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Offlinedaimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 21 hours
56K Need Not View
    #5677580 - 05/26/06 04:07 PM (17 years, 8 months ago)

I'm back bitches, baby back :grin: 

How's everyone been?  I've was traveling the world for a while, and just got back last week.  First thing I did  was cook some ribs at a friend's house, so here you go.  Sorry if the pics are too big, but ImageShack must've fucked up.  Some got resized, some didn't.  If you don't like it, too fucking bad :razz:

First I mixed up a seasoning mix.  I've posted the recipe for it before.    Then I rubbed all the slabs and wrapped them with plastic wrap and set them in the refrigerator for a day.

The next day I got the wood soaking for an hour or two, then got the charcoal and paper in the chimney and got it lit up.



While that was happening, I got the slabs out and sliced them in half.


When the charcoal was ready, I dumbed it into the bottom pan of the smoker.


Next, I put the body of the smoker over the coals, and filled the water pan.  Adding things to the water is always fun, but this time I kept it simple and added only one can of passion fruit concentrate.


Placed the racks over the water pan and put the ribs on.


Placed some of the soaked, and drained, wood chunks into the coals through the access door and let the smoke begin.


Drank beer and soaked up sun for a couple hours, then wrapped some potatoes in bacon.  They were also rubbed with EVOO and sprinkled with kosher salt, and freshly ground black pepper.  Left two plain as well.  Had some extra jalapenos laying around, so I turned those into chipotles too.


After a while I flipped the ribs, then let them go to completion.



Served with sauce on the side, corn on the cob(done on grill), and garlic bread(fresh baguettes with butter and roasted garlic puree).  Sorry you don't get to see the final, final product...my batteries died :frown:


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."


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Invisiblesucklesworth
Lick me where Ipee
Registered: 08/01/03
Posts: 54,259
Loc: If I was up yer ass you'd...
Re: 56K Need Not View [Re: daimyo]
    #5677608 - 05/26/06 04:18 PM (17 years, 8 months ago)

nice work, bub


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OfflineDr_Weird
Medicine Man
Male User Gallery

Registered: 03/11/06
Posts: 75
Loc: My Laboratory
Last seen: 24 days, 20 hours
Re: 56K Need Not View [Re: daimyo]
    #5677624 - 05/26/06 04:26 PM (17 years, 8 months ago)

yum yums...kahrayzee yum yums!!  :laugh:


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InvisibleGabbaDjS
BTH
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Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
Re: 56K Need Not View [Re: daimyo]
    #5677938 - 05/26/06 06:15 PM (17 years, 8 months ago)

Thank You.


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GabbaDj

FAMM.ORG             


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OfflinegeokillsA
∙∙∙∙☼ º¿° ☼∙∙∙∙
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels Flag
Last seen: 10 hours, 53 minutes
Re: 56K Need Not View [Re: daimyo]
    #5678040 - 05/26/06 07:05 PM (17 years, 8 months ago)

I know you gave a disclaimer and all..
But for cryin' out just LINK to the pictures..
Or at least word wrap your own text! :razz:

All bitchin' aside, that looks like quite feastly! :thumbup:


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InvisibleLiquidkick
H2O
Registered: 05/03/02
Posts: 2,635
Re: 56K Need Not View [Re: geokills]
    #5777288 - 06/21/06 05:42 PM (17 years, 7 months ago)

Get a bigger monitor. With better resolution. I can everything without scrolling.


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OfflinegeokillsA
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels Flag
Last seen: 10 hours, 53 minutes
Re: 56K Need Not View [Re: Liquidkick]
    #5777297 - 06/21/06 05:45 PM (17 years, 7 months ago)

LoLz.. my monitor is fine :razz: :grin:
I can view everything without scrolling now too.. the images must have been resized! :woot:

For that matter, damn have a couple ribs why don't you? :tongue2:


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··∙   long live the shroomery  ∙··
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OfflinePlaceholder
Invisible manwith thesee-through mind
Male

Registered: 05/31/06
Posts: 163
Loc: Ontario, Canada
Last seen: 14 years, 9 months
Re: 56K Need Not View [Re: daimyo]
    #5777926 - 06/21/06 08:07 PM (17 years, 7 months ago)

That looks delicious, but is it really necessary to use kosher salt on potatoes that are wrapped in bacon, which are over ribs  :smile:


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OfflinegeokillsA
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Registered: 05/08/01
Posts: 23,417
Loc: city of angels Flag
Last seen: 10 hours, 53 minutes
Re: 56K Need Not View [Re: Placeholder]
    #5777961 - 06/21/06 08:13 PM (17 years, 7 months ago)

The more salt the merrier! I always salt my potatos before baking - typically coating them in a layer of oil and rock salt.. and in the oven that salt just kinda welds itself to the potato skin, makin' it all the more mouthwaterin' once you delve into it after eating the meat inside.. which, incidently, I will top with bacon, cheese, ranch dressing, butter, ground pepper, and chives.


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··∙   long live the shroomery  ∙··
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InvisibleGabbaDjS
BTH
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Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
Re: 56K Need Not View [Re: geokills]
    #5778015 - 06/21/06 08:25 PM (17 years, 7 months ago)

Mmmmmmmmm.. You need to do a baked potato pic post..

Maby Ill do one some day.. I just love a good baked potato, I like A1 and sour cream and chedar cheese on mine.

Never tried putting oil and salt on it though.. Ill bet that it kinda frys the skin crispy. Damn, now Ive got to try this soon.


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GabbaDj

FAMM.ORG             


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Offlineyounikrawn
Stranger
Female User Gallery

Registered: 06/12/06
Posts: 406
Loc: Corvallis, OR
Last seen: 11 years, 11 months
Potatoes [Re: GabbaDj]
    #5800760 - 06/28/06 08:46 PM (17 years, 7 months ago)

Since we're talking about potatoes.... You know those frozen bags of cubed up potatoes, sometime called "potatoes O'Brien"? You can lay some out on a baking sheet and warm them up in the oven until they are soft but not brown. While on the pan you can sprinkle them with salt, butter, oil, bacon bits, ranch... whatever. then pile them all into a casserole dish. Cover that with a sheet of tin foil, poke holes with a toothpick to vent. Bake them some more until they are super-tender and have absorbed all your flavorings, but not to the point of being mashed potatoes when you spoon them. Add an egg or two [depending on how much you're making... for a whole bag, use two large]. Stir that in gently, but stir well. Then get your frying pan [there should be enough butter already in them, but if you are not using the non-stick variety, use Pam or something] and scoop the potatoes out. Cover the bottom of the pan in a flat layer. Leave it on medium high heat. You want the bottom to brown and stick together. When the bottom can support itself without crumbling, flip it over and brown the other side. Then you got a very large personally seasoned hash brown. Yay.


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