The Thin Blue Smoke Thread IV- BBQ 2012

[Jim]

Can you believe it- Our fourth year!

BBQI & BBQII & BBQIII


Post your BBQ and grilled successes! Got a low and slow question? post away. Gassers post at your own risk!

So WHATS COOKIN'?

[Wid]

Today I'll be attempting to do a couple racks of ribs. We have high winds, gusts to 50mph, and rain at the moment. I hope the rain will at least stop in time. Was going to put the on the Horizon but that's going to be a no go. Thank goodness for the WSM.

[ChefJohnBoy-ardee]

I need to quit working so I can finish my UDS...

[Jim]

I need to quit working so I can finish my UDS...

Please post tons of photos of the build! The feedback is amazing on these rigs on the BBQ forums.

[BobS]

The flatiron tasted great, but using the new knives on the onions and mushrooms was the really fun part. I am in love with the chef knife (see post in Mess Hall Acquisitions).

[Jim]

Nice Bob! First photo of 2012!

[aceinyerface]

Getting rid of the first picture that wasn't photographed well.

Smoked Turkey, spatchcocked with Cajun Injector Creole Garlic and Tony Chachere's for the rub. The dog and I snacked on the wings and drums, the rest is picked for sandwich meat.

[BobS]

Tonight I grilled some lamb chops with pecan for extra flavor and added a sweet potato and some leftover shrooms and onions.


This went well with an Ommegang Abby Ale.


Now I am enjoying a nice single malt (Bannahabhain)

[Greg1911]

Tri Tip tonight (no pics)

Seared over lump and then allowed to slowly come up to temp on the cool side of the grill.

[BobS]

Tonight I grilled some nice chops that had marinated over night and added grilled pineapple (DP Pineapple Head), a baked sweet potato and some green beans sauteed with bacon, shallots and seasoned with red wine vinegar.

[Jim]

You guys have been smokin the place out! Well done.

[aceinyerface]

Mmmm, grilled pineapple! One of my favorite BBQ sides.

[Jim]

Since it was 60 degrees in NYC yesterday I dragged out the old Stumps and smoked up some beef sausage for lunch.

Not the best looking BBQ photo ever, but PDG.

[aceinyerface]

It counts.

Making my mouth water.

[BobS]

I finally got in a cook and made the first pizza of the year.

This was sautéed mushrooms and grilled Italian sausage over a white sauce. I made a pepperoni pie too, but did not get any pictures.

[Mr. Scruffy]

I dedicate these ribs to my northern B&B brethren who are stuck indoors watching the snow fall.


St. Louis Cut pork spare ribs fresh from the fridge. I applied the rub the night before. Added a little extra before going to the smoker.








Let's get the smoker fired up! I like to build a bed of charcoal before adding the wood. Today's featured smoke is pecan.







Warming up the sop. 12 oz. beer (Negra Modelo), cider vinegar, canola oil, water, some leftover rub, 1/2 white onion and 3 cloves of garlic. I do my ribs Texas style, which means no barbeque sauce. The sop is applied after each turn of the slab (45 min)




It's time to go!




After the first turn and sop. These babies will take about 6 hours until the meat is tender and falling from the bone.






Now it's back inside to drink beer, watch football and contemplate tonight's feast!




I'll report back later!

[ouch]

Harry, your smoker seems to be too close to your house.


You should move it closer to my house. Safety first!

[brianw]

Yes midway between Ouch and here.

[djh]

Your invitation didn't specify a time Harry. Am I running late?

[Mr. Scruffy]

Your invitation didn't specify a time Harry. Am I running late?

Those pics are two hours old. You got 4 hours left!