Barbecue Adventures

[wicz]

I had a great time smoking this Sunday.  I woke up early to make sure I got everything done early.  I put the ribs in around 5am.  Smoked them for 4 hours using Hickory and Apple.  The ribs were done about five and half to six hours.  The ribs got done a little early, so I didn't have the chicken ready for the smoker.  When the chicken was almost ready, I checked the smoker and saw I had no temp.  Somehow the cord running from the generator to the smoker came unplugged a little.  I got that fixed and I was back on track.  Everything came out great and the family loved all of it.  Here are some pics from my Sunday.

[3rensho]

Wow, looks awesome.  Only wish the web had smell, taste and a pair of tongs to lift things with.  Your plates would be a tad lighter ;D ;D ;D  Nice Sundays work Wicz.

Tom

[iceman]

Nice feast you put out there. I just gained 5 pounds looking at the great pictures!!! :D

[Consiglieri]

Looks good.  I smoked some babybacks yesterday to feed the rib craving...  And I'll be having some more for lunch.  Amazes me how far the meat pulls back off of spares. That much shrinkage on babybacks and there'd be no meat left.

[hillbillysmoker]

That made for a drool pool here.  Nice job.

[begolf25]

Man that looks good.  Did you finish the chicken on the grill?

[wicz]

Thank you everyone for all the compliments.

begolf25, some of the chicken thighs I did finish on the grill.  The skin wasn't crisp but, wasn't chewy.  I think the brine help with that.  I used very basic brine.  The following link is the brine I used.

http://whatscookingamerica.net/Poultry/BriningPoultry.htm

[KyNola]

Dang Wicz, that all looks good.  Makes my smoked bologna and fatties look awfully weak!  :P  That's OK, I'll keep plugging along!  :D

KyNola

[LilSmoker]

wicz : That food looks absolutely delicious!  ;)