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+--- Thread: Smokin'! (/thread-12854.html)
- hotwine - 05-09-2001
Lit the fire at 0645 and added the briskets an hour later fat-side up; pulled 'em off after an hour at 275 degrees, turned 'em over so they're fat-side down, thoroughly seasoned 'em with the dry rub, wrapped 'em in foil, and now doing nicely at 250 degrees. Will add chicken quarters about noon, then take everything off at 1600, cool down for an hour, then carve for dinner at 1830.
This is the fourth of 10 Wednesday night dinners wife & I are hosting at church. I've offered to provide wines with each, but so far, the blue-noses are winning that one. But I've not given up!
- winecollector - 05-09-2001
Happy 51st day of spring to ya!
- hotwine - 05-09-2001
Thanks, WC, same at ya!
- Bucko - 05-09-2001
Speaking of which, I got a bunch of baby backs to smoke this weekend, slow cooked over apple wood with my own special BBQ sauce. Time to drag out the Zins.....
Bucko
- hotwine - 05-10-2001
Pits are cleaned and ready to be used again next week for other functions, but I'm now out of seasoned oak; may have to make the 120 mile run to the ranch for another truckload sometime in the next few days. Wife keeps committing me to cook for this group and that group, and it's starting to cut into my 1600 wine & cheese time!
Bucko, care to share your recipe for that special rib sauce? All I've got is the one I posted a while back attributed to Tony Roma's "A Place for Ribs" that's based on ketchup.
- Bucko - 05-10-2001
Well-protected receipe that is a family secret...... See e-mail.
Bucko