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#21 Booma

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Posted 27 July 2013 - 08:09 PM

Today, for the old mans bday going to try to make some RIBS!!!, so gave thes 3 racks a trim, made up a dry rub, DIY shaker (thanks mum) haha, and we are set.

 

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#22 Booma

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Posted 28 July 2013 - 12:09 AM

Going in

 

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3 hrs in, may have needed a little more smoke, see how it goes

 

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#23 Booma

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Posted 28 July 2013 - 05:33 AM

Todays ribs effort. 3-2-1 method, served with some mac and cheese, slaw, finised with apple crumble for dessert

 

 

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#24 The Hot Pepper

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Posted 28 July 2013 - 05:35 AM

Ummmm hell yeah!

#25 GnomeGrown

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Posted 28 July 2013 - 08:18 AM

I second that Hell Yeah!

 

A meal fit for a king.

 

:bday: to your dad



#26 Chile Juju

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Posted 28 July 2013 - 11:10 AM

That's a Home Run Booma!!!!! I'll bet they were a huge hit!!!!  CHEERS!!!!


Im sick and tired of not having that sandwich


#27 sicman

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Posted 28 July 2013 - 11:43 AM

yup, you have used the smoker twice and it seems you have the hang of it.


Edited by sicman, 28 July 2013 - 11:43 AM.


#28 HopsNBarley

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Posted 28 July 2013 - 12:58 PM

Hails to the yeahs!
The perfect meal!
Now ya just went and made me hungry again.. Guess I'm gonna hafta make some Apple Crisp.

Getcha' pull


#29 sicman

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Posted 28 July 2013 - 01:16 PM

fuct the apple crisp i want them ribs!



#30 HigherThisHeat

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Posted 07 August 2013 - 06:40 PM

Wooo. awesome ribs!

I'm not the kind of person to say "atodaso", but you know what?  Atodaso!  I f****n' atodaso!


#31 Booma

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Posted 25 August 2013 - 04:48 AM

FIred up Layla today, for a quick bbq, on the agenda was some Pulled Pork, and then the TB inspired me to have a crack at smoking some fish. First of all, the largest pork butt (we call em shoulders) i could find was just over a kilo or so. TINY, had no other choices, so i grabbed to and began to smoke the 2 smallest butts ive seen

 

 

Mustard slather pork, then a dry rub i spose

 

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Hand Pull to begin

 

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Sweet Chilli Salmon

 

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Now i havent had salmon like this ever before, and boy did i enjoy it, thinking that this could become a regular occurence


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#32 Scoville DeVille

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Posted 25 August 2013 - 04:15 PM

Oh mother of god and all that is holy and unholy in all of mother nature.

That is Pacific NW CRACK.

Best THP picture of ALL TIME!



#33 Booma

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Posted 26 August 2013 - 07:44 PM

So going to put on a big BBQ in 2 weeks time.

Plan is to do ribs, brisket and pulled pork. Plenty sides, slaw, mac and cheese, most likely do some Poppers to begin with.

So the search is on to find a butcher for the Brisket and some nice big butts!!
Ribs are sorted and hopefully they may also provide the butts

Will be a early morning for me. See how it goes doing 3 different things at once, managed with the pork and the fish the other night, fingers crossed

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#34 texas blues

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Posted 26 August 2013 - 08:30 PM

That is pure manna from heaven that fish.

 

I would eat that 15 times a day.

 

Here me now, believe me later.

 

Aussie's rock harder than penitentiary steel!



#35 HopsNBarley

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Posted 26 August 2013 - 08:56 PM

Dude.... The smorked salamon looks amazing!
Spelling intentional... I had it in Nagoya, Japan a couple years ago. At least that's what the menu said. ;)
They were also serving Fly of a Cheese. Both were goooood.

Even though those butts are small they look great!
There was a sale here last week on butts for $1.29 lb. I bought 6 @ ~ 9 lbs.
2 smoked last weekend with 2 racks of spares I cut St. Louis style. Dinner for 3 Or 20.
I've gotta do some salmon this weekend. That looks awesome.

Getcha' pull


#36 Booma

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Posted 27 August 2013 - 03:17 AM

Hops, im confused, was trying to think what possibly could be Fly of a Cheese????


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#37 HopsNBarley

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Posted 27 August 2013 - 05:49 AM

Hops, im confused, was trying to think what possibly could be Fly of a Cheese????

Fried Cheese :)

Getcha' pull


#38 Booma

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Posted 27 August 2013 - 06:06 AM

Ah so simple haha


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#39 JayT

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Posted 27 August 2013 - 03:56 PM

Good Lord that salmon looks awesome.  I need to smoke me some of that.  How much time for the salmon?



#40 Booma

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Posted 27 August 2013 - 04:22 PM

That was in for about 4-5 hrs at about 230

Edited by Booma, 27 August 2013 - 04:23 PM.

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