OK, it's time for a spot for pics of your BBQing triumphs, as well as anything related to BBQ goodness. Many threads have touched on it, but there has been no common ground.

Until now.

From last weekend's fishing trip to northern MN:


Bacon explosion! Made two, one each day....


Ribs! Made two racks, one each day....


Atomic buffalo turds! Made three batches, one per evening....


Ubersteak! 2.54 pounds of t-bone, marinated in Bells Expedition Stout and onions/garlic for 24 hours and smoked to perfection with a giant portabello cap.

I don't even want to know what my cholesterol is this week...

For Labor Day I grilled - 21 lbs of Beef Brisket, 14 lbs of Pork Butts for Pulled Pork, a 12 lb Top Sirloin, 5 lbs of chicken quarters, brats, bergers, shrimp and tuna steaks.  Cooked from 9 P.M. Sunday till 6:00PM Monday.  That ought to hold 'em!  Did it all on a large Big Green Egg.

 

Just a little bird we smoked up for DIMBY...

Today I'm going to try smoking my first anything. Cured the smoker yesterday and will try pork shoulder today. Hopefully it won't turn to jerky.

I LOVE grilled jalapeno bacon wrapped poppers!!! When I go to my bud's ranch in west TX for ranch work and the opening of dove season there are a couple of guys who I swear do nothing but drink and prepare more poppers!! We've been observing the same opening day "it flies, it dies" festivities for 30 years. The makers of the poppers have it down to a zen art form now. Hell, we even have them with breakfast tacos! I make Bloody Marys, they fix & grill the poppers and the rest of the hungover crew works on b'fast tacos. It's a beautiful thing to observe.

Dove Poppers are Awesome!!  Season is open here but I haven't had the time to get after them yet.  Doves are nothing up here compared to down in your country though.  Time to blow the dust off the 28 ga. and fire up the grill.

Quote from: fastwin on September 11, 2011, 09:45:13 AM
I LOVE grilled jalapeno bacon wrapped poppers!!!

BBQd jalapeno bacon wrapped poppers are even better! 

'Cuz grilling is an entirely different thing. 

We had a few of the turds shown above left over. That night we fried beer-battered fish which had been caught that morning. The leftover turds got deep-fried in beer batter. Yes, it's as amazing as it sounds. 

Yesterday's project, the pic was the first of two batches (about 20 pounds total) for an upcoming party: brined pork loin slathered with minced garlic. It'll be pulled apart and thrown in a roaster for mass consumption.

Yesterday's masterpiece:



Cherry wood smoked with this habanero sauce: http://www.prairiepridepork.com/products/index.php?catid=4

Any good ideas for beef back ribs?

hell, why not... 

old pic, though. father's day dinner from... last year?

Looks delicious...

How do I go about this?

I personally rub down mine with Famous Dave's rib rub, minced garlic, and brown sugar. Let it sit for about an hour. Depending on the rack size, smoke for around 3.5-4 hours at 250 degrees, add BBQ sauce, continue to smoke for about another half hour or so until the BBQ sauce becomes glue-like.

Pretty much all there is to it.

Quote from: Speedbag on November 17, 2011, 04:12:13 AM
I personally rub down mine with Famous Dave's rib rub, minced garlic, and brown sugar. Let it sit for about an hour. Depending on the rack size, smoke for around 3.5-4 hours at 250 degrees, add BBQ sauce, continue to smoke for about another half hour or so until the BBQ sauce becomes glue-like.

Pretty much all there is to it.

225-250 degrees / 4 hours seems to be the magic numbers... thanks!