Weather predictions for Sat were great so we geared up for some outdoor cooking. We hit 21C which is VERY unusual for this time of the year.
In honor of the TX bash, I smoked up some giant beef ribs. Smoked on the stickburner with oak for about 8 hours. Ribs came out great. We also smoked some onions and tomatoes. When they were ready, smoked some chicken bits and thighs.
Tomatoes and onions were used for a thick soup cooked over open fire. Misses also made a tomato sauce to go with meatballs that were smoked earlier this week. The chicken bits came out good, although one version seemed to have to much sugar in the rub and were dark. Still tasted good. Those with Oakridge Crucible Ghost run were a favorite. The thighs were smoked until IT of 72. Reheated yesterday with chicken stock until they could be pulled for dinner.
In honor of the TX bash, I smoked up some giant beef ribs. Smoked on the stickburner with oak for about 8 hours. Ribs came out great. We also smoked some onions and tomatoes. When they were ready, smoked some chicken bits and thighs.
Tomatoes and onions were used for a thick soup cooked over open fire. Misses also made a tomato sauce to go with meatballs that were smoked earlier this week. The chicken bits came out good, although one version seemed to have to much sugar in the rub and were dark. Still tasted good. Those with Oakridge Crucible Ghost run were a favorite. The thighs were smoked until IT of 72. Reheated yesterday with chicken stock until they could be pulled for dinner.
