- Joined
- Jan 3, 2014
- Location
- Detroit...
temps have been in the 90's all week. Saturday was a scheduled pool day. nothing but floating, cooking and a few games of bags. the cooler was stocked with modelo and limes.
first off was the chuck ribs. seasoned with bovine bold and cooked on the barrel house (pit barrel knock off). that thing cooks like a texas microwave. 3 hours until probe tender :shocked:
since they were done the first time I checked I wrapped bones up in foil with my beef sauce (bbq sauce, a-1,beef broth and foil drippings from a previous cook) and hold in the trusty turkey roaster. 30 minutes before dinner I tossed them back on the cooker in a foil boat (I've been boating since before it was cool) to reset the bark
beef ribs always seem to be smokier for me. while I am partial to brisket there is something to be said for presentation and wow factor. they are definitely more fun. the quick cook time doesn't hurt either
on to the chicken. I recently pulled the 007 direct fire wood burning drum out of retirement. talk about a blast from the past! anyone still use one? the late Dave Fisk made a round of them for a few of us. makes great pizza and bread.....the best chicken you've ever had.
slathered with mayo then rubbed with simply marvelous sweet seduction these quarters took about 45 minutes
just look at that color. crispy as fried skin. seriously, this is the best bbq chicken possible.
I cooked up some baked potatoes, which I didn't bother with and :becky: made her pasta salad. she has really gotten these side summer salads down.
dinner was great. the company was better. time to get back in the pool.....I'm not even gonna wait thirty minutes before I do
first off was the chuck ribs. seasoned with bovine bold and cooked on the barrel house (pit barrel knock off). that thing cooks like a texas microwave. 3 hours until probe tender :shocked:
since they were done the first time I checked I wrapped bones up in foil with my beef sauce (bbq sauce, a-1,beef broth and foil drippings from a previous cook) and hold in the trusty turkey roaster. 30 minutes before dinner I tossed them back on the cooker in a foil boat (I've been boating since before it was cool) to reset the bark
beef ribs always seem to be smokier for me. while I am partial to brisket there is something to be said for presentation and wow factor. they are definitely more fun. the quick cook time doesn't hurt either
on to the chicken. I recently pulled the 007 direct fire wood burning drum out of retirement. talk about a blast from the past! anyone still use one? the late Dave Fisk made a round of them for a few of us. makes great pizza and bread.....the best chicken you've ever had.
slathered with mayo then rubbed with simply marvelous sweet seduction these quarters took about 45 minutes
just look at that color. crispy as fried skin. seriously, this is the best bbq chicken possible.
I cooked up some baked potatoes, which I didn't bother with and :becky: made her pasta salad. she has really gotten these side summer salads down.
dinner was great. the company was better. time to get back in the pool.....I'm not even gonna wait thirty minutes before I do
