Success!

crow-p5 · 01-01-2007, 12:55 PM

Ok, after a very hairy Saturday evening with bad weather rolling in, I got the tarp hung over the smoker MacGuyver style using anything I could use as a post. I was so afraid that a good wind would knock it all down. I was so glad yesterday morning to find that, despite the wind gusting up, my contraption was holding. As the rain came down, I managed to keep my smoker dry the entire day. Temp control was a little trickier because of the weather, but I managed to keep it between 225 & 250. I smoked 2 racks of Memphis style ribs, 1 rack of Buffalo style ribs, a ham sausage fatty stuffed with M. Jack and pepperoni and covered in hot Cheezits as well as make 2 cheddar & cream cheese cheese balls covered in chopped pecans and I popped some parm & olive oil covered baby reds in the oven. Overall, things turned out good. We had a few ppl that weren't able to make it to the house this year. Before everyone left, we finished off 2 racks of ribs, 1 cheeseball and between me, my wife and my HS buddy James, we devoured the fatty in about 10 mins. I managed to get 6 pics of the day. The first is the smoker warming up under the tarp. The 2nd one is my lazy assistant napping on the job. The 3rd one is the fatty I made. The 4th one is during the devouring of the fatty. The wife didn't care much for me taking a pic of her still in her Publix apron

. The 5th one is a pic of the Memphis ribs I made. The last one is a pic of the Buffalo style ribs. I wasn't too sure how they'd turn out. I though they turned out good myself. It was the first rack that got finished off.

SmokeInDaEye · 01-01-2007, 01:05 PM

That's some good looking eats! Congrats on the tarp. Looked like it worked perfectly.

bbqbull · 01-01-2007, 01:06 PM

Looks like total sucess on your Q.

ModelMaker · 01-01-2007, 01:51 PM

I could eat sum dat!!!
ModelMaker

Leeper · 01-01-2007, 01:53 PM

Are the Buffalo style ribs just standard pork ribs with Frank's hot sauce on them?

They sound and look good.

swamprb · 01-01-2007, 02:06 PM

Any particular cooking method on the spares? Are you using water in the pan of the GOSM?

chad · 01-01-2007, 02:10 PM

Congrats on a succesful cook session.

The food makes it worthwhile...Happy New Year!

jacob · 01-01-2007, 03:45 PM

Good Job, them buffallo style ribs got my mouth watering.

frognot · 01-01-2007, 03:49 PM

Congrats! Looks like some real fine que ya done up!

Arlin_MacRae · 01-01-2007, 03:52 PM

Right on, Crow! Good lookin' eats, and tell mama we don't care what people wear when they eat BBQ....

beerguy · 01-01-2007, 04:44 PM

Wow, looks great. I havent seen that Ham sausage in over a year. IK figured they took it off the market. I always liked it, never got a chance to make a fattie out of it. Good eats.

crow-p5 · 01-01-2007, 06:25 PM

Quote:

Originally Posted by Leeper

Are the Buffalo style ribs just standard pork ribs with Frank's hot sauce on them?

They sound and look good.

The Buffalo style ribs came out of a Steve Raichlen book that I got. It's a pretty basic rub with dry mustard, salt, lemon pepper and a few other spices. Then you cook a stick of butter and a half cup of Tabasco or any other hot sauce together and baste the ribs with it 3 or 4 times while it's cooking.

Quote:

Originally Posted by swamprb

Any particular cooking method on the spares? Are you using water in the pan of the GOSM?

I'm keeping things pretty simple until I get the hang of using the smoker. I just used a dry rub on all the ribs and made some basic Buffalo sauce for the Buffalo ribs. I'm using water in the pan right now. I've thought about experimenting with apple cider or even beer in the near future.

Quote:

Originally Posted by beerguy

Wow, looks great. I havent seen that Ham sausage in over a year. IK figured they took it off the market. I always liked it, never got a chance to make a fattie out of it. Good eats.

I got the ham sausage from a restaurant distribution company that opens their doors to the public every Friday. I managed to get it for $0.85 a tube. Don't know if I'll ever be able to find it again since. the items they carry change from week to week.

As for everyone else, thanx for all the compliments. I've really enjoyed using my smoker since I got it for Christmas. Some time this week, though, I'll have to grill something just so my grill doesn't feel lonely.

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bbqjoe · 01-01-2007, 06:46 PM

I thought for aminute the fattie was made out of your lazy assistant.
Good pics.

jpw23 · 01-01-2007, 07:12 PM

Food looks great, your better half does not look too pleased with the camera though....might wanna watch yer back for a few days!

G$ · 01-01-2007, 08:09 PM

Maybe sacreligious question: Did you serve the Buffalo ribs with Ranch or bleu cheese? Never thought of a buffalo treatment on ribs, but now that you mention it ....

01-01-2007, 01:05 PM	#2
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	That's some good looking eats! Congrats on the tarp. Looked like it worked perfectly. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

01-01-2007, 01:06 PM	#3
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Looks like total sucess on your Q. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-01-2007, 01:51 PM	#4
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	I could eat sum dat!!! ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

01-01-2007, 01:53 PM	#5
Leeper Full Fledged Farker Join Date: 09-25-05 Location: PDX	Are the Buffalo style ribs just standard pork ribs with Frank's hot sauce on them? They sound and look good. __________________ KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2

01-01-2007, 02:10 PM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Congrats on a succesful cook session. The food makes it worthwhile...Happy New Year! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

01-01-2007, 02:06 PM	#6
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Any particular cooking method on the spares? Are you using water in the pan of the GOSM?

01-01-2007, 03:45 PM	#8
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Good Job, them buffallo style ribs got my mouth watering.

01-01-2007, 03:49 PM	#9
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Congrats! Looks like some real fine que ya done up! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

01-01-2007, 03:52 PM	#10
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Right on, Crow! Good lookin' eats, and tell mama we don't care what people wear when they eat BBQ.... __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

01-01-2007, 04:44 PM	#11
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va	Wow, looks great. I havent seen that Ham sausage in over a year. IK figured they took it off the market. I always liked it, never got a chance to make a fattie out of it. Good eats. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2

01-01-2007, 06:46 PM	#13
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	I thought for aminute the fattie was made out of your lazy assistant. Good pics.

01-01-2007, 07:12 PM	#14
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	Food looks great, your better half does not look too pleased with the camera though....might wanna watch yer back for a few days! __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

01-01-2007, 08:09 PM	#15
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Maybe sacreligious question: Did you serve the Buffalo ribs with Ranch or bleu cheese? Never thought of a buffalo treatment on ribs, but now that you mention it ....

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