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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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02-03-2013, 08:56 PM | #1 |
Knows what a fatty is.
Join Date: 05-09-10
Location: fort st. john
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ribs and meatball subs
I just purchased a weber silver and decided to cook some ribs. i also cooked some meatball sandwich for the italian throw down. the ribs where slow smoked with apple wood chips and dried rubed with a memphis dry rub.The potatoes are garlic roasted and steamed carrots.
The Italian Meatball Sandwich, the meatballs were homemade and smoked. The onions were grilled, the buns were then toasted with garlic butter, and assembled with fresh Italian mozzerella cheese and homemade marinara sauce. Compliments of my wife, i've also included a mocha cupcake with Italian Espresso buttercream frosting, and homemade caramel drizzled on top. |
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02-03-2013, 09:01 PM | #2 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Did you sauce the ribs at all during the cook or just the rub?
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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02-03-2013, 09:39 PM | #3 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Nice display, good cooking there!
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bandera owner |
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02-03-2013, 09:41 PM | #4 |
Knows what a fatty is.
Join Date: 05-09-10
Location: fort st. john
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02-04-2013, 08:13 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'd hit that!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-04-2013, 09:24 AM | #6 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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I'll take a Sub and a Cupcake, please.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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02-04-2013, 09:38 AM | #7 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Did you smoke the meatballs?
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02-04-2013, 10:13 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you wold have progressed beyond Dick Jane & Sally Pic books you would know the answer
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-04-2013, 10:23 AM | #9 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice lookin' grub!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-04-2013, 10:25 AM | #10 |
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
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That meatball looks fantastic!
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Chargriller Duo w SFB |
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02-04-2013, 07:02 PM | #11 |
Knows what a fatty is.
Join Date: 05-09-10
Location: fort st. john
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yes i did smoke the meatballs and here are my balls being smoked
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