The Second Thing off of the new Weber Performer...Dinner

[doctor phreak]

Baby Backs & Sweet Potatoes.....well since i had the weber going decided to do the baby backs on it....smoking with some hickory running about 250 most of the time and it was real easy to keep the weber at a smoking temp...i decided to leave the membrane on the ribs i just scored them pretty good big mistake did not like them that way just too tough lesson learned other than that the ribs came out nice smoky and tender....here they are on the weber with some sweet taters and some homemade bbq sauce

before foiling them being spraying with apple juice and doing a lite glazing with the bbq sauce

after the foiling back on to firm up and more glazing and a half of a bologna roll being smoked for sandwiches this coming week

bad pic there is a pretty good smoke ring

another shot

plated with the sweet taters & butter , bbq beans , and a biscuit and than eaten

overall really like the weber im glad i came across it , most of the time i dont have luck like i did that night...so i think im going to enjoy this for a long time ....thanks for looking

[bbally]

Very nice

[doctor phreak]

thanks bbally
im really going to enjoy that rig

[T-bone Tim]

Mike that all looks delish gotta give ya some

[bbally]

Originally Posted by doctor phreak

im really going to enjoy that rig

Hey tell me more about that Bologna smoke you are doing? Just store bought balogna and you smoke it? How do you keep the fat from all melting out?

[massive meat pipe]

Buddy, your makin me want to get one of those Weber Performer's really bad! Keep the pics commin!!!

[massive meat pipe]

Originally Posted by bbally

Hey tell me more about that Bologna smoke you are doing? Just store bought balogna and you smoke it? How do you keep the fat from all melting out?

Yes, please teach us!

[SMOKE FREAK]

Hey Mike...Thats points worthy in my book...
Wishin I had one of those Weber performers...

[doctor phreak]

Originally Posted by bbally

Hey tell me more about that Bologna smoke you are doing? Just store bought balogna and you smoke it? How do you keep the fat from all melting out?

Originally Posted by massive meat pipe

Yes, please teach us!

all i do is just get one of those 5lb chubs like this

and i cut it in half and cut some slits in it

throw some mustard all over it and your favorite rub and throw it on the pit for hours
....i did this 2.5lb on the weber for 5 hours at 250 with hickory didnt take any pics but it will be guuud....
easy peasy....going to be some guuud sammies this week.....
pictures courtesy of photobucket members

[bbally]

Thank you sir, what an interesting thing to do to Balogna. I will give it a try.

[Pandemonium]

Very nice good looking grub for sure

[sweet_magnolia]

I know I am WAY behind, but congrats on the new grill..what a deal! Great looking dinner!!!!

[Doug S.]

[HawgHeaven]

You keep turning out grub like that, I'm movin' in!!

[doctor phreak]

Originally Posted by HawgHeaven

You keep turning out grub like that, I'm movin' in!!

come on down got a extra room for ya.....