Yawn........ ***....Not another baby back rib/chicken thigh smoke .


 
JeffG

JeffG

TVWBB Emerald Member
How can i not smoke Baby back ribs and Chicken thighs, Baby back ribs $2.99 LBS
Chicken thighs $1.99 LBS @ Stater Brothers. Also bone in pork butt $1.99LBS = dam cheap.

I keep looking for other stuff to smoke but with the price and product i might as well
keep tweaking my spices and flavor for each as a go to recipe in the future.

Not up to par with you awesome pro smokers but willing to learn. Hints needed.
I have a Sense of humor so don't be shy.

The Ribs.
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Beer infused after The Chargers beat the Eagles...Hic up.

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Da chicken thighs.

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Plated,plus added more ribs for my belly after pic.

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Thats my smoking story last weekend and i'm sicking to it.
 
Tony's gonna be a broken record, y'all: "where are the action shots?" End result looks good though, Jeff.
 
Great cook Jeff! I'm partial to artichokes too! They're abundant here, but all are not the same. I prefer the larger ones with a lot of 'meat' on 'em. BTW; growers here are experimenting with seeded artichokes with only one harvest as opposed to perennials having up to 5 harvests (one annually). That's so they can use the fields for other crops. Not sure if the taste is compromised though.
 
Pete in PG said:
Great cook Jeff! I'm partial to artichokes too! They're abundant here, but all are not the same. I prefer the larger ones with a lot of 'meat' on 'em. BTW; growers here are experimenting with seeded artichokes with only one harvest as opposed to perennials having up to 5 harvests (one annually). That's so they can use the fields for other crops. Not sure if the taste is compromised though.
Click to expand...

I love artichokes,i eat one just about every weekend, interesting about the one harvest artichoke,
hope the flavor doesn't change.

Tony R said:
Looks delicious...
You forgot some action shots maybe next time. :)
Click to expand...

Next weekend Tony....action shots, kinda different when you smoke instead of BBQ.


John Solak said:
Great looking cook and awesome plated pic!! What did you put on top of the artichoke?
Click to expand...

I cut the top off the artichoke, spread the artichoke open pour some of olive oil over it to keeps
the meat of the artichoke tender.

Then add some chopped garlic, black pepper, onion flakes, basil citrus rub etc.
Basically whatever spice you have, lemon garlic pepper is always good.

As the artichoke steams, some of the spices make there way to the meat of the choke and
add some awesome flavor.


Still learning to smoke, but with all the great people from all around the world on this forum ,
you can learn what to do and not to do very quickly.

Thanks for the kind words all.

Jeff
 
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