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post #1 of 4
Thread Starter 
I'm in the mood for some ribs, but my wife wanted chicken. That just means we're cooking both. I just injected a whole chicken with garlic butter and put a couple racks of ribs in an apple juice/water bath. I'll let them do their thing for a couple hours while I go run a few errands. I'm thinking about cooking everything at 225. I'll (3-2-1) the ribs and just keep the chicken in however long it takes to hit an IT of 165. I hope to have everything in the smoker by 2 so we can have an 8/8:30 dinner. Seems like a pretty good Saturday to me. I'll take some pictures as things progress.
post #2 of 4
YUMMMM!!!
post #3 of 4
Thread Starter 
Rib Time!
post #4 of 4
I'm making sausage out of duck meat. At what temp and how long do I smoke the meat after, so I can vacuum pack it for a later date?
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