Greendriver
is Blowin Smoke!
We’re really liken the sweet / spicy mix of flavors on our fatties and it’s hard to say if the last one with strawberry preserves was better than this one with homemade dried apples, hatch chiles, and cheese was better or not – they are both great.
This was an idea that was spose to turn out a great dish but I flubbed up putting it together and cooked it a little too long too but you still get the idea – it’s a layered mac n cheese casserole with Italian blend of cheese and then some Colby jack chucks in the middle along with some leftover brisket, then more mac n cheese.
Ribs cooking here 3-1-1 before the first one and the cooks treasure / chile pieces are perfect after the first 3 hrs.
Ribs after the first mopping / glazing.
Da plate – I love ribs better than about anything but I really don’t know why we even have meat with the hog jawl meat in the collard and black eyed peas though.
Just not getting the hang of the youtube thing, I accidentally deleted a part after it first started that I wanted to have in it showing lighting the cooker with the little bernzomatic mini weed burner I use. Here’s a link to a pic of the one I have but I got it at Lowes for a good bit less than the price you see on the link. http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_13576_13576
Anyway I love my Platinum and thought I would see about lighting it in cold windy weather and try to bring it up to temp without the Guru and it definitely was not coming up to temp near as fast in the cold (45) weather as it did in warmer weather and after 2 hrs it was just hitting 175 so I needed to get my ribs on and resorted to the Oswego Red Neck Guru (Son’s blow dryer) and it came on to 250 in 3 or 4 mins.
http://www.youtube.com/watch?v=EYYRlWi8jqU
This was an idea that was spose to turn out a great dish but I flubbed up putting it together and cooked it a little too long too but you still get the idea – it’s a layered mac n cheese casserole with Italian blend of cheese and then some Colby jack chucks in the middle along with some leftover brisket, then more mac n cheese.
Ribs cooking here 3-1-1 before the first one and the cooks treasure / chile pieces are perfect after the first 3 hrs.
Ribs after the first mopping / glazing.
Da plate – I love ribs better than about anything but I really don’t know why we even have meat with the hog jawl meat in the collard and black eyed peas though.
Just not getting the hang of the youtube thing, I accidentally deleted a part after it first started that I wanted to have in it showing lighting the cooker with the little bernzomatic mini weed burner I use. Here’s a link to a pic of the one I have but I got it at Lowes for a good bit less than the price you see on the link. http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_13576_13576
Anyway I love my Platinum and thought I would see about lighting it in cold windy weather and try to bring it up to temp without the Guru and it definitely was not coming up to temp near as fast in the cold (45) weather as it did in warmer weather and after 2 hrs it was just hitting 175 so I needed to get my ribs on and resorted to the Oswego Red Neck Guru (Son’s blow dryer) and it came on to 250 in 3 or 4 mins.
http://www.youtube.com/watch?v=EYYRlWi8jqU
