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War Stories
Come on folks, I know there was a couple great Bar-B-Que contests down there in the Volunteer State this weekend, Memphis in May and Sevierville's Bloomin' Barbeque and Bluegrass. I know there has to be some great war stories to be told, even if it's how things turned into a disaster (not that it ever happens to us,,, LOL), but let's hear it and maybe share a couple pics with us. Share the fun with those of us unfortunate ones who couldn't be there, we'd love to hear it.
TTFN,
Chuck
TTFN,
Chuck
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Replies to This Discussion
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Permalink Reply by Marty Palmer on -
Was at Memphis in May only as a spectator. Great BBQ and great weather. Fun was had by all.
Marty -
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Permalink Reply by Nick Carano on -
Nothing at the Rib Fest, but the beef ribs I did in my smoker a few weeks ago had an internal temp of 150F, but when we tried one, no smoke ring, and look VERY VERY rare?! We checked several, but the same. So...what's a guy to do: yep, decided to toss them on my brother's--bad word--propane grill, and let 'em go a few minutes. Or, did I say a few beers? After about 10 minutes on what I thought was low heat really was way too high, I mopped the sauce on and it's an understatement to say I "smoked them" when the flames got going with the sauce drippings. Luckily some of my family likes most of their meat well-done, and of course there was always the ole' back up chicken to toss on. They still had a great cherry wood smoke flavor, but I'm still miffed at the temperature readings?? Thoughts or comments always welcome! -NickC
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Permalink Reply by steve on -
I always smoke ribs at 225-250 degrees for about 45 minutes per pound. I can tell when they are done when I can take the smallest bone and tear it away from the slab. I think ribs are too difficult to get an accurate temperature reading, but just like chicken or turkey, when you can pull the rib manually from the slab, they are done!!
Nick Carano said:Nothing at the Rib Fest, but the beef ribs I did in my smoker a few weeks ago had an internal temp of 150F, but when we tried one, no smoke ring, and look VERY VERY rare?! We checked several, but the same. So...what's a guy to do: yep, decided to toss them on my brother's--bad word--propane grill, and let 'em go a few minutes. Or, did I say a few beers? After about 10 minutes on what I thought was low heat really was way too high, I mopped the sauce on and it's an understatement to say I "smoked them" when the flames got going with the sauce drippings. Luckily some of my family likes most of their meat well-done, and of course there was always the ole' back up chicken to toss on. They still had a great cherry wood smoke flavor, but I'm still miffed at the temperature readings?? Thoughts or comments always welcome! -NickC -
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