"Dimitri" > wrote in
:

>
> "Michael "Dog3"" > wrote in message
> . ..
>> "Dimitri" > news:vkD7k.8839$ZE5.1470
>> @nlpi061.nbdc.sbc.com: in rec.food.cooking
>>
>>> The heat broke last night.
>>>
>>> Out came the smoker.
>>>
>>> granddaughter is a rib eater par excellence.
>>>
>>> They're resting now.
>>>
>>>
>>> http://i25.tinypic.com/1pvz8n.jpg
>>>
>>> http://i25.tinypic.com/2qmqdmu.jpg
>>
>> Looks real good Dimitri. Did ya' boil 'em first?
>>
>> Michael/// sneaking away real fast
>
>
> Nope :-)
>
> Friday stripped the back membrane
> Friday a nice layer of my own dry Rub
> Sunday brought them out of the fridge @ 8:30.
> Started the http://www.chargriller.com/shop/grills/smokin-pro.html
> Put then on @ 10:30 AM choked down the damper & chimney to get a good
> 210 degrees till 4:30 PM.
>
> Used Smart & Final Mesquite Charcoal & a few chunks of red oak.
>
> Pulled then @ 4:30, a light baste of sauce sealed them in a pan with
> foil & into the oven @ 190 to stay warm.
>
> We ate @ 6:30 and the meat literally fell off the bone.
>
> Had the new Lime Bud Light - not bad.
>
>

Smoke some red bell peppers....better taste than roasted bell peppers.
Say 250F for 2 hours. I used Crab Apple wood in my propane powered
smoker. Just half them and clean them out. Great on burgers, in salads or
in meat loaf.

--

The house of the burning beet-Alan