|
1
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
30
|
|
|
|
|
|
38 registered members (Driveby, Rolloverdave, Etyson, Shmoe, Ruger7mag, Muzzy76, Ron A., Auburn_03, bug54, eclipse829, Chiller, Bushmaster, sw1002, Paint Rock 00, TEM, deadeye48, ParrotHead89, turfarmer, Gobble4me757, jarcher38, jb20, MarksOutdoors, lpman, hamma, rrice0725, DoeNut, nate409, Richard Cranium, Gobl4me, mossyback, jake5050, wareagle22, imadeerhntr, twaldrop4, RobN25, 3 invisible),
646
guests, and 0
spiders. |
Key:
Admin,
Global Mod,
Mod
|
|
|
Smokin' at the Cabin...
#2862944
07/28/19 06:47 AM
07/28/19 06:47 AM
|
Joined: Dec 2013
Posts: 22,665 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
|
OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,665
Lickskillet, AL
|
While I was piddlin' around the cabin yesterday I thought I would smoke a few things on my Vision Kamado. The Boston Butt went about 7 hours, the bone in chicken thighs went about 4 hours as did the baby back ribs. I don't normally do baby back ribs, but that's all they had at the Foodland in Section, Alabama when I was passing through. That little store actually was very nice and had a good selection of meats. I just rubbed them all down with my own rub that that threw together: Salt Pepper Garlic powder Cumin Paprika Brown sugar Pretty simple... No brine. The closest thing to a brine was rubbing down the butt with plain yellow mustard before the rub. Mrs. Irish did some baked beans and our friend Bettina brought a really nice vinegar based slaw and some banana cake with praline icing for dessert. I felt like a stuffed tick afterwards, but the Cigar, Bulliet Rye and the conversation were all good afterwards. Good food, good cigars, good whiskey and good friends = good times.
|
|
|
Re: Smokin' at the Cabin...
[Re: Irishguy]
#2862995
07/28/19 08:05 AM
07/28/19 08:05 AM
|
Joined: Feb 2007
Posts: 2,886 AL
BD
10 point
|
10 point
Joined: Feb 2007
Posts: 2,886
AL
|
|
|
|
Re: Smokin' at the Cabin...
[Re: Irishguy]
#2863110
07/28/19 10:24 AM
07/28/19 10:24 AM
|
Joined: Mar 2012
Posts: 2,459 Mississippi
riflenut
10 point
|
10 point
Joined: Mar 2012
Posts: 2,459
Mississippi
|
Mighty fine eating right there
"The democracy will cease to exist when you take away from those who are willing to work and give to those who would not." Thomas Jefferson
"I ask, who are the militia? They consist of now of the whole people, except a few public officers." George Mason
|
|
|
Re: Smokin' at the Cabin...
[Re: Irishguy]
#2864285
07/29/19 05:30 PM
07/29/19 05:30 PM
|
Joined: Jul 2011
Posts: 39,440 Marshall County
FurFlyin
Freak of Nature
|
Freak of Nature
Joined: Jul 2011
Posts: 39,440
Marshall County
|
Irish FYI, every Foodland that I have been in has a great meat market. Mitchell grocery doesn't play around when it comes to beef and pork.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
|
|
|
Re: Smokin' at the Cabin...
[Re: hallb]
#2864697
07/30/19 06:25 AM
07/30/19 06:25 AM
|
Joined: Sep 2003
Posts: 11,269 Walker county
Driveby
Doing the best I can.
|
Doing the best I can.
Joined: Sep 2003
Posts: 11,269
Walker county
|
Looks great, as usual. So I've just about stopped doing regular spare ribs, only do baby backs anymore. They just turn out so much better for me. Why do you prefer spare ribs? Don't know about Irish but we only use St. Louis cut spare ribs in competition because they generally are meatier and have more fat marbled in, making them more tender and juicy.
The true mark of a man is not how he conducts himself during times of prosperity, but how he conducts himself during times of adversity.
|
|
|
Re: Smokin' at the Cabin...
[Re: Driveby]
#2865082
07/30/19 02:41 PM
07/30/19 02:41 PM
|
Joined: Jun 2013
Posts: 52,164 Gee's Bend/At The Hog Pen
James
Freak of Nature
|
Freak of Nature
Joined: Jun 2013
Posts: 52,164
Gee's Bend/At The Hog Pen
|
Looks great, as usual. So I've just about stopped doing regular spare ribs, only do baby backs anymore. They just turn out so much better for me. Why do you prefer spare ribs? Don't know about Irish but we only use St. Louis cut spare ribs in competition because they generally are meatier and have more fat marbled in, making them more tender and juicy. Same here. Only St. Louis around my house, camp, and wherever i may roam
How many people am i willing to sacrifice for freedom? Everyone. All of them...
Do not regret growing older, it's a privilege denied to many!
|
|
|
Re: Smokin' at the Cabin...
[Re: Irishguy]
#2867198
08/02/19 07:17 AM
08/02/19 07:17 AM
|
Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
|
12 point
Joined: May 2015
Posts: 6,363
On the X
|
Fantastic looking eats all up and down this thread. Will try and get some.pics up soon.
Public Land Owner
|
|
|
|