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Smokefest 2016 with Q-View

post #1 of 6
Thread Starter 
I decided I needed to empty out the freezer this weekend.



Spare Ribs - I'm a big fan of Johnny Triggs method for ribs.
http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated













1st Attempt @ Chicken Thighs

I trimmed them up and marinated with Ken's Northern Italian on Thurs. evening. I usually only marinate for 24 hrs., but I have a 4 month old and I've gotta get stuff going when I can. A majority of them I pulled the skin back and scrapped a little bit, but nothing to indepth.




I used Little E Shake & Rub that I picked up in OBX a couple weeks ago. I applied liberally on both sides and under the skin.




I threw them in the fridge uncover for a couple hours to let the skins dry out a bit. I cooked these on the Weber with a little Parkay until they 164 degrees.





Then I had some Stubb's Sticky Sweet BBQ warming up and I dipped the chicken in that to completly cover. Then back to the grill to finish up.





Chicken turned out good.



I also did some beef ribs. I did your basic salt, pepper, garlic. I put them on the top rack and didn't toich them for 6 hours. I probally should have wrapped them. They were pretty to look at but a little tough. Next time I'll probally jist do one thing and concentrate on that.






I decided last minute to get some sweet and hot itlian sausages and smoke them too. I threw them on for aboit 2.5 hrs. Yumm!





This was my Pit Boss for the day.



post #2 of 6

WOW, that's a ton of food! Everything looks great-looks like your pit boss kept you on the right track! Nice job, David.

post #3 of 6
If you need a hand eating all that, I'm in!
post #4 of 6

Holy Cow!

 

That had to be an exhausting day!

 

Everything looks great, but who is going to eat it all?

 

Point for a marathon smoke!

 

Al

post #5 of 6
Thread Starter 

Thanks! ...Yea the Pit Boss kept me right in line!

post #6 of 6
Thread Starter 

Thanks! about 8 hours of smoking so not too bad. We had 8 people and only about 1/2 a slab of ribs, a couple pieces of chicken and some sauage left over. 

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