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PigCicles
08-23-2008, 11:41 AM
It's been a while since I have posted anything I've cooked so here goes

I've been pretty busy lately and haven't had much time for smoked anything. I've done some cooking, but didn't get any pics. Knowing how some people are I just decided to say it didn't happen :msn-wink:

So I was digging through the freezer and found some loin back ribs and I picked up some cornish hens for the chicken eaters in the house.

The chicken was rubbed with a Cracked black pepper and herb from Weber. I threw them in the GOSM gasser, cuz it's been lonely.

The 3 racks of ribs were done differently. One rack accidentally got the rub I wanted to try on the chickens (Prudhomme clone). Actually didn't taste too bad. The other two I used some left over Weber rub N'Orleans Cajun modified a touch.

For those that have to have pics here ya go:

The finished little chix

http://i156.photobucket.com/albums/t38/PigCicles/PICT1110.jpg

What's left of the two rings of bologna

http://i156.photobucket.com/albums/t38/PigCicles/PICT1111.jpg

Thin Smoke from the top

http://i156.photobucket.com/albums/t38/PigCicles/PICT1116.jpg

Smoke from below

http://i156.photobucket.com/albums/t38/PigCicles/PICT1115.jpg

Three racks slow cookin (3.5 hrs in)

http://i156.photobucket.com/albums/t38/PigCicles/PICT1117.jpg

Temp of the smoker just over 200 on the outside - should be just about right in the middle

http://i156.photobucket.com/albums/t38/PigCicles/PICT1114.jpg

Ribs done

http://i156.photobucket.com/albums/t38/PigCicles/PICT1123.jpg

A little closer

http://i156.photobucket.com/albums/t38/PigCicles/PICT1126.jpg

Nothing fancy and no big deals - but damn good eats. I didn't get pics of the tators and onions (foil steamed) so they didn't happen.

Hope y'all enjoy your weekend.

1894
08-23-2008, 01:26 PM
:drooling::drooling::drooling: MMMmm Looks tastey :thumbs up:
No foil on those ribs ?

PigCicles
08-23-2008, 01:30 PM
No foil. Cook em til they bend and start to see em break. These went 5 hrs except for one unruley rack that went right at 5 3/4 hrs. One of the first two could have stood to go a little longer, but still pulls from the bone. It just leaves a little meat stuck here and there.

1894
08-23-2008, 01:34 PM
Sounds good , I'll have to do a side by side ( wife likes baby food mushey ribs :shrug: ) She may change her mind though :msn-wink:

PigCicles
08-23-2008, 01:39 PM
You gotta get her grad-je-ated off of baby food :msn-wink: Give her some tender ribs that come off the bone slick without being mushy and she'll never want to go back :thumbs up:

ohh and you'll save on foil cost too :D

fredrogers
08-23-2008, 04:51 PM
Looks great!

When you say: "Cook em til they bend and start to see em break." Do you mean the "bark" of the ribs? or something else?

-=fred=-

Willkat98
08-23-2008, 06:38 PM
One thing here that almost slipped past me: ringed bologna

I don't think I've ever seen bologna in ring form. 1# to 3# chubs (big chubs) yes, but not rings.

So a few questions: are these regional? Is this from a butcher special made (not for you per se, but like a niche' butcher that you have to travel to get to this specific guy) or chain grocer?

I know pork steaks are popular in the Southern IL and MOFo area. I just wanted a clarification on the ringed variety.

Looks great PC

SmokyOkie
08-23-2008, 10:08 PM
Ring bologna is more of an artisan sausage than a cereal/meat mush mix like we Americans have learned to embrace as our own.

Most of the time ring bologna is more coarsely ground and contains little if any ceral fillers. It's usually (as you might expect) a good deal nicer seasoning package as well.

Regular bologna=kiddie food. Artisan bologna=serious sausage.

Now, what does that have to do with pork steaks? And BTW, I watched pork steaks being grilled and then ate them in the neighborhood of 101st and Damon, yes, in Chicago Illinois. so I don;t think it's just a southern thing.....Well, I gues that is the south side.:roflmaoha0:


Great lookin grub Joe. Was that chicken seaoning any good on the chix?

SmokyOkie
08-23-2008, 10:10 PM
Joe,
What is the deal with the two gray and white dials?

TX Sandman
08-23-2008, 11:07 PM
:cheer: Way ta go, Joe!


Joe,
What is the deal with the two gray and white dials?

They look like eyes checking out the ribs. "C'mon, c'mon, turn around for just a few seconds and it's bye-bye, bones."

glued2it
08-24-2008, 09:56 AM
That looks great piggy!:thumbs up: Making me HUNGRY!:drooling:

:kewlpics:

peculiarmike
08-24-2008, 10:26 AM
Nice Joe, real nice! Man's got to just call time out once in a while and do it.
Good thing you included those pics. Bubba would have been on ya like a chicken on a junebug.

PigCicles
08-24-2008, 02:57 PM
Looks great!

When you say: "Cook em til they bend and start to see em break." Do you mean the "bark" of the ribs? or something else?

-=fred=-

When the fibers of the meat start to break apart, actually a little past "start to break apart". You'll have to learn a feel for it. But it works well for doneness indicator.

PigCicles
08-24-2008, 03:01 PM
One thing here that almost slipped past me: ringed bologna

I don't think I've ever seen bologna in ring form. 1# to 3# chubs (big chubs) yes, but not rings.

So a few questions: are these regional? Is this from a butcher special made (not for you per se, but like a niche' butcher that you have to travel to get to this specific guy) or chain grocer?

I know pork steaks are popular in the Southern IL and MOFo area. I just wanted a clarification on the ringed variety.

Looks great PC

This one came from the store. I've seen in in the local store and Wally's. It is Fanestil Brand and tastes more like a sausage than bologna. If you get the chance to try it ... do it. I usually try to keep it on hand as snack food while cooking.

How regional this is I couldn't tell ya Bill. Surely there is some around you somewhere.

PigCicles
08-24-2008, 03:04 PM
Joe,
What is the deal with the two gray and white dials?

Heck that's the toaster. I shoulda maybe cleared the back drop for the picture. Maybe next time I'll hide Waldo in the picture and you guys can find him :roflmaoha0: :wings:

SmokyOkie
08-24-2008, 06:44 PM
This one came from the store. I've seen in in the local store and Wally's. It is Fanestil Brand and tastes more like a sausage than bologna. If you get the chance to try it ... do it. I usually try to keep it on hand as snack food while cooking.

How regional this is I couldn't tell ya Bill. Surely there is some around you somewhere.

Fanestil hot links are the bomb! If you like hot links and have a chance to get them, don't pass them up.

I just tried to go to their web site and couldn't connect, but they are on line.

Jake
08-25-2008, 12:12 PM
again i gotta say mmmmmmmmmmmmmmm:thumbs up: