kryptosdaddy
Active member
Florence born here Bob, We all know what a real BBQ is.
:drinks
:drinks
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I feel compelled to repost this...
- Thread starter moon puppy
- Start date
I made these the other day...Country Pork Ribs.
I sorta BBQ'd them on the grill. I put the meat on the right side and turned the left most burner
on as low as it would go and let them sit there about 6 hours, basted them the last 20 minutes.
Not true BBQ, but was good!!! Considering I usually burn the living crap out of them...
Tom
I sorta BBQ'd them on the grill. I put the meat on the right side and turned the left most burner
on as low as it would go and let them sit there about 6 hours, basted them the last 20 minutes.
Not true BBQ, but was good!!! Considering I usually burn the living crap out of them...
Tom
kryptosdaddy
Active member
Why is piglet so happy,that is pork.
I made these the other day...Country Pork Ribs.
I sorta BBQ'd them on the grill. I put the meat on the right side and turned the left most burner
on as low as it would go and let them sit there about 6 hours, basted them the last 20 minutes.
Not true BBQ, but was good!!! Considering I usually burn the living crap out of them...
Tom
Good job! Nailed the texture...
Man I love those ribs! I got a whole rack one time and smoked it like hours on end. :dude
Firesmacker
Member
OH. My God! Beautiful grub.
This:
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Is a fantastic rub. .It's a bit too sweet for chicken but, for pork, it is Bee's Knee's.
I like to use mustard as a base but vegetable oil is OK too. Smear your meat in whatever, apply the rub* and
slap it in the grill. (24 hours prior is best but, 2 hours is fine too)
*ITS A RUB! RUB IT IN! MAKE THE MEAT OWN IT!
This:
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
Is a fantastic rub. .It's a bit too sweet for chicken but, for pork, it is Bee's Knee's.
I like to use mustard as a base but vegetable oil is OK too. Smear your meat in whatever, apply the rub* and
slap it in the grill. (24 hours prior is best but, 2 hours is fine too)
*ITS A RUB! RUB IT IN! MAKE THE MEAT OWN IT!
Hmmm...might have to try that. Good shoulder would work with the rub. Now I'm going to have to fire up the smoke box this weekend, right after the humidity shot up to 120% 
AndyFettes
Master at Arms
I burnt my sausage once,......
apparently I was standing too close !!!
apparently I was standing too close !!!
:pinch: :facepalm:woohoo: :facepalm :smack
Bagge
Well-known member
Weenie Roast!!!
AndyFettes
Master at Arms
:coolio
Gunfighter45
Member
June 2012
Cooking for Gunfighter Jr.'s graduation party. Three hours in....
55 pounder stuffed with 4 chickens.
Dads old pit......won't make any TV show, but it will cook the hell out of a whole hog.
Setting up again for the end of July.
Mike B)
Cooking for Gunfighter Jr.'s graduation party. Three hours in....
55 pounder stuffed with 4 chickens.
Dads old pit......won't make any TV show, but it will cook the hell out of a whole hog.
Setting up again for the end of July.
Mike B)
Dads old pit......won't make any TV show, but it will cook the hell out of a whole hog.
Regards,
Don't think I ever heard of stuffing a pig with chicken, but yeah, that's low and slow so BBQ time!
Is it manual rotisserie or did you have some sort of motor turning it?
Is it manual rotisserie or did you have some sort of motor turning it?
Gunfighter45
Member
Its an old electric motor with reducer pulleys, belts and a gearbox to slow it down to about
six turns a minute. My dad and his neighbor put it together when I was a kid. A real Rube Goldberg
looking thing but she gets it done. We've cooked chickens, turkeys, 2 lambs and 83 pigs on that spit.
(yes, I have been keeping score) Not too shabby for a 43 year old machine. Six hours on the fire, and the chicken falls off the bone. Good eats! :yipee
six turns a minute. My dad and his neighbor put it together when I was a kid. A real Rube Goldberg
looking thing but she gets it done. We've cooked chickens, turkeys, 2 lambs and 83 pigs on that spit.
(yes, I have been keeping score) Not too shabby for a 43 year old machine. Six hours on the fire, and the chicken falls off the bone. Good eats! :yipee
AndyFettes
Master at Arms
One of my secret luxuries in life Pork skin, or what we call in the UK, Crackling !!!
Just off to wipe the drool from my keyboard
So all round gunfighters house for BBQ then
Just off to wipe the drool from my keyboard
So all round gunfighters house for BBQ then
