That would be funny, if not for the fact that the first time I did 3-2-1 ribs, I couldn't add to 6 either!Baby backs & sweet taters for dinner. Not sure what I was thinking but the 3-2-1 method takes more than 3 hours. I didn't get them on the smoker until 3:30 and it took me a couple of hours to realize that I'm an idiot. Jacked the temp up to 350* and pulled them for dinner at 7:40. They were done and the flavor was good but they certainly weren't the most tender ribs I've ever had.
I hate it when I screw up bbq.
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2017 Gratuitous Grilling and BBQ thread
- Thread starter JollyMon
- Start date
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thunderchicken
Grandmaster
Baby backs & sweet taters for dinner. Not sure what I was thinking but the 3-2-1 method takes more than 3 hours. I didn't get them on the smoker until 3:30 and it took me a couple of hours to realize that I'm an idiot. Jacked the temp up to 350* and pulled them for dinner at 7:40. They were done and the flavor was good but they certainly weren't the most tender ribs I've ever had.
I hate it when I screw up bbq.
IMO they should be tender but still have just a little bit of tug to pull the meat off the bone. If the fall of the bone they're over done. Dang, thanks now I want some Q.
Texas style BBQ chicken breast and grilled asparagus was on the menu and I was not to be deterred. So in spite of this:
[video=youtube;rXKL6R25dhA]https://www.youtube.com/watch?v=rXKL6R25dhA[/video]
We still had this:
For me Texas style chicken breast means bone in split breasts brined in salt water, cooked over some mesquite and topped with KC Masterpiece for the finish. This was one of my early outdoor cooking recipes taught by a friend when I was still in the Army and stationed at Ft Hood, TX. It's still just as good as it was back then.
[video=youtube;rXKL6R25dhA]https://www.youtube.com/watch?v=rXKL6R25dhA[/video]
We still had this:
For me Texas style chicken breast means bone in split breasts brined in salt water, cooked over some mesquite and topped with KC Masterpiece for the finish. This was one of my early outdoor cooking recipes taught by a friend when I was still in the Army and stationed at Ft Hood, TX. It's still just as good as it was back then.
Baby backs & sweet taters for dinner. Not sure what I was thinking but the 3-2-1 method takes more than 3 hours. I didn't get them on the smoker until 3:30 and it took me a couple of hours to realize that I'm an idiot. Jacked the temp up to 350* and pulled them for dinner at 7:40. They were done and the flavor was good but they certainly weren't the most tender ribs I've ever had.
I hate it when I screw up bbq.
I've been meaning to ask, what's on the sweet potatoes?
I personally HATE chicken(thank you late 80's early 90's Army), but you've posted up about the best way to do it! Asparagus, on the other hand, is my, MOST favorite green thing! It's early Spring, so asparagus is PERFECT right now!Texas style BBQ chicken breast and grilled asparagus was on the menu and I was not to be deterred. So in spite of this:
[video=youtube;rXKL6R25dhA]https://www.youtube.com/watch?v=rXKL6R25dhA[/video]
We still had this:
For me Texas style chicken breast means bone in split breasts brined in salt water, cooked over some mesquite and topped with KC Masterpiece for the finish. This was one of my early outdoor cooking recipes taught by a friend when I was still in the Army and stationed at Ft Hood, TX. It's still just as good as it was back then.
thunderchicken
Grandmaster
Texas style BBQ chicken breast and grilled asparagus was on the menu and I was not to be deterred. So in spite of this:
[video=youtube;rXKL6R25dhA]https://www.youtube.com/watch?v=rXKL6R25dhA[/video]
We still had this:
For me Texas style chicken breast means bone in split breasts brined in salt water, cooked over some mesquite and topped with KC Masterpiece for the finish. This was one of my early outdoor cooking recipes taught by a friend when I was still in the Army and stationed at Ft Hood, TX. It's still just as good as it was back then.
Phylo - you sir with all these posts are making me want to rethink who I am hanging out with.
Spatchcock chicken this evening, ya'll are startin to fall behind here....
G dang.... that looks good.
I am only behind because it's Lent and I gave up meat and alcohol..... Two more weeks.... but who is counting
Smoked a chicken this past Sunday.
Did it in a Bradley, with apple biscuits. Pulled it at 175degrees, wrapped in foil and put in cooler for about an hour. I forgot to get pictures when I pulled it, so I had the fiance snap some while I was carving. I had this in the freezer, leftover that didn't get cooked last Oct. It was marinated in Italian dressing. Turned out great, nice and juicy, great smoke flavor, and a hint of sweetness from the marinade.
I also made some Modern Shells & Cheese:
I doubt I will ever make a bechamel cheese sauce again, after finding sodium citrate. The picture does not do it justice.
Did it in a Bradley, with apple biscuits. Pulled it at 175degrees, wrapped in foil and put in cooler for about an hour. I forgot to get pictures when I pulled it, so I had the fiance snap some while I was carving. I had this in the freezer, leftover that didn't get cooked last Oct. It was marinated in Italian dressing. Turned out great, nice and juicy, great smoke flavor, and a hint of sweetness from the marinade.
I also made some Modern Shells & Cheese:
I doubt I will ever make a bechamel cheese sauce again, after finding sodium citrate. The picture does not do it justice.
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