Being a bachelor and do not gingerly apply my time to cooking like
some, I have discovered the ultimate relief.
I dug out the old Brinkman Sportsman smoker and cleaned it up.
Tossed in a small bag of Matchlight charcoal and lit it. Meanwhile I
take six servings of country cut pork ribs and rub them down with
McCormick, Grill Mate pork rub, wrap them up in foil with a large
clove of garlic. Then to better stretch the cost I decide I'll throw
some raw (not pre smoked) turkey drumsticks on as well. I also
rubbed one of them with the pork rub and the other two with a
chicken rub. Wrapped them up in foil and Placed the drumsticks on
the rack just over the full pan of water and the pork ribs on the
upper rack. put the lid on and walked away. Four hours later I
gathered them up, water all evaporated and every thing just
literally falling off the bone. Make good ingredients for hot Flour
Tortillas. Incidently the pork rub on the drumstick was better than
the chicken rub.
No wonder America is Obese with people like me around, some good
eating. Throw a jalapeno pepper or two in the wrap and get with it,
wash it down with a Texas Shiner Bock beer.
--
BILL P.
Just Dog
&
ME

Sounds good. Marry me and I won't change a thing. Where does all the fat
from the country style pork ribs end up? Does it melt off or are they oily?

"William Boyd" > wrote in message
...
> Being a bachelor and do not gingerly apply my time to cooking like
> some, I have discovered the ultimate relief.
> I dug out the old Brinkman Sportsman smoker and cleaned it up.
> Tossed in a small bag of Matchlight charcoal and lit it. Meanwhile I
> take six servings of country cut pork ribs and rub them down with
> McCormick, Grill Mate pork rub, wrap them up in foil with a large
> clove of garlic. Then to better stretch the cost I decide I'll throw
> some raw (not pre smoked) turkey drumsticks on as well. I also
> rubbed one of them with the pork rub and the other two with a
> chicken rub. Wrapped them up in foil and Placed the drumsticks on
> the rack just over the full pan of water and the pork ribs on the
> upper rack. put the lid on and walked away. Four hours later I
> gathered them up, water all evaporated and every thing just
> literally falling off the bone. Make good ingredients for hot Flour
> Tortillas. Incidently the pork rub on the drumstick was better than
> the chicken rub.
> No wonder America is Obese with people like me around, some good
> eating. Throw a jalapeno pepper or two in the wrap and get with it,
> wash it down with a Texas Shiner Bock beer.
> --
> BILL P.
> Just Dog
> &
> ME

William Boyd wrote:
>[snip] Meanwhile I
> take six servings of country cut pork ribs and rub them down with
> McCormick, Grill Mate pork rub, wrap them up in foil with a large
> clove of garlic. ... [snip] ... I also
> rubbed one of them with the pork rub and the other two with a
> chicken rub. Wrapped them up in foil and Placed the drumsticks on
> the rack just over the full pan of water and the pork ribs on the
> upper rack. put the lid on and walked away. [snip]

Not sure I understand this description. If you really wrapped the meat
in foil then you didn't smoke anything, you steamed it. Or, did you
leave the foil open so the smoke could get at the meat? -aem

"William Boyd" > wrote in message
...
> Being a bachelor and do not gingerly apply my time to cooking like
> some, I have discovered the ultimate relief.
> I dug out the old Brinkman Sportsman smoker and cleaned it up.
> Tossed in a small bag of Matchlight charcoal and lit it. Meanwhile I
> take six servings of country cut pork ribs and rub them down with
> McCormick, Grill Mate pork rub, wrap them up in foil with a large
> clove of garlic. Then to better stretch the cost I decide I'll throw
> some raw (not pre smoked) turkey drumsticks on as well. I also
> rubbed one of them with the pork rub and the other two with a
> chicken rub. Wrapped them up in foil and Placed the drumsticks on
> the rack just over the full pan of water and the pork ribs on the
> upper rack. put the lid on and walked away. Four hours later I
> gathered them up, water all evaporated and every thing just
> literally falling off the bone. Make good ingredients for hot Flour
> Tortillas. Incidently the pork rub on the drumstick was better than
> the chicken rub.
> No wonder America is Obese with people like me around, some good
> eating. Throw a jalapeno pepper or two in the wrap and get with it,
> wash it down with a Texas Shiner Bock beer.
> --
> BILL P.
> Just Dog
> &
> ME

Why wrap the food in foil? Just stick it in the smoker. Much mo' bettah.

kili

"aem" > wrote in message
ups.com...
>
> William Boyd wrote:
> >[snip] Meanwhile I
> > take six servings of country cut pork ribs and rub them down with
> > McCormick, Grill Mate pork rub, wrap them up in foil with a large
> > clove of garlic. ... [snip] ... I also
> > rubbed one of them with the pork rub and the other two with a
> > chicken rub. Wrapped them up in foil and Placed the drumsticks on
> > the rack just over the full pan of water and the pork ribs on the
> > upper rack. put the lid on and walked away. [snip]
>
> Not sure I understand this description. If you really wrapped the meat
> in foil then you didn't smoke anything, you steamed it. Or, did you
> leave the foil open so the smoke could get at the meat? -aem
>

Yeah, I was thinking the same thing, aem.

kili

rmg wrote:

> Sounds good. Marry me and I won't change a thing. Where does all the fat
> from the country style pork ribs end up? Does it melt off or are they oily?
>

I was married for 40 years, three good house keepers, now I keep my own.
The fat remains in the foil but there is enough non-grease liquid
that they come out with very little greasiness to them, but after
all they are pork.

BILL P.
Just Dog
&
ME

kilikini wrote:

> "aem" > wrote in message
> ups.com...
>
>>William Boyd wrote:
>>
>>>[snip] Meanwhile I
>>>take six servings of country cut pork ribs and rub them down with
>>>McCormick, Grill Mate pork rub, wrap them up in foil with a large
>>>clove of garlic. ... [snip] ... I also
>>>rubbed one of them with the pork rub and the other two with a
>>>chicken rub. Wrapped them up in foil and Placed the drumsticks on
>>>the rack just over the full pan of water and the pork ribs on the
>>>upper rack. put the lid on and walked away. [snip]
>>
>>Not sure I understand this description. If you really wrapped the meat
>>in foil then you didn't smoke anything, you steamed it. Or, did you
>>leave the foil open so the smoke could get at the meat? -aem

You snipped the description, it was never intended to be a smoking
thing. If it was I would not have used Matchlight coals due to the
starter fluid on them.
The Brinkman Smoker is not really a true smoker, no control over the
fire box and heat distribution. When cooking with out foil wrap it
takes a lot of tending, keeping the fire box with just enough coals
not to produce excessive heat. You also have to keep it stoked with
wet wood chips. Not a walk away, don't worry about it situation.


>>
>
>
> Yeah, I was thinking the same thing, aem.
>
> kili
>
>
They are cooked in their own juices and the added seasoning just
like the pit and banana leaf thing in the south Pacific. You can,
during the last part of the cooking, open the foil so as to get a
crust on them but then that requires some tending. My thing is I get
the food to cooking and go on about other things.

--
BILL P.
Just Dog
&
ME

William Boyd wrote:
>
> You snipped the description, it was never intended to be a smoking
> thing. If it was I would not have used Matchlight coals due to the
> starter fluid on them. [snip]

Oh, okay, I misunderstood. -aem