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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2010, 09:07 PM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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"Car Wash Mike" ribs on the big green egg
did three racks of baby back ribs today as a tribute to "Car Wash Mike" from the big green egg forum who passed away this week.
cooked at 215 for 3 hours indirect, misting every hour with 50/50 apple cider vinegar and apple juice. i rubbed the rub into the bone side after i removed the membrane, but just let it sit on the mustard on the meat side. refrigerated for one and a half hours before i put it on the grill. after 3 hours, i bumped the temp up to 250 for the next hour and a half, misting at hour four and then two more times 30 minutes apart. sauced the ribs and finished them for 30 minutes at 275.
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07-10-2010, 09:35 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Nice cook and pictures. Thank you. Are you speaking of this car wash mike?
http://www.bbq-brethren.com/forum/sh...ad.php?t=79064
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07-10-2010, 09:41 PM | #4 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
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07-10-2010, 09:49 PM | #6 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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he used a fruit wood in his smoke, usually apple or cherry, but i couldn't find it, so i used the sm spicy apple rub. i followed everything else using his technique. i'm not sure why i ever changed. these were the best i've made since the last time i used his technique and seasonings.
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07-10-2010, 09:54 PM | #7 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Nice tribute to Mike...I had no idea of his passing...he will be missed.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-11-2010, 07:09 AM | #9 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Good deed......
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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07-12-2010, 11:57 AM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Beautiful Tribute. RIP Car Wash Mike.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-12-2010, 12:09 PM | #13 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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Beautiful cook and pictures. The first time ever that I cooked ribs over livefire I used Carwash Mike's recipe with great results. This is a great way to honor him DS.
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Rob - 26-1/2" OTG and A Clutch of BGEs |
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