Sunday Q Extravaganza (pic heavy)


 
Rich G

Rich G

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We just made it through a very busy week with two of our three girls in a children's theater performance this week (4 shows Thu-Sat!). So, I figured the best way to spend Sunday was cooking up a storm and watching some basketball.

I've got three of my four grills fired up:

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Got two chickens on WSM #1:

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Prepped up some ribs for tonight's dinner:

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Ribs are on:

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Continued in the next post.......
 
......continued.......

Now that's all going, I got to work on the beans. Coaxing the fat out of some homemade pancetta:

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Added the jalapenos, green pepper and onion for a little sweat:

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Now in go the pinto beans, chopped tomatoes, spices, beer, and chicken stock:

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The beans are now in the K7, chugging away at about 330 degrees.

Dinner should be good.
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Rich
 
Originally posted by Bill S.:
What's the behemoth on left in the picture? Do you need a license to run that thing?....lol
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Just saw it on Future Weapons - it's the new ThermoQ bomb. Lures the enemy out with great Q smoke then BOOM!

That one looks like it's just about ready to blow.
 
WoW! After lookin' at Rich's post (and watching <span class="ev_code_RED">the Badgers of Wisconsin gettin their butts kicked
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)</span>, I think I'll pass on posting my cook...
Rich, sure you ain't from Cornell?
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Everything looks Fantastic!
 
The behemoth on the left is my Kamado #7 ceramic grill. I've had it for about 6 years now, and love its versatility as a low/slow cooker and high heat grill.

Jim, nope, no Cornell connection here....my Bruins couldn't even muster up a tournament bid this year........

Cooking update.....the chicken is done:

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Beans look good:

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Ribs are coming along:

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Beer #2 is in the glass, and just watched the great finish between MI St and Maryland.
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Rich
 
Rich, i think if you keep this up, everyone on-line in this forum is gonna make a bee-line for your yard WITH fork in hand!
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MSU and Maryland WAS a Basketball game!
 
Thanks for all the comments! I'm having fun keeping everyone up to date on today's cooking.

Jim, anyone who can find me before it's all gone is welcome to dig in. Just popped a bottle of '05 Ridge zinfandel, too, which should go great with the ribs.

Here's all the meat from the chickens (which I subsequently diced up and tossed in the freezer for later meals, the bones will be used for stock another time):

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Here are the rib trimmings (which I subsequently diced up and tossed into the pot of beans):

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...and here's a progress shot of the ribs with their first coat of sauce:

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Having fun here in NoCal!

R
 
Chicken looks solid.

What temp. you run at & how long did it take? Skin makes it look like it was at a lower temp.
 
Mike, chicken was at 250 or so lid temp, and ran about 2.5 hours. I let them cool, discarded the skin, chunked up the meat for use later (enchiladas and such), and saved the bones for stock.

JimK, right about the time I was cleaning up the kitchen for the fourth time, a less adventurous cooking day (like burgers) sounded pretty good!!

It was worth it, though.....here are the finished beans:

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And here are the finished ribs (minus the ones already on everybody's plates since they didn't want to wait for the photo shoot!!):

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Thanks for tracking along with me today!

Rich
 
I'll have to try your method. I've only done high temp with chickens & really haven't been overly impressed with my results. Although everyone else seemed to enjoy it.
 
Originally posted by Mike_M:
I'll have to try your method. I've only done high temp with chickens & really haven't been overly impressed with my results. Although everyone else seemed to enjoy it.
Click to expand...

Sometimes I feel that we as cooks are own worst critic! That always makes for better cooks in the furure. Vince
 
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