Thread: just wanted to share tonight's dinner with you guys..

Sounds yummy. I have the baby version of that bradley smoker. I really love that thing. Perfect tool for the low maintenance BBQ man such as myself.

I know the confit got the most ink yesterday but the smoked hams came out fantastic.

Had a BBQ GTG for my family tonight. Weather was not the best, but my mom, sisters, their hubby's and kids, as well as my own brood all enjoyed a rather obscene amount of pork side ribs tonight.

Some were dry rub, hickory based only, some were done in Kansas City smoked, some in peppercorn with brandy, and some were done in a vidalia onion and maple reduction.
Low and slow on the heat with plenty of wood chips in the smoker.
Grolsch for me and the gents, and some shiraz for the women. 4 litres to be exact.
All done and gone now. I'm just washing down the let over pumpkin pie with some bourbon.
Hope you all had a good Saturday feast as well.

Originally Posted by OCDshaver

I know the confit got the most ink yesterday but the smoked hams came out fantastic.

It's not like ya don't bring tasty and informative you know to the table . Ham's is fine wit me !! Plating is nice too .

Originally Posted by MikeB52

Had a BBQ GTG for my family tonight. Weather was not the best, but my mom, sisters, their hubby's and kids, as well as my own brood all enjoyed a rather obscene amount of pork side ribs tonight.

Some were dry rub, hickory based only, some were done in Kansas City smoked, some in peppercorn with brandy, and some were done in a vidalia onion and maple reduction.
Low and slow on the heat with plenty of wood chips in the smoker.
Grolsch for me and the gents, and some shiraz for the women. 4 litres to be exact.
All done and gone now. I'm just washing down the let over pumpkin pie with some bourbon.
Hope you all had a good Saturday feast as well.

That looks awesome man ! +1 ! Weather however is what you make of it. I've always wanted to live somewhere where I could grill and entertain. I've always wanted to do a Winter Patio grill with plenty of Hot buttered Rum to go around.I can smell the chicken and pork now and also have some Raclette cheese ! If you dress for it it could be a blast.

Originally Posted by Nightblade

It's not like ya don't bring tasty and informative you know to the table . Ham's is fine wit me !! Plating is nice too .

Thank you Nightblade. Even though you didn't start this thread we owe it's life mainly to you and your contributions to it. We all chip in but I think you do the most to ensure its still active.

Originally Posted by MikeB52

Had a BBQ GTG for my family tonight. Weather was not the best, but my mom, sisters, their hubby's and kids, as well as my own brood all enjoyed a rather obscene amount of pork side ribs tonight.

Some were dry rub, hickory based only, some were done in Kansas City smoked, some in peppercorn with brandy, and some were done in a vidalia onion and maple reduction.
Low and slow on the heat with plenty of wood chips in the smoker.
Grolsch for me and the gents, and some shiraz for the women. 4 litres to be exact.
All done and gone now. I'm just washing down the let over pumpkin pie with some bourbon.
Hope you all had a good Saturday feast as well.

Now that's a Spartan meal,,,

Glad to add to the thread. Now I get updates too.
I do Christmas dinner on the BBQ as well, sometimes at -20C outside.
But always toasty inside the weber..

Mike, That spread looks great!

What Kansas City rub did you use?

At last years local travelling rib fest a vendor named Pistol Pete was selling his own, so I bought 4 jars off him.
Used the last on that dinner. Has a real molasses sweetness and smoke favour that goes all the way through the meat.
I steam my ribs on the Q in pans lined with lemon and orange slices and beer, bone down, pans sealed tight in foil for 2 hrs at 325 many hours, or the day before. Then they hit the grill for the saucing 2 hrs before I plan to serve at 220 or just below flame up till they loook like mahogany.
That was 20 lbs of sides cut into halves on the grill. And there is still one rack left for lunch tomorrow now so it's all mine.

Glad I'm not the only meat-a-tarian on here..

Just got back from a weekend spent at a Threshing show. Their signature Saturday night feed is bologna and sweet corn cooked using an old milk bulk tank for a steamer using the steam from the boiler of a steam tractor. Saturday afternoon we helped make ice cream using my friends 1/3rd scale engine. No pictures of the food but here is one using his new 1/3rd scale baler baling straw. The tractor is a working model of a 1915 65 hp Case.