This week's smoking (cheese ribs butts and duck)
cheese was getting low so time for another batch Mondays smoke
(http://img27.imageshack.us/img27/5384/dsc01979zq.jpg) (http://img27.imageshack.us/i/dsc01979zq.jpg/)
After two hours of apple smoke
(http://img577.imageshack.us/img577/1984/dsc01981e.jpg) (http://img577.imageshack.us/i/dsc01981e.jpg/)
time for the ribs to go in when the cheese finished
sorry not to many pics of the rib prep.....used the 3 2 1 method on these with a homemade spicy rib rub...picked these up at the local butcher shop
(http://img687.imageshack.us/img687/6167/picture005gkb.jpg) (http://img687.imageshack.us/i/picture005gkb.jpg/)
after the 3 2 1 here is how they looked......... the finish sauce goes from hot to holy $@%# that is hottttttt............
(http://img196.imageshack.us/img196/2227/picture006mo.jpg) (http://img196.imageshack.us/i/picture006mo.jpg/)
my plate..... I like hot but had to shy away from the lighter colored ones
(http://img804.imageshack.us/img804/8779/picture011ib.jpg) (http://img804.imageshack.us/i/picture011ib.jpg/)
ok now on to the Tuesday smoke, started this one at 4 pm, its two 9 pound poke butts
seasoned them up the day before with Jans rub, wanted to give it a try for awhile now. gave them 4 hours of hickory and 20 hours later they came out like this
(http://img13.imageshack.us/img13/2303/dsc02074wq.jpg) (http://img13.imageshack.us/i/dsc02074wq.jpg/)
(http://img23.imageshack.us/img23/3455/dsc02077vn.jpg) (http://img23.imageshack.us/i/dsc02077vn.jpg/)
(http://img85.imageshack.us/img85/6411/dsc02078j.jpg) (http://img85.imageshack.us/i/dsc02078j.jpg/)
they tasted better then they looked.
ok here we are on Thursday already..... had a friend stop in and he gave me a 7 pound duck
(http://img405.imageshack.us/img405/4817/dsc02088m.jpg) (http://img405.imageshack.us/i/dsc02088m.jpg/)
little more clean up on him and into the brine
(http://img525.imageshack.us/img525/5970/dsc02090r.jpg) (http://img525.imageshack.us/i/dsc02090r.jpg/)
after the ducks wet nap for the night in brine it was time to dry him
(http://img204.imageshack.us/img204/2243/dsc02091q.jpg) (http://img204.imageshack.us/i/dsc02091q.jpg/)
now on to getting him ready for the smoker
used a sharp needle to poke holes in the skin only... not into the meat
then just about threw the whole cupboard of spices at him
My family does like spicy
(http://img525.imageshack.us/img525/3549/dsc02095p.jpg) (http://img525.imageshack.us/i/dsc02095p.jpg/)
after 5 hours with 3 of apple and cherry smoke
(http://img818.imageshack.us/img818/2011/dsc02103rg.jpg) (http://img818.imageshack.us/i/dsc02103rg.jpg/)
When IT hit 160 time for the oven at 350 to crisp up the skin
(http://img809.imageshack.us/img809/5065/dsc02106x.jpg) (http://img809.imageshack.us/i/dsc02106x.jpg/)
well it did not last too long
(http://img10.imageshack.us/img10/415/dsc02109yl.jpg) (http://img10.imageshack.us/i/dsc02109yl.jpg/)
still two more days left in this week..... that will be another thread........
Very nice Job, I'm impressed!!!
It all looks goooooooood!!
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Busy week you had! All looks good to me!
wowsers.... what a great week of smoking. i like everything you did. never had duck before. its looks real good. 8)
I'm coming to your place!!