That time again

3dkicker · 07-27-10, 12:49 PM

*** Caution ****

If you haven't eaten lunch yet you may want to look away now!!!

Yep, fired up the smoker yesterday. Made up a batch of my ultra secret rub and laid out the menu. One chicken, four large ribs wrapped in bacon

, a whole rack of ribs (which I had to cut in half cuz they wouldn't fit), some beans, and a half onion.
Three hours later at 225 deg and hickory/cherry smoke I pulled them out. Chicken was a little over done

and split and so were the large ribs

. Still tasty. Rack of ribs were perfect

. A little BBQ sauce and all was good with the world.

cassidyta · 07-27-10, 12:52 PM

Curse you Smitty. I should have read the disclaimer.

That looks darn good.

Bassboss · 07-27-10, 01:06 PM

Sounds good kicker! Looks pretty awesome, we always add the chiggin 45 minuets after everything else too!

Wishin their was was pics of the beans all cooked an ready to eat though!

Cavs1123 · 07-27-10, 01:07 PM

Looks AWESOME!

3dkicker · 07-27-10, 01:17 PM

Boss - the beans collected the drippings and cooked in the juices the entire time......

Sorry I didn't get a pic but I was hungry.

Next time I'll figure 20-25 min per pound for the chick instead of 30. But don't want to get food poisoning either.

bassinbob · 07-27-10, 05:02 PM

Great looking feast. Everybody probably knows this but double layer your ribs. Rotate them every so often. Might take a little longer to cook but it works.

bamabassman · 07-27-10, 11:37 PM

likw cass said CURESES TO OYU SMITTY!!! may the fleas from a thousand camels infest oyur armpits., that way i get to eat it all. hahahahaha. dang that looks good man.

3dkicker · 07-28-10, 02:26 PM

I've got a picture coming for you Bama!!!! Saw the sign and couldn't believe it. Got to go back and take the pic.

bamabassman · 07-28-10, 10:26 PM

Ok, now post the pic i sent you buddy. And i got the picture, awesum!!!!

Ground Pounder · 07-29-10, 06:41 AM

3d, if you're using a dry smoke (no water bath), try doing the chicken beer-can style if it'll fit. You'll be able to keep it on as long as the pork, and the moisture working from inside-out will still let you get that nice crispy skin and a good smokey flavor without drying out the meat.

I like to take a Coors light can (a little taller, a little slimmer), cut it in half, dump a good amount of your favorite auto-basting liquid in there, and add some minced garlic and rosemary sprigs. Stuff it in that bird's hind-end and stand it up with the legs like a tripod. If you catch the wings drying out, tuck 'em back and tooth-pick 'em in place.

3dkicker · 07-29-10, 07:45 AM

Water bath was used along with a bowl of beans that collected drippings. Should have been moist. I could do the beer can method but I'd have to do the ribs seperate.

carolina-rig-01 · 07-29-10, 08:37 PM

That looks almost as good as the PB&J sandwich I am chowing down on right now lol. Looks good for real Smitty.

3dkicker · 08-01-10, 02:03 PM

Sometimes a good PB&J and a cold glass of milk hits the spot!!!

07-27-10, 12:49 PM	#1
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	That time again * Caution ** If you haven't eaten lunch yet you may want to look away now!!! Yep, fired up the smoker yesterday. Made up a batch of my ultra secret rub and laid out the menu. One chicken, four large ribs wrapped in bacon , a whole rack of ribs (which I had to cut in half cuz they wouldn't fit), some beans, and a half onion. Three hours later at 225 deg and hickory/cherry smoke I pulled them out. Chicken was a little over done and split and so were the large ribs . Still tasty. Rack of ribs were perfect . A little BBQ sauce and all was good with the world. Attached Thumbnails __________________ Smitty www.smittystubes.com

07-27-10, 12:52 PM	#2
cassidyta BassFishin.Com Super Veteran Join Date: Jul 2008 Location: San Diego, CA Posts: 2,928	Curse you Smitty. I should have read the disclaimer. That looks darn good. __________________ If you have ever wondered if you should retie, the answer is yes.

07-27-10, 01:06 PM	#3
Bassboss BassFishin.Com Premier Elite Join Date: Jan 2009 Location: Shawano, WI Posts: 7,761	Sounds good kicker! Looks pretty awesome, we always add the chiggin 45 minuets after everything else too! Wishin their was was pics of the beans all cooked an ready to eat though! __________________ If you can't fix it with heavy squats or fish oil, you're probably going to die.

07-27-10, 01:07 PM	#4
Cavs1123 BassFishin.Com Super Veteran Join Date: Jun 2009 Location: Bellevue, Ohio Posts: 1,398	Looks AWESOME! __________________ Tom

07-27-10, 01:17 PM	#5
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	Boss - the beans collected the drippings and cooked in the juices the entire time...... Sorry I didn't get a pic but I was hungry. Next time I'll figure 20-25 min per pound for the chick instead of 30. But don't want to get food poisoning either. __________________ Smitty www.smittystubes.com

07-27-10, 05:02 PM	#6
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	Great looking feast. Everybody probably knows this but double layer your ribs. Rotate them every so often. Might take a little longer to cook but it works. __________________ you can have my fishin rod when ya take it from my cold dead hands

07-27-10, 11:37 PM	#7
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	likw cass said CURESES TO OYU SMITTY!!! may the fleas from a thousand camels infest oyur armpits., that way i get to eat it all. hahahahaha. dang that looks good man. __________________ so many lures, so little time.

07-28-10, 02:26 PM	#8
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	I've got a picture coming for you Bama!!!! Saw the sign and couldn't believe it. Got to go back and take the pic. __________________ Smitty www.smittystubes.com

07-28-10, 10:26 PM	#9
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	Ok, now post the pic i sent you buddy. And i got the picture, awesum!!!! __________________ so many lures, so little time.

07-29-10, 06:41 AM	#10
Ground Pounder BassFishin.Com Active Member Join Date: Jul 2010 Location: Garden City, MI Posts: 105	3d, if you're using a dry smoke (no water bath), try doing the chicken beer-can style if it'll fit. You'll be able to keep it on as long as the pork, and the moisture working from inside-out will still let you get that nice crispy skin and a good smokey flavor without drying out the meat. I like to take a Coors light can (a little taller, a little slimmer), cut it in half, dump a good amount of your favorite auto-basting liquid in there, and add some minced garlic and rosemary sprigs. Stuff it in that bird's hind-end and stand it up with the legs like a tripod. If you catch the wings drying out, tuck 'em back and tooth-pick 'em in place.

07-29-10, 07:45 AM	#11
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	Water bath was used along with a bowl of beans that collected drippings. Should have been moist. I could do the beer can method but I'd have to do the ribs seperate. __________________ Smitty www.smittystubes.com

07-29-10, 08:37 PM	#12
carolina-rig-01 BassFishin.Com Premier Elite Join Date: Feb 2006 Location: Webb City, MO Posts: 6,387	That looks almost as good as the PB&J sandwich I am chowing down on right now lol. Looks good for real Smitty. __________________ You only live once. But if you do it right, once is enough.

08-01-10, 02:03 PM	#13
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	Sometimes a good PB&J and a cold glass of milk hits the spot!!! __________________ Smitty www.smittystubes.com

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