what kind of KRAZY folks would try to ketch crappie in THIS weather ?

um........
um........
um .......
me........
me........
me........
and a few of the ketchn crew as always
of course you have to dodge the REALLY crazy folks in the ditch a bit

and its super easy to get side "tracked" after you spot the obvious signs ...
of the ever dreaded Snow Yeti Monster buck .....

and then there are the roads that aint quite there
and the other distracting items
like the rib plate from the night before

whisperin to ya there is ONE rib left in the frig ketchn

then one of them darn crappie pointer turtles telling me to go east in this mess as well

then the spinner turtle who thinks south would be better

and I missed trip one to where they WAS biting
and hit spot two where they WASNT biting
darn the bad luck .....
not to worry though
and we are on ready always ....
cept for the ss ghost minnow
she is still in training mode
and was acting like she wouldn't start in the cold

like yawl dint know that right ?
KABOOM

Now you didn't have to post those ribs...
you sure know how to hurt a feller....

Okay, now those rib pics. made me want to get out in my backyard and burn some hickory/cherry/pecan wood and get some baby backs smoking for about 6 hours.

Scott in Flower Mound

ya know I was out of dry wood
so I tried something that is a no no best I can tell
I used JUST red oak for 3.5 hours at 300 on the smoker
and finished em on a rib rack in the oven the last 2.5 at 350
and then the obvious weather conditions ....sleeting and icing ....
caused me to do a NEW combination word thing
called .....you gest it ....
slicing
KABOOM

I just love pictures 3 and 4.

Ketchn',

There's a whole lotta bbq'ers out there that'll start off on a smoker for 2-3 hours, then move the meat inside, into a 250 degree oven wrapped in foil for another 3-4 hours, and let me tell you something...in winter time, that's a-okay for most backyard barbecuers...including me.

nuttin' wrong with oak (red or otherwise) at a higher temp. like 300 on a frigid day like today. Short cook time makes it more forgiving to go at that temp. Brisket or pork shoulder, then I'd go for 12 - 14 hours on the pit, and I'd drop it down to 225 degrees, and use some hickory, oak or pecan or blend. And don't forget to rub your meat in yellow mustard and liberally apply a good dry rub before throwing it on the pit (make yer rub 1/2 sweet and 1/2 salty).

Scott in Flower Mound

Those ribs would be burnt up at that temp for that many hours.

silly me thunk u was eye balling the baby softshell as you heated up the grease

they was on the OUTSIDE for sure

Actually, he could get away with 300 for 6 hours with a fatty cut like pork ribs, but it would be risky. I'd drop the temp to 250 for that last 3-4 hours in the oven and foil the pan.

St Louis style pork ribs
3.5 on the smoker not wrapped up
2.5 at 350 bare on a rib rack in the oven
they actually wasn't burnt I just posted it for ....grinz
of course I have no clue and typically don't run the smoker much these days
I was just having fun playing with fire
kinda the ole caveman thing don't ya know
and while I was a "slicing"
so was my bud mister Accipiter sharp shinner grinner in the live oak over the porch as well
seems he wanted white wing ribs instead of pork though
KABOOM

Turtle on the half shell with a side of bacon wrapped whitewing...

Now that has possibilities....

Cooking has just about as many opinions as politics! I avoid those topics!

Wow that owl is cool. do you find little balls of bones and fur in the yard?

Also if you want to cut cook time in half, on any cut of meat, marinate it in a vinegar and water mix, with a little salt. you can make a 10 dollar steak taste like a 20 dollar steak, and make a big rack of beef ribs fall off the bone tender real quick.

Hard to tell the difference between a sharp shinned and a cooper's hawk but they are beautiful creatures and sparrow eating little machines. I have 2 that target momma's bird feeders every day. They get sum dove breast too about once a week.

ok ok ok already the test is over ......
you are almost there my lil grasshopper
it is in fact another lil lie from me to test the forum
it is also in fact a COOPERS hawk ......
sparrow eaters are sharpies
doves are on the cooper menu
along with the rounded tail when at rest
along with the other attributes such as size will give it up everytime
glad you is on the same page mister
wouldn't want any confusion on who really knows what in here ya know

high heat cook fast
low heat cook slow
or option number 3 .....
head out to the hard 8 maybe ?

Hard Eight sure looks the part. But they use mesquite, which I only use to grill burgers and steaks. there are other, better bbq woods out there (Oak and Hickory to name a couple).

If Hard Eight switched to Oak wood for brisket and hickory for ribs, I'd be in line now.

Scott in Flower Mound

i only been there twice last winter
but it was ok food it seemed to me
i always leaned towards peach and pecan on the smoker
but i do also use my share of mesquite and oak as well

try apple with pork sometime...

Persimmon wood will make a believer out of ya

persimmon wood sounds nice ...never dun that
apple as well on the pork ....but aint dun that either

+ 1.

Wore the out at Hubbard today!!! 3 limits caught today, big pre-spawn females. How gives a [censored] about the temp. When you're wearing them out. Fun Times!!!

going to Grapevine today!!!

sounds superb .....photos maybe ?