... nectarine, home made bacon and sweet herby cream cheese abts.

Damn scott how'd you manage to fit your titles in that tiny little box ?
:lol:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4118&stc=1&d=1284380172


Okay didn't get many pics of prep. but nothing new there anyway lol

2 racks of ribs I rubbed with mustard and liberally coated with 'spicy' mad hunky (2 tsps hot dried chillis to 10 tsps mad hunky and blend well)

1 rack got ketchup and sweet mad hunky (2 tsps brown sugar to 10 tsps mad hunky and blend to powder)
The last one got honey and sweet hunky mixed with some of my chinese rub (couldn't be arsed to go get more mad hunky)
Cooked at around 250 for 2.5 out 1.5 in & 45 mins to finish.
Instead of foiling I used foil trays and a bottle of beer.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4124&stc=1&d=1284382166

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4123&stc=1&d=1284382166


The sweet ribs were pretty much done out of the tray, but I gave them a little extra anyway.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4126&stc=1&d=1284383350

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4125&stc=1&d=1284382166

The spicy hunky ribs are real lip burners, tasty but warm :thumb:
The sweet ones - well lets just say they didn't get clingfilmed and put in the fridge like the hot ones did lol



The abts were half chillis filled with low fat cream cheese mixed with italian herbs a little sugar and garlic. Toppped with a slice of nectarine (had no mango but will use nectarines in future :-) ) and wrapped in my home made bacon. Note this is made from whole loin, nowhere near as lean as Canadian bacon. It was also cut a bit thick for wrapping. But i've got 8lbs curing in the fridge and this was ready to use in the freezer :-)

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4122&stc=1&d=1284381757

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4119&stc=1&d=1284381506


The venison was a piece I had left over from the previous deer half.
As far as I cna tell it's a sort of brisket cut. I left it tight rolled and injected with:

Venison injection

1 tsp seasalt
.5 tsp bay leaf powder
.5 tsp mushroom powder
.5 tsp celery powder
.5 tsp lemongrass
1 tsp brown sugar
.5 tsp peppercorns (tellicherry)
.25 tsp sage

grind as fine as you can and mix with 1/2 pint apple juice.

I think I got more in than eventualy came out lol.
Hard to tell.

Left it for an hour or so and the liquid that came out I mixed with some honey and ketchup and mopped the venison with it regularly.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4120&stc=1&d=1284381506

Cooked to 150 - might go a little lower next time, might not lol

http://www.smoked-meat.com/forum/attachment.php?attachmentid=4121&stc=1&d=1284381506

It does taste fantastic.
I made a sauce with the liquid from the venison and that from the ribs, reduced added some bits and thickened. I'm going to slice the venison and freeze with a little sauce on each slice.
Should reheat a treat :-)


No plated pics, just me here I just picked and munched all afternoon :-) No actual sit down meal as such lol.
Proper caveman food :bounce:

Dang guy...you done good and looks like you had fun doing it!
Thats a buncha meat for one load in the CG.

Wow that is alot of smoked meat to eat in a weekend. Ribs looks fabulous. Everything looks very good actually. That beer is good enough to drink too lol :thumb: A bunch of good smokey treats to tuck in the refer, isn't ever a bad idea :thumb:
Nice smoke!

Absolutely beautimous Alex! I bet your house is the envy of the neighborhood since smoking ribs ain't exactly English fare.

Got my stomach rumbling this morning. Thanks for the show!:thumb:

wow ,what a caveman feed :drooling:nice smoke Alex :thumb:

Way beyond finger food...poi-nts ... you rock-cat-daddy.....Dwayne

Mate, That is a fine looking bit o kit..... :lol:


poi-nts from me & Kelly for the Stella :thumb:

You rocked that man....poi-nts

Just beautiful Alex. Kudos on a great smoke...:drooling::drooling:

Wow, Alex! That's a whole lot of yummy looking food. :drooling::drooling: You will be eating well all week! :thumb::thumb:

Simply smashing old son! And thanks for being the bastion of Mad Hunky Europe :{)

dang alex!!! that is one heck of a spread you had there.... fall apart ribs(i dont like mine quite that fall apart but do em how you like em) looks like you got ahold a some better ones eh? i remember you saying ribs were hard to come by... good for you. the abt's look great, really like the looks a your bacon too. that venny roast also looks super too, nice looking smoke ring thing you got going on there too!!! poi-nts

That looks absolutely mouth watering and fantastic ca, made me immediately hungry viewing the pics!
So rib cuts from pig are not popular there?

When I first read the title I thought for sure it was a thread started by Fishawn :whistle:

That's an absolutely fantastic looking spread!! poi-nts

:drooling:wow what a feast wishin I was your neighbor:thumb:

Glad to see you found some ribs and peppers. Both look fantastic. What else can I say, Alex? poi-nts

The venison looks great. Nice ring too. What did you think of it? Was it too dry at 150? I usually pull mine about 135 then foil and rest. It'll climb a little. Don't like meats too rare, but it works well for the venison.

Alex, all the cudo's have been said, any more would just be rubbish:lol:

poi-nts to ya on that fine looking hunk of venison!


DANG! Too many good posts lately... outta points - I'll hit ya on the reload.

Mate, That is a fine looking bit o kit..... :lol:


poi-nts from me & Kelly for the Stella :thumb:

Damn straight! that sure is a stubby ass bottle tho... Im out or I would bung you a proper size Stella!
everything looks fantastic! that venison looks done to a perfect deliciousness words cannot express! Great smoke Alex! :thumb:

Nice Job Alex, looks like you had a fun day.:thumb: