"hahabogus" > wrote in message
...
> "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


Great idea. Thanks



I had some heat left over in the side firebox.

I filleted some boneless skinless chicken breasts used some olive oil & rub
and grilled then over a perfect fire. - saved then for sandwiches.


--
Old Scoundrel

(AKA Dimitri)