If you don't look at my QVIEW the terrorist win

Discussion in 'Pork' started by jcglenn1009, Jul 2, 2011.

  1. jcglenn1009

    jcglenn1009 Fire Starter

    The start of a great weekend.  We are smoking St Louis style spare ribs, conecuh sausage (if they don't carry conecuh sausage where you live, then move), and my first fatty.  More to come tomorrow.

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  2. meateater

    meateater Smoking Guru SMF Premier Member

    Looking good so far. [​IMG]
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Start...

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far!
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2
     
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Quick Quick the terrorist is coming [​IMG]
     
  7. pote05

    pote05 Meat Mopper

    Nice, and Welcome to the SMF... I am still a newbie also...
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I thought it was "God kills a kitten every time you don't look at Qview"

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    Looks like a great start to a good day! And the kitten will live now to!
     
  9. I looked and and and...i saved a Kitten.. Looks like your off too a great[​IMG]  start!!
     
  10. jcglenn1009

    jcglenn1009 Fire Starter

    Fatty going on as the sausage comes off.  I wrapped the sausage in foil and was planning on throwing it on the grill on the top rack still wrapped when it was time to warm them up.  Anybody got a better idea?

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  11. Something like that wouldn't need to be warmed up around here, it would be gone in no time...Looks like a nice fatty, what did you stuff it with? Good luck with the ribs, can't wait to see the money shot!
     
     
  12. jcglenn1009

    jcglenn1009 Fire Starter

    The fatty was stuffed with provolone cheese. Going to branch out and try new things next time, but it was a big hit for my first time.  As for the ribs I guess I am a big tease and there will be no money shot.  I pulled off the 4 racks and had 20 people chanting my name and I started cutting.  I let everybody else get some and then made my plate and realized I hadn't documented it.  I have let you guys down.  The best/worst thing is they were considered hands down my best work.  I did a couple of things different this go round.  I rubbed them down with olive oil the day before and then the rub and wrapped them in plastic wrap.  I also used half hickory chunks and half whole pecans.  I guess I will have to try again and send pics.  Until then this will have to do (man in cat vest is not me)

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  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great!
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks great Glenn, Your right about the Conecuh sausage, It's mighty tasty [​IMG]

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