ness Posted May 27, 2019 Author Share Posted May 27, 2019 Did some baby back ribs, burnt ends, beans and cole slaw. Same basic method I've been using the last few years since I got rid of my rusty old smoker. Bot a nice looking point for the burnt ends. Started the meat on a Weber kettle with indirect heat, then pulled it, wrapped it in foil and finished in a 225 degree oven. Pretty precise temperature control and no babysitting. Pulled everything out of the foil and finished it with a sauce glaze under the broiler. Beans in a shallow foil pan on the grill to get some good smoke. Very happy with the results, and nobody complained. My all time favorite dessert: snagged in outlet 3, rps, tho1mas and 6 others 8 1 John Link to comment Share on other sites More sharing options...
MOPanfisher Posted May 28, 2019 Share Posted May 28, 2019 Was busy for a while today helping a feller with a flooded basement move stuff out so I didn't get to do much. Wife made some plain old burgers in the cast iron skillet for supper and opened a can of Bush's baked beans and some cottage cheese. She also made 3 batches of strawberry freezer jam! Daryk Campbell Sr, ness and Gavin 3 Link to comment Share on other sites More sharing options...
ness Posted May 28, 2019 Author Share Posted May 28, 2019 11 minutes ago, MOPanfisher said: Was busy for a while today helping a feller with a flooded basement move stuff out so I didn't get to do much. Wife made some plain old burgers in the cast iron skillet for supper and opened a can of Bush's baked beans and some cottage cheese. She also made 3 batches of strawberry freezer jam! Oh, I’d eat all that!! John Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted May 28, 2019 Share Posted May 28, 2019 You boys have been tearing it up on the smoker! I tried my first Alabama White Sauce this weekend. I've heard about it for years. I've thought about for the last year. And I did it this year. If you haven't tried it, I highly encourage you to! Daryk Campbell Sr, tho1mas, Fish24/7 and 5 others 8 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
Gavin Posted June 2, 2019 Share Posted June 2, 2019 Never had time to fire the pit last weekend. In process now. Pork Tenders and Whole Beef Round smoked to rare, Out and in the chill chest. Round 2- 8 racks of ribs in, plus the long cook meats. brisket and pork butt that’s been in since 8am. MOPanfisher, snagged in outlet 3, Daryk Campbell Sr and 4 others 7 Link to comment Share on other sites More sharing options...
Gavin Posted June 2, 2019 Share Posted June 2, 2019 The cook continues. Love these gloves. Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted June 2, 2019 Share Posted June 2, 2019 I'm doing ribs too! Daryk Campbell Sr, Fish24/7, rps and 3 others 6 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
MOPanfisher Posted June 3, 2019 Share Posted June 3, 2019 Those ribs look tasty Chief, so did the chickens. Gavin I gained 5 pounds just from the pics and swear I could smell that smoker. Things have been hectic here, and havent been able to get smoker, grill or much of anything going. Did drop a nice big salmon fillet onto the grill for lunch, lots of garlic and butter was pretry good. Chief Grey Bear and Daryk Campbell Sr 2 Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted June 3, 2019 Share Posted June 3, 2019 9 hours ago, MOPanfisher said: Those ribs look tasty Chief, so did the chickens. Gavin I gained 5 pounds just from the pics and swear I could smell that smoker. Things have been hectic here, and havent been able to get smoker, grill or much of anything going. Did drop a nice big salmon fillet onto the grill for lunch, lots of garlic and butter was pretry good. Thanks. I wasn't real impressed with the looks of the chicken. I think next time I'll add water to the sauce like it called for. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
snagged in outlet 3 Posted June 3, 2019 Share Posted June 3, 2019 18 hours ago, Gavin said: Never had time to fire the pit last weekend. In process now. Pork Tenders and Whole Beef Round smoked to rare, Out and in the chill chest. Round 2- 8 racks of ribs in, plus the long cook meats. brisket and pork butt that’s been in since 8am. I was home....Never got the invite. Would trade anchor for BBQ. Link to comment Share on other sites More sharing options...
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