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No thread for this weekend? You guys are slipping.
I am smoking:
Chuck roast (first time-curious how it will turn out)
Jalapeño and plain sausage
Also making homemade Mac and cheese and some shrimp stuffed with cream cheese and jalapeño and wrapped in bacon.
Pics to follow if I don't [s]forget[/s] get to drunk.
Oh my god I want to be your best friend.
We're under a burn ban :/
That sucks. All I use is a 18 1/2" webber smokey mountain. It doesn't take much room and you basically light it and let it go.
I would love to have a Klose type smoker on a trailer, but for now this works really well.
I use a Charbroiler with a smoke box attached. I want to weld one custom.
I'm about to embark on an Olympic pub crawl so I'll be on a liquid diet today. Team Germany for those curious
Ireland sucks at everything.i hate it.
Sounds like you win.
Mac & Cheese ready for the bread crumb topping and into the oven
Ribs off the smoker and into the oven for a couple of hours before going back on the smoker to firm up
This post was edited by ee2b 20 months ago
You're killin me Smalls.
woah woah woah! Why the hate?
I'm Irish guy.
So a billigerent drunk.
(i keed, i keed)
BTW. Ran your chicken enchiladas past the kids a couple weeks ago. Rave reviews. Now becoming a weekly meal. Using the pre-cooked chicken was brilliant.
We had our Crew dinner last night. I am a member of a local New Orleans style crew complete with float and beads. We had New York Strip and real fried shrimp (not those recomposed ones) along with sides. Plenty of red wine for the heart. Tonight two pieces of Melba toast and water.
275-0 scoring margin
Dana X Bible's National Championship team
Thank you. I'm glad that they liked them.
ok cool. so am I
ee2b is quickly becoming one of my favorite posters. Nice work but...TTIWWP.
Im doing a brisket, spares and beef ribs tomorrow. Will post pics in progress
Don't do bread crumb. Crush up goldfish instead
I'm grillin some burgers with bacon and cheddar mixed in
This post was edited by IronHead 20 months ago
My brother, when he does ribs, he likes to douse them in Coke then wrap them in the foil. It gives them a juicy, slightly sweet taste. Really delicious.
Couldn't figure out how to post pics on the fly so now that the dust has settled here we go.
Went to Tim McGraw/Kenny Chesney last night and apparently had a few cocktails. Champ was a little hung over today and got a late start. Picked up the pit from my shop at 8:00, had it fired and up to temp by 9:00. Brisket prep first to get it on the pit. Gonna cook at 275 today cause this brisket doesn't have enough fat in it to hold up to really high heat.
Blocked the corner, rubbed with light coat of worcestershire, rubbed with kosher salt and coarse ground pepper.
Brisket on the pit, time to focus on the ribsssses. Doing two racks of st.louis cut spares and two racks of beef finger ribs. I've never cooked finger ribs but they look delicious!
Light dousing of worcestershire and then Texas BBQ Rub's grand champion rub. This rub is nice and sweet and works great on ribs and chicken.
Nothing but kosher salt and black pepper on the beef ribs.
This post was edited by ChampKind 20 months ago
Everything in the pit and the Guru has it chugging along at 275. The pit ran all day on one 16lb bag of kingsford blue.
Two hours in the beef ribs were done (just in time for lunch cause I was starving!). The spares had good color so I went and pulled them to wrap. I use a variation of Trigg's method for ribs. That goodness on the foil is a bunch of squeeze margarine, honey and dark brown sugar. The ribs go in that honey pot meat side down, get more buttah and brown sugar on the rib side, then sealed up to braise for another couple hours or so.
Another hour or so in and I unwrapped the spares and glazed them with Texas Pepper Jelly's new pineapple habanero rib candy. I'm a big fan of rib candy, but this new pineapple hab version is pure win.
Fast forward to 4:30 and everything is off the pit, sliced and ready to eat. nom nom nom. Got a little HEB country style tater salad as an accompaniment. Rock solid.
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