Jim Lampe
TVWBB 1-Star Olympian
Sunday, heavily seasoned a rack of spares with fajita seasoning (so i thought)
got a half chimney of Kingsford lit inside an 18 inch chamber inside my 22 inch WSM full of more Kingford + hickory wood for smoke.
The ribs on. <span class="ev_code_GREY">after lookin' at these photos, i now understand my comments further down this post.</span>
Held a pretty steady 250º to 275ºF cook
then the storms moved in...
the rain got within inches of the WSM
butt, we need the rain to help our bowling balls grow
after three hours...
...the ribs were then placed inside a large pan, + one quarter cup of cider vinegar + one quarter cup of water was added to the pan.
Then tightly covered with foil.
did that for 1 hour, 30 minutes.
Brought the ribs outta the pan and back on the grates.
Then covered with a mole sauce.
Kept the ribs on the grate for about 30 more minutes. Then removed, rested about another 15 then sliced.
and served with green beans and iron skillet potatoes
the taters were sauced with...
The mole was pretty good! The seasoning was NOT heavily applied as stated above, one could HARDLY taste the seasoning.
I've tried the same on other cuts of pork with GREAT taste and results. Just not on these ribs. <span class="ev_code_GREY">next time.</span>
Monday, a four pound fryer was sitting in Wicker's Marinade for well over 24 hours.
Then seasoned with Mural of Flavour and something I had laying around that tasted pretty knockout.
I also had a few raw shrimpies soakin' in some sorta marinade since Cinco de Mayo... figured i'd better cook'em.
Skewered + seasoned with a hot/spicy Naw'leans rub. Deep inside the WSM on a riser two inches above the coal.
while those were finishing well below, the bird spins above.
the cooked (and almost gone) shrimpies
And As The Bird Turns...
about an hour and some odd minutes later...
served with more green beans and some quite tasty peppered rice.
Man, i'm tellya, using your WSM to cook chicken direct is a snap!
You get the direct heat without the flare ups you can experience with your kettles... It's Groovy Man! Check it out!
Well, thanks a lot for visiting, your company is very much appreciated!
Enjoy the evening!
got a half chimney of Kingsford lit inside an 18 inch chamber inside my 22 inch WSM full of more Kingford + hickory wood for smoke.
The ribs on. <span class="ev_code_GREY">after lookin' at these photos, i now understand my comments further down this post.</span>
Held a pretty steady 250º to 275ºF cook
then the storms moved in...
the rain got within inches of the WSM
butt, we need the rain to help our bowling balls grow
after three hours...
...the ribs were then placed inside a large pan, + one quarter cup of cider vinegar + one quarter cup of water was added to the pan.
Then tightly covered with foil.
did that for 1 hour, 30 minutes.
Brought the ribs outta the pan and back on the grates.
Then covered with a mole sauce.
Kept the ribs on the grate for about 30 more minutes. Then removed, rested about another 15 then sliced.
and served with green beans and iron skillet potatoes
the taters were sauced with...
The mole was pretty good! The seasoning was NOT heavily applied as stated above, one could HARDLY taste the seasoning.
I've tried the same on other cuts of pork with GREAT taste and results. Just not on these ribs. <span class="ev_code_GREY">next time.</span>
Monday, a four pound fryer was sitting in Wicker's Marinade for well over 24 hours.
Then seasoned with Mural of Flavour and something I had laying around that tasted pretty knockout.
I also had a few raw shrimpies soakin' in some sorta marinade since Cinco de Mayo... figured i'd better cook'em.
Skewered + seasoned with a hot/spicy Naw'leans rub. Deep inside the WSM on a riser two inches above the coal.
while those were finishing well below, the bird spins above.
the cooked (and almost gone) shrimpies
And As The Bird Turns...
about an hour and some odd minutes later...
served with more green beans and some quite tasty peppered rice.
Man, i'm tellya, using your WSM to cook chicken direct is a snap!
You get the direct heat without the flare ups you can experience with your kettles... It's Groovy Man! Check it out!
Well, thanks a lot for visiting, your company is very much appreciated!
Enjoy the evening!
