Smoked meats, Att. BR

[bassarama]

The in-laws stayed with us for a week for their 50th, here's part of one of many meals we entertained our family and relatives with, a 40 pound pig ready to be pulled:

http://i139.photobucket.com/albums/q297/bassarama/40pounder.jpg

Easter treat, my wife did the turkey stuff and I stuck to the smoker for St Louis style spare ribs and beer chicken...my brother in-law and family are hooked on these things now:bat::bat:

http://i139.photobucket.com/albums/q297/bassarama/Smokedbeercanchickenandribs.jpg

Ribs ready to eat:

http://i139.photobucket.com/albums/q297/bassarama/Smokedspareribs.jpg

Life is frigging good :beer::beer: :hi:

[garagenc]

Looks good, I like to cook pig, BY the way did you see the pics of the crabs we steamed this weekend while Willie was visting? check-out NC/bound in off topics.

[bassarama]

Will look it up...

[Blue_Runner]

HOLY MACKEREL BATMAN!!

Red x's here at work but I can smell it!!! Will check it out tonight Bass! I just might have to fire mine up this weekend.

[tsubaki]

I'm mad!!
I don't believe I've got that much meat to look absolutely perfect at the same cooking!
GREAT JOB bass!!:love::clap:

[Blue_Runner]

Hey Bass, that smoke ring on the ribs is awesome. You certainly know what you are doing. The only thing I hate is that I don't live near you!!

[bassarama]

You certainly know what you are doing

It ain't rocket science guys

When it comes to smoking meats "Low and slow is the way to go"!


The pig took 10 hrs to cook at approx. 225*, the beer can chicken went 2.5 hours in the smoker and 30 minutes in the kitchen oven at 450* in order to crisp the skin a bit. It comes out amazingly moist and tender. The ribs are rubbed 12 hours prior to cooking and smoke for 5 hours using the 3-2-1 method.(3 hr. uncovered, 2 hr. foiled and 1 hr uncovered for the final glaze.

It used up two 8 lbs of lump charcoal and a few arm size oak and hickory for the smoke flavoring.

[Blue_Runner]

charcoal? cheater!! Just kiddin man. 225 is my target temp when I smoke just about anything. I might have to try that 3 - 2 - 1 thing. I do similar but I've never done the "2"

Nice work. How hot was it that day?

[bassarama]

Details, details...

I said lump charcoal my friend,:party: 100 percent natural hard wood for authentic BBQ.:haha:

[Blue_Runner]

Lump Schmump!! :zip:

Its too hot to make your own coals right now anyway....unless a fella has a really long handled shovel :fam:

I can't wait to get something going. Not to wish the rest of summer away but - come on cold weather!!

[bradford]

Bass, ya'll still exiled at that remote rebel outpost in the great white north huh?
Don't tell all those yanks our secrets.

[bassarama]

Bass, ya'll still exiled at that remote rebel outpost in the great white north huh?
Don't tell all those yanks our secrets.


:haha:... funny, very funny! the truth is, I'm not even from the south! :hide: I just love BBQ!!!!!!!!!!!:beer::beer:

[Blue_Runner]

Bass you tha man!

[bradford]

:haha:... funny, very funny! the truth is, I'm not even from the south! :hide: I just love BBQ!!!!!!!!!!!:beer::beer:


I see their brainwashing has already started to take effect.

Stay strong Bass!

Don't give up the sauce receipe!!!!