WTF is a 'Hasty-Bake'? I dated a girl when I was four that used an
easy-bake to get into my heart, but I've never heard of a 'Hasty-Bake'.

El Penguini
"GmagicB" wrote in message
k.net...
In the hopes I won't be flamed alive for an ON topic post, I offer the
following:

Magic's Baby Back Smokin' Saturday

Thursday 11:45 a.m.: Removed two slabs slabs of baby backs from freezer
and
left in cryovac to thaw.

Thursday 6:45 p.m.: Seasoned the two racks without removing the membrane
today - that's a sometimes yes, sometimes no, thing with me. I like 'em
both
ways. Placed the racks in Food Saver bags, and vacuumed out almost but not
all of the air and put them back in the frig.Will turn them occasionally
until Saturday morning.

Would post the rub recipe, but actually I don't recall what all's in this
one: it starts with a variation on Paul Kirk's Master Barbecue Spice. To
that I add most of the Usual Suspects, and some not so frequently used,
nutmeg and clove being flavor notes I add to some of my rubs.
(Gotta get a kitchen scale and start taking notes - One o' dese days,
Alice!)

Saturday 1:00 p.m.: Removed ribs from refrigerator and prepared
Hasty-Bake.
I set two fire-bricks on end on either side of the bottom of the pit, then
dropped the firebox down so that it came to rest on the bricks. Used four
more firebricks to build a wall on the fire grate and divide the pit in
half - with a space in the middle of my "wall" for the smoke to route
under
as well as over the meat. (For Hasty-Bake users - of which I gather there
are precious few on this ng - this is a far better indirect smoking setup,
imo, than using the stock steel deflector panel that comes with the HB.

Added enough lump to the chimney to get a good started fire going for the
oak logs.

Saturday 1:20 p.m.: Emptied lump out of chimney and into firebox. Added
oak
for base fire.

Saturday 1:57 p.m.: Base fire is perfect at 225 degrees. Back backs go on.
Top goes down.

Saturday 2:12 p.m.: Added first bach of soaked hickory chunks.Off to Home
Depot run. Shouldn't need more wood til a little after three, so things
are
looking good.

Saturday 3:25 p.m.: Back from HD. Fire at 200, and about to
start dropping a little faster by the look of it. Added second batch of
soaked hickory
chunks, and decent sized piece of lump. Should be good for another hour or
so. Time for a beer.And a Partagas maduro robusto. Life is good.

Saturday 4:20 p.m.: Temp at 220. Added a little more hickory, a little
more
lump. A second cold beer is in order. Life is absolutely good!

Saturday 5:27 p.m.: The Partagas extinguished, I added what should be the
last lump to the fire, and a few final slivers of the hickory. The racks
are
looking excellent, smelling wonderful. Should be done in about an hour or
so. Wife is making potato salad. I love my wife!

Sarurday 6:24 p.m.: Beautiful, tender, falling off the bone baby backs.
Table set, sides ready, and nice beaujolais breathing to chase the
afternoon's occasional beers and perfectly accompany the meal.

The Qniverse is truly a swell place! Hope y'all are enjoying this day as
much as I am.

Later, amigos,
George