And now for some ribs

I see there are smoker "add ons" for our Napoleon grill. Anyone have experience with those?

 

I hate all of you. I'm almost tempted to go to KC for some legit BBQ.

 

Except for the Carolinians who'd say that is bunk. lol

 

I've had BBQ all over the country (Compton, KC, N. Carolina, S. Carolina, Texas, Tennessee, Korean-haha) and most places have their merits.

 

I have a serious craving for ribs right now!

 

Exactly. People can have preferences, but there are many barbecue persuasions in America. And some are even barbecue -- sorry much of Texas and here locally, Santa Maria-style. My favorite is the oldest ... Hawai'ian imu.

 

I have traveled the world and ate BBQ in most countries. Korea and Hawaii BBQ is good to go. The most strange I have seen is in central america Hondurous to be exact they offered BBQ Iguana on the beach. I didnt try that. I did drink the beer.ha ha!

 

Here is some more info on my last smoking marathon.

It is funny that when I smoke for so long it overwhelms me and I don’t want any of the food for a week or two.

I buy the meat from a local restaurant supply, Restaurant Depot. The prices are similar to the grocery store but the quality is a little better. For example the ribs are vacuum sealed without any brine. The last time I bought them from the store they were packed in salt water.

About 3 years ago I switched to the electric smoker. It is a lot easier to keep the temp than my old barrel style smoker. I bought it at Bass Pro Shops.

This last smoking marathon ran for 36 hours.

30 Racks Baby Backs
40lbs Chicken Dark Meat Quarters (on sale for 0.51 per lb)
1 Pork Loin
6 Pork Butts
1 Brisket
Bacon Chicken Bites

The Baby Back I peel the membrane and use my own spice blend, Aaron Spice. My old smoker I would use the 2-2-1 method, but now I just leave them unwrapped and smoke for 6 hours. I freeze most and to server I thaw, coat with BBQ sauce and grill to a slight char.

Chicken quarters were a last minute addition. While shopping I noticed they were on sale for $20 for a 40 lb box and said why not. I brined in apple juice and salt for 3 hours and smoked between 3 to 4 hours. Most of it I deboned for sandwiches and salads.

The Pork Lion was divided in to 2 roasts and some chops. I haven’t done anything with it yet.

The Pork Butts were brined in Apple juice and salt for 12 hours. Then they were smoked over night for 12 hours. Putting all of them in at once caused the drain hole in the smoker to clog about 6 hours into cooking. Luckily I caught the problem when checking on it at 2 a.m. It took me almost an hour to clean and fix the problem. I’m just happy I caught the problem before the grease caught fire. I shredded some and left the others as roasts, then vacuum sealed and froze.







I cut the Brisket in half and coated in my spice. It smoked for 12 hours.



The Bacon Chicken Bites were a successful trial. Cut chicken breast in cubes dredged in a mix of my spice and brown sugar. Wrapped in bacon then skewered to hold them together and smoked them for just under 2 hours. They were delicious. I forgot to take pictures of the finished product.



The other night when preparing some of the ribs for a dinner I tried a recipe for Mac & Cheese bite and they were a great pairing.



I just inventoried the ribs and I am down to 10 racks. Looks like none will make it to Football season. I might have to break out the smoker for another batch over 4th of July weekend.

 

Your over the top Aaron, it all looks great. Something I like is smoked ring bologna and cream cheese on triscuits. Put the cream cheese on foil and go about 1 1/2 to 2 hours. 2-3 for the bologna. Great with beer.

 

Oklahoma Joes aka now Kansas city joes in the gas station is legit damn good ribs

 

Cant forget the great atomic buffalo turds

 

Agreed. I also love Jack Stacks when I'm out there.

 

our slot forum in Feb did a catered lunch there was amazing for sure. Much better then when i went the 1st time there.

Also Gates is always a solid bbq choice as well as the legendary Arthur Bryants.. too bad they closed their location at the ameristar casino

 

Sadly, the ribs that have been in our freezer are WAY too lean to smoke. That's what happens when you eat wild pig ;-) So anything that my husband has brought home from hunting trips I tend to do in the slow cooker (then finish for 30 minutes in the oven to caramelize the sauce/skin a little).

I've made the Balthazar short ribs (Ken sent me the recipe ages ago) and those are yummy - very muc h a French bistro winter sort of meal, right up my alley. I don't enjoy eating with my fingers much. So I guess I'm not a "ribs" person.

Got some great ideas on things to put in our smoker, though! A few years ago, we stole ("borrowed") my in-laws electric smoker - Masterbuilt I think. Last year the heating element broke so we got a new one - just under $200, Black Friday deal at Tractor Supply or close to that price. They never used it - and can take it back whenever they want - so don't feel bad for them ;-) I also get all my FIL's meat because he enjoys hunting but my MIL won't cook any of the meat he kills ;-)

Since I don't eat much beef, we tend to use pecan or peach wood that we've cut locally. If I do something heavier I'll buy hickory chips. (I don't miss much about living in Utah, but I do miss mesquite!!)

(I have smoked some of the venison he killed, but wrapped in bacon to keep it moist)

 

Wild boar has very little fat. I have smoked them before but they tend to get dry, You would need to make sure you add water and add fat such as parkay and make sure you wrap and add some apple juice to stay moist.

 

And that's why I don't smoke them ;-) There is NO FAT on the wild hog (feral hogs - not boar) that husband brings home. Meat is tasty, just exceedingly lean! Since I'm not addicted to smoking, I just prepare the meat differently. One hog came home from the processor almost all ground pork and ground sausage, which is great - very easy to use.

 

Bingo. That's why there are different cooking techniques. You don't have to try to jigger something that in the end really isn't getting done what we need done. You can grill a pork loin chop but not a butt for a reason.

 

I've made some amazing white bolognese with the ground pork!!! Even did it with some ground venison, which was tasty, but the pork was better in that recipe.

But the photos earlier in the thread have made me realize I do need to get the smoker out and do something soon - maybe 4th of July weekend. No plans yet - sometimes our neighbor hosts a potluck so I have to find out if they're willing this year....

 

Yep, some awesome food photos in this thread!!!

 

Okay, great! Thanks, guys! I'm salivating over here.

You've given me the push - first stop after I throw the bags in the room, I'm heading down to Rollin Smoke.

I hope they are as good as the reviews!