Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Captain Virgil Hilts on May 27, 2006, 08:46:48 AM
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It's the holiday weekend. fire 'em up boys, get to grilling.
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Got about 15lbs of ribs goin in the smoker tomorrow :p
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Supposed to rain all weekend here.
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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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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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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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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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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 skipped the grilling and jumped straight to the smoking and whisky
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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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we started may 1. :)
Shumi in pole at monaco means he wins!
cheers!
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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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i would think there are one or two more grills left in the stores jab
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"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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woops..sorry..
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Bah!
Wish I was grilling.
I'll be mixing cement (by hand) instead. Reduing the sidwalk that leads from my Front door to my driveway.
I'm using one of those molds that make it look like a stone path.
im using the mold on the right
(http://images.lowes.com/general/l/l10415.gif)
But... I can only get a 4 foot X 4 foot section done per day or a 4 X 6 section if I really push it as the mold is only 2 ft square and each section has to be done seperately
so renting a mixer is impractical. from an expence standpoint.
Its comming out great. Better then I hoped actually.
I figure I have 2 days left on it
When all is said and done I figure I will have mixed and shoveled over 3200 pounds of this stuff
LOL I havent mixed this much cement by hand in over 20 years. Giving my arms a real good workout.
But I think Im getting too old for this kinda chit.
Learned a couple things. Dont follow the directions onm the website where they tell you to pour the cement into the mold.
Its far far easier to shovel the cement into a square form then press the mold into the cement. leaving that to set up while you mix enough cement for the next section..
Will post pics as soon as I take some
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Dred,
I saw those at a menards when I was home in Nebraska and havn't seen them since. I've been lookin for them. What kind of cement are you using?
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Well, the brisket turned out olay. The smoker didn't want to regulate, and it got too hot early, and then it didn't want to stay hot enough. But it wasn't bad.
Now there's 7# of pork sirloin roast in the vertical smoker, been in there for 2.5 hours, wrapped in foil. Dead center on ideal.
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:cry
My dad don't know how to make ribs!!!
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Originally posted by Hawklore
:cry
My dad don't know how to make ribs!!!
Whine
1. To utter a plaintive, high-pitched, protracted sound, as in pain, fear, supplication, or complaint.
2. To complain or protest in a childish fashion.
3. To produce a sustained noise of relatively high pitch: jet engines whining.
MAKE IT YOURSELF HAWKLORE!
:D
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The pork sirloin roast came off an hour ago. Cooked just a little long, although it isn't bad. Should have caught it a little earlier and taken it out of the foil for an hour in the smoker.
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Smoked 4 racks and grilled some...
New York strips
Hot dogs
hamburgers
chiken breasts
chiken legs
shrimp
My house is full of people and little kids... I'm up in my room escaping the noise while the womenfolk clean up... life is pretty good.
ahh well.. back to chasing the grandkids...:cool:
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Originally posted by Hawklore
:cry
My dad don't know how to make ribs!!!
You don't make ribs, you cut 'em out of the side of a pig or a cow.
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Originally posted by Gunslinger
Dred,
I saw those at a menards when I was home in Nebraska and havn't seen them since. I've been lookin for them. What kind of cement are you using?
Actually Im using a mix of two Sakrete Products
Sakrete High Strength concrete mix rated at 4,000 PSI
(http://www.bonsal.com/customers/102070313422502/images/highstrength_concrete_60.gif)
And Sakrete Ultra high strength Fast setting Concrete mix rated at 5,000 PSI
(http://www.bonsal.com/customers/102070313422502/images/fastsetting_concrete_mix_50.gif)
Why am I using a mix of the two you ask?
Because the High Strength stuff sets up too slowly.
And the ultra high strength stuff sets up too quickly
I find that mixing the two. particularly for the top layer gives me enough work time to set the mold work on the next batch, pour the next batch, Remove the mold and press into the next batch and then smooth out the previous section with a damp brush
I say top layer because my property has a slight dip to it and Im trying to keep it reasonably level along its length so I have thicknesses ranging from about 3-5 inches
I have it crowned very slightly to the sides to promote water runoff to he sides. Works perfectly
In the real thick sections Im using a base layer of the high strength and top it off with the mix. I dont figure on parking any M1 tanks on it in the near future so I figure that setup should be fine.
BTW as you will see in the pics I will post probably later tonight Im going over my old sidewalk as opposed to breaking it up and removing it. This sucker aint going anywhere LOL
BTW. I got the mold at Lowes.
Iffluff'n ya want one I can find out and let you know which ones they have pick it up and ship one to ya.