- Aug 27, 2008
- 5,170
- 409
This weekend is turning out great for smoking. Yesterday's smoke was a homerun, with a slab of BBs and 6-1/2# of CS ribs on the SNP, then came the ABTs on the GOSM. I haven't smoked much on the SNP since my last mod (tuning plate), so, I've been running it now and then just to see how well it's going to work out. It's working pretty well so far!
For some reason, I'm having trouble with indoor pics, which may be caused by our CFL lighting. The outdoor shots work great, so, a few of these pics are a bit fuzzy...still learning what makes this camera happy.
I have an extremely slow ISP today so this will take an eternity to upload pics...
The BBs and CS ready for a dry rub:
BBs rubbed with freshly cracked 5-peppercorn, Kosher Salt, and Allison's Pantry Lemon & Rosemary Rub:
CS rubbed with the recipe I used for my picnic shoulder all-nighter smoke:
Into the SNP gasser with Mesquite and charcoal in the smoke can. I added more hot coals later in the smoke for the extra flavor:
2 hours into the smoke, temps were running a bit low @ 200-210*, got it bumped up to 230* for the next 2 hours:
Into a foil steam pan after 4 hours with SunnyD OJ, for a 2 hour braise @ 250*:
Time to build some ABTs! I topped the chorizo/cream cheese filled peppers with slices of garlic, then wrapped. The bacon-pork sausage/cream cheese was just wrapped:
Into the GOSM for 20 minutes with Hickory @ 225*. After pulling the smoke, I bumped it up to 280* for the finish (approx. 90 min), and this was the result:
Ribs back on the rack @ 275* to skin up a bit, as they were falling apart when I started handling them...mmmm. This was a 4-2-1/2 method:
The braising liquid made a nice simple side sauce. I just added a few shots of Ketchup and simmered it in a 1-quart saucepan on the range to reduce it down to about 45% of the original volume. I missed pics of the sauce when it was ready. It had a nice touch of tanginess from the vinegar, and zesty/sweet from the OJ:
Can we eat yet!?!?!? (kids...):
And what would go better for a side than a pasta shells salad with black olives, diced cucumbers, green bell peppers and tomatoes, and diced.................HAM? (indoor pic---fuzzy---I'll work on that! lol!):
That smoke went so well, I believe I'll try some PORK chops with the can mod on my charcoal grill for dinner tonight!
Thanks everyone! Hope you enjoyed it!
Eric
For some reason, I'm having trouble with indoor pics, which may be caused by our CFL lighting. The outdoor shots work great, so, a few of these pics are a bit fuzzy...still learning what makes this camera happy.
I have an extremely slow ISP today so this will take an eternity to upload pics...
The BBs and CS ready for a dry rub:
BBs rubbed with freshly cracked 5-peppercorn, Kosher Salt, and Allison's Pantry Lemon & Rosemary Rub:
CS rubbed with the recipe I used for my picnic shoulder all-nighter smoke:
Into the SNP gasser with Mesquite and charcoal in the smoke can. I added more hot coals later in the smoke for the extra flavor:
2 hours into the smoke, temps were running a bit low @ 200-210*, got it bumped up to 230* for the next 2 hours:
Into a foil steam pan after 4 hours with SunnyD OJ, for a 2 hour braise @ 250*:
Time to build some ABTs! I topped the chorizo/cream cheese filled peppers with slices of garlic, then wrapped. The bacon-pork sausage/cream cheese was just wrapped:
Into the GOSM for 20 minutes with Hickory @ 225*. After pulling the smoke, I bumped it up to 280* for the finish (approx. 90 min), and this was the result:
Ribs back on the rack @ 275* to skin up a bit, as they were falling apart when I started handling them...mmmm. This was a 4-2-1/2 method:
The braising liquid made a nice simple side sauce. I just added a few shots of Ketchup and simmered it in a 1-quart saucepan on the range to reduce it down to about 45% of the original volume. I missed pics of the sauce when it was ready. It had a nice touch of tanginess from the vinegar, and zesty/sweet from the OJ:
Can we eat yet!?!?!? (kids...):
And what would go better for a side than a pasta shells salad with black olives, diced cucumbers, green bell peppers and tomatoes, and diced.................HAM? (indoor pic---fuzzy---I'll work on that! lol!):
That smoke went so well, I believe I'll try some PORK chops with the can mod on my charcoal grill for dinner tonight!
Thanks everyone! Hope you enjoyed it!
Eric