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Thread: Pretending it's summer
01-27-2008, 12:31 PM #1
Pretending it's summer
I'm getting a little tired of the normal winter fare... soup, stew, roasts, etc. Since it was over 32 deg, I decided to fire up the smoker and do two racks of pig ribs. Made some potato salad last night. Will post more pics later.
This time I trimmed the meat more aggressively... took off the skirt meat and chin bone. Anyone have an idea what to do with the skirt meat other than grinding up? Very lean, but tough.
So while the ribs are cookin', I'm rebuilding a convector blower assy for a customer. Getting paid while cooking. I LIKE IT!
Experience is what you have an hour after you need it.
01-27-2008, 12:33 PM #2
cooking enough for all of us?I dont warranty Tinkeritus
01-27-2008, 01:02 PM #3
01-27-2008, 04:25 PM #4
I dont have to pretend it's summer. Ive been cooking out most of
the week.mid 60's today.
01-27-2008, 04:50 PM #5
01-28-2008, 06:53 AM #6Regular Guest
- Join Date
- Jan 2008
- SE GA at the moment
Summer down here just increases the sweet-tea consumption during the day. After about a year you get used to spending your days in a 120 degree attic or roof-top. You save money as you don't need a/c in your truck. You come off the roof and simply let the cool 95 degree air blow through your truck.
I have always grilled all year long, even back up in PA. I used to shovel a path to and brush the snow off the grill.
Long handled flipper in one hand and favorite brew in the other, grilling is a way of life.
01-28-2008, 10:29 AM #7
What kind of smoker is that? I'm going to have to buy a propane one this spring. I never have time to stay and watch my charcoal one for 5-7 hours and adjust the heat, charcoal, smoke etc...
01-28-2008, 04:26 PM #8
It's "The Great Outdoors Gas Smoker" and I got mine on Amazon. Here is the link http://www.amazon.com/gp/product/B00...pr_product_top
I have been very happy with it.. I have done chicken, pork, canadian bacon, you name it.
Pluses- Low cost, solid construction, and a fair amount of space.
Minuses- shipping damage seems common- I had a small dent in the side and a chip in the water pan. Nothing worth a return. The biggest drawback seems to be smoking in warm weather- it is tough to keep the temperature in the 200-240 deg. range; it wants to run higher. Winter no problem.
Read the reviews- I agree with almost all the points made.Experience is what you have an hour after you need it.
01-28-2008, 05:05 PM #9
need to dig my grill out and fire it up. Unless you have leftovers I am just down the road.RJW
Senior counter/Inside sales HVACR
HVACR/Plumbing service tech
Try...there is no try only DO or Do Not
01-28-2008, 06:12 PM #10
01-29-2008, 11:19 AM #11
I cooked on my grille last night, nice and toasty 17 degrees outside. Slap on the sweatshirt grab my beer and outside I go. I use my grille year round like some of you, dust off the snow and away we go.We only want to do it, if we can do it right.