WSM Smoke Day IV

Today is WSM Smoke Day IV, it's an event, hosted by the virtual weber bullet, where over 400 Weber Smokey Mountain owners worldwide make real barbecue.
I lit my coals at noon, when the WSM was at the right temperature I put in 6 racks of ribs. Two hours before the ribs were done I added some brats and BBQ beans.
After five hours the ribs were done, I used a new sauce I made from the Jack Daniels Barbecue book. It was ok for me, the others liked it a lot. For me it lacked depth so I'll have to make a batch of my regular sauce before the next barbecue.
I served rosemary garlic potato wedges on the side.

Comments

Anonymous said…
that looks absolutely wonderful.
May 26, 2008 at 11:50 AM
Anonymous said…
indeed, mouthwatering smoky bbqness, great post
May 26, 2008 at 7:08 PM
BAKE-EN said…
Amazing job smoking! My husband and I have the same smoker, and we smoked 2 pork shoulders and some ribs on Sunday. The shoulders were in the smoker for 14 hours. They were great.
May 29, 2008 at 4:16 AM
Anonymous said…
These are amazing smokers, a great value especially if you can find them onsale for under $240.

I have one at home - nice for slow cooking. I've also seen these smokers used at a couple grilling competitions. You can also disassembe the grill into three pieces - unlike the large hortiztonal smokers.
June 20, 2008 at 1:53 AM
Post a Comment

Popular posts from this blog

Linzer Sablés

Image
Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o...
Read more

TWD: Pecan Honey Sticky Buns

Image
This weeks Tuesdays with Dorie recipe was picked by Madam Chow of Madam Chow's Kitchen . When I read the recipe and saw that it uses the same brioche dough as we made for the Brioche Raisin Snails I was thrilled and scared at the same time, the dough is fabulous, but if you don't have a Kitchen Aid but just a cheap hand mixer it's quite a challenge. I decided to make the dough this time by hand because I think my mixer wouldn't survive another round with the brioche dough. The dough came together by hand a lot easier than I expected, I had to use some elbow grease but I would do it again this way. You need only half of the brioche recipe, I used the other half for more Brioche Raisin Snails because my brother keeps asking me to bake some more. I made seven buns, the rest I froze for a later date. We all thought that these buns were nice but way too sweet for our taste. When I make the remaining ones I won't use the pecan honey glaze but drizzle over the glaze that...
Read more

TWD: La Palette’s Strawberry Tart

Image
Marie from A Year From Oak Cottage choose this week's Tuesdays with Dorie recipe: La Palette's Strawberry Tart. I don't care much for strawberries on their own, but when they are ingredients in cakes, tarts, pies etc. I love them, add to that the fact that our local strawberries are in season and widely available in the shops and you'll get a tart that I looked forward to making! I didn't want to make the whole tart because there aren't enough people around at the moment to finish it right away, so I ended up making four 4.5" tarts. The dough was very easy to make, one of the things that can ruin a dough like this is using too warm butter, so I put the butter in the freezer a couple of hours before I needed it. The recipe calls for freezing the dough when you've put it in the tart tin, an unusual step but it worked great. I filled the baked tart shells with a store bought jam, since I ran out of my homemade jam. I think it would be even better with my...
Read more