Buckie, any good?

[Jocool]

Is this acceptable?

[1buckie]

      Alrightee then !!!!


You're doin' ribs at the next bash !!!!


Got' em just right....just starting to crack a little.....all rendered thru , but not so done they fall apart....that's the sweet spot, my man !!!!!

[Jocool]

Thanks mate.

I did some which I basted and the others I left dry. The basted ones were juicier and generally better to eat.

But I'm glad it worked out. My guests were legal types and if they didn't like the food I probably would have ended up in GITMO. :-

Thank you Jesus!

[Jocool]

And another first...... I made a peach cobbler which I served with ice cream. It was an absolute fucking hit!:o

[1buckie]

Thanks mate.

I did some which I basted and the others I left dry. The basted ones were juicier and generally better to eat.

But I'm glad it worked out. My guests were legal types and if they didn't like the food I probably would have ended up in GITMO. :-

Thank you Jesus!

TESTIFY !!!!!!


iJO.....I ain't no food critic or anything, but to me all that looks really good.....and from the description, maybe even better than the pics.....glad everybody had a good time....

How'd you do with kettles?
2, 3, 5?  How much dancin' around & maybe most importantly :

Were you still at ease cooking up on multiple machines?

[Jocool]

It was all fun. Three kettles was a breeze. One of my lid therms was pretty out of whack. So I used my Maverick to give me grilling temps. And I replicated the vent openings on the other kettle to suit. To be honest, once I stabilised the temps, there wasn't much to do.

Everyone had a blast, and that's what it's all about right? We had a feed and were able to fix all the woes of the world by talking things through. And we also had huge barrell of laughs.

Life is good!

[squid]

Nice ribs mate and that desert looks sensational.

Just read your other post re qty of racks on a 22. I do ribs regularly, both pork and beef racks and recently purchased a Matador brand rib rack from Bunnings and done 6 x racks no problem on a 22.
The rib rack is stainless steel and also has the ability to be used as a kebab rack using stainless kebab skewers (sold separately). Best rib rack I have seen available in OZ.

Using the snake running at around 110 - 115 deg c and red gum chunks (floorboard offcuts from my house) for smoke,  I do around 3 hrs, then sauce and foil for 1 -  1.5 hrs, then re arrange the coals, remove from foil and sizzle the sauce.
Whole Family is addicted to them now.

Stainless rack washes up beautiful in the dishwasher.

Try the cattlemans bbq beef ribs from Woolworths. They are pre packaged and marinated beef back rib racks for $11.99 /kg, which is cheaper than I can buy pork ribs. I wash off the marinade, put my own rub on them and cook like pork ribs.
They would put a horn on a jellyfish.

Squid

[1buckie]

It was all fun. Three kettles was a breeze. One of my lid therms was pretty out of whack. So I used my Maverick to give me grilling temps. And I replicated the vent openings on the other kettle to suit. To be honest, once I stabilised the temps, there wasn't much to do.

Everyone had a blast, and that's what it's all about right? We had a feed and were able to fix all the woes of the world by talking things through. And we also had huge barrell of laughs.

Life is good!

That's what I was hoping.....I usually find after getting up & running there'as a dwell point where I'm standing around w/ my thumb up my ass wondering what, if anything, to do next.....

Jokes, plus "were able to fix all the woes of the world by talking things through" are usually where things end up......

[Jocool]

Thanks Squid. My next attempt will be foiled ribs for sure.

Cheers Buckie.

[rivercityjeff]

Awesome job Jocool!  Do you do take out?

[Jocool]

Awesome job Jocool!  Do you do take out?

Unfortunately no. All my mates and relos are always asking me to bring it. And I keep telling them, come to mine and you'll eat till you explode!

You're more than welcomed to attend the Aussie Chapter of the WKC Meat and Greet.

[SixZeroFour]

Its official, peach cobler on the next cook for sure. That looks amazing!