Q-View: first fatty, tenderloins, ABTs (and ribs)

Discussion in 'Pork' started by seboke, Mar 22, 2008.

  1. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Greeting Smoke fans! I'm happy to share the Q-view of my smoke session. Today was a day of firsts for me with a fatty, pork tenderloins, ABT's, and some chicken snacks (details later). Also got the last three racks of ribs going since I had the smoker going anyway.

    Here's the ribs St. Louis trimmed, ready to get a dusting of Jeff's rub.

    Ready to spend the night in the fridge...

    Tenderloins with Jamacian jerk rub

    Tenderloins with a Mediterranian rub

    7:30 AM, out of the fridge, bringing up the temp while the smoker gets up to temp.

    Prepping the fatty. Filled it with spinach (not pictured), red onion, green pepper, fresh garlic, fresh mushrooms and a bunch o' cheese.

    More to come!
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Rib after 2 hours, after 2 good spritzes of apple juice and Captain Morgan

    Pork tenderloins after 2 hours and the same spritzing...

    Fatty after 2 hours

    ABTs after one hour. My field expedient ABT rack - an upside down foil pan. Cut X's with a knife, used the knife handle to push the holes through.

    "Chicken Bites" just on. Got this idea from watching Pauls on the food network. Is just cubed chicken breast, wrapped in bacon, dredged in a brown sugar, chili powder mix.
  3. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Looks really good , now i'm hungry.
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Ribs out after 3 hours, ready to foil.

    Tenderloins and fatty out after 3.5 hours. 176 - 180 internal temp on all.

    ABTs after 2 hours

    "Chicken Bites" after 2 hours. These were so simple and SOOOOOOOOOOO GOOOOOOOOOOd!!!!!

    The fatty after about 45 minutes rest. This was simply delicious and will definately be repeated often!!

    The ribs have about 10 more minutes left to complete the 3-2-1 method. Q-View to follow soon!
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Jamacian jerk tenderloin. Yummy!!

    Jamacian Jerk Tenderloin. Check out the smoke ring!

    Mediterranian rub tenderloin. Also very tasty!

    Great smoke ring here too!

    Ribs fresh out of the foil

    A lovely little pile!!

    These things turned out awesome! Great smoke ring, tender, juicy and they fall right off teh bone. Hell, I even bit through the bone on one!

  6. capt dan

    capt dan Master of the Pit OTBS Member

    Nice borgeshmord of killer pics there! POINTS!( if the site will let me) I would have liked to be at your place today. I really like the pics of the tenderloins, I can almost taste them here!
    The other foods look just as tasty. nice full effort of smoke![​IMG]
  7. morkdach

    morkdach Master of the Pit OTBS Member

    i'm happy for the qview thanks chicken bites oh wow gotta do that[​IMG]
  8. Excellent looking smoke there Seboke! It must have been a busy day for you, between the prepping, smoking and picture taking. All that food looked simply delicious...Thanks for sharing the q-view...I am going to have to try the chicken bites too. Points...[​IMG]
  9. bertjo44

    bertjo44 Smoking Fanatic

    Dude, looks awsome. Love the chicken bites, will definitely have to try that one, thanks.
  10. flash

    flash Smoking Guru OTBS Member

    Great looking grub, that is for sure [​IMG]
    Please do us a favor though and when you go to the Photobucket upload area, look for the blue OPTIONS link. Here choose 800 x 600 or smaller. This will keep us from having to scroll right to see all of the photo or read all of the text. Thanks
  11. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Will do Flash. Was my first attempt at using the photobucket way of posting.
  12. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    The chicken bites are as easy as they are good. It was Paula Dean (not Pauls) that showed me the recip on the food network last night. The dredge is 3/4 cup brown sugar and 1/4 cup chili powder. I think they made it to my "gotta do some every time" list!

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