TimBear
Sous Chef
Still on vacation and it was the first day in almost 2 weeks that I had the time to spend around the house with almost nothing to do (yeah right). So I decided that I was going to smoke up turkey legs for dinner and snacks for a few days. We were at 6 Flags Magic Mountain on Monday and I went to get a smoked turkey leg and they were out
So yesterday I went to the market to get 1/2 dozen or so and they were out (WTF). So after browsing the meat case I decided on beef back ribs and baby backs. The beef backs were full meat and the b-backs were super-meaty and on sale. I used the minion method again and set the 22 1/2" WSM up for wonderful afternoon together. :P
I made a quick rub with brown sugar, chili powder, garlic powder, onion powder, chardonnay smoked sea salt, coarse ground black pepper and some montreal steak rub. I gave the ribs about 2 hours on the counter soaking up the rub and then into the pit. I used maple Kingsford original, maple chunks and mesquite chunks and let them smoke for 5 hours at about 225*
I almost couldn't cut them as the meat was just falling off the bone and moist too. My wife and I sat there with 2 of 3 boys and ate. All you could hear were lips smackin and the sound of empty bones landing on the plate. I steamed up some fresh picked carrots and squash that we got at the farmers market; they were super good and sweet.
A few weeks ago I saw that someone had smoked up some almonds (I think it was Lew or Larry, I can't remember), so I gave it a try as well. I did 2 lbs of almonds with a butter, honey, olive oil, sugar, salt, cayenne and a dash of cinnamon. I gave them 2 hours in the smoker and they came out fantastic
So yesterday I went to the market to get 1/2 dozen or so and they were out (WTF). So after browsing the meat case I decided on beef back ribs and baby backs. The beef backs were full meat and the b-backs were super-meaty and on sale. I used the minion method again and set the 22 1/2" WSM up for wonderful afternoon together. :P
I made a quick rub with brown sugar, chili powder, garlic powder, onion powder, chardonnay smoked sea salt, coarse ground black pepper and some montreal steak rub. I gave the ribs about 2 hours on the counter soaking up the rub and then into the pit. I used maple Kingsford original, maple chunks and mesquite chunks and let them smoke for 5 hours at about 225*
I almost couldn't cut them as the meat was just falling off the bone and moist too. My wife and I sat there with 2 of 3 boys and ate. All you could hear were lips smackin and the sound of empty bones landing on the plate. I steamed up some fresh picked carrots and squash that we got at the farmers market; they were super good and sweet.
A few weeks ago I saw that someone had smoked up some almonds (I think it was Lew or Larry, I can't remember), so I gave it a try as well. I did 2 lbs of almonds with a butter, honey, olive oil, sugar, salt, cayenne and a dash of cinnamon. I gave them 2 hours in the smoker and they came out fantastic