Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on April 27, 2012, 05:50:33 AM
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This cook was done on my Hasty-Bake # 257 Gourmet grill. The grill was setup with my rotisserie and I used a fuse type of burn with the all hardwood natural charcoal brickettes from Wicked Good.
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This is the fuse or snake setup with the fuel and I also used some hickory chunks on top of the charcoal for my smoke wood.
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC00895.jpg)
I used my battery operated rotisserie motor for this cook.
The whole chicken came from my sil farm and weighed about 4 pounds and I used the Roadside Chicken recipe for the marinade and baste.
The bronto spare ribs came from a Kroger sale and they weighed in at about 6 pounds a slab. These lousy ribs are injected with salt water and are way overweight. I still buy them for this one treat (Pulled Rib Meat) and usually when they are on sale for less than $1.89 a pound. The slab I cooked yesterday cost $1.57 a pound and came from a group I purchased about 5 months ago.
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01125.jpg)
Was another beautiful morning in Indiana with the temp at about 46 degrees and the sun a shinning and just a great day to cook. I got the chicken a spinnin’ and the large slab of spares on the cooker.
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About 3 hours into the cook and just before I took the chicken off, I wrapped the ribs with some juice and sweet stuff.
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01128.jpg)
The chicken looked good coming off of the cooker. Just hard to beat a rotisserie chicken!
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01130.jpg)
Here is that big slab of the bronto ribs fresh off the cooker.
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After removing the bones and cartilage, this was my bowl of pulled rib meat. This meat prepared as above is in my opinion the best you can get out of a hog.....even better than the tenderloin or a good chop.
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01132.jpg)
Now that’s some good stuff!!
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01133.jpg)
Add a side or two and then load that bun up with the pulled meat and you got yourself a real meal. You’ll never need sauce on this sandwich.
(http://img.photobucket.com/albums/v230/OldDave/Hasty%20Bake%20Cookers/DSC01134.jpg)
Nuff Said...
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YUM! I wish I had one of those rib sammies right now!
The Hasty Bakes are sure versatile.
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Good to hear from you Dave! Very nice cook too! I agree with you about the flavor of the meat from the ribs. Really get that "porky" flavor.
T
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That is a great idea for those big gnarly looking spares... Might have to try that one myself!
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Another outstanding cook Dave!! That chicken was a pretty as a picture!
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It lookd yummy great smoke