Smokin Ribs in January 2010 from Donald Smith on Vimeo.
| The Old Homestead in Parkville |
| Smoking Chicken on the Old Electric Smoker |
| We Needed a Bigger Smoker |
| And a Glass of Vino Tinto |
| Now We're a Smokin |
| Now Let's Let's Smoke some more Chicken |
| That is some Nice Smoked Chicken! |
| Some More Chicken Leg Quarters |
| And Smoked Turkey Legs |
| And More Smoked Turkey Legs |
| Let's Try Some Ham |
| That Ham almost Ready |
| Slicin up that Ham |
| Can Grill in There too... Grilling some Brats |
| And Now some Burgers... |
| Hey the Ribs Look Ready... |
| The Ribs after a Finish in the Oven and some K.C.Masterpiece Sauce... |
| Now a Beef Brisket is Smoked, Rested and Ready |
| Sliced and Ready for You and Me... |
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Now for Pulled Pork Start by Smoking a Pork Shoulder (Boston Butt) Four to Five Hours in the Smoker |
| Then Wrapped in Foil and Four Hours in the Oven at 250F |
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Let Cool and then Shredded (pulled)... Ole! Pulled Pork! |
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Next, Some Sliced Pork Shoulder Rubbed and Ready Some Call This "Country Style Ribs for BBQ" But no Way is it Ribs... I also Roast this and then Dice and make Pork Chili with it |
| Some Baby Back Ribs - Before |
| Them Babies - After Four Hours |
| Ready for Sauce and a Rest in the Oven |
| A Try at Smoking Pastrami... And it was Good! |
| And Finishing up with a Turkey for T-Day... |
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