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Sunday Q
- Thread starter evilpsych
- Start date
:lol: ) let ya'll know how they turn out.
Solidkick
somebody shut me the fark up.
should be close to gettin' done.........where's our report??
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Don't forget the pictures!
I have two racks of spares that should be done in about an hour. I tried something different this time. I used a rub that I found on the BBQ mailing list archives...
Sweet And Spicy Rub
2 tablespoons butter; or margarine
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon sugar
In a small saucepan, melt the butter. Stir in all ingredients EXCEPT sugar. Remove from heat and then add sugar. Cool and rub onto meat. Makes 1/4 cup, enough for 4 pounds of meat.
It smelled great! Then, I took a bottle of Triple Berry Chipotle sauce from Market Day. I thinned some of the sauce to use as a spray, and then I am going to glaze the ribs with the sauce. The sauce is not very hot, but has a nice pepper taste.
I have two racks of spares that should be done in about an hour. I tried something different this time. I used a rub that I found on the BBQ mailing list archives...
Sweet And Spicy Rub
2 tablespoons butter; or margarine
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon sugar
In a small saucepan, melt the butter. Stir in all ingredients EXCEPT sugar. Remove from heat and then add sugar. Cool and rub onto meat. Makes 1/4 cup, enough for 4 pounds of meat.
It smelled great! Then, I took a bottle of Triple Berry Chipotle sauce from Market Day. I thinned some of the sauce to use as a spray, and then I am going to glaze the ribs with the sauce. The sauce is not very hot, but has a nice pepper taste.
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OK... I'm not bragging, but these ribs were awesome! They may have been the best I've cooked so far... The flavor of the rub had penetrated all the way through the meat. Maybe the butter in the rub helped the meat absorb the rub? The spray had kept them nice and moist and the glaze was wonderful. They had a nice, sweet flavor with a nice, slow heat.
My neighbors were outside when I was pulling them out of the Smokette and they commented on how good they looked, so I took half a slab and cut it into individual ribs and then cut each one of them in half so they could try them. They wiped them out in about two minutes! They gave me a brat on a bun with hot mustard and sourkraut in return! It was pretty good, too!
My neighbors were outside when I was pulling them out of the Smokette and they commented on how good they looked, so I took half a slab and cut it into individual ribs and then cut each one of them in half so they could try them. They wiped them out in about two minutes! They gave me a brat on a bun with hot mustard and sourkraut in return! It was pretty good, too!
frognot
somebody shut me the fark up.
Well, it wasn't Q but i just had some pinto beans (cooked with a hambone), fried potatoes, cornbread, tomatos, hot red onion and washed downed with sweettea. Strawberry shortcake for dessert.
Damn that was good eating, i swear.
Damn that was good eating, i swear.
beautiful day today.... hasd no intentions of cooking due to catching up on yardwork, but by 11 i was itchin to cook. Quick run to Cosco, and 273 dollars later Im home with a load of meat. Coulnt decide what to get, so got some of everthing.
8 split chicken boobs went in first with Blues hog, then 2 chusk roasts to get some smoke on for a pot of chiled im making this week, realized that there was no beef for dinner in there so 2 london broils went in and then i fgured, why waste the heat, so 3 racks of Babybacks went in. Added 4 vidalia onions and a couple bell peppers. By 4 we were eating the boobs, and the london broils were finsihing up. I slices the onions which were jsut getting soft and finished them and the peppers on the griddle plate in Moabs firebox. Sliced the london broil and threw them on top of the peppers and onions and tossed them together with a bottle of beer for a few seconds. Put that entire pile of stuff on a huge loaf of roasted garlic bread with some mozzarella cheese and retuned to to the heat for a few minutes till the cheese melted.
The ladies who were "tired of beef" got the chicken.. i let them watch me slice that sammich up telling them how glad i am that they are tired of beef.
that didnt work.. they swiped my sammich. I only got half....
doing that again tomorrow...
oh yeay.. the ribs? who knows?? I took'em out and then went back to the sammich.
