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  • sunday smoke

    Rubbed these to bad boys down last night.and will throw em in vault in a bit.Momma will bake a loaf of beer bread and I'll throw in a couple of twice smoked potatoes and the rest will be history.heres a few more pics as the day progresed.Had the ribs in the smoker for about 2.5 hrs then foiled for another 2.5hrs then moved them to the grill coated them in DARRINS,CHERRY CHIPOLTE SAUCE.MAN man thats good stuff.had the spuds in the smoker for about 2 hrs and threw them on the grill with the ribs to keep warm.boy am I stuffed right now.lol. later Bill P.S.forgot to get pics of teris beer bread but it was goood to!
    Attached Files
    Last edited by minnbill; 03-15-2009, 08:33 PM. Reason: added pics and comments
    2-22.5'' weber
    1-18'' weber
    1 smokey joe
    22.5'' wsm
    24'' smoke vault
    1-outhouse
    Certified,Smoked Meat Sausage Head
    Smoked meathead #135

  • #2
    Yeah man! That fine chow & the recliner! That be history for me!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      Nice Bill! Hey you get your rub yet?
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Man O Man more ribs. you guys are killing me. lol

        Looking forward to seeing the progress and finished work of art. Thanks for sharing with us.

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        • #5
          Looks good, Bill. I'm gettin' hungry already.
          sigpic
          Smoke Vault 24

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          • #6
            Good Food, Good Meat, It's Late Lets Eat

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            • #7
              Originally posted by Richtee View Post
              Nice Bill! Hey you get your rub yet?
              Yeah I sure did just got it yesterday thanks.Just exactly what kind of rub is it? chicken beef pork or all of the above .Is it a hot one or a regular good one ?
              2-22.5'' weber
              1-18'' weber
              1 smokey joe
              22.5'' wsm
              24'' smoke vault
              1-outhouse
              Certified,Smoked Meat Sausage Head
              Smoked meathead #135

              Comment


              • #8
                Hey Bill, that stuff is what I am talking about. That bread and potatoes put the finishing touches on them slabs. You did a great job, sure beat my hamburgers tonight.
                sigpic










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