brekar
Smoke Blower
- Feb 24, 2010
- 112
- 23
School started this week, and since between my brother and sister and myself we have 11 kids going to school, we spent the weekend having a bit of a "Happy Time" BBQ.
Over the course of 2 days I ran my smoker for around 30 hours total, but it was worth it.
All of the meat, except the chicken breasts, were freshly slaughtered (i.e. not from the local grocery store). The beef was from a steer we had killed a few months ago, the veggies were from a buddy that grows a lot of produce, and the pork ribs, and bacon was from the same buddy that slaughtered several pigs recently. We usually trade between each other for something the other has that we want/need...
Day #1.
We started this smoke with charcoal and hickory/apple mixture...
We started with some pork ribs...
Beef ribs and Bacon wrapped Beef liver...
Money shot of the ribs and liver...
Wife also had me wrap some ABT's in bacon, smoke some squash, and a head of red cabbage wrapped in foil...
A shot of bacon wrapped liver after an hour and a half in the smoker...
An OK shot of the bacon wrapped liver after a bite. It was very tender, even if it was cooked all the way through...
Making some mushroom/bacon/cheese stuffed hamburgers for a snack...
These ABT's never made it upstairs to the family...
Grilling a few ears of corn...
An OK shot of an ABT being enjoyed...
A shot of the squash after cooking on the grates for an hour then wrapped and went back in for 2 more hours...
A shot of the cabbage after it was finished. It was amazing. I mixed some olive oil with a few spices and some red pepper flakes and drizzled it all over the cabbage before I cooked it...
A shot of the ribs after several hours of smoking, right before taking it off the grill...
My little buddy/helper with his Incredible Hulk face-paint sampling a stuffed burger. He liked it a lot...
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Day #2.
Prime Rib, chicken beasts, ABT's, and bacon wrapped potato's...
We started this smoke with charcoal and hickory/pecan mixture...
Forgot to take the prequel shot, but here is the done and heading in shot...
Sliced, plated, and amazing...
The last picture for you. I had some left over corned beef, so I made a toasted potato bread sandwich out of warmed up corned beef, melted Swiss, and the smoked cabbage. It tasted awesome...
Over the course of 2 days I ran my smoker for around 30 hours total, but it was worth it.
All of the meat, except the chicken breasts, were freshly slaughtered (i.e. not from the local grocery store). The beef was from a steer we had killed a few months ago, the veggies were from a buddy that grows a lot of produce, and the pork ribs, and bacon was from the same buddy that slaughtered several pigs recently. We usually trade between each other for something the other has that we want/need...
Day #1.
We started this smoke with charcoal and hickory/apple mixture...
We started with some pork ribs...
Beef ribs and Bacon wrapped Beef liver...
Money shot of the ribs and liver...
Wife also had me wrap some ABT's in bacon, smoke some squash, and a head of red cabbage wrapped in foil...
A shot of bacon wrapped liver after an hour and a half in the smoker...
An OK shot of the bacon wrapped liver after a bite. It was very tender, even if it was cooked all the way through...
Making some mushroom/bacon/cheese stuffed hamburgers for a snack...
These ABT's never made it upstairs to the family...
Grilling a few ears of corn...
An OK shot of an ABT being enjoyed...
A shot of the squash after cooking on the grates for an hour then wrapped and went back in for 2 more hours...
A shot of the cabbage after it was finished. It was amazing. I mixed some olive oil with a few spices and some red pepper flakes and drizzled it all over the cabbage before I cooked it...
A shot of the ribs after several hours of smoking, right before taking it off the grill...
My little buddy/helper with his Incredible Hulk face-paint sampling a stuffed burger. He liked it a lot...
____________________________________________________________________
Day #2.
Prime Rib, chicken beasts, ABT's, and bacon wrapped potato's...
We started this smoke with charcoal and hickory/pecan mixture...
Forgot to take the prequel shot, but here is the done and heading in shot...
Sliced, plated, and amazing...
The last picture for you. I had some left over corned beef, so I made a toasted potato bread sandwich out of warmed up corned beef, melted Swiss, and the smoked cabbage. It tasted awesome...
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