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Food/Cooking
- Thread starter EeePee
- Start date
RANOVRU
Quarry Creeper
Yeah its the same smoker. Its designed to work like that if you have a lot of food, hence two racks. Ive only ever smoked large cuts of meats on EITHER one rack or the other, never both. I havent been able to tell a difference in moisture, it work well either way. I only use the bottom rack for large cuts if Im doing appetizers on the top. I would imagine if you put a large cut on both racks the top one would be a little drier?
As for wood, Ive used A LOT of different kinds. Im a wood nut. I recently picked up some pear wood from some storm damage removal thats on the wood pile drying out. Should be nice for a smoke this winter.8)
Hunter711
Come and take them!®
RANOVRU
Quarry Creeper
Heres some baby backs I did awhile back using the 2-2-1 method..
2hrs uncovered, 2hrs in foil and then 1 hour open...
Ran.. Is that a brinkman smoker?
Ones a Brinkman vertical and the other is a BBQ Pro with a firebox.
Those are some nice looking ribs!"thumbsup"
Hunter711
Come and take them!®
I like pork almost as much as bacon...:roll:
My make: slow simmered pulled pork butt, shredded cole slaw/carrots
Amish Market: potato salad, fresh baked peach pie
store: peach ice cream, watermelon, whip cream, seeded rolls, bbq sauce (rolls on grill toasting golden during this shot)
I do believe I'm rather stuffed :mrgreen:.
My make: slow simmered pulled pork butt, shredded cole slaw/carrots
Amish Market: potato salad, fresh baked peach pie
store: peach ice cream, watermelon, whip cream, seeded rolls, bbq sauce (rolls on grill toasting golden during this shot)
I do believe I'm rather stuffed :mrgreen:.
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Cave Dave
RCC Addict
I love food threads......
My cooking tool of choice....
My cooking tool of choice....
RiceBurner
Quarry Creeper
Spaghetti, chunky style...
This thread might do me wrong. I look at it, and I want to eat. Oh well.
Made Chicken Breast Stabbed Numerous Times Placed On Top Of Celery Sticks And Carrots Swimming In Slightly Watered Down Open Pit Sweet BBq Sauce®, in the crock pot last night. Oh and threw in a lot of large diced potatoes near the end, so it's like a BBq chicken stew now really... good enough. I had like three forkloads and kept drinking instead. It was a good buzz night, and I can't be killing it with foods now can I? Celery sticks turned to mush though. Lamers.
Afterwards pictures are terrible, because the iPod is terrible at taking pictures.
Fridays are good days. Last day of the work week, and Ray Ray's BBq is open. And this Friday is even better because they're featuring beef brisket burnt ends. Optional are onions and peppers. I grabbed a sandwich and an extra pound. :mrgreen:
Made Chicken Breast Stabbed Numerous Times Placed On Top Of Celery Sticks And Carrots Swimming In Slightly Watered Down Open Pit Sweet BBq Sauce®, in the crock pot last night. Oh and threw in a lot of large diced potatoes near the end, so it's like a BBq chicken stew now really... good enough. I had like three forkloads and kept drinking instead. It was a good buzz night, and I can't be killing it with foods now can I? Celery sticks turned to mush though. Lamers.
Afterwards pictures are terrible, because the iPod is terrible at taking pictures.
Fridays are good days. Last day of the work week, and Ray Ray's BBq is open. And this Friday is even better because they're featuring beef brisket burnt ends. Optional are onions and peppers. I grabbed a sandwich and an extra pound. :mrgreen:
RANOVRU
Quarry Creeper
I love food threads......
My cooking tool of choice....
Thats some good lookin food and a nice smokin set up. Id imagine you could catch a contact from pork under that pop up...
I agree, and even don't mind that you quoted all the damn pictures.
What is this fantastic looking thing here?
