Smoking Piney
03-12-2017, 04:07 PM
It's cold and windy here in the Pine Barrens....time to smoke cheese, ribs, and enjoy a few adult libations. :-D
It's the last cold cheese smoke of the season and I tried to fill the Assassin. The cheese is smoked with BBQer's Delight Savory Herb pellets using my AMNPS for 3 hours.
http://i8.photobucket.com/albums/a36/axepilot/IMG_0379_zpsf3ogvz5e.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0379_zpsf3ogvz5e.jpg.html)
Finished and resting:
http://i8.photobucket.com/albums/a36/axepilot/IMG_0382_zpswrmkggyr.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0382_zpswrmkggyr.jpg.html)
Whilst the cheese was getting happy in the smoker, I put 2 racks rack of STL ribs on the Egg - Lightly coated with Rocky Top Carolina Swine Shine sauce, allowed to sweat for about a half hour, rubbed with Rocky Top Carolina Q Rub, and cooked turbo at 350 for almost 2 hours with apple wood smoke with a finishing glaze of Swine Shine.
No joke - best ribs I've ever cooked. They flat out rocked. :-D. I'll be ordering a lot more Rocky Top sauce and rub.
http://i8.photobucket.com/albums/a36/axepilot/IMG_0381_zpsysg5wrwb.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0381_zpsysg5wrwb.jpg.html)
http://i8.photobucket.com/albums/a36/axepilot/IMG_0385_zpstzontjno.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0385_zpstzontjno.jpg.html)
It's been a great day. I hope everyone here has had an equally or better great day. :-D
It's the last cold cheese smoke of the season and I tried to fill the Assassin. The cheese is smoked with BBQer's Delight Savory Herb pellets using my AMNPS for 3 hours.
http://i8.photobucket.com/albums/a36/axepilot/IMG_0379_zpsf3ogvz5e.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0379_zpsf3ogvz5e.jpg.html)
Finished and resting:
http://i8.photobucket.com/albums/a36/axepilot/IMG_0382_zpswrmkggyr.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0382_zpswrmkggyr.jpg.html)
Whilst the cheese was getting happy in the smoker, I put 2 racks rack of STL ribs on the Egg - Lightly coated with Rocky Top Carolina Swine Shine sauce, allowed to sweat for about a half hour, rubbed with Rocky Top Carolina Q Rub, and cooked turbo at 350 for almost 2 hours with apple wood smoke with a finishing glaze of Swine Shine.
No joke - best ribs I've ever cooked. They flat out rocked. :-D. I'll be ordering a lot more Rocky Top sauce and rub.
http://i8.photobucket.com/albums/a36/axepilot/IMG_0381_zpsysg5wrwb.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0381_zpsysg5wrwb.jpg.html)
http://i8.photobucket.com/albums/a36/axepilot/IMG_0385_zpstzontjno.jpg (http://s8.photobucket.com/user/axepilot/media/IMG_0385_zpstzontjno.jpg.html)
It's been a great day. I hope everyone here has had an equally or better great day. :-D