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Author Topic: Let the grilling (and smoking) begin  (Read 396 times)

Offline Captain Virgil Hilts

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Let the grilling (and smoking) begin
« on: May 27, 2006, 08:46:48 AM »
It's the holiday weekend. fire 'em up boys, get to grilling.

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Offline Gunslinger

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Let the grilling (and smoking) begin
« Reply #1 on: May 27, 2006, 08:58:23 AM »
Got about 15lbs of ribs goin in the smoker tomorrow  :p
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Offline eagl

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Let the grilling (and smoking) begin
« Reply #2 on: May 27, 2006, 09:15:30 AM »
Supposed to rain all weekend here.
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Offline Captain Virgil Hilts

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Let the grilling (and smoking) begin
« Reply #3 on: May 27, 2006, 09:20:53 AM »
Brisket today, in the horizontal firebox smoker. Tomorrow, a big shoulder, in the vertical smoker. Monday, two large slabs of ribs, in the horizontal smoker. Assorted grilling besides. And of course, beer. No travel, unless you count up the road to the mother-in-laws about 12 miles, or the run to the military cemetary to visit Dad's grave and set out the flag.
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"I haven't seen Berlin yet, from the ground or the air, and I plan on doing both, BEFORE the war is over."

SaVaGe

Offline Gunslinger

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Let the grilling (and smoking) begin
« Reply #4 on: May 27, 2006, 09:51:21 AM »
Quote
Originally posted by Captain Virgil Hilts
Brisket today, in the horizontal firebox smoker. Tomorrow, a big shoulder, in the vertical smoker. Monday, two large slabs of ribs, in the horizontal smoker. Assorted grilling besides. And of course, beer. No travel, unless you count up the road to the mother-in-laws about 12 miles, or the run to the military cemetary to visit Dad's grave and set out the flag.


to your dad

Question, How long does it take you to cook ribs in a horizontal smoker....say about 2-3 racks maybe?
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Offline Captain Virgil Hilts

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Let the grilling (and smoking) begin
« Reply #5 on: May 27, 2006, 10:00:23 AM »
I got a PM from one of the other guys with a to Dad as well. As he was a veteran of World War II and Korea, I am sure he appreciates it every bit as much as I do, thank you both, it means a great deal to me, he was my hero.

I smoke mine real slow, about 6-8 hours at least, down around 225 degrees F. I do the foil thing for the first 3/4 of the time or maybe more, and then I open the foil, slice the rack in half, and put it in rib racks and baste them with my sauce.
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"I haven't seen Berlin yet, from the ground or the air, and I plan on doing both, BEFORE the war is over."

SaVaGe

Offline Gunslinger

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Let the grilling (and smoking) begin
« Reply #6 on: May 27, 2006, 10:02:08 AM »
Quote
Originally posted by Captain Virgil Hilts
I got a PM from one of the guys with a to Dad as well. As he was a veteran of World War II and Korea, I am sure he appreciates it every bit as much as I do, thank you both, it means a great deal to me, he was my hero.

I smoke mine real slow, about 6-8 hours at least, down around 225 degrees F. I do the foil thing for the first 3/4 of the time or maybe more, and then I open the foil, slice the rack in half, and put it in rib racks and baste them with my sauce.


You do the foil first?  Interesting.  In my vertical smoker I cook them around the same temp for 3 hours and smoke the crap out of them.  Then I dab a little sauce on them wrap them in foil and cook them for another hour or until the bones will almost fall out.
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Offline Captain Virgil Hilts

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Let the grilling (and smoking) begin
« Reply #7 on: May 27, 2006, 10:08:36 AM »
Correction on the temperature, it's around 185-200 for the first few hours, that's why it takes longer.

I build race engines for one of the guys who runs NitroPlate, a coating company. They do a big cookout for the sportsman drag racers every year at Bristol. I worked with their cook, Bubba, as he needed help and liked the way I cook. Bubba showed me that I could get the ribs more tender by doing the foil first and cooking slower. I have always gotten compliments on my ribs, although I don't think they are "prize winners", but I like Bubba's method better than what I was doing, although I like my spice mix a little more. The switch on temperatures between methods is why I missed on the temperature in the first reply. I was going by memory instead of my later notes.
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"I haven't seen Berlin yet, from the ground or the air, and I plan on doing both, BEFORE the war is over."

SaVaGe

Offline Nilsen

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Let the grilling (and smoking) begin
« Reply #8 on: May 27, 2006, 04:29:19 PM »
i skipped the grilling and jumped straight to the smoking and whisky
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Offline Gh0stFT

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Let the grilling (and smoking) begin
« Reply #9 on: May 27, 2006, 04:45:07 PM »
Quote
Originally posted by Nilsen
i skipped the grilling and jumped straight to the smoking and whisky


hehe!

hey we started our grilling saison 2 weeks ago, but this weekend is
to cold & rainy, anyway Schumi is on pole ;) *cheers*
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Offline Nilsen

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Let the grilling (and smoking) begin
« Reply #10 on: May 27, 2006, 04:50:45 PM »
we started may 1. :)

Shumi in pole at monaco means he wins!

cheers!
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Offline J_A_B

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Let the grilling (and smoking) begin
« Reply #11 on: May 27, 2006, 04:55:44 PM »
No grilling for me this year, my grill rusted out over the winter.

I'll be making some rounds tomorrow to pay my respects, though.  Uncle Tom was a B-29 crewman, Uncle Bill was a radar operator on a cruiser, Uncle Pat fought in such lovely places as Guadalcanal, and Dad was with the Navy Seabees (discharged in '47).  I plan on making the rounds and visiting all of them and I'll make sure their markers are clean.  It's the least I can do.



J_A_B
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Offline Nilsen

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Let the grilling (and smoking) begin
« Reply #12 on: May 27, 2006, 04:58:49 PM »
i would think there are one or two more grills left in the stores jab
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Offline J_A_B

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Let the grilling (and smoking) begin
« Reply #13 on: May 27, 2006, 05:45:36 PM »
"i would think there are one or two more grills left in the stores jab"

Suffice it to say this year hasn't exactly been kind to me thus far and I have other things to concern myself with.


J_A_B
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Offline Nilsen

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Let the grilling (and smoking) begin
« Reply #14 on: May 28, 2006, 02:49:20 AM »
woops..sorry..
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