Tuesday, May 26, 2009

Stealth Smoking - Meal in a Barrel


Smoker Barrel Loaded



Smokin' It Up


Cooked a small meal for Memorial Day on my ugly drum smoker. Gave Mrs. RW a well deserved break from the cooking chores. A slab of ribs, a few baking potatoes, some roastin' ears, and a large sweet onion rounded out the menu nicely. My grandson likes his brisket plain and without sauce. The smoked onion was absolutely terrific (Mrs. RW's opinion!).



Made some sun tea to go along with the meal.



Making Sun Tea



Finished Sun Tea


Threw a brisket on the smoker after the ribs were done!



Smoked Beef Brisket


Staying above the water line!
Riverwalker

8 comments:

matthiasj said...

Man RW you are making my HUNGRY!! That looks great, how do you make sun tea? How long do you let it sit in the sun before it's ready?

matthiasj
Kentucky Preppers Network

riverwalker said...

To: matthiasj

Looks good and tastes better!LOL

To make sun tea just put a couple of large tea bags in a gallon jar and let it set for a couple of hours when it's sunny. It's not as bitter as tea made on a burner or over a fire. I elevate my gallon jar on an old crate so that it gets maximum exposure to the sun.

Easy to make, tastes great and made with free solar power makes sun tea a good choice for a summertime beverage.

RW

Mayberry said...

Mouth watering.....

riverwalker said...

To: Mayberry

Thanks. I see you've got your work cut out for you fixing up the "Beast". Good luck on getting it fixed up like you want!

RW

matthiasj said...

Thanks RW. I have a 1gal. glass jar I will be making a gallon tomorrow! (If weather permits)

matthiasj
Kentucky Preppers Network

riverwalker said...

To:matthiasj

You're welcome!

RW

Anonymous said...

It's been said, no one can smoke a brisket like a Texican! I reckon that's so. Wish I could've been there!
The Grill Sgt.

riverwalker said...

To: Grill Sgt.

It takes time to cook brisket right and my barrel smoker makes it a lot easier now that I don't need to tend the fire constantly.I generally use the hour per pound rule when cooking my brisket and set my smoker barrel at about 250 degrees and let it do the work!

RW

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