Spring Time Food Photos (Steaks, Chicken, Ribs and ABT's)

[Andy Erickson]

Have a bunch of photos stored up so will add them all to this thread.

First thing is some Roadside Chicken and ABT's done about two weeks ago. I stuffed some jalapenos with cream cheese and wrapped with bacon and then sprinkled with Emeril's Essence.

I cooked both the chicken and ABT's over a single layer of direct coals with a lid temp of about 350 to 375. I cooked the ABT's for about 40 minutes and the chicken took about an hour. I also added some apple wood chips in a foil pouch to the charcoal.

 

[Andy Erickson]

Here are a couple of Porterhouse's I got from my Inlaws who had just slaughtered a cow. The steaks were cut about two inches thick and I cooked them on my Lodge Logic Cast Iron grate that I place on top of the regular Weber grate. I cooked them MR with just Salt and Pepper and also wrapped up some whole onion in a foil pouch with a little Emeril's Essence for seasoning.

 

[Andy Erickson]

Yesterday I did some babybacks on the ribolator. I dusted one rack with Plowboy's Yardbird and the other with Bone Suckin' Sauce Rub. I put apple wood chips in a foil pouch on the charcoal that I had set up for indirect with equal amounts of coals on each side in baskets. I put a water pan in between the baskets. After the Performer got to 200 degrees I choked the one touch system all the way closed, which gave me a cooking temp from 240 to 275 degrees for 5 plus hours.

I did a 2 1/2 hours out of foil, 45 minutes in foil and then let them finish out of foil basting them in a combination of Sweet Baby's Rays and Dreamland BBQ sauce for the last 20 minutes. They took a little over four hours to finish.

 

[Joe S.]

Some mighty fine looking cooks.How do you like the rib-o-lator?Thanks for sharing.

 

[Glenn W]

Looks very good!

 

[G Dechaine]

Great looking foods. Looks like lots of fun and good eats.

 

[Eddy Cloud]

Great looking food. I'm hungry