8 split chicken boobs went in first with Blues hog, then 2 chusk roasts to get some smoke on for a pot of chiled im making this week, realized that there was no beef for dinner in there so 2 london broils went in and then i fgured, why waste the heat, so 3 racks of Babybacks went in. Added 4 vidalia onions and a couple bell peppers. By 4 we were eating the boobs, and the london broils were finsihing up. I slices the onions which were jsut getting soft and finished them and the peppers on the griddle plate in Moabs firebox. Sliced the london broil and threw them on top of the peppers and onions and tossed them together with a bottle of beer for a few seconds. Put that entire pile of stuff on a huge loaf of roasted garlic bread with some mozzarella cheese and retuned to to the heat for a few minutes till the cheese melted.
The ladies who were "tired of beef" got the chicken.. i let them watch me slice that sammich up telling them how glad i am that they are tired of beef.
that didnt work.. they swiped my sammich. I only got half....
doing that again tomorrow...
oh yeay.. the ribs? who knows?? I took'em out and then went back to the sammich.
Neil
Quintessential Chatty Farker
12 #'s of spareribs and a maple BE fatty. When I went to the store to pick up a few things I saw that they had dinosaur bones for .99/# so I picked up a package to try. After I got home and openned the package I decided to only prepare two of the bones because there really wasn't that much meat on them and figured they would be better used for soup or spaghetti sauce. Glad I made that decision. Dinosaur bones aren't worth the time it takes to cook them. Short ribs on the other hand are delilicious and have a lot more meat.
Spareribs turned out great and was lucky enough to take them off the 'dera just before a severe Tstorm hit. I added a couple of big chunks of maple after I took the ribs of and placed the coffee can rain cap mod over the chimney as the skies openned up. Rain never got a chance to settle on the beast, she stayed hot enough to vaporize the rain as soon as it hit.
Spareribs turned out great and was lucky enough to take them off the 'dera just before a severe Tstorm hit. I added a couple of big chunks of maple after I took the ribs of and placed the coffee can rain cap mod over the chimney as the skies openned up. Rain never got a chance to settle on the beast, she stayed hot enough to vaporize the rain as soon as it hit.
Solidkick
somebody shut me the fark up.
Not feeding the neighborhood this weekend, heh?...........when you get the itch to cook, you get the itch!!
BellyBrotherII
Knows what a fatty is.
Same Here,
2 - 10# Briskets
3 - 6 # Pork Butts
9 - Slabs of ribs
Kick, the ribs were excellent.
2 - 10# Briskets
3 - 6 # Pork Butts
9 - Slabs of ribs
Kick, the ribs were excellent.
My Son graduated this weekend.
2) 8# pork butts and 8# chicken drummies.
2) 8# pork butts and 8# chicken drummies.
N
nucleargeek
Guest
Friday night i did a 9# brisket for just my family. 10 hours under smoke unwrapped with only my special rub for flavor left me with a moist piece of meat and a lot of chewy bark. One of my best so far.
C
Cecil
Guest
Those ribs look really good! Did you just spray them or did you use a foil method?
Arlin_MacRae
somebody shut me the fark up.
Folks are in town so I tried new stuff:
A dozen turds with a shrimp/cream cheese stuffing (I was the only one that could eat more than one.
)
Four frozen Dungeness half-crabs, with no seasoning at all
Ten chicken drumettes, rubbed with Everglades Fish & Fowl seasoning
Oh, and a 10# packer.
Large parts of the brisket were the best I've ever done, so I'm getting closer.... I split it in half and stacked them, one over the other in the 'Dera. The bottom one was fat-down, the top one was fat-up. I'll do that again for sure.
A dozen turds with a shrimp/cream cheese stuffing (I was the only one that could eat more than one.
)Four frozen Dungeness half-crabs, with no seasoning at all
Ten chicken drumettes, rubbed with Everglades Fish & Fowl seasoning
Oh, and a 10# packer.
Large parts of the brisket were the best I've ever done, so I'm getting closer.... I split it in half and stacked them, one over the other in the 'Dera. The bottom one was fat-down, the top one was fat-up. I'll do that again for sure.
J
jsmoker
Guest
Poobah... How do the veggies turn out on the smoker? I've done corn and taters before, but never ventured further into the herbivorous realm. Have you ever done zucchini, squash, tomato, portabellos, etc? How about fruits? I've done a grilled pineapple with brown sugar glaze a few times on the Weber that turned out great. Anyone???
Man, I believe I may have just discovered an all new realm to Q!!!! Oh happy day! (Edwin Hawkins mod)
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Cecil said:
Sprayed them every hour after the first two, and then glazed with an hour to go...
