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  1. #1
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default Pigcicles 'n Chix

    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

    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



    What's left of the two rings of bologna



    Thin Smoke from the top



    Smoke from below



    Three racks slow cookin (3.5 hrs in)



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



    Ribs done



    A little closer



    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #2
    Join Date
    Jul 2008
    Location
    Syr NY
    Posts
    172

    Default

    MMMmm Looks tastey
    No foil on those ribs ?
    Phil


    "What country can preserve its liberties if its rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms." --Thomas Jefferson to William Stephens Smith, 1787

    Favorite tune !!
    http://www.youtube.com/watch?v=mxiCrcV_R9o

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jul 2008
    Location
    Syr NY
    Posts
    172

    Default

    Sounds good , I'll have to do a side by side ( wife likes baby food mushey ribs ) She may change her mind though
    Phil


    "What country can preserve its liberties if its rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms." --Thomas Jefferson to William Stephens Smith, 1787

    Favorite tune !!
    http://www.youtube.com/watch?v=mxiCrcV_R9o

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You gotta get her grad-je-ated off of baby food Give her some tender ribs that come off the bone slick without being mushy and she'll never want to go back

    ohh and you'll save on foil cost too
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Aug 2008
    Location
    Idaho
    Posts
    203

    Default

    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=-

  7. #7
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    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
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.


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

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

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

  10. #10
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Way ta go, Joe!

    Quote Originally Posted by SmokyOkie View Post
    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."
    Rob - TX Sandman
    Plank Owner, TQJ

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