Winter BBQ = Big success

[scottw]

Well, was trying to get one more BBQ before Jack Frost comes into town. I had invited a few friends from work and there wives to come up to the lake for a Saturday afternoon cookfest. May friends Richie and his wife Michele and baby Syndey came by and so Did my friends Chris (Eddie) and his future wife Lindsey
I put the baby backs on the smoker at 9am and they got there about 12:45. We started with some fresh mozzarella and yellow and red tomato salad. Also had some cheese, crackers and fruit. We started on some IPA's and Fulll Moon Winter Ale. First Cigar of the day for me was an Opus X (corona size). It was a bit bitter and needed to age some more but a great smoke to start off the day. I pulled the ribs off and cut them up and brought them inside as I got the chicken on the rotisserie. The ribs were dry rubbed 3 days prior and were smoked at 220 degrees using a combo of hickory and mesquite.
After the ribs, we had the chicken on and had an hour to kill so I then lit up Sungrown Chateau Fuente. Nice smoke, again some age would help but I just got them and wanted to try one. I opened a Bunahabbian 12 year old at this point and we started tying one on!
After we finished the cigars, be prepped a whole Grouper for steaming on the grill. We stuffed it wit Lemons, oranges and thyme. Rubbed it with salt and pepper and steamed it in a tin foil pouch with some lemon and Pinot Grigio.
Here are the pics of the ribs and fish. I'll start post # 2 on this and show the rest of the food pics.

[imperial Stout]

Originally Posted by scottw

Well, was trying to get one more BBQ before Jack Frost comes into town. I had invited a few friends from work and there wives to come up to the lake for a Saturday afternoon cookfest. May friends Richie and his wife Michele and baby Syndey came by and so Did my friends Chris (Eddie) and his future wife Lindsey
I put the baby backs on the smoker at 9am and they got there about 12:45. We started with some fresh mozzarella and yellow and red tomato salad. Also had some cheese, crackers and fruit. We started on some IPA's and Fulll Moon Winter Ale. First Cigar of the day for me was an Opus X (corona size). It was a bit bitter and needed to age some more but a great smoke to start off the day. I pulled the ribs off and cut them up and brought them inside as I got the chicken on the rotisserie. The ribs were dry rubbed 3 days prior and were smoked at 220 degrees using a combo of hickory and mesquite.
After the ribs, we had the chicken on and had an hour to kill so I then lit up Sungrown Chateau Fuente. Nice smoke, again some age would help but I just got them and wanted to try one. I opened a Bunahabbian 12 year old at this point and we started tying one on!
After we finished the cigars, be prepped a whole Grouper for steaming on the grill. We stuffed it wit Lemons, oranges and thyme. Rubbed it with salt and pepper and steamed it in a tin foil pouch with some lemon and Pinot Grigio.
Here are the pics of the ribs and fish. I'll start post # 2 on this and show the rest of the food pics.

You got me lickin' my chops! What kind of smoker did you use to do your ribs?

[scottw]

Originally Posted by imperial Stout

You got me lickin' my chops! What kind of smoker did you use to do your ribs?

I have a charbroil gas grill with a smoker box in it. I also threw a pouch of wet mesquite chips over the main burner and got the smoke going. The gas made it a bit easier to regulate the temp as it was freezing out.