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[Bar-B-Lew]

I don't cook much lately for whatever reason (usually the heat), but when I do I make a lot of stuff to eat during the upcoming week or vac seal and freeze for later meals.

The Fall is my favorite cooking time so I usually begin to stock up the freezer with items already cooked so I just have to thaw, reheat, and eat.

Today, I have some chuck roasts, chicken breasts, hot italian sausages, baby back ribs, and STL ribs to make on the Elite.  I fired it up about 6:30am and got started with the chuck roasts.  I moved the small one to a crock pot to finish in Yards Storm King Imperial Stout and beef broth.  The larger one is foiled, covered, and back on the smoker in a bath of Lake Wallenpaupack Jalapeno Cream Ale.  That one will also get some fresh jalapenos and hungarian wax pepper slices in it at some point later today when I pull it apart and add onions and mushrooms.

Chicken breasts and sausages are on the smoker now.  Ribs to follow when those are finished.  I didn't put anything on the chicken.  Some of it is going to go into a version of Chili's chicken enchilada soup to use a bag of spicy cheese sauce that my brother gave me.  Others will be cut into pieces for use in other casseroles for my wife to make.

Pictures to follow.  I am also working on company budgets this weekend so in between spreadsheets I will get some other posts up here.

[pmillen]

I think that’s a smart way to cook.  It all sounds good.

[Bar-B-Lew]

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[Bar-B-Lew]

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[Bar-B-Lew]

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[Bar-B-Lew]

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[02ebz06]

I think that’s a smart way to cook.  It all sounds good.

We have been doing that as well for sometime.
In the months before our move we worked on eating all the cooked meats.
Now that we are moved, time to start smokin' again.

[Bar-B-Lew]

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[Bar-B-Lew]

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[Bar-B-Lew]

about 3 hours into the cook

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[Bar-B-Lew]

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[Bar-B-Lew]

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[Bar-B-Lew]

Cuban rub ribs were the most tender.  Not sure if it was the rub, the size of the rack (the smallest of the 3), or that they were the rack on the top shelf.  Rub was a bit salty at times, and was the sweetest of the three rubs.

The other two racks I probably could have left on the smoker for another 30-60 minutes.  They were not as tender as the Cuban.  The flavor was not horrible, but really didn't have much of a discernable flavor from the SPG or the Red Garlic rubs.  I didn't even taste the spice of the black pepper or red peppers in either of the rubs.  No need for me to buy either of those rubs again.

[Canadian John]

 
Thanks Lew.  That was some good looking food.

[Bentley]

What do you do with the chicken?