Great looking ribs...when I do short ribs, I smoke at 250° for about 3-4 hours, then cover and braise in some beer for about two hours...come out fantastic.
See throwdown #19.
Yep, I think it makes a huge difference. I add different things to the can and get different results. You gotta make sure you plug the neck so the steam won't escape, that's what keeps the flavor in the bird.
Thanks Guys, oh, forgot that the cans had onion slices, crushed garlic cloves, lemon wedges and thyme for more flavor. Love to play around with the stuff that can be used with BC chickens. Stuffed a small potato in the neck to keep the steam in.
Did a couple of BC Yardbirds on Sunday for my Daughters 30th. Rubbed with Weber Kickin' Chicken and Roasted Herb and Garlic.
Ready to get cookin'.
All done, sorry no plated pics, but made some out of this world tacos...mmm!!
Thanks for lookin'...keep on cookin'...:redgenesis1:
I ditched my 1 pound (expensive and leaky) tanks and bought a small 10 pound tank and a propane tree with a hose to run my camping stove and lantern. One refill of the tank lasts a long time and no more leaky little tanks.
Here's my goto slaw recipe...careful with the mustard though...so good and creamy.
http://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe.html
Well...#1, they will last forever, #2 they take a litte longer to heat up but hold the heat much better and give some really nice grill marks. I'm sure there are other advantages but I just like cooking on CI...:redgenesis1:
Great job. I just cleaned up my 2000 Blue Genny after a couple of years of neglect. Nothing beats these old gassers. Find yourself some CI grates, best upgrade ever for these ladies.