Holiday smoke 1st or 4th

[Cold Smoke]

NSX- Enjoy those burgers- best wishes! You'll soon be back on the regular beans and pulled pork regimen.

Cold Smoke

[owrstrich]

you know you are hard up when you got to go out for the q...

anyway... were in kansas city for the indy car race so we did as one does in kc... we went out for ribbs...

i have done bryants...gates... stacks... so i looked at online reviews for a hole in the wall ribb place...

we decided on johnnys hickory house in shawnee mission kansas... i knew it was my kinda place when i saw the smoke house on the front side on the building with a viewing window and smoke coming out the stack...

i got a full slab and could only eat half of it... i picked up the first ribb and the meat fell off the bone before it made it to my pie hole... had sauce on the side... it was a thin red almost like a mild tomato vinager mix...

micki got the pulled pork turkey combo... she was happy but you gotts to get the ribbs when you go to a ribb joint...

now back to my ribb coma...

owrstrich

[tsquared]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">anyway... were in kansas city for the indy car race so we did as one does in kc... we went out for ribbs...

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Owstich-No apologies necessary. I'd love to get a chance to sample some KC ribs. Sounds like a great night!
T2

[whitetailfan]

Well for the 1st...see my Happy Canada Day thread - did up a picnic shoulder with my own mainly pepper rub.  13 hrs later...mmmmm good.
Threw on a sirloin tip roast on the grill.  Over cooked the beef but awesome pork sammmmmmiches[:p]
We injected the roast with a garlic butter mix...great idea but like I said, too much heat so no real report on it[:(]

For the 4th (that on UK time mind you) did up a whole loin brined in Morton Tenderquik (see my smoke pork chop thread) here http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=160&SearchTerms=smoked,pork,chops
Smell wicked[:p][:p] Brined for 36 hours, rinsed, soaked for 2 hours with 1 hour water changes, let dry for pellicle for 2 hrs, smoked hickory for 3 hours at 200deg, total cook time 5 hrs with interal temp of 155 deg.
Cut them into chops tomorrow night after cooling time.

Happy Canada and/or Independence Day to all


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[Chez Bubba]

Bill,

Best wishes & we eagerly wait for your return to the board. Just remember, smoke will make tofu taste better![;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Bill,

 ....Just remember, smoke will make tofu taste better![;)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Chez you are one mean SOG!

Olds