K11 Owners Group

owrstrich · Posted: Sun Dec 16, 2007 8:17 pm Post subject: What I Did Today

the hotel staff here at the towneplace suites anaheim ca have been very nice to us over the years...

its our 5th year staying here on and off october to april...

i have a habit of smoking the pig and turning them onto feasts of hickory smoked baby backs... hickory smoked butt... oak smoked brisket texas style... terkeys and chenkens and such...

but when i learned my favorite crew was working today i had to do it... yesser... cherry smoked prime ribb...

ok... cold smoked prime ribb... 3 hours of cherry with no heat... the box got up to 100 degrees at the end... the ribb was 79 degrees internal...

the ribb at 79 degrees internal going into 300 degree oven...

the pork loin at 79 degrees internal going into 300 degree oven...

1 ribb out of oven 1.25 hours at 300 degrees to 125 degrees internal...

tented for 1/2 hour and sliced...

the pork loin out of oven 1.5 hours at 300 degrees to 150 degrees internal... tented and sliced...

i went down to get a photo of the crew but they were all taking a nap... go figure...

crazy aint it...

owrstrich
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yeeeeeehaaaaaaa...

Das Boot · Posted: Sun Dec 16, 2007 8:30 pm Post subject:

looks top notch!!!
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Dom

rydor · Posted: Sun Dec 16, 2007 8:30 pm Post subject:

You'll be the foodmeister if we ever have a K11OG rally Very Happy

Off the grid · Posted: Sun Dec 16, 2007 8:53 pm Post subject:

Lol I was thinking the same thing Rydor.

Johnny is the Emeril of the OG.

I think he might actually like food more than me.

>BAM!<

And another notch!
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Bane of your existence since July 2006
2007 Triumph Tiger ABS. "Sabertooth"
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