what a plonker

[amigo smoker]

well there is was taking many pictures of my butt and ribs, when i realised i didnt have the memory card in the camera  :o

but i did manage to get 2 before the wife and kids ate the lot




i left all the fat on the butt as i wanted to see what the crackling was like  :) and boy it was amazing, nice smoke flavour and a nice sweet spice from the rubs, ive had some good crackling in the past but this stuff was ......... well un real

The ribs i used a sweet rub smoked for 3 hrs with a mixture of apple and a small amount of a very oold wine barrel, foiled with cherry and apple juice for a couple hrs then i finished over direct heat (not that hot though)

we had 3 racks and they were gone in seconds, i know i just said it about the crackling but these were the best ribs ever  :), the wife and kids all said the same.
i couldnt believe how the meat just fell from the bone, not to "of the bone" but just amazing and so so juicy.


cant wait until the next smoke now


mat

oh and i still have about 3.5lb of pulled pork left, any ideas what to do with it?

[amigo smoker]

that picture was before i added all the bark, which makes a hell of a difference, wasnt sure wether to  put it in but so glad i did


mat

[mikecorn.1]

Nice looking pork.
You can vac seal the pulled pork for later. It gets even better.


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[amigo smoker]

yeah  i read that

only problem is i dont have a vac seal, im going to order one though

[squirtthecat]

Just pack it tight in a freezer bag or tight sealed container.  It will freeze/reheat fine.

[Kahunas]

Good job dude.