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#1
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Thanks Willy. Loisiana Grill, baby back ribs with a little dry rub. One rack was done with Henry's Hickory Maple, sweet. The other two were Lowry's , Leggs and a little Essence mixed.
One rack gave up the ghost last evening. The other two were frozen in advance of our vacation. The wife and I were working on Melissa's bedroom while she is away visiting her grandparents on the Suwannee, so I had a little extra time. The pellet grill is great for that, set it and forget about it. We got a lot done. Installed some Pergo laminate flooring, painted, installed a shelf, window dressing, etc. all while we cooked a meal or three.. The fourth means scallops, the start of college football (I think), and MOM's Hot Pot with stone crab claws, shrimp, potatoes, and fresh corn.... That brisket does take a while but it is worth every minute of time it takes to prepare it. Your gonna need a nap after all that. If I was closer I would volunteer to be your BBQ Biotch ;-) I have a resume and everything. 
__________________
 1996 -19' NV Flats 115 Mercury 4-stroke 1983 -20' Wellcraft Center Console 250 XS 
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#2
07-01-2013, 03:42 PM
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I'd love to make that hook up with you my friend.
That meal sounds outstanding. Hey give me the skinny on freezing smoked ribs, never thought that would come out good. what do ya think?
__________________
Willy 1986 V20 Old School 1992 V20 1992 150 Yamaha 1997 HydraSport 2250 Vector 2009 17' G3 Outfitter "G Spot" http://www.youtube.com/watch?v=TDebw...eature=related "I won't be wronged, I won't be insulted and I won't be laid on a hand on. I don't do these things to others and I require the same from them" JW
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#3
07-02-2013, 12:13 PM
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Not the preferred method by any means but nearly a necessity when I grill 3 or six racks at a time. I just give them an additional wrap of foil and let them finish cooling/cooking before throwing them in the freezer. Very convenient, defrost for a couple hours and heat them in the oven/intake manifold/campfire/whatever, with your favorite sauce or plain. No need to remove them from the aluminum foil, Heat and Eat. If it hurts the taste I can't tell. We do the same with Brisket and Butts. The chicken, burgers and steaks, we just eat it all or have left-overs.
__________________
1996 -19' NV Flats 115 Mercury 4-stroke 1983 -20' Wellcraft Center Console 250 XS
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#4
07-02-2013, 12:32 PM
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Gonna give that a try Ridge, make some extras on Thursday and have them later.
Thanks
__________________
Willy 1986 V20 Old School 1992 V20 1992 150 Yamaha 1997 HydraSport 2250 Vector 2009 17' G3 Outfitter "G Spot" http://www.youtube.com/watch?v=TDebw...eature=related "I won't be wronged, I won't be insulted and I won't be laid on a hand on. I don't do these things to others and I require the same from them" JW
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#5
07-10-2013, 06:58 AM
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Hot Pot 4th of July
Normally it is blue crab, much sweeter IMHO.
4th of July Hot POT 001.jpg Boilthe cabbage/carrots/potatoes/celery/corn. 4th of July Hot POT 002.jpg Put the shrimp in 4th of July Hot POT 003.jpg Drain the juice and pour it on the tray. All of it takes up the Old Bay spice and is damn good.  4th of July Hot POT 004.jpg
__________________
1996 -19' NV Flats 115 Mercury 4-stroke 1983 -20' Wellcraft Center Console 250 XS
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