No fair.
Last night I had salad.

Mitch

Well new smoke and more ambitious.

Decided to do some ribs, a fatty, and some ABTs (atomic buffalo turds)


http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ready.jpg

time to start the fatty.
the weave
http://www.members.shaw.ca/s.l.s/ECB...oke/weave1.jpg

http://www.members.shaw.ca/s.l.s/ECB...oke/weave2.jpg

some basil
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/basil.jpg

the rest of the filling
http://www.members.shaw.ca/s.l.s/ECB.../morestuff.jpg

all wrapped uphttp://www.members.shaw.ca/s.l.s/ECB...oke/wraped.jpg

ready for the fridge

http://www.members.shaw.ca/s.l.s/ECB...ke/wraped1.jpg

Also decided to try some ABTs while I am at it.. nothing fancy just cream chease, smoked cheese and bacon.
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt1.jpg
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt2.jpg

everything will be going on about noon for a 6 PM finnish time for the ribs.

Steve

So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.

here is a pic of the new basket I made yesterday
http://www.members.shaw.ca/s.l.s/ECB.../newbasket.jpg

Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore
http://www.members.shaw.ca/s.l.s/ECB...e/ribready.jpg

all warmed up and ready to go

http://www.members.shaw.ca/s.l.s/ECB...e/warmedup.jpg

Fatty and ABTs on the bottom rack

http://www.members.shaw.ca/s.l.s/ECB...e/fatabton.jpg

Ribs on the top

http://www.members.shaw.ca/s.l.s/ECB...oke/ribson.jpg

How long do thoes little strips I trimed off take to cook?

here is my atempt of TBS. problem is you can't really see it in the pictures :laluot_22: as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/tbs.jpg

ribs are comming along.

http://www.members.shaw.ca/s.l.s/ECB...mmingalong.jpg


but the Fatty and ABTs are done.

http://www.members.shaw.ca/s.l.s/ECB...fattyready.jpg

Steve

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

Ok so the Fatty has rested and heres what it looks like
http://www.members.shaw.ca/s.l.s/ECB...attyinside.jpg

Ribs are done in the foil, brushed with sauce and heading back to the smoker to firm up.

http://www.members.shaw.ca/s.l.s/ECB.../ribsaused.jpg

Steve

I should have read this earlyer and made a dinner raid by your place...LOL looks great I have got to try the fatty at some time yum....

Bill

Ok, so ribs are done, we've eaten, and are stuff and I get left over ribs tomorrow :laluot_17:

http://www.members.shaw.ca/s.l.s/ECB...ke/ribdone.jpg

http://www.members.shaw.ca/s.l.s/ECB...oke/ribcut.jpg

Steve

Better have lots left over showed my wife and she said we should all make a dinner raid. LOL All we had was deer stroganoff and Cesar salad home made dressing with lots of garlic. I'll bet it not as good as those ribs...LOL

Bill