MadJack's Sportsbar
- Thread starter MadJack
- Start date
#2
Had to drink one preparing the Baby Back Ribs and the grill for a 4-5 hour cook. :00hour
Now gonna go mow the back yard, brush my ribs, mow the front and brush the ribs and will be back then.
Beautiful day here in Columbus :mj06:
Had to drink one preparing the Baby Back Ribs and the grill for a 4-5 hour cook. :00hour
Now gonna go mow the back yard, brush my ribs, mow the front and brush the ribs and will be back then.
Beautiful day here in Columbus :mj06:
Great minds Jack.
Tecate #2 2 Racks of Baby Backs and one stuffed tenderloin. The pork tenderloin is stuffed with habanero brats, more habanero peppers and cheese.
Tecate #2 2 Racks of Baby Backs and one stuffed tenderloin. The pork tenderloin is stuffed with habanero brats, more habanero peppers and cheese.
Great minds Jack.
Tecate #2 2 Racks of Baby Backs and one stuffed tenderloin. The pork tenderloin is stuffed with habanero brats, more habanero peppers and cheese.
Please post or send me the directions for the stuffed tenderloin. You, sir, are a pro.
I mainly need temps and cook time. do you cook direct or indirect. and temp of meat when you consider it done. and what you consider done, etc.
the whole procedure. i'm learning.
#7 :scared
way too early for that.
Plus I have the dentist tomorrow. Good thing they wear those masks so they don't smell the alcohol breath.
Ribs aren't looking right for some reason. I hope I'm wrong.
way too early for that.
Plus I have the dentist tomorrow. Good thing they wear those masks so they don't smell the alcohol breath.
Ribs aren't looking right for some reason. I hope I'm wrong.
That's about where I like it too.
Stuffing a tenderloin with brats is one hell of an idea. I'mdefinatly going to try that!
Tecate #5. I better slow down.
Ribs have been on for two hours. Foiled them. They will stay like that for two more hours. Then I'll pull them out of the foil and back on the smoker for one hour.
The stuffed pork tenderloin has been on for an hour. I'm just making that for something for my lunch box all week. The brats I cut out of their casing and spread onto the loin. I just wish I had some better cheese to throw on there. The "juice" that is in the pan is actually margarita mix. It makes a great marinade.
The ribs were an order from my bride for Mothers Day. If I have to "work" in the garage for 5 hours smoking meat for my wife I will. It is the least I can do. :mj07:
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Ribs have been on for two hours. Foiled them. They will stay like that for two more hours. Then I'll pull them out of the foil and back on the smoker for one hour.
The stuffed pork tenderloin has been on for an hour. I'm just making that for something for my lunch box all week. The brats I cut out of their casing and spread onto the loin. I just wish I had some better cheese to throw on there. The "juice" that is in the pan is actually margarita mix. It makes a great marinade.
The ribs were an order from my bride for Mothers Day. If I have to "work" in the garage for 5 hours smoking meat for my wife I will. It is the least I can do. :mj07:
Tecate #5. I better slow down.
Ribs have been on for two hours. Foiled them. They will stay like that for two more hours. Then I'll pull them out of the foil and back on the smoker for one hour.
The stuffed pork tenderloin has been on for an hour. I'm just making that for something for my lunch box all week. The brats I cut out of their casing and spread onto the loin. I just wish I had some better cheese to throw on there. The "juice" that is in the pan is actually margarita mix. It makes a great marinade.
The ribs were an order from my bride for Mothers Day. If I have to "work" in the garage for 5 hours smoking meat for my wife I will. It is the least I can do. :mj07:
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Stuffing the tenderloin with brats is a great idea. I'm going to try that!!
My grill has stayed dead on 230 since I put them on 3+ hours ago and now it's slowly dropping. I hope I'm not losing my fire 
I still have another hour of foil and 30 minutes with BBQ sauce :SIB
I still have another hour of foil and 30 minutes with BBQ sauce :SIB
My grill has stayed dead on 230 since I put them on 3+ hours ago and now it's slowly dropping. I hope I'm not losing my fire
I still have another hour of foil and 30 minutes with BBQ sauce :SIB
I've never cooked on a green egg but from what I've read that thing will hold temp forever.
Can you use any lump coal in that or does it have to be the green egg brand coal?
I LOVE the lump I use. It is a good add to the apple wood that I use.
