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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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11-27-2011, 10:21 PM
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#1 |
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Found some matches.
Join Date: 11-09-11
Location: NEW HARTFORD, CT
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My First Smoker Extravaganza (with Pron)
I had a thank you dinner for the guys that built my PIT last Friday, I think it came out perfect.(The meal too!) All week long I was preparing for this day. At 7:30am I started preparing the fire and 9:00am the ribs went on. It was a long day that went smoothly, until the gas grill's oven wouldn't fire up for the corn bread. NUTS! So I went indirect on the top of the grill under the hood, it worked fine.
 By 2:50 everything was plated and ready to eat.On the menu was: Bilbo's rub and sauce Baby Back Ribs, Dad's Famous Bbq Chicken, Sweet and Spicey Fatties, wrapped with bacon, glazed with Frank's Sweet and Spicey Sauce and stuffed with cheddar cheese, sauteed mushrooms, peppers and onions, and Dutch's Wicked Baked Beans. I forgot to photograph the Cast Iron Skillet Corn Bread and Dutch Oven Fireside Punch. Gettin' old I guess. |
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11-27-2011, 10:34 PM
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#2 |
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is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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yum yum yum! thats one lucky pit builder! now get ready for winter bc its gonna stink!
 not lookin forward to it myself.
__________________
Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-27-2011, 10:37 PM
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#3 |
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On the road to being a farker
Join Date: 10-06-11
Location: Melbourne, Australia
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Looks good, real good!!!
__________________
* Rotisserie spit made from a beer keg * 4 burner BBQ * UDS currently under construction * |
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11-28-2011, 03:55 AM
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#4 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice job!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-28-2011, 08:43 AM
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#5 |
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Babbling Farker
  
Join Date: 07-19-11
Location: Live Oak, Florida
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that looks good, both the food and the new pit, I bet the guys enjoyed the food.
__________________
Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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11-28-2011, 09:19 AM
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#6 |
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Found some matches.
Join Date: 11-09-11
Location: NEW HARTFORD, CT
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"that looks good, both the food and the new pit, I bet the guys enjoyed the food."
Thanks, everything went well I think. I really like my new pit, and those ribs were the first I've done that "I" went nuts over. Thanks Billbo for the recipe you posted. The chicken recipe had been lost to the family for 27 years, it was my fathers special recipe. Thanks to my brother's wife for finding it again. I don't think she realizes how much that recipe ment to me. It brings back memories of my mom and dad, taking my brother and me camping for the season in ct when we were little boys, about a hundred years ago.  It was his recipe and cooking method (He built his own special, collapsable grill out of sheet metal, just for this recipe.) which I adapted to smoking. Here is the original recipe, unaltered: DAD'S FAMOUS Barbeque Chicken 2 ½ - 3 lb chickens split in half Sauce: ½ cup water 1 cup cider vinegar ½ cup salad oil (vegetable oil) 1 tbsp salt It takes approximately 8 lbs. briquets. Place inside of chicken down first. Turn every 15 minutes and baste just before turning. Takes from 1 ¼ to 1 ½ hours. Have chicken approximately 20 -24 inches from charcoal which should be burning embers spread thinly. |
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