STL Trimmings on SJG

[Paul Lai]

Needed to start making room in the freezer a couple of weeks ago. Had some STL trimmings stacked that I *was* going to make soup, but then had another idea.....

Frozen in wrap

Frozen Seasoned

Frozen at the beginning

Almost Done

 

[Rob M]

Little Grill, HUGE Results! NICE

 

[Arwin]

That's way better than soup!

 

[Mike Coffman]

Nice!

 

[Bill W. Michigan]

How long did you cook them? How did they taste/tender considering they started out frozen

 

[Wolgast]

Looks tasty!

 

[Andy Beers]

Looks good

 

[Paul Lai]

Bill, if memory serves, about 3-4 hrs, on one load of briquettes. I just let it run vents open, lid on. Tenderness-wise, the thicker pieces were the tenderest (like the best parts of STL trimmed ribs). The thinner parts were a little more overcooked/tougher, but not that tough as when they are cooked as part of a whole spare. Nice trade-off in my book. HTH

 

[John Solak]

Nice!

 

[Mike P.]

Great cook Sir!