Saturday, January 24, 2015

Cold Flame

We're having Rocky and his human family over for dinner tonight for some fun and socializing, and it called for something special.

Tash suggested something smoked, and of course I couldn't refuse.

So here I am, out in the snow adding charcoal and wood to the smoker trying to get it up to heat to make some 10 pounds of smoked country-style ribs.

The ribs have been marinating all night, and have spent the morning covered in a nice rub waiting to be placed in the smoker until I began the cook at noon.

While it's not freezing cold out, the smoker's thermometer is showing me it is struggling to get up to heat, and I need to keep adding wood and charcoal more often than usual.  Also the lighter is being a real pain in the cold and wind making it an extra pleasant struggle to start the charcoal in the chimney.

On the upside the smell is awesome and, worst comes to worst, we can always finish the cooking off in the oven at a nice low 240 degrees inside where its warm.

Did I mention I need to make these in two batches as the smoker won't fit 'em all?

First batch should be done by 3, with the second batch done by when the guests arrive.  This should work.

Update at 3:19 pm: First batch is done and Wow! is it great - they're tender, perfectly cooked with a great flavor that doesn't even need some BBQ sauce on top to improve, but I'll likely add some sauce anyways.  Somebody stop me before I eat all of them before company arrives.
Batch #2 is underway.


Keads said...


Murphy's Law said...

Give you may not be able to drive or navigate, but you can cook!

Old NFO said...

Hehehe... Yeah, the cold DOES make it a tad difficult...

Aaron said...

Keads: We didn, thanks.

ML: Cooking, (safe and legal) driving and (effective) navigation, it's the complete package baby!

Old NFO: That it did.

Robert Fowler said...

You need a bigger smoker. I'm going to build one this summer from sheet steel. Big enough to hold half a hog.

We already make our own corned beef, next step is to make our own pastrami.