Every now and then, I actually purchase new Weber products just to make sure they stay in business :) and to support local retailers.
While I already have 14 and 18 inch smokers that I have built, I wanted a 22" to use for ribs and brisket - so I laid down some dollars for a brand new 22 WSM. Feels so weird to actually register a new Weber grill! Of course, days after I bought it, 2 of them showed up on craiglist for half price.
For this cook, the new WSM gets the call:
(https://dl.dropbox.com/s/3izawa4a9uoslps/IMG_6119%20%281%29.jpg?dl=0)
I did some minor mods to enable ATC 2.0 to work with the new WSM:
(https://dl.dropbox.com/s/2ets22ximn6xdf4/IMG_6117%20%281%29.jpg?dl=0)
(https://dl.dropbox.com/s/ub91k5h34co5j51/IMG_6118%20%281%29.jpg?dl=0)
Time to cook some ribs! Six slabs of St Louis on the top grate. Stubbs for fuel, cherry wood for smoke:
(https://dl.dropbox.com/s/mri5361pw2riz4e/IMG_6115%20%281%29.jpg?dl=0)
Made up some home made BBQ sauce. As a tribute to my Idaho roots, I used this as one of the key ingredients:
(https://dl.dropbox.com/s/y5bwltqapk5n8go/IMG_0149%20%281%29.jpg?dl=0)
After 3 hours, painted the ribs with sauce and foiled them:
(https://dl.dropbox.com/s/lu8rj5v3gvtkmhl/IMG_0147.jpg?dl=0)
For a little chef snack, I stuffed Kings Hawaiian roles with cheese and wrapped them in prosciutto. Put them in the smoker for 45 minutes:
(https://dl.dropbox.com/s/fu26mobh2ui6ccj/IMG_6120%20%281%29.jpg?dl=0)
(https://dl.dropbox.com/s/eb9yvz3czawry5m/IMG_6122.jpg?dl=0)
Fired up Bisbee with Lump, and did some twice baked potatoes on cedar planks:
(https://dl.dropbox.com/s/q50o61sajtugyww/IMG_6125%20%281%29.jpg?dl=0)
(https://dl.dropbox.com/s/iu5uncvot4w93ru/IMG_6126%20%281%29.jpg?dl=0)
The Payoff. Huckleberry ribs, cedar potatoes, caesar salad, and watermelon.
(https://dl.dropbox.com/s/ecwsf2tmr9j7jse/IMG_6128%20%282%29.jpg?dl=0)
Creme Brûlée for dessert:
(https://dl.dropbox.com/s/3rpuyxpazmvdrrg/IMG_6121%20%281%29.jpg?dl=0)
Winz
Damn.
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Just when I started to think I could cook something...
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Damn that looks very nice!!! Excellent work. I'm gonna have to figure out a way to do some twice baked potatoes like that, those look great.
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Nicely done!
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Wow!
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Those potatoes look delicious. I have been looking for recipes for my planks. Everything else looks amazing too. Are you willing to share the special top secret bbq recipe?
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Like the idea of the rolls and potatoes. Nice rig and a great looking spread.
Wow. Grate cook. So much going on there. Is there a thread explaining how you fitted the WSM to the SSP frame? Is that a DIY setup on the temp controller?
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Quote from: mhiszem on May 31, 2017, 04:19:55 PM
Are you willing to share the special top secret bbq recipe?
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· 1.5 cups of any hickory bbq sauce
· 1/2 cup ketchup
· 1/2 cup honey
· 1/2 cup maple syrup
· 1 cup jelly/preserves (I use blueberry or huckleberry).
· ½ stick butter
Combine all ingredients and heat in a saucepan to a mild simmer while mixing well. If using preserves with seeds be sure to strain the sauce through a fine mesh strainer
Winz
That sauce sounds good. Sometimes all I'll do is heat it up and add Makers Mark to the sauce. Bourbon BBQ.
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Quote from: SmokeVide on May 31, 2017, 05:24:12 PM
Wow. Grate cook. So much going on there. Is there a thread explaining how you fitted the WSM to the SSP frame? Is that a DIY setup on the temp controller?
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ATC build here: http://weberkettleclub.com/forums/wsm-weber-smokey-mountain/home-made-automatic-temp-controller-model-2-0/msg237241/#msg237241
Photos from the 22 WSM cart project:
(https://dl.dropbox.com/s/1r5sctf5klyleu8/IMG_0408.jpg?dl=0)
(https://dl.dropbox.com/s/hyiswbylti5osu7/IMG_0411.jpg?dl=0)
(https://dl.dropbox.com/s/ao1ac52e1tq404t/IMG_0410.jpg?dl=0)
Winz
great cook
Everything on your table looks amazing, terrific cook.
I've got to stop using paper plates.
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