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Thread: Plum dandy1

  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Plum dandy1

    Found a steal deal on some BBs this morning and figured we might as well eat them tonight.

    Smoked with plum wood (will repeat soon), glazed with honey/garlic/ginger sauce.

    Can't begin to tell you how well the plum wood married with the Asian theme glaze and seasoning.

    Pix tomorrow if i can squeeze the time.

  2. #2
    Join Date
    Jun 2008
    Location
    Irving
    Posts
    73

    Default

    Sounds tasty!

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

    Default

    Sounds good but ya know what Bubba says ...

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



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

  5. #5
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    love it when a jedi master gets nailed

  6. #6
    Join Date
    Jul 2008
    Location
    Syr NY
    Posts
    172

    Default

    Not that I have any room to talk But .....
    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

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by SmokyOkie View Post
    Found a steal deal on some BBs this morning and figured we might as well eat them tonight.

    Smoked with plum wood (will repeat soon), glazed with honey/garlic/ginger sauce.

    Can't begin to tell you how well the plum wood married with the Asian theme glaze and seasoning.

    Pix tomorrow if i can squeeze the time.
    Still milking the ol clock Tim??? Do you need to push your help harder so you have more free time
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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

    Default

    i fired my help.

    Well just so Bubba doesn't jump my case, here we are.

    The whole thing started when I spotted these at the Country Mart while making a run for Tennessee Red





    Check out the price and description. the trained eye knows they ain't pork briskets, and the Scottish shopper knows that the price is a no brainer.

    A bottle of this


    With a pile of fresh grated ginger


    Formed the glaze.


    The Hasty Bake was a little crowded for 2 racks worth on indirect, so I had to stack and shuffle.


    Here they are after 45 minutes at about 275, time for a shuffle


    About 1 1/2 hrs into it, they've been glazing over for about 20 minutes.


    I'll give 'em a quick dance over direct high heat, just until the glaze starts to bubble, then in the house they go.


    and of course, some Smoky Okette beans.


    Done in about an hour and a half. Great bark, not fall off the bone, but you wouldn't need teeth to eat them.

    I just don't know why folks spend hours cooking BBs.

  9. #9
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    might sound weird to you guys but whats all in the beans (ingred wize), i dont know if its just me or canada but we dont do beans all the time, but i sure do notice you guys all include it in alot of chow and i would give it a shot, (please just dont tell me it beans from a can)

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Most BBQ beans start from a can and go from there.

    Texican beans ae more often made from scratch pinto beans. Cajun beans are generally made from light red Kidney beans and from scratch, cept for Blue Runner beans

    are pretty god for a canned start.

    You have to realize that the brand of beans you use is very important, and not just any beans will work.

    With all the other stuff involved in a good sized cook, making beans from scratch is a bother, and we make some pretty good stuff from a can.

    Do you only eat fresh corn, or do you eat it from a can too?

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