|
Author
Text
01/24/2014 10:20PM
Hmmmm, done a shoulder in the ground that was pretty dang good. Spent a few years perfecting the "cooking in the ground" sort of stuff. (Note to the bold NOTHING beats beans made in the ground slow cooked all day and cracked open in the evening when you return to camp.
panic kills
01/25/2014 01:08PM
quote wannabeoutthere: "Tell us how you smoked them? Sounds very good, might have to try it instead of steaks.
"
We Smoked them over Charcoal and Hickory. Smoked over a wire grate. They were fantastic, they taste even better in the middle of the woods.
01/25/2014 01:12PM
quote HammerII: "Hmmmm, done a shoulder in the ground that was pretty dang good. Spent a few years perfecting the "cooking in the ground" sort of stuff. (Note to the bold NOTHING beats beans made in the ground slow cooked all day and cracked open in the evening when you return to camp.
That would be a great buried treasure to find!
"
01/26/2014 11:02AM
In a Dutch oven,
Lemon juice, Penzeys Galena Rub, cook 2 hours 300 degrees, brush with sauce add more coals (350 degrees), finish for 20 minutes.
Sorry no picture of finished ribs, didn't last long enough!
butthead
Lemon juice, Penzeys Galena Rub, cook 2 hours 300 degrees, brush with sauce add more coals (350 degrees), finish for 20 minutes.
Sorry no picture of finished ribs, didn't last long enough!
butthead
"never underestimate the power of stupid people in large groups" George Carlin
02/03/2014 04:51PM
We cook 'in the ground' sometimes....usually truck camping. In the bush it's a bit more inconvenient but usually worth it. We like to dig a pit in late summer and line it with sweetcorn (stalks and all)cut to length for the pit). Usually it is a few racks of ribs and a boston butt in foil. More corn on top....some flagstone or diamond plate more coals, dirt covered and leave it all day or night. SLOW GOOD!
Not to Hurry-Not to Worry
03/19/2014 04:20PM
I cheat. I smoke racks of ribs at home on the Webber and then vacuum pack them. If the weather is nice I can heat them up on the fire grate in some tin foil, and if the weather is crummy I just boil the dish water pot and put the vacuum packages still closed into the water to heat up.
03/29/2014 07:28PM
quote TomP: "I have thought about doing this but I wonder what people do with the bones. Pack them out or discard in the woods? I would think per regs you would be required to pack them out. "
This is a great question. If you don't mind I'm going to steal your idea and post something in general section about all bones. T-bone bones, chicken bones, ribs etc.
03/29/2014 08:53PM
quote okinaw55: "quote TomP: "I have thought about doing this but I wonder what people do with the bones. Pack them out or discard in the woods? I would think per regs you would be required to pack them out. "
This is a great question. If you don't mind I'm going to steal your idea and post something in general section about all bones. T-bone bones, chicken bones, ribs etc."
I do love my bbq ribs, but just silly to bring bones into the BW. Corn on the cob, anyone?
"You can observe a lot just by watching." -- Yogi Berra
03/30/2014 12:05AM
I burn mine. I also bring corn on the cob to roast on the fire and I burn the husks. I base camp and like to eat well. I pack peppers, onions, jalapeƱos, fresh herbs etc. I sift the ashes before I leave and what ever didn't burn comes home.
03/30/2014 08:39AM
I've taken Short Ribs up canoeing, and have cooked them slowly over a bed of Maple chips. Very Good, and meaty. Ribs were frozen prior to leaving and still cold the second day. (had them wrapped in a towel and deep in the pack. (August)
Greg (AKA - Paddleman)
Subscribe to Thread
Become a member of the bwca.com community to subscribe to thread and get email updates when new posts are added. Sign up Here