cabo
is Blowin Smoke!
Sorry for the late report, but I’m finally back on solid food. :mrgreen:
I caught a bug that’s been going around. I found out that most
of my friends have already had it (guess they didn’t want me to
feel left out). :evil:
Super Bowl Cook:
1 thirteen lbs. brisket. My opinion, not my best. Consensus,
none left. Out of the last 3 I have done I liked the one that
I didn’t have time to marinate. Hmmm, may have to try that
again.
6 racks of baby backs. My opinion, my best. Consensus,
none left. The racks were gone before anything else, and
10 or 12 people brought food. The host commented to
someone else, “best ribs I’ve ever eaten”. I took this
with a grain of salt, and the mood of the festive moment,
but it still put a big smile on my face. This guy cooks ribs
for a living.
Method: 3-2-1 In this case the 1 meaning in the cooler for the
drive to the party. (for the benefit of our new brother jsn1511 from
Conyers, Ga. Who by the way has a great looking avatar.) :lol:
6 racks of baby backs rubbed with “Fat Pats” about 3 hours before
showing them the smoke. By the way, for those who care, I did
remove the membrane. 3 hours in the smoke. Temperatures between
210 & 230 (it was pretty windy). After 3 hours, I slathered them down
with (3 racks each) Habanera jelly & Jalapeno jelly, courtesy of Dave.
Dave you Da Man. That stuff is great, thanks again. The ribs were then
foiled, and back in the ‘dera for 2 more hours.
I caught a bug that’s been going around. I found out that most
of my friends have already had it (guess they didn’t want me to
feel left out). :evil:
Super Bowl Cook:
1 thirteen lbs. brisket. My opinion, not my best. Consensus,
none left. Out of the last 3 I have done I liked the one that
I didn’t have time to marinate. Hmmm, may have to try that
again.
6 racks of baby backs. My opinion, my best. Consensus,
none left. The racks were gone before anything else, and
10 or 12 people brought food. The host commented to
someone else, “best ribs I’ve ever eaten”. I took this
with a grain of salt, and the mood of the festive moment,
but it still put a big smile on my face. This guy cooks ribs
for a living.
Method: 3-2-1 In this case the 1 meaning in the cooler for the
drive to the party. (for the benefit of our new brother jsn1511 from
Conyers, Ga. Who by the way has a great looking avatar.) :lol:
6 racks of baby backs rubbed with “Fat Pats” about 3 hours before
showing them the smoke. By the way, for those who care, I did
remove the membrane. 3 hours in the smoke. Temperatures between
210 & 230 (it was pretty windy). After 3 hours, I slathered them down
with (3 racks each) Habanera jelly & Jalapeno jelly, courtesy of Dave.
Dave you Da Man. That stuff is great, thanks again. The ribs were then
foiled, and back in the ‘dera for 2 more hours.
