pictures from my very first smoke today...


 
B

Bill S (billgator)

New member
I am brand new to smoking, and I fired up the new WSM 22 today for the first time. On the menu was 4 slabs of babybacks and a few dozen ABT's. We had friends over and everybody said they were the best ribs they had ever eaten. I know of a few things I need to do differently to make them better, but I was just thrilled that I didnt ruin the food! haha. anyway, see the links below for pics...

http://img14.imageshack.us/img14/8808/dsc00189wz.jpg
http://img8.imageshack.us/img8/1429/dsc00187it.jpg
http://img248.imageshack.us/img248/1157/dsc00183l.jpg
http://img219.imageshack.us/im.../8308/dsc00180vw.jpg
[url=http://img339.imageshack.us/img339
 
congrats on your first smoke!
i did babybacks as my first smoke a couple weeks ago and i think yours turned out better than mine did.
 
Hey "Gator" - What did you put on your ABT's? Looked like some kind of berry jam or? Nice job on the cook my friend. I'm sure all your friends were really pleased. Thanks for sharing. Bob
wsmsmile8gm.gif
 
Excellent work Bill! I did my first smoke under a cloak of darkness. I was too afraid to try to feed people with the first smoke, so kudos to you for having the stones to invite people over for the maiden voyage!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Ruth:
Not only the topping on the ABT's, but I would greatly appreciate knowing all the ingredients for them.

Rob </div></BLOCKQUOTE>

Thanks for the encouragement guys! I'm excited about learning to make some great bbq!

Rob,

The recipe is pretty simple. I used jalapeno halves (with seeds and internal hot stuff removed) as a base. I then added paprika and cayenne pepper to cream cheese(to taste), and filled the peppers with it. On top of that i added a "little smokey" sausage, then wrapped the whole thing with a half slice of regular bacon. I used soaked tooth picks to hold them together. If you use tooth picks, make sure that you press the pick in from the top, but do not let the pick pass all the way through the pepper, as you will create a leak in the bottom.

Anyway, I popped them on the smoker for a little over an hour. The first half hour the ribs were finishing up so i ran it at about 250, then to hurry the process and get them finished, I let the temps run up to about 285 after the ribs were done. I finished the whole thing off with some Bronco Bob's brand rasberry chipoltle sauce. They were pretty good!
 
Those dogs look delicious. Definitely going to try that. I'm thinking maybe a charred jalapeno would be even better. Just to be sure...Whats the red topping?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H:
I don't remember my first smoke but I bet it didn't turn out as good as yours. </div></BLOCKQUOTE>

HAHAH! sounds like my fist smoke
icon_biggrin.gif
!
 
Nice looking smoke, what I could see of it.
Suggestion, down sample your photos prior to uploading. They will load much faster.

Again, great looking smoke!
 
You must log in or register to reply here.

 

Back
Top