forgop 11:19 AM 05-15-2011
Had to take a quick peek at my ABT's halfway into the cook...
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ucla695 06:57 AM 05-16-2011
Originally Posted by fxpose:
I smoked 2 slabs of spareribs (trimmed to ST. Louis) in the brick oven yesterday. I used charcoal as the heat source, lighting them using the Minion method and threw in chunks of cherry wood for smoke. They turned out good.
Those look great George!
:-) :-)
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cricky101 08:31 AM 05-16-2011
I made a ground beef fatty stuffed with cheese, mushrooms and spinach on the Weber kettle. Along side that I added a pan of doctored-up beans with some leftover smoked rib trimmings, other spices, etc ...
Once those were done I grilled up a few chicken breasts for salads later in the week.
It was a productive session!
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What'dya got in those ABTs Duane, a cocktail weenie hidin' in there?
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fxpose 02:36 PM 05-16-2011
I did a reverse seared, smoked tri-tip last night. Using bourbon soaked oak chips I did a short smoke until the internal temp read 120°F then waited for the coals to turn red hot for the quick sear.
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BobbyRitz 02:56 PM 05-16-2011
This is my kind of thread! I love cooking on my 22.5 WSM.
I just recently bought a BBQ Guru DigiQ DX...talk about set it and forget it! It makes cooking on the WSM easy.
A few pictures:
Image
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Stevez 04:52 PM 05-16-2011
Originally Posted by fxpose:
I did a reverse seared, smoked tri-tip last night. Using bourbon soaked oak chips I did a short smoke until the internal temp read 120°F then waited for the coals to turn red hot for the quick sear.
Looks great. Never done a tri-tip as I don't see them around here. Probably named something else and I'm just not looking for the right thing. Anyway, looks delish. Steve
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Stevez 05:02 PM 05-16-2011
Mister Ritz, the lobster and crab cakes; OMG. I have got to try that for sure. That looks unbelievable. Steve
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forgop 10:28 PM 05-16-2011
Originally Posted by OLS:
What'dya got in those ABTs Duane, a cocktail weenie hidin' in there?
Used this recipe with a few little modifications for my first attempt...
http://www.bbqaddicts.com/blog/recip...buffalo-turds/
I modified a bit-added some shredded cheese to cream cheese, used a BBQ seasonin in lieu of paprika/cayenne pepper, and didn't use any kind of sauce with it. It calls for a sweet sauce like the berry sauce from Arby's that would be really good.
Smokin Gator gave me some suggestions I'm going to use next time around, but these were good. I had 24 halves on Sunday and only put 3 in the fridge (wife ate 1).
:-)
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ucla695 07:17 AM 05-17-2011
Originally Posted by BobbyRitz:
This is my kind of thread! I love cooking on my 22.5 WSM.
I just recently bought a BBQ Guru DigiQ DX...talk about set it and forget it! It makes cooking on the WSM easy.
:-) :-)
Did you have to drill a hole in your WSM for the DigiQ or does it connect thru one of the vents?
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ucla695 07:59 AM 05-17-2011
Originally Posted by ucla695:
:-) :-)
Did you have to drill a hole in your WSM for the DigiQ or does it connect thru one of the vents?
Just found
this video. Despite the problems the guy in the video had with the fit, looks like a quick and easy install.
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Originally Posted by ucla695:
Just found this video. Despite the problems the guy in the video had with the fit, looks like a quick and easy install.
Hahaha, I love this. This is political speak for "the guy in video was obviously an idiot." haha
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nofeardiver 08:24 AM 05-18-2011
man you guys are making me hungry are hose stuffed shrimp?
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mfarre03 08:39 AM 05-18-2011
Lobster Tails wtf, probably taste even better than they look. Awesome!!
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GodOfFire 11:09 AM 05-18-2011
OK so how did you prepare and cook those lobster tails. I have 4 in the fridge and mine never look that good?
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fxpose 01:43 PM 05-18-2011
My new Rib-O-Lator!
I got it most for doing chicken parts.....especially wings!...
:-)))
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pnoon 08:41 PM 05-18-2011
MarkinAZ 08:49 PM 05-18-2011
Nice looking butt Peter:-) Will it survive until S.H.I.T. time?:-)
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pnoon 10:00 PM 05-18-2011
Originally Posted by MarkinCA:
Nice looking butt Peter:-) Will it survive until S.H.I.T. time?:-)
Most definitely.
It was smoked specifically for the S.H.I.T.ers tomorrow.
I don't dare show up without it.
Rick (galaga) brined it and brought it over this morning. I smoked it and will bring it to the herf tomorrow.
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MarkinAZ 10:10 PM 05-18-2011
Originally Posted by pnoon:
Most definitely.
It was smoked specifically for the S.H.I.T.ers tomorrow.
I don't dare show up without it.
Rick (galaga) brined it and brought it over this morning. I smoked it and will bring it to the herf tomorrow.
:-)...A lynch mob would easily be formed I'm sure!
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