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Hello From Washington, State that is
Welcome from Washington State! Derek - from across the sound. -
Primo Green Egg, Etc
I was about to say - you don't see 'em in competitions because they are a royal PITA to move successfully. OTOH, you also don't see huge competition style pits in the average backyard either. Different tools for different audiences.- elde
- Post #4
- Forum: Wood Smokers
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Smoking in progress
No pics of the bacon - it did not come out at all well. -
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Smoking in progress
Contemplating the amount of dirty dishes, smoker parts, etc. still left to be cleaned today.... - I wish there was a 'dishwasher-o-mat', like a laundromat, where you could take multiple loads and wash things too big for your dishwasher.... or - I wish somebody would go all Tim Taylor and... -
Smoking in progress
Hey, who took one of my ribs? Chopping the Q. A whole bowl o' Q, ready to mix with dip. Now this is summer! Nice Lexington style Q, Ambrosia salad (fruit salad with whipped cream), potato salad, and baked beans. (Not shown, the grilled corn on the cob that wouldn't fit on my... -
Smoking in progress
Whew - into the homestretch! The meat is already damm near falling apart, so I'll only foil for an hour or so the rest in the cooler for an hour or so.... So if you want to make it in time for dinner, you better already be on your way! The bacon was just a couple of degrees short, so... -
Cart for Smoke Vault
Discovered a nice bonus while using the cart for the first time this morning (live thread here), the cart raises the smoker to a much more convenient working height - no more stooping over!- elde
- Post #7
- Forum: Propane Smokers
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Smoking in progress
Was flagging a bit in energy until I opened the smoker for the second mopping and was greeted with this: A piece of one stuck to the grill when I was turning 'em - mmmm Yummy! Maintaining a steady 220 and energy renewed. I hear ya Steve, we've passed 19 and are going full steam towards... -
Smoking in progress
First mopping, and maintaining a nice steady 210-220... Now off to clean the kitchen and start the potatoes for the potato salad, then clean the pool... A host's duties are never done eh? I should have done much of this yesterday, but yesterday was the LOML's high school reunion and she... -
Question for all the FoodSaver people
It's the width of the roll that matters, not the length. (It's not like you keep the roll in the machine, you cut off and make bags as you need 'em.) That being said, I've be wary of third party bags... how can you be sure they are a) safe for your machine, and b) they are safe for food.- elde
- Post #2
- Forum: General Discussion
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Smoking in progress
Here ya go Rivet! Ready to load! Loaded and ready to roll! Preparation notes:I couldn't make sure the ribs were minimally processed, so I skipped my normal overnight rub (which has salt in it) and rubbed 'em with chipotle and paprika. They'll be mopped with my usual mop, 1 part... -
Smoking in progress
Ahhh... Here it is a little after six and on my first cup o' joe. In a few minutes I'll be firing up my Smoke Vault, loading 'er with fourteen pounds of country ribs and an a chunk of Canadian bacon. The ribs are for this afternoon, the bacon is an experiment. -
Cart for Smoke Vault
Yes, that's the 24". I've been very pleased with it.- elde
- Post #5
- Forum: Propane Smokers
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Cart for Smoke Vault
My smoke vault proved a bit awkward to carry about to where it was needed, so I built a cart for it... Details on construction can be found here on the Lumberjocks woodworking site.- elde
- Thread
- Replies: 8
- Forum: Propane Smokers
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Pork Loin Country Style Ribs
Drlouis linked to the very thread I was going to link you to... :) Searching on "country ribs" will also lead you to some good threads. They are very good indeed. -
Country Ribs
All done! Could barely slice 'em, they just wanted to fall apart. Rough chopped 'em and tossed with a Lexington Style dip and served with grits, corn on the cob (went frozen, bleh), green salad and sweet tea. Yum! -
Country Ribs
After four hours, off the smoker, foiled, and into the oven to finish. Internal temp @ 170F so figure 1 hour in a 250 oven, then an hour in the cooler.
