sunday feast

Mark_d · 02-02-2010, 10:39 AM

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.

deguerre · 02-02-2010, 10:56 AM

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.

Diver · 02-02-2010, 10:58 AM

Good looking feast right there!

Mark Stanton · 02-02-2010, 11:30 AM

It all looks great. Really like the ribs

bigabyte · 02-02-2010, 12:06 PM

Looks great!

Phubar · 02-02-2010, 12:24 PM

Excellent!

Mark_d · 02-02-2010, 12:29 PM

thanks everyone

likeadeere · 02-02-2010, 12:30 PM

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

Mark_d · 02-02-2010, 12:53 PM

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!

Bogus Chezz Hawg · 02-02-2010, 12:59 PM

You've made me hungry!

likeadeere · 02-02-2010, 02:11 PM

thanks man, that will help a whole bunch. I'll post some pron after sunday

Mark_d · 02-02-2010, 03:02 PM

hope it turns out great for you!

02-02-2010, 10:39 AM	#1
Mark_d Knows what a fatty is. Join Date: 08-11-09 Location: Longview Wa	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. __________________ char-griller pro w/side fire box. burns cherry, apple, pear wood.

02-02-2010, 10:56 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ 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

02-02-2010, 10:58 AM	#3
Diver Full Fledged Farker Join Date: 03-12-09 Location: Currituck NC	Good looking feast right there! __________________ [COLOR=red]The Soundside Smokers Competition Team[/COLOR] 2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker

02-02-2010, 12:06 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks great! __________________ 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.

02-02-2010, 12:24 PM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Excellent! __________________ -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

02-02-2010, 11:30 AM	#4
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas	It all looks great. Really like the ribs

02-02-2010, 12:29 PM	#7
Mark_d Knows what a fatty is. Join Date: 08-11-09 Location: Longview Wa	thanks everyone __________________ char-griller pro w/side fire box. burns cherry, apple, pear wood.

02-02-2010, 12:30 PM	#8
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa	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

02-02-2010, 12:53 PM	#9
Mark_d Knows what a fatty is. Join Date: 08-11-09 Location: Longview Wa	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! __________________ char-griller pro w/side fire box. burns cherry, apple, pear wood.

02-02-2010, 12:59 PM	#10
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado	You've made me hungry! __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

02-02-2010, 02:11 PM	#11
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa	thanks man, that will help a whole bunch. I'll post some pron after sunday

02-02-2010, 03:02 PM	#12
Mark_d Knows what a fatty is. Join Date: 08-11-09 Location: Longview Wa	hope it turns out great for you! __________________ char-griller pro w/side fire box. burns cherry, apple, pear wood.

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