Mississippi 44"

[Gulf]

Re: Mississippi 44"

Gulf
All of your food looks wonderfull. The ribs really have me interested, how long did you cook them?

Thanks Chris,
I was trying to cook two different meats at the same time. Chicken and pork. The oven wallls were at about 400+ degrees. (by my laser thermometer). The cook was just as little over two hours. I did pull everything out to swap pans of the bacon legs at about 45 minutes. I am sure that stalled everything a little. At that time the chicken was 140 degrees internal temp by probe. When I pulled the main courses out at two hours the drunk chicken was at an internal temp of 175 for the thigh. The thickest baby back was at 180 degrees. I think that is good for the chicken but, a little too done for the ribs. But, there were no left over ribs, so i think that they went over pretty well. I would like to say though that the bacon wings have been a big hit with my bunch since, I started doing them recently.

[hodgey1]

Re: Mississippi 44"

Gulf
All of your food looks wonderfull. The ribs really have me interested, how long did you cook them?

[Gulf]

Re: Mississippi 44"

That's a wonderful spread!

Thank's,
I sure hope that brisket is on sale this weekend .

[mirassou]

Re: Mississippi 44"

That's a wonderful spread!

[Gulf]

Re: Mississippi 44"

Other than that rice-burner beer, those look wonderful.

Wow. That looks tasty gulf! It's my understanding that bud and the like are made for cooking, not for drinking. Now i want to make some brats....

I wouldn't even use it for cooking, maybe washing up!

Ohhh,.......... humor, arr arr ...........................................

[Bookemdanno]

Re: Mississippi 44"

I wouldn't even use it for cooking, maybe washing up!

[stonecutter]

Re: Mississippi 44"

Wow. That looks tasty gulf! It's my understanding that bud and the like are made for cooking, not for drinking. Now i want to make some brats....

[Gulf]

Re: Mississippi 44"

Rice-burner beer? Enlighten us please.

Tscar is referring to the actual "rice content" of Budweiser. Here is an article from a beer snob on the subject .

[Laurentius]

Re: Mississippi 44"

Other than that rice-burner beer, those look wonderful.

Rice-burner beer? Enlighten us please.

[Tscarborough]

Re: Mississippi 44"

Other than that rice-burner beer, those look wonderful.

[cobblerdave]

Re: Mississippi 44"

[QUOTE=

I finished browning the sauce on my stick burner grill. I forgot to get any pics of the finished products.[/QUOTE]

Which loosely translated means that everyone ate the evidence.... Mm mm... That always happens . I bet lots a first pizza shots aren't.
The queens looking grand and certainly living up to her name
Regards dave

[UtahBeehiver]

Re: Mississippi 44"

Ummmm, ummmm, good.......looks like the MQ is living up to her legacy!

[Gulf]

Re: Mississippi 44"

I'm glad that I don't have to deal with that snow stuff on a regular basis. Just a few inches, that usually melts by noon, once every 5 years or so.

Experimented with some drunk chickens, baby backs, and bacon legs today. Here I have pulled them out of the oven to put in another load of bacon wings. The drumsticks cook quicker in the back of the oven and I did not have another broiler pan. So, I did them in two batches.



This pic was just before adding the sauce



I finished browning the sauce on my stick burner grill. I forgot to get any pics of the finished products.

[mirassou]

Re: Mississippi 44"

Got it!

[UtahBeehiver]

Re: Mississippi 44"

Wear a coat, LOL..........lot of WFOers cook all year long.