Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on July 22, 2012, 01:41:32 PM
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MIL's birthday is today, and I've got the MAK fired up for a week's worth of good eats.
Start with a 9 pound turkey boulder (boneless) and some Sriracha.
(https://lh3.googleusercontent.com/-s4gNBXE6thw/UAwy0b1Jk0I/AAAAAAABkGM/V7Yu6zkniO8/s912/IMGP1465.JPG)
Schmear. Skin on the bottom to protect from the direct heat. We toss it out anyway.
(https://lh3.googleusercontent.com/-TTdG1_0xip0/UAwy4cOprSI/AAAAAAABkGU/S3vBkAMFUd8/s912/IMGP1467.JPG)
Almost forgot the extra smoke! Fire in the hole.....
(https://lh3.googleusercontent.com/-ZWtAbLQxW8c/UAwy71b3hUI/AAAAAAABkGc/haAIyiRx7wk/s912/IMGP1469.JPG)
Katy is in the shade keeping an eye on things.
(https://lh4.googleusercontent.com/-ev9X5ry6FqM/UAwy_iqF16I/AAAAAAABkGk/Geb-Xva55VA/s912/IMGP1473.JPG)
Rib time. More garlic heat, and some of Tee's tasty rub.
(https://lh6.googleusercontent.com/-qokGm28ttoA/UAw5nBzhBNI/AAAAAAABkHU/sIWlpFOmeFQ/s912/IMGP1483.JPG)
Heavy on the rub, and just a quick squirt of the Thai stuff to make it look wet.
(https://lh6.googleusercontent.com/-BFKbLck8wSs/UAw5rVR4XkI/AAAAAAABkHc/deM2RD249Cs/s912/IMGP1485.JPG)
We'll check back in 3 hours and see how the boulder is coming along.
PS. There is a pan of hot beer on the bottom rack as well. The extra moisture really helps out these leaner bbacks.
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Seems like the kittys come out when you use T's rubs....... ;)
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Ribs are taking some color now. Spritzed with some balsamic vinegar and lemon water.
(https://lh6.googleusercontent.com/-9TwN_4sKNzU/UAxTZ7FWuUI/AAAAAAABkIE/XWIbfcwNT3s/s912/IMGP1491.JPG)
Boulder is coming along nicely. Getting some 'rib drip love' as well. :D
(https://lh5.googleusercontent.com/-mQz5V9IwK9s/UAxTeRDrUPI/AAAAAAABkIM/08ueW6uSWBk/s912/IMGP1493.JPG)
A full smoker is a happy smoker.
(https://lh4.googleusercontent.com/-1ktB7CE2vTg/UAxThwooONI/AAAAAAABkIU/H6uy_H0Gtys/s912/IMGP1494.JPG)
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I really need to some one of these boulders...it looks so good.
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Ribs are about ready for glazing. The boulder is at 152°, so I'll give it another 10 minutes or so and then foil it up tight to rest.
(http://lh5.googleusercontent.com/-vMA6HLlzBQo/UAxk7j9CBTI/AAAAAAABkIg/i9-EXPxHL9s/s912/IMGP1498.JPG)
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Boulder is done and wrapped/resting in the microwave.
(https://lh5.googleusercontent.com/-0Q6ygydIQBM/UAxrM_xZb_I/AAAAAAABkI4/6XInc0Iy3lE/s912/IMGP1502.JPG)
First glaze of the ribs.
(https://lh6.googleusercontent.com/-Grw7JzSHdZQ/UAxrR55mTGI/AAAAAAABkJA/EAuKoZ6ReG0/s912/IMGP1503.JPG)
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(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
(http://i1213.photobucket.com/albums/cc469/s1cott11/argie.gif)
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We'll call them done.
(https://lh6.googleusercontent.com/-E72KK3satCk/UAx96mLzB4I/AAAAAAABkJU/_NWSqHS2PEQ/s912/IMGP1511.JPG)
Triple wrapped and stuffed in a Sam's Club insulated bag.
I've got a faux cold pasta salad chilling in the fridge, and Mrs and MIL are on the way back from a STL bball game. (and a SWEEP of the Cubbies ;))
Phew, it was getting hot out there and I am beat. Time for a cold one.
(https://lh6.googleusercontent.com/-eAVWdqeigoY/UAx9-D6dvYI/AAAAAAABkJc/3zjrIyN11dk/s912/IMGP1507.JPG)
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Looks really good Squirt!
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Looks great Squirt!
Sent from my iPhone using Tapatalk
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A really good looking cook.