reynoldsbbqnh

13/11/2022

It is easier having a human baby….FYI!

23/07/2022

Not too shabby!

23/07/2022

Not the biggest rack but beef ribs are beef ribs…oh and its just me for dinner so this should suffice!

28/06/2022

My altar. I pray that I can make it edible, that I can make it through the cook, that there will be enough food for everyone. I pray that you will enjoy the food, the day and the camaraderie.

25/06/2022

What a great day. Huge shoutout to for helping me get this piggy on, to for helping me flip it and to who I couldn’t have gotten this done without. Lesson learned, I can not do a whole hog alone.

04/06/2022

3 minute boil for the whole lobster, 2 extra minutes for the claws. Smoked at 275° for about 40 minutes until 145°. Smoke, Fin & Feather by , butter, MB hot dog roll.

25/04/2021

“The alligator head trim” Aside from my shutting off with an LER code and me poking a hole in the paper and losing all the juices in the wrap, this was still one of my best yet. A few drier spots than I would like but those fatty slices were amazing.

19/04/2020

I’m amazed at how differently every brisket is from start to finish. Some I love how they look when I cut them out of the packing and they don’t turn out that great, others I hate the way they look to begin and they end up being great. This one was the latter. Small, 9.5 LB’er before trimming and not much point muscle at all. I didn’t think it would cook very well but after almost 13 hours on the cooker and 2 1/2 hours resting the result was way better than I expected. Very even temperatures throughout the cook between both muscles was my biggest take away. @ Milford, New Hampshire

13/04/2020

Double smoked ham for Easter dinner. Thanks to .calefs for the original smoke. Thanks to for the double smoke recipe. Thanks to for that rub potion number swine. And as always thanks to for the final product! So delicious. @ Milford, New Hampshire

12/04/2020

12/04/2020

Double smoked ham for Easter dinner. Thanks to .calefs for the original smoke. Thanks to for the double smoke recipe. Thanks to for that rub potion number swine. And as always thanks to for the final product! So delicious. @ Milford, New Hampshire

15/07/2019

Smoked cheddar and Gouda Mac and cheese. Recipe courtesy of Left side included my rib rub with the panko topping, right side is plane panko and butter topping for my youngest. Smoked at 225° on the for just over an hour.

09/07/2019

Growing up in a very large Italian family, food has always been the center of family gatherings. The cooking was just as much a part of the gathering as was the eating. For me, these are the best parts of BBQ, getting to cook a whole bunch of food and having a big gathering of family and friends over to enjoy that food and enjoy the company of each other that is so hard to come by in today's busy life.

07/07/2019

Pre-packed, fully cooked. Heat and serve!

05/07/2019