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Good wknd for a smoke

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  • Good wknd for a smoke

    At least I know why I'm fat
    T and i made it home this wknd and what a beautiful one it was .Spent most of Saturday catching up on three wks worth of yard work .Mowing weeding the gardens and trimming hedges.
    deciding I needed a smoke fix I bought 5 dozen cobs of sweet corn.wish i had taken more pics but after cutting all the kernels of I filled three pots with corn acouple sticks of butter and a quart of whipping cream.baked them in the oven at 350 for an hour.let them cool off and bagged them into 2 cup bags and froze for all year
    the only pic

    After that i put together a batch of beans for the Vault this morn.





    Oh yeah had to add a bit of kyote bite to them

    Now for the good part .thawed out six racks of babybacks

    did three Madhunky and three rudy's



    this morning comming to room temp

    onto the weber


    A couple hrs later ready for foil

    and an hour later with a little sauce


    notice a dang buddy showed up and borred a 1/2 rack of each
    and I might of forgot to mention the 16 pieces of lemon pepper chicken on the bird o later



    this pic sucks cause Rich showed up with his camera

    Good thing i love left overs
    thanks for looking
    Last edited by minnbill; 07-31-2011, 11:05 PM.
    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
    Quite the haul, Bill.
    Once you go Weber....you never call customer service....

    Comment


    • #3
      Wow

      Looks great, nice way to end a busy weekend.

      Comment


      • #4
        HOLLY CRAP!!! you do know how to cook......when you come down next year. I am making the martinis. and you will be in charge of the kitchen:-)
        sigpicWal-Mart shopping cart undergoing heavy mods.
        nano second fast camo titanium splash proof thermo pen


        need a larger spatula for early morning road kill removal.

        As the venomous south American hissing skunk rat is growing fast and needs larger portions.

        Comment


        • #5
          Originally posted by Kyote View Post
          HOLLY CRAP!!! you do know how to cook......when you come down next year. I am making the martinis. and you will be in charge of the kitchen:-)
          LOL,my ribs were only ribs till you showed me the way
          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


          • #6
            lol. I hope ya all make it again. we will have fun. must stay longer next time.
            sigpicWal-Mart shopping cart undergoing heavy mods.
            nano second fast camo titanium splash proof thermo pen


            need a larger spatula for early morning road kill removal.

            As the venomous south American hissing skunk rat is growing fast and needs larger portions.

            Comment


            • #7
              Originally posted by Kyote View Post
              lol. I hope ya all make it again. we will have fun. must stay longer next time.
              Maybe we'll have oryx ribs
              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
                Great weekend for an amazing feast!
                Everything looked great
                There is a cure...http://phoenixtears.ca/

                sigpic

                Comment


                • #9
                  Nice, got me droolin' for some Q!

                  Comment


                  • #10
                    Looks great Mr. Bill, and loved the look of those beans...Mmmmmmm.
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

                    sigpic
                    @SmokinJim52 on Twitter

                    Comment


                    • #11
                      Nice lookin cook bill. You was busy.

                      Comment


                      • #12
                        Dang it brutha Bill! You worked that right nice me friend. Great looking ribbage and birdage.

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