Ongoing smoke with Q-view

Discussion in 'Beef' started by lownslow, Jun 15, 2008.

  1. lownslow

    lownslow Smoke Blower

    Here where I have going for Father's day. Got meat into the smoker at 9 this morning.
    Baby back ribs (using 2-2-1 method) spritz with peach juice and vermouth

    Small piece of brisket (smokeyokie sear method)

    Poppers with the ingredients shown


    Here is what is out so far
    Poppers

    Breakfast fatty (pics of slices once rested)

    3 trout filets (just S&P) and some salmon (salmon soaked in soy, fresh ginger, pepper, toasted sesame oil, and garlic overnight)


    More to follow......
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Those fish fillets look real tasty!
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    EVERYTHING looks tasty!!! Awesome Qview!! Methinks you know a little more than enough to be dangerous! Wish I had some points left to give ya, I owe ya!! Super Job!!!!! [​IMG]
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome great food [​IMG]
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    you gonna have a great smoke, something for everybody!!!
     
  6. lownslow

    lownslow Smoke Blower

    2-2-1 QUESTION FOR THIS SMOKE:
    I've never done any ribs before and have some BB in the final stage. When I unwrapped them and stuck the thermo in the meat they are already at 170. In the 3-2-1 post it says to take them out at 172.

    Should I pull at that temp (which won't be long I suppose) or give them the full 45-1 hr?

    I know the answer is depends on how I like them, but I am too new to know what I prefer. What would you do?
     
  7. lownslow

    lownslow Smoke Blower

    update on 2-2-1 question
    Not sure why but the temp dropped to 166. Smoker is at 240 now. Maybe I touched the probe to a hot grate before i stuck it in the ribs.

    here is the sliced fatty
    -eggs, criminy mushrooms (chopped and browned first), scalions, chives, jalapeno, chedar, red bell, cilantro. Just scarfed down some and wow, I see why everyone is so addicted to these. Soo tasty.
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Keep that q-view coming! Looks great!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. mr porky

    mr porky Meat Mopper SMF Premier Member

    Very well done!
     
  10. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] It looks like you are going to have a great smoke. Now tell us how it ends up.
     
  11. That's one of the finest looking fatty's I've seen.....great job!


    Steve
     
  12. queteepie

    queteepie Fire Starter

    Peach Juice and Vermouth??? I never would have thunk it! I'm going to have to try it...let us know how that worked for you.

    QueTeePie
    Tracy
     
  13. lownslow

    lownslow Smoke Blower

    Here is the last of the pics.
    brisket

    ribs
     
  14. Now thats some good looking eats.
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    I absolutely agree!! [​IMG] You ought to post the fatty portion in the fatty forum!
     
  16. lownslow

    lownslow Smoke Blower

    wow thanks for the complements on the best looking fatty, it's only my second one. They are so delicious it's hard to stop eating them.
     

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