Tomorrow morning will be a day of firsts. Going to do some pork tenderloins dry rubbed with Jamacian Jerk, some ABTs, and a fatty with mushrooms, red onions, fresh garlic and spinach. Since the smoker will be fired up, I'll get the last three racks of ribs out of the freezer (Jeff's rub, 3-2-1). Also going to try something I saw Paula from teh Food Network do today. She cubed up some chicken breast, wrapped with bacon, and rolled them in a brown sugar/chili powder mix. She did 'em in the oven, but I'll do 'em in a smoke filled oven.
My last smoke, I had about 40 people over. Did 6 spareribs, 3 baby backs, 2 Boston butts, and a brisket. I took all the pre-smoke pics, but I was about a half-hour behind schedule to serve it all up. All the guests were grumbling cause the could smell it, but couldn't eat it. All the rushing around and I forgot to take a single "after" pic to post q-view here. I was (and am still) sick about that. I won't forget the q-view tomorrow!
My last smoke, I had about 40 people over. Did 6 spareribs, 3 baby backs, 2 Boston butts, and a brisket. I took all the pre-smoke pics, but I was about a half-hour behind schedule to serve it all up. All the guests were grumbling cause the could smell it, but couldn't eat it. All the rushing around and I forgot to take a single "after" pic to post q-view here. I was (and am still) sick about that. I won't forget the q-view tomorrow!
