A couple of weeks back, some of my friends for Law school were in town, so I decided to introduce them to my latest obsession, smoking. Instead of meeting up for drinks in NYC, I suggested everyone come up to White Plains for some homemade BBQ and some grilling, and for the kids the slip and slide. Let's just say they want me to keep up with this "hobby". Here's some of the photos:
I started with a mix of Kingsford competition briquettes and what was left of my cowboy lump (not much) plus some apple and cherry chunks for the smoke. This modified minion method for charcoal placement in the vertical brinkmann worked fairly well, but it still needs to be watched ever 1/2 hour or so.
Packed the Brinkman with 9 Lbs of baby backs. Cut them in half so the would fit better. Also allows for a little more char on a few more ends. I used Wild Willy's Won-derful Rub on the ribs (from the Smoke and Spice cookbook).
Approximately 2.75 to 3 hours of Thin Blue Smoke. (kept the brinkmann at around 230, but had some ups and downs off that temp. Sprayed the ribs maybe 2 or 3 times with apple juice.
Here's how they looked when I took them off the smoker. Wrapped them up tightly in foil and into the oven for 2 more hours. With the Brinkmann, I find it is too much of a hassel to keep tending the fire when the ribs are wrapped in foil and not getting any more flavor anyway.
Out of the oven and on to the Weber grill for a final 30-45 minutes for saucing and finishing. Tried to keep the temperature at around 300. Used Jack Daniels BBQ sauce for the finishing.
And the Bear View money shot!
The ribs were paired up with Yeugling lager, Stella Artois, homemade hand-pressed burgers, hot dogs, fresh corn on the cob and Salad (for those who wanted to pretend they were eating healthy). All 9lbs of ribs were consumed by 8 adults. Everyone loved them. I being my own critic think they were good but not great. I think they could have been cooked a tad less on the smoker as I think they dried out just a bit for my taste. But everyone else said they were the best they had (could have been blowing smoke).
Thanks for viewing! And best of luck with your own smokes.
-Mike
P.S. Unfortunately (or fortunately depending on how you look at it) we did not get any pictures of the slip and slide action.
I started with a mix of Kingsford competition briquettes and what was left of my cowboy lump (not much) plus some apple and cherry chunks for the smoke. This modified minion method for charcoal placement in the vertical brinkmann worked fairly well, but it still needs to be watched ever 1/2 hour or so.
Packed the Brinkman with 9 Lbs of baby backs. Cut them in half so the would fit better. Also allows for a little more char on a few more ends. I used Wild Willy's Won-derful Rub on the ribs (from the Smoke and Spice cookbook).
Approximately 2.75 to 3 hours of Thin Blue Smoke. (kept the brinkmann at around 230, but had some ups and downs off that temp. Sprayed the ribs maybe 2 or 3 times with apple juice.
Here's how they looked when I took them off the smoker. Wrapped them up tightly in foil and into the oven for 2 more hours. With the Brinkmann, I find it is too much of a hassel to keep tending the fire when the ribs are wrapped in foil and not getting any more flavor anyway.
Out of the oven and on to the Weber grill for a final 30-45 minutes for saucing and finishing. Tried to keep the temperature at around 300. Used Jack Daniels BBQ sauce for the finishing.
And the Bear View money shot!
The ribs were paired up with Yeugling lager, Stella Artois, homemade hand-pressed burgers, hot dogs, fresh corn on the cob and Salad (for those who wanted to pretend they were eating healthy). All 9lbs of ribs were consumed by 8 adults. Everyone loved them. I being my own critic think they were good but not great. I think they could have been cooked a tad less on the smoker as I think they dried out just a bit for my taste. But everyone else said they were the best they had (could have been blowing smoke).
Thanks for viewing! And best of luck with your own smokes.
-Mike
P.S. Unfortunately (or fortunately depending on how you look at it) we did not get any pictures of the slip and slide action.
