Smokefest 2016 with Q-View

Discussion in 'General Discussion' started by smokestack32, Jul 26, 2016.

  1. smokestack32

    smokestack32 Newbie

    I decided I needed to empty out the freezer this weekend.

    Spare Ribs - I'm a big fan of Johnny Triggs method for ribs.
    http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated


    1st Attempt @ Chicken Thighs

    I trimmed them up and marinated with Ken's Northern Italian on Thurs. evening. I usually only marinate for 24 hrs., but I have a 4 month old and I've gotta get stuff going when I can. A majority of them I pulled the skin back and scrapped a little bit, but nothing to indepth.


    I used Little E Shake & Rub that I picked up in OBX a couple weeks ago. I applied liberally on both sides and under the skin.


    I threw them in the fridge uncover for a couple hours to let the skins dry out a bit. I cooked these on the Weber with a little Parkay until they 164 degrees.


    Then I had some Stubb's Sticky Sweet BBQ warming up and I dipped the chicken in that to completly cover. Then back to the grill to finish up.


    Chicken turned out good.


    I also did some beef ribs. I did your basic salt, pepper, garlic. I put them on the top rack and didn't toich them for 6 hours. I probally should have wrapped them. They were pretty to look at but a little tough. Next time I'll probally jist do one thing and concentrate on that.


    I decided last minute to get some sweet and hot itlian sausages and smoke them too. I threw them on for aboit 2.5 hrs. Yumm!


    This was my Pit Boss for the day.
     
    smokinal likes this.
  2. sota d

    sota d Smoking Fanatic

    WOW, that's a ton of food! Everything looks great-looks like your pit boss kept you on the right track! Nice job, David.
     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    If you need a hand eating all that, I'm in!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy Cow!

    That had to be an exhausting day!

    Everything looks great, but who is going to eat it all?

    Point for a marathon smoke!

    Al
     
  5. smokestack32

    smokestack32 Newbie

    Thanks! ...Yea the Pit Boss kept me right in line!
     
  6. smokestack32

    smokestack32 Newbie

    Thanks! about 8 hours of smoking so not too bad. We had 8 people and only about 1/2 a slab of ribs, a couple pieces of chicken and some sauage left over. 
     

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