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|07-01-2018 10:21 AM|
|07-01-2018 10:18 AM|
|07-03-2015 11:41 PM|
|OleDirtyDoc||I've got a crab Apple tree that I steal branches off of.I like cherry and hickory as well|
|07-03-2015 09:26 PM|
There's a local guy here that sells a nice selection of hot sauces:
Been using them in various concoctions for awhile.
I have several hickory trees on my property and been making use of fallen branches for awhile. Local BBQ shop here sells applewood, cherrywood, and other smoking woods. The mesquite and applewood are my favorites....but I used my own hickory on the ribs.
Sometime this summer I'm going to have another local dude build me a reverse smoker... Big enough to do a dozen slabs of ribs at a time.. .
|07-03-2015 08:57 PM|
Originally Posted by Knifemaker View Post
|07-03-2015 06:25 PM|
Originally Posted by OleDirtyDoc View Post
Sauce is Baby Rays sweet and spicy with added garlic, honey, chipotle, and red wine and Irish whiskey.
Dry rub is smoked paprika, salt, crushed black pepper, chipotle , onion and garlic powder.
Zucchini is made by splitting length wise and scoring the halves 3/4 way in with sharp knife. Pouring melted butter mixed with a bit of salt and garlic powder and then rolling it back together wrapping it in foil. Bake until soft.
|07-03-2015 04:38 PM|
|eusjma||I need to find out how to do that split zucchini w/ butter.|
|07-03-2015 03:41 PM|
|OleDirtyDoc||What bbq sauce on them thar ribs? Do you use a dry rub as well?|
|07-03-2015 03:18 PM|
Close but no cigar...
Top photo is what they call here a "Saratoga" steak...basicly it's a ribeye that's had the larger bits of fat trimmed off.
Center photo are in fact boneless "country" ribs. And I like leftovers.
Last is cedar planked salmon (basted in garlic butter and Wild Turkey Honey), a rock lobster tail, but not corn (I cook those in the husk) it's a yellow zucchini split and stuffed with butter.
|07-03-2015 12:39 PM|
|Mike DeAngelo||that's a lot of chicken for one person...You expecting friends..hint hint.|
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