or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › ribs, fish and shoulders....busy weekend
New Posts  All Forums:Forum Nav:

ribs, fish and shoulders....busy weekend

post #1 of 12
Thread Starter 

brined and smoked some pollock i got from a local bar, not bad.  i think they are to thin to do much with besides deep fat fry.

IMG00167-20110219-1200.jpg

IMG00168-20110219-1200.jpg

i made a mop sauce with 1/2 stick of butter, 1/4 cup of honey and 1/2 a cup of maple syrup moped every hour and flipped, had the mes set at 140 and used maple for the smoke. the 1st pic i sprinkled on some dry rub to help with the lack of flavor which helped a ton.  

IMG00170-20110219-1201.jpg

i decided to do some ribs also,  since it was noon and the fish were done i kicked the mes up to 225 and put the ribs in.  i have about an hour left before they are done.  can't wait, i've been smelling the smoke all morning and im hungry drool.gif and they smell awesome.  later tonight i'm going to toss in 2 shoulders for pulled pork tomorrow.  more Q to come.

post #2 of 12

Looking good there.

post #3 of 12

Great start! Keep it coming! 

post #4 of 12

Looking good so far.

post #5 of 12

Fish looks real tasty!

 

I await the rest!

 

Bear

post #6 of 12

Yummie!!!

 

 Craig

post #7 of 12
Thread Starter 

sorry no pics of the finished ribs, they were gone before i could take any pics.

 

IMG00175-20110220-1455.jpg

got all the meat pulled, cheese shredded and the onions chopped

IMG00177-20110220-1554.jpg

i ended up making 32, 1/2 lb PP enchiladas. 

post #8 of 12

Very Very Nice!!!!!!!!!!! Send one of those trays my way!

post #9 of 12

Hungry crowd. Looks good

post #10 of 12

Looks great. At first you had me worried, was thinking you were smoking the pork and fish at the same time. PDT_Armataz_01_07.gif

post #11 of 12

mmmmmmmmm!  PP enchiladas.  drool.gif

post #12 of 12
Thread Starter 

lol Flash, i started the fish saturday morning at 8 and pulled them at noon, than i put the ribs in and pulled them at 6.  i gave the MES 40 a break for about 4 hours and put the shoulders in at 10pm at 200 degrees, about 5:30 sunday morning my temp monitor went off at 165 degrees.  i double wrapped in foil and around 9:30 or so the monitor went off again at 205 degrees.  i pulled and placed the shoulders in a cooler wrapped with a towel for about 3 1/2 hours.  the shoulder crumbled apart on me when i tried to take it out of the foil.  so needless to say, it took about 10 minutes to pull both shoulders.  but it did take me about an hour to make 32 over stuffed enchiladas by myself   icon_smile.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › ribs, fish and shoulders....busy weekend