we'll commonly experiment with leftovers. This last weekend we pulled apart a few ribs from leftovers in the fridge & made BBQ omelets with red onions, cheddar, & some rub. One time we also used smoked bologna & made BBQ...
  11. PapaLlama

    3-2-1 Baby Back Ribs

    I've been working on my Baby Back Ribs & reading a lot of the posts about it here on these forums. These are the best ribs I've made yet. I did the 3-2-1 method & used a slightly modified version of @chef jimmyj 's foiling juice. That juice is amazing and using it as a glaze at the end is the...
    • PapaLlama
    • Thread
    • baby back ribs pork ribs
    • Replies: 11
    • Forum: Pork
  12. PapaLlama

    Cowboy Ribeye (Again!) for Father's Day - Major Improvement

    Firstly, a big thank you to @zwiller & @wbf610 for giving me advice on using sand instead of water. That made a major difference this time around. My WSM 22" held steady at 230F with little to no management needed. Needless to say, I'll be using sand going forward. For Father's Day, I smoked 2...
    • PapaLlama
    • Thread
    • beef cowboy father's day fathers day ribeye tomahawk
    • Replies: 7
    • Forum: Beef
  13. PapaLlama

    My first attempt at Tomahawk Ribeye

    I smoked a Tomahawk Ribeye & corn. This was my first attempt at both of these. My WSM was between 215 & 225 throughout the cook. The steak & corn came out great for a first attempt. Once it reached an internal temp of 140, I seared it on a hot grill for 90 seconds on each side. I probably could...
  14. PapaLlama

    Hello from Memphis, TN

    I've been casually grilling & smoking for a few years. I enjoy the camaraderie that comes with a few friends, puffin on stogies, and waiting for the food to cook. I recently got a dedicated smoker & have been working on getting better at the long cooks. I look forward to leeching off your...
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