Summertime...Barbeques, Grills & Smokers!

Some prefer the open flame rotisserie method.

 

No accounting for taste.

 

Nice work!

 

Ribs put on about 45 minutes ago

Chicken will go on in a few hours.

 

What time did you want us all to come over?

 

Nice, Steve!
We're three hours behind you here out west— I just rubbed down multiple flats of baby-backs (7:30am PST), destined to hit the smoker in a little while….

 

4:00 - 4:30
Root Beer's cold and ready, so if you want to come earlier.

 

I'm flapping my wings now... oh wait...

 

Nice!
The party is scheduled to happen here at 6:30pm PST—so I've some time to kill…..

 

The more the merrier!

 

Ready to wrap.

 

Looking good. Do you put anything in the foil with the ribs? I usually add a little butter, honey, and some apple juice.

 

I make a "rub tea." I put some rub in hot water, let it steep, and use that to mop the rips. When ready to wrap, I put a couple spoonfuls of the tea in before sealing.

 

4 July pork ribs







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11 pound turkey smoked with apple and cherry wood. Ready for the maple, honey and butter glaze.



Hopefully I didn't go too overboard on the glaze.



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BabyBacks...Three hours in…another 2-3 to go. Wrapping & saucing to come.
225°F with a blend of oak, hickory and apple wood.

 

That plate looks soooo yummy.

 

A couple of racks of back ribs, cut in half to fit on the Weber Kettle.

 

That's one tasty lookin' polar bear ya got there...

 

Low and slow