Foodies BS Thread.

Pics when done?

 

subed because i found this while i'm hungry

 

I'm a bachelor for the weekend!

 

I put Old Bay blackend on my bacon while it's frying ... Very good

 

^ this except Cajun seasoning.

 

Made some homemade custard based vanilla bean ice cream this week. So much better than store bought.

 

I would send you some but I don't think it would make the trip.

 

Going to put these guys in the smoker this morning. Thinking maybe 7-8 hours at about 250-275? Suggestions?

 

I thought smoking was better at 225-250.

What type of wood are you going to use for smoke?

And are you doing the 3-2-1 method, or just 7-8 hours of smoke?

 

Hickory and just smoke.

What's the 3-2-1 method? Edit. Just googled it. Hmm

 

3 smoke, 2 wrapped in foil, 1 without smoke.

http://majorleaguegrilling.com/2012/01/09/competition-ribs-3-2-1-method/

 

Sounds good. I'll probably give that a try.

 

It works well for ribs. I know you don't have to smoke them for a very long time, as you would a brisket. Plus, ribs are very forgiving if you over cook it a bit.

 

Just put them in and set the timer. I've never done it this method and looking forward to the results.

Is it too early for a beer?

 

You were supposed to start with as beer as soon as the fire was lit.

 

About to wrap them in foil.

 

Has it already been 3 hours? Dang.

 

Beer's not just for breakfast any more. It's NEVER too early for a cold beer.

 

^this

Why else do you think someone came up with an idea for coffee stout. I mean, look at Santa Fe's Java Stout. One side has a symbol for before noon. The other side has a symbol for after noon.