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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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12-31-2011, 06:25 PM | #1 |
Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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New Year's Eve meat is ready.
My first attempt at MOINK balls; had to hold the kids back after letting them taste test it.
There wouldn't have been anything left to share. I left these in for a few hours on the top rack, just big meatballs wrapped in bacon with a little hickory BBQ sauce added near the end. I'll use a rub next time to see how I like it. Spare ribs, 3-2-1 style to satisfy the demands from those eating the meal. I prefer them dry and unfoiled so they develop a bark. Brisket, done just like I did last night but with more attention to managing the temperature and keeping it at 225. Less black bark this time, but it came out a lot juicier.
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Just a guy who smells like a campfire and a couple of WSMs |
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Thanks from:---> |
12-31-2011, 06:31 PM | #2 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Looks like a really nice way to ring in the New Year!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-31-2011, 06:36 PM | #3 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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Awesome!! If the wind wasn't blowing 20mph here I would have prolly done some appetizers for tonight.
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[SIZE="3"]Backwoods Competitor[/SIZE] [SIZE=3]22.5" Weber Smokey Mountain[/SIZE] [SIZE=3]22.5" Weber One Touch[/SIZE] [SIZE=3]Weber Performer ([B]Black[/B])[/SIZE] [SIZE=3]UDS[/SIZE] [SIZE="3"]Stoker WiFi Edition[/SIZE] [SIZE=3]DigiQ DX ([COLOR=red][B]Red[/B][/COLOR][COLOR=black])[/COLOR][/SIZE] [SIZE=3][COLOR=darkorange][COLOR=black]Super Fast[/COLOR] [B]Orange[/B] [COLOR=black]Thermapen[/COLOR][/COLOR][/SIZE] |
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12-31-2011, 06:40 PM | #4 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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I'm on my way over to fix a plate
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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12-31-2011, 06:57 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Ooo, looks good to me
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-31-2011, 08:10 PM | #6 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Looks great....we're doing some tomorrow night for the Cowboy game.
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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12-31-2011, 08:14 PM | #7 |
On the road to being a farker
Join Date: 02-27-11
Location: Colorado Springs, CO
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Man that looks good!
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01-01-2012, 02:54 AM | #8 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Meal looks great!
I'm with you bro... I gave up the foil method a long time ago... Wasn't a huge fan of the texture. I believe once you have a good rub & smoke at 250˚, you'll get good bark, great bite & you won't need no farkin sauce! Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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01-01-2012, 08:57 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looking tasty!
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-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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01-01-2012, 10:03 AM | #10 | |
Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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Quote:
Apparently unsauced meat (or meat served without crinkle fries) is a felony in her neighborhood LOL Oh well, more death dust wings for me :)
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Just a guy who smells like a campfire and a couple of WSMs |
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01-01-2012, 11:34 AM | #11 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Nice groceries!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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