Triple D BBQ

12/10/2023

A little bit of smoked perfection. This baby was brined overnight. Then the next morning, a compound butter was placed under the skin. After putting a light coating of poultry rub, I placed it in a barrel smoker with a combination of charcoal and a few chunks of hickory wood. I cooked it at 250 till I hit my target temperature.
We let it rest in the cambro till time to cut it. It was amazing. Even better was the fact that the skin was edible. I will definitely be doing this again.

12/18/2021

Cooked this for Friendsgiving. It was super moist. I double smoked this ham and put a nice glaze at the end. Yum-yum

09/29/2021

So I just could not help myself. I have been craving some smoked meatloaf thanks to my friend Michael Wiley. So I smoked that along with some baby backs, some baked beans, and some sautéed squash and zucchini. Yum yum!!!!

06/07/2021

Rendezvous style on the left. Mango habanero , and apricot rubs on the right. Both came out really good but I think the family favorite Rendezvous ribs may have been replaced.

06/07/2021

I saw some mango-habanero rub at an international market and I had to try it. The left is my Rendezvous style ribs which is my usual family favorite. The left is my mango-habanero rub back by an apricot rub I got the last time we were in the mountains. Believe this or not, but the mango baby backs were the more savory ribs. It may be the new family fav!!

05/19/2021

Some fun in Union City, TN

05/17/2021

Some pictures from our fun in the sun this past weekend.

05/03/2020

Time for some good ole southern style steak with a little something something on them. 😉

04/26/2020

They look like sauced ribs but they are actually just really juicy and the occasional spritz with H2O.

06/19/2019