The Thin Blue Smoke Thread IV- BBQ 2012

[HoosierTrooper]

I was just told the thighs are not for dinner on the 4th, but for my lunch for the week. So it doesn't matter if the thighs are done sooner than the ribs. Thanks for the help Tom.

Ah, that makes it much simpler. I'd knock out the thighs and then put on the ribs. Should make for some tasty lunches!

[Sullybob]

Two hours of smoke



Three and half hours of smoke



I pulled them, and they will go back on about an hour and a and a half before we eat. I'll finish them with on the grill with sauce.

[Jim]

Nice Shawn!

I am making some pastrami with my secret firecracker pastrami rub today.

[Sullybob]

Thanks Jim! I love pastrami. I'll have to add that to my list of things that I want to make at home.

Up next is Elgin Sausage.

[HoosierTrooper]

looks great! What kind of wood?

Two hours of smoke



Three and half hours of smoke



I pulled them, and they will go back on about an hour and a and a half before we eat. I'll finish them with on the grill with sauce.

[Reckoner]

My handmade/ground/stuffed hot Italian sausages came out pitch perfect! (Lots of parsley, paprika, and red pepper flakes)




Too bad my first attempt at ribs didn't come out better--let them go too long. I can't imagine that will stop them from disappearing, though.




Time to cool off before heading out for fireworks. Happy Independence Day!

[BobS]

WOW! There is some serious cooking going on. I need a batch of ribs bad!

I finally got in a cook today.

I started by fire roasting some red peppers and making a simple, balsamic vinaigrette.







I grilled some boneless, skinless, chicken breasts that were stuffed with a mixture of turkey sausage, sun-dried tomatoes, spinach, garlic and ricotta. Then I wrapped them in bacon and seasoned them with Dizzy Pig, Shaking the Tree.



I added some black quinoa as a side. I started by cooking some pancetta and shallots in butter and then cooked the quinoa with chicken stock. At the end, I stirred in two tablespoons of real Maple syrup and it was very good!

[eightysixCJ]

Great stuff gentlemen!

Opted for some seafood today. Grilled shrimp and steamed crabs.

Tom

[Jim]

Firecracker Pastrami-

[BobS]

The pastrami looks great Jim! I like the handle on that knife too!

[Sullybob]

looks great! What kind of wood?

Thanks! Lump charcoal and lumps of mesquite.






Wow! Lot's of good looking food today. Everyone is eating really well.

Jim your pastrami looks amazing!

Reckoner, that sausage looks really delicious.

Bob your food looks delicious.

[HoosierTrooper]

Mesquite on ribs, that is truly impressive.

[Argonaut]

Fighting the Weber and the weather! I can see I'm going to be upgrading soon, but this is a mission for now. When I started the temperature outside was 99, sunny and no breeze, now it is 88 windy, cloudy, and will probably rain soon. Only an hour and a half into the cook, still a long way to go. I'm using lump charcoal with some pecan wood from a young tree that didn't survive last years drought. Using a propane torch to ignite the fresh charcoal as needed every 45 minutes or so, monitoring the temp with a digital probe laying on the far side of the grill. So far, so good, just rotated the racks after taking the pic. Keeping steady between 230 and 250, which is pretty good considering the variables. Wish me luck.

[Argonaut]

About an hour and a half later, getting ready to start mopping.

[Argonaut]

Another hour after mopping, a little bone is peeking out!

[Jim]

You look like an old BBQ hand Jason. Woo what times dinner?

[Argonaut]

You look like an old BBQ hand Jason. Woo what times dinner?

Like riding a bike! I'm guessing about eight o'clock, the kids are pestering me to no end, so maybe nine just to irritate them. When the ribs are done, I'm going to fire up a couple of NY strips for me and the Mrs.

[Argonaut]

The end result! It really wasn''t that bad after I figured out the right combo. I do think I'll get a bigger smoker before too long, this was just to see if I still had it. Apparently I do!

[latetolathering]

Inspired by all of you enablers I decided to try smoking some ribs on my gas grill with some mesquite chips.
I made plenty of errors - they were cooked a bit too long I think, plusI used a bit too much sugar in the rub - but at least I have something to work on and improve now.
My wife and I had them for dinner and they were certainly edible.

[Jim]

Jason, way to go! always the same, the cooks pay is a pile of empty bones!

Stephen, congratulations on your efforts. They look great! How long did you cook them for?