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What are ya smokin or grillin this weekend?


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I'm starting my grill up in about 15 minutes. Had to switch to ribs, the brisket was sold out. But, I'm trying a new rib smoking recipe so let the grilling commence! Too bad theres no smell'o'vision on ARC.

There may not be smell-o-vision, but you can post pictures of your, um, build! :cheers:

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All this delicious looking BBQ and no suds...?

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I smoked my whole chicken yesterday so no pictures. Since I am just grilling boring old steaks later I will admire the culinary work of the smokers above.

:cheers:

Don.

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In the midst of cooking all that great looking food, just be sure to take a minute and hoist a pint in honor of those who served, those who are currently serving and those who gave all.

Happy Memorial Day!

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What type of wood chips are you using? I've got hickory chips soaked in beer going on mine, and it smells AWESOME.

Today I used apple wood chips. Not soaked in anything this time. Along with a full 32oz of apple cider vinegar.

Ribs came out very good and were a hit. Hope everyone else did the same. I'm bout to pass out on the hammock. Kids tire me out. Plus I had an impromptu challenge/dare that I couldn't run around the block so I ran in sandals smoking a cigar.

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Well, the ribs were a big hit. It feels great to put in six hours on the grill and have everyone enjoy your efforts. I tried a brand new recipe and a new smoking technique I read about, and it is a technique that'll be my go to now.

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... I tried a brand new recipe and a new smoking technique I read about, and it is a technique that'll be my go to now.

And that new technique is?

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3-2-1 technique. I read about it on a smoking website. 3 hours smoking, 2 hours in foil to steam, 1 hour to finish up out of the foil again. All at around 250 degrees. Check out smoking-meat.com.

That's the way I tried them the first time I did ribs on the smoker and I wasn't impressed. This time I just left the ribs on their own in the smoker for about the first 5 hours. Then the last 2-3 I flipped them and added the sauce and raised the temp up between 250-300. I wanted the sauce to bake in this time. They turned out great and everyone really enjoyed them.

I also marinated them in salt pepper and Italian dressing for the whole day the day before. Italian dressing is my go to for almost everything.

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<br>3-2-1 technique.   I read about it on a smoking website.   3 hours smoking, 2 hours in foil to steam, 1 hour to finish up out of the foil again.   All at around 250 degrees.  Check out smoking-meat.com.

Kind of on a way what I did with the pork shoulder with a similar setup.  I cooked with Hickory and Mesquite wood for 3 hours.  I then wrapped it up in foil with apple juice poured in till the probe hit 195*.  Took about 10 hours and the foil wall keeps the radiant heat from blasting the meat.  I didn't baste or turn it once before I foiled it up 3 hours in.

Edited by Spectre711
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