The bubbly end of whatever that bacon weave wrapped pork beef meatloaf thing that I can't remember the name of right now?
johnnyh66
Scale Detail Engineering
johnnyh66
Scale Detail Engineering
and my solo bday lunch!
a Jalapeno & Cheddar sausage & Philly Cheese Steak sausage
Hot Doug's!
The best sausage's in a city that loves sausage!
http://www.hotdougs.com/specials.htm
Today's specials: July 27, 2012
The Game of the Week
Kangaroo Sausage with Roasted Yellow Pepper Aioli and Spanish Goat's Milk Feta Cheese
$8.00
The Derartu Tulu (Today's Celebrity Sausage)
Curry Pork and Veal Sausage with Spinach Raita and Queso Zamorano
$7.50
Other Specials
Saucisson Alsacienne: Bacon Sausage with Creme Fraiche, Caramelized Onions and Raclette Cheese
$8.00
Chicken and Ham Cordon Bleu Sausage with Sweet Onion Mustard, Fried Prosciutto and Hickory-Smoked Sweet Swiss Cheese
$8.00
Rosemary and Garlic Smoked Chicken Sausage with Roasted Tomato Goat Butter and Gruyere Cheese
$7.50
Sharp Cheddar-Stuffed Pork Sausage with Coca-Cola BBQ Sauce and Maple-Smoked Cheddar Cheese
$7.50
Boudin Blanc with Sauce Moutarde and Truffle Affinois Cheese
$7.50
Spicy Thai Chicken Sausage with Sriracha Mustard, Sesame-Seaweed Salad and Duck Cracklings
$8.00
Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel
$10.00
Smoked Shrimp and Pork Sausage with Creole Mustard, Hominy Grits and Goat Cheese
$8.00
Cherry and Apple Pork Sausage with Apricot Mayonnaise and L'Edel de Cleron Cheese
$7.50
Ale and Provolone Chicken Sausage with Four-Cheese Dijonnaise and Duck Confit
$8.00
a Jalapeno & Cheddar sausage & Philly Cheese Steak sausage
Hot Doug's!
The best sausage's in a city that loves sausage!
http://www.hotdougs.com/specials.htm
Today's specials: July 27, 2012
The Game of the Week
Kangaroo Sausage with Roasted Yellow Pepper Aioli and Spanish Goat's Milk Feta Cheese
$8.00
The Derartu Tulu (Today's Celebrity Sausage)
Curry Pork and Veal Sausage with Spinach Raita and Queso Zamorano
$7.50
Other Specials
Saucisson Alsacienne: Bacon Sausage with Creme Fraiche, Caramelized Onions and Raclette Cheese
$8.00
Chicken and Ham Cordon Bleu Sausage with Sweet Onion Mustard, Fried Prosciutto and Hickory-Smoked Sweet Swiss Cheese
$8.00
Rosemary and Garlic Smoked Chicken Sausage with Roasted Tomato Goat Butter and Gruyere Cheese
$7.50
Sharp Cheddar-Stuffed Pork Sausage with Coca-Cola BBQ Sauce and Maple-Smoked Cheddar Cheese
$7.50
Boudin Blanc with Sauce Moutarde and Truffle Affinois Cheese
$7.50
Spicy Thai Chicken Sausage with Sriracha Mustard, Sesame-Seaweed Salad and Duck Cracklings
$8.00
Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel
$10.00
Smoked Shrimp and Pork Sausage with Creole Mustard, Hominy Grits and Goat Cheese
$8.00
Cherry and Apple Pork Sausage with Apricot Mayonnaise and L'Edel de Cleron Cheese
$7.50
Ale and Provolone Chicken Sausage with Four-Cheese Dijonnaise and Duck Confit
$8.00
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johnnyh66
Scale Detail Engineering
Is that a double decker, three bread sandwich? What is it?
Chop it up super fine, and play a Russian Roulette burger game. :mrgreen:
Glad to see you lived Johnny!
johnnyh66
Scale Detail Engineering
3 layers of delicious, cut in half... facing away from each other.
Yeah man, yesterday's ancho chile pulled pork burrito w/habanaro about took me out!
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