Bought some lump charcoal. Need to season it. Then buy something to cook. Asked the butcher at Market Basket about country style ribs but didn’t get a straight answer. So what is my best bet? Figured you guys would have the answer.. obviously if I got the pork shoulder I would have it sliced up.
First fire. Seasoning the smoker. Made some quick fire starters with pine. Probably going to make the next ones with hickory, maple or oak. Shavings off of the wood planer or saw chips would be great. Learning today about temps and settings.
Dad got these Prime Ribs from Wally World… I had him pick me up few. For $6 a pound I could make some ribeyes… Plus got two 16 pound Butterball turkeys for $.50 a pound… can’t really go wrong for those prices.. Put 4 on the smoker and the rest got vacuumed sealed and put in the freezer…
Backyard/side yard…driveway is pretty long to the road. Hope to fence off that bush and run pigs in there one day.
Chicken marsala is made with a wine sauce. This was my grandmother (Italian) go-to dish to order whenever we were at an Italian restaurant.
Got started a couple hours ago. Pre-heated with oak sticks. Added charcoal and some hickory sticks. Since I’m home, I lit the stump pile on fire…. Ribs come off at 2:30 and go into pan with bbq sauce.. then back on for 4 hours.
Maybe should have checked them earlier. Temp gage might be off. Anyway. On to the next phase with the sauce.
