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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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02-02-2010, 10:39 AM | #1 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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sunday feast
Went out and bought a bunch of goodness! Rubbed the buts down seasoned salt, chili powder, cayenne and brown sugar smoke them for 9 1/2 hours they were the best i have done!(thanks to all my learning on here.) ribs were rubbed with seasoned salt, garlic salt and brown sugar and when it was time for sause it was cattlemen's smoke house sauce .
Chicken was sprinkled with garlic salt on top then flipped and dripped teriyaki sauce on it and it sat for 3 hours before put on the smoker for 4 hours. Also suaced with cattlemen's. They were the hit of the party(surprisingly) but i need to work on the skin staying on every piece. That was a the best time smoking. everything was cooked with fresh apple tree. I went green for a day and it was the best we all tasted so far. heres a few pics. Picnics are in the ECB(still needs a few Mods) Ribs and Chicken right before being pulled. Sorry no pics of the finished product showing the smoke rings and all but i do promise they were there. Have a great day everyone.
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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02-02-2010, 10:56 AM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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No worries on the other pics, I want them groceries anyway!
Nice job on that ECB too. That's the first smoker I had - not for long though, it got run over in the driveway by "Wild Turkey". Oops.
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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 Last edited by deguerre; 02-02-2010 at 02:00 PM.. Reason: Making sure this is not misunderstood as a no pic comment - added the word groceries |
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02-02-2010, 10:58 AM | #3 |
Full Fledged Farker
Join Date: 03-12-09
Location: Currituck NC
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Good looking feast right there!
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[COLOR=red]The Soundside Smokers Competition Team[/COLOR] 2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker |
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02-02-2010, 11:30 AM | #4 |
is one Smokin' Farker
Join Date: 07-25-09
Location: Southside of Houston, Texas
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It all looks great. Really like the ribs
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02-02-2010, 12:06 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great!
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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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02-02-2010, 12:24 PM | #6 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Excellent!
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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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02-02-2010, 12:29 PM | #7 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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thanks everyone
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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02-02-2010, 12:30 PM | #8 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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hey mark! I can tell you shop at Winco. I've found that they have a killer price on ribs and other meats. I also have that very package of Beef Spare ribs, and I've never smoked beef ribs. I've had a ton of success with pork spares, but never done beef. What method did you use for the beef ribs? 3-2-1? or something else. I've been put in charge of smoking for our superbowl party, and everyone wants beef ribs with the pork ribs. I know I'll slam dunk the pork ribs, but need help with the beef!
thanks joe |
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02-02-2010, 12:53 PM | #9 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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For the first half hour its bottom side up then flipped and sprayed with apple juice. it stays like that for 3 in a half hours spraying every hour. the last hour i will flip every 15 minutes putting on a light layer of sauce, each side sauce twice basically. then in five hours of smoking at 250 its time to eat!
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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02-02-2010, 12:59 PM | #10 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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You've made me hungry!
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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02-02-2010, 02:11 PM | #11 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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thanks man, that will help a whole bunch. I'll post some pron after sunday
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02-02-2010, 03:02 PM | #12 |
Knows what a fatty is.
Join Date: 08-11-09
Location: Longview Wa
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hope it turns out great for you!
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char-griller pro w/side fire box. burns cherry, apple, pear wood. |
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