food My obsession with heat and food...JoynersHotPeppers

A few more from that crazy party..
 
Duck Confit
 
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Shrimp Cocktail
 
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Fresh Guacamole
 
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Spatchcock Chickens hitting the smoker (4)
 
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Chickens done
 
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Some ribs
 
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Finally the ribs pics!!! Damn you can take a long time to post.
 
Okay I like the 1st rib pic, the 2nd looks like it has rub sprinkled on it that didn't melt into the bark. Okay I know how you roll, you make pepper powders, so you probably like hitting it with a dose after. Pepper powder, not rub. Right?
 
Actually I think I prefer 2 now. I like a dry rib better than a saucy. If that's pepper powder, win! :D
 
The term dry rib NOT meaning dry meat of course. But you know that. No sauce while cooking.
 
I like a squeeze bottle of sauce, only after they are done.
 
Next time, I'll stop by so I can decide! :lol:
They both look delish.
 
You know your stuff.
 
How come we always agree on stuff like that? We should start a sauce biz together. A Joynt venture. Get it? ;)
 
WHAAAAAAAAAT????? THP liking oven ribs????

(I don't see a smoke ring and the rib tips are white. But as usual, i am probably wrong) :lol:

I love butterflying chicken for grilling and smoking! Very nice!
The Hot Pepper said:
Finally the ribs pics!!! Okay I like the 1st rib pic, Actually I think I prefer 2 now.
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Scoville DeVille said:
WHAAAAAAAAAT????? THP liking oven ribs????

(I don't see a smoke ring and the rib tips are white. But as usual, i am probably wrong) :lol:

I love butterflying chicken for grilling and smoking! Very nice!
Click to expand...
The Weber was full, the other smoker that I use for pods NEVER puts a smoke ring on damn ribs! I had no less than 10 people walk around in circles talking about those being the best ribs that ever had. They were maybe in my top 20, meh. It was all about the guests enjoying some food porn anyway. 
 
Start with cold meat for a better smoke ring. If it started at room temp it won't happen. But it will still taste good. I don't know google it. Smoke ring, cold meat. Boom.
 
This meat was 37 degrees, the electric smoker has never put a ring on it, damn Beyoncé model! 
 
We did have some fun!
 
http://www.youtube.com/watch?feature=player_detailpage&v=IrLDO84ITqE
 
I have another thing of ribs I am doing on the Weber this weekend, first time using it for ribs but I bet there will be a ring!
 
Oh electric, okay. Yeah I've heard about that w/electric and propane. Never used them though.
 
grantmichaels said:
Oh? ... You are doing all of your smoking in the Webber smoker now? ...
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Almost all, pods still get the electric. Too much work otherwise and I have perfect control in the electric. The temp gauge is within 3 degree over or under at all times which is pretty critical when you don't want to cook the pods. 
 
Albeit a VERY humid one, there's the first notMiserablyHot breeze this afternoon and I am somewhat delighted to think about doing some grilling this year ...
 
I don't believe I've done any grilling since joining ... and that's definitely where I set down my roots in cooking - well, grilling ...
 
Maybe I'll cruise Amazon a little =)
 
Scratch the itch for < $200 and then decide whether to take the dive perhaps? https://grandst.com/p/crazyflie
The Hot Pepper said:
Can you sous vide on the grill? ;)
Click to expand...
 
JHP can keep it within 3 degrees on the electric, which isn't far from the control required ...
 
I haven't been using it, but you know, a perfect 136F prime filet would kind of rock right now now that you mention it ...
 
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