› Forums › Smoking Meat (and other things) › Pork › just patting myself on the back
New Posts  All Forums:Forum Nav:

just patting myself on the back

post #1 of 14
Thread Starter 
Couldn't make it to the gathering but I did wear my official SMF t-shirt during the smoke. I'm just patting myself on the back here because my wife finally approved of my ribs thanks to the info on this forum. The weekend consisted of the rack of ribs, a fatty (for breakfast the next day), chicken breast, fresh steamed blue crabs and fresh raw oysters. Thanks everyone!!
On a side note, I buy my ribs in 'bulk' at the Sam's store then when I get home I apply the rub and seal them individually in the vacuum sealer. I'm pretty green to smoking but this worked good.
post #2 of 14
Great lookin feed you have there crawdaddy, glad things worked out for ya !!PDT_Armataz_01_37.gif
post #3 of 14
Excellent menu. I'm going to assume you freeze your ribs after you rub and vaccum them. I like using the vaccuum sealer for infusing flavors with marinades, but haven't done it with rubs. All info will be greatly appreciated.
post #4 of 14
Nice grub!! I need to get one of those vacuum sealers, that is a great idea!
post #5 of 14
Does that work? I never thought about doing that. It sure would save a lot of time. Rubbing them when you have the time, and then sealing them. That way all you have to do is thaw and smoke..... COOL. Oh BTW after seeing what you had my dinner was just drab.You had all the things I love. I'm a sea food junkie. Now give me my fix and I'll leave you alone. All jokeing a side, nice job crawdaddy, and I'm sure you won't have to pat your self on the back any more. I think every body will do it for ya.
post #6 of 14
Ooooo-weee...that sure does look like a damn fine mess of vittles. icon_lol.gif

Fantastic job on the smoke!!!
post #7 of 14
Thread Starter 
yes on the freeze after seal issue and the wife says it works (rub then seal). I thought it needed more smoke flavor but I am my worst critic.
post #8 of 14
Looks like a load of food there crawdaddy! Good job!

The sealer bags work real good for marinating too.
post #9 of 14
Glad you were w/ us in spirit crawdaddy! Next time you'll have to make the trip.
post #10 of 14
Looks great crawdaddy! PDT_Armataz_01_34.gif
post #11 of 14
Looks good, I have a vac sealer but never thought of using it this way. I always smoke a bunch of stuff in late fall and then seal it so I Que all winter long. It's great to come home on a cold winter evening and smell Que in the kitchen. It gets you all warm and fuzzy on the inside.
post #12 of 14
pat away.......looks like the grub!!
post #13 of 14
Thread Starter 
Thanks everyone. I would love to make it to the gathering next year but we will be even farther away. Wife will be stationed in Hawaii. Why don't we hold the gathering there and y'all can come to me :-) .......looks like I'll just be ordering another shirt and holding an honorary smoke.
post #14 of 14
looked like a fine feast there crawdaddy..i also rub then seal meats but not all that way i have some plain for experimentation. but preseasoning does work. i'll let mine set in the fridge for a day then off to the freezer.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › just patting myself on the back