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re: Dawg Rant Rib-Off 2014: VOTES WANTED (See Page 7).....................
Posted on 5/4/14 at 12:54 pm to Jefferson Dawg
Posted on 5/4/14 at 12:54 pm to Jefferson Dawg
quote:
Litigator - still hungover and vomiting from Saturday night.
Up early this AM chasing turkeys this last day of our season here. Too windy though and hard to hear anything. It's warm, the sun is out and it is otherwise a pretty day.
I'm an hour behind but the ribs are in the smoker and will be ready by sunset EST. Got a couple of different kinds getting smoked.
2
Posted on 5/4/14 at 1:04 pm to Litigator
BLACK EYE PEA CAVIAR
Posted on 5/4/14 at 1:13 pm to Litigator
quote:
I'm an hour behind but the ribs are in the smoker and will be ready by sunset EST. Got a couple of different kinds getting smoked
Well, hopefully you'll figure out what's wrong with your camera and get it fixed by the deadline...........
Posted on 5/4/14 at 1:20 pm to Chris_topher
quote:
BLACK EYE PEA CAVIAR
Originality Points.......
Because everyone thought you were retarded when you mentioned this, but you stuck to your Vision. Well played.
Posted on 5/4/14 at 1:23 pm to Jefferson Dawg
quote:
P.S. i like how you bought som miller lite for the pics to try nd appeal to voters. Nice move.
You want to tell us what kind of McSnoot Ale your really drinking though.........
My recent drinking history.....
Posted on 5/4/14 at 1:25 pm to Jefferson Dawg
Got a couple different kinds stacked in the smoker including a Memphis dry rub style and a Cajun style which will not have any BBQ sauce but will be dressed with other Cajun Style ingredients and was marinated in a Cajun marinade.
Posted on 5/4/14 at 1:26 pm to deeprig9
quote:
My recent drinking history.....
I bet Tecate would pair nicely with jalapeno ribs and black eyed pea caviar.....
Posted on 5/4/14 at 1:27 pm to Litigator
quote:
Got a couple different kinds stacked in the smoker including a Memphis dry rub style and a Cajun style which will not have any BBQ sauce but will be dressed with other Cajun Style ingredients and was marinated in a Cajun marinade.
Shots Fired in possum county!!!.........
Awwwwww shite.
Posted on 5/4/14 at 1:29 pm to Litigator
Points given for haziness photo
Posted on 5/4/14 at 1:35 pm to Chris_topher
It's all in the smoke. That haziness you see is attributable to the cold smoke generator which I recently attached to the vertical smoker (after a little engineering) to infuse more smoke into the main body of the smoker.
Posted on 5/4/14 at 1:42 pm to Litigator
shite just got real.
ROMF'ers!!!
This post was edited on 5/4/14 at 1:43 pm
Posted on 5/4/14 at 1:46 pm to Litigator
"Infuse smoke into the smoker"
Ive never had that problem.
Tell me more about your Memphis dry rub.
Ive never had that problem.
Tell me more about your Memphis dry rub.
This post was edited on 5/4/14 at 1:47 pm
Posted on 5/4/14 at 1:55 pm to Litigator
Potato Salad
Baked Beans w/ Bacon
Brunswick Stew
Pork loin and BABY BACK RIBS
Bird Dog in pool
Sauce is a brown sugar/apple cider/tomato mixture with the usual compliments of cayenne,pepper,onion powder,and ac vinegar.
This post was edited on 5/4/14 at 3:28 pm
Posted on 5/4/14 at 1:59 pm to deeprig9
With the Memphis dry rub method you apply a dry rub to the ribs prior to smoking and outside of a light mop throughout the smoking process you are not going to add any sauce. If any sauce is going to be added it will be after the smoking process is complete. It is probably the most popular rib smoking method in my area at least. LINK
The cold smoke generator works well for smoking foods such as cheese or fish where you don't want or need high heat. The smoker I have is propane and charcoal fired but when you run it on propane you can use the cold smoke generator packed with wood, charcoal, or pellets to generate wood smoke into the main smoker body. It is going to create much more smoke than is created by the propane alone.
And it is true as you say that in my offset smoker it will create plenty of smoke on its own with charcoal and/or wood as the fuel source.
The cold smoke generator works well for smoking foods such as cheese or fish where you don't want or need high heat. The smoker I have is propane and charcoal fired but when you run it on propane you can use the cold smoke generator packed with wood, charcoal, or pellets to generate wood smoke into the main smoker body. It is going to create much more smoke than is created by the propane alone.
And it is true as you say that in my offset smoker it will create plenty of smoke on its own with charcoal and/or wood as the fuel source.
Posted on 5/4/14 at 2:02 pm to rb
Looks great rb, tenderloin has been my backyard bbq of choice, lately.
I prefer to slice it deli-thin with a filet knife, whereas you cut it thick.
I prefer to slice it deli-thin with a filet knife, whereas you cut it thick.
Posted on 5/4/14 at 2:04 pm to rb
Modest bark, nice smoke-ring, moist, meat has not receded off the bones too much........
The Bar has been set.
Posted on 5/4/14 at 2:04 pm to Litigator
quote:
With the Memphis dry rub method you apply a dry rub to the ribs prior to smoking and outside of a light mop throughout the smoking process you are not going to add any sauce. If any sauce is going to be added it will be after the smoking process is complete. It is probably the most popular rib smoking method in my area at least. LINK
I've got my own thread for the riboff, you should check it out. One of my racks is also the rendevouz style. You should read it, you might learn something. You appear to be doing it wrong.
Posted on 5/4/14 at 2:06 pm to rb
I give full props to rb
and I would lick his dog's dick
But the propane tank holds firm
Rib Off motherfricker!
and I would lick his dog's dick
But the propane tank holds firm
Rib Off motherfricker!
Posted on 5/4/14 at 2:06 pm to Chris_topher
DICK DOG DICK
Posted on 5/4/14 at 2:07 pm to Jefferson Dawg
quote:
Modest bark, nice smoke-ring, moist, meat has not receded off the bones too much........
No gas cylinder required.
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