I've gotten to the point with my CharBroil water smoker where I've been
really happy with the pork ribs (St. Louis cut) that I've been doing. But
my wife wanted me to do some babybacks. OK. But I had been up since 3:15am
and was feeling sorta lazy. So I got out the Cameron stovetop smoker. Put
the rub on the night before. Used the Cameron Mesquite chips under the
drip pan. Put the babies in the Cameron and let it do it's thing on the
stove for 2 1/2 hours. Pre-heated my convection oven to 425. Got some
Goode Company sauce and cut it with some Tony Roma's regular sauce and some
whisky to cut a bit of the tartness out of the equation. Light dab on the
backside, into the oven, flip after 15 minutes, light dab on top, 15
minutes.

I've got a crisis of confidence. Those babies came out great. Tender, full
of smoke, a nice crust. But I know from the many back and forths and flames
that this "ain't barbecue." OK, but what is it? It's meat cooked slowly
(fairly - for babybacks) over heat with smoke (mostly). I'd serve that
before I would my more usual creations. Am I totally disgraced in the
Q-Universe? Do any of you admit to using a Cameron or other stovetop
smoker? Do we need a support group?

Would I get a similar (good) response with regular pork ribs?

Peter

"Peter Newman" wrote:
[ . . . ]

I've got a crisis of confidence. Those babies came out great. Tender,
full of smoke, a nice crust. But I know from the many back and forths
and flames that this "ain't barbecue." OK, but what is it? It's meat
cooked slowly (fairly - for babybacks) over heat with smoke (mostly).
I'd serve that before I would my more usual creations. Am I totally
disgraced in the Q-Universe? Do any of you admit to using a Cameron or
other stovetop smoker? Do we need a support group?

Would I get a similar (good) response with regular pork ribs?

Bottom line: "Those babies came out great."

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Peter Newman wrote:

.... But I know from the many back
and forths and flames that this "ain't barbecue." OK, but what is
it? It's meat cooked slowly (fairly - for babybacks) over heat with
smoke (mostly). I'd serve that before I would my more usual
creations. Am I totally disgraced in the Q-Universe?

It isn't bbq, but so what? It's a rib dish prepared on the stovetop, but so
what? You LIKE it, that's what counts. I would call 'em smoke-roasted.

Smoke has nothing to do with 'Q, although it is common to taste it, given
fire and flame. But you won't find much smoke taste from the open pits of
North Carolina. Smoke is a seasoning, NOT a definition of 'Q.

One of my favorite rib dishes is crock-pot cooked ribs with sauerkraut. I
don't call it 'Q. But not every rib dish IS 'Q.
--
Dave
www.davebbq.com

Peter Newman wrote:
Am I totally disgraced in the Q-Universe? Do any of you
admit to using a Cameron or other stovetop smoker? Do we need a
support group?

Hell, you can call it Q here in the Puget Sound area. Many *******s do and
make good money doing it.g

You can come open a restaurant.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

As a former and still part time Seattle resident I can relate. BBQ isn't
worth doing in Seattle with a couple of exceptions. Heck, even down here on
the Oregon coast I found a place that does brisket better than just about
any place in Seattle.

Thanks for all the "support." Now's I'll go back to my smoker and see if I
can do it right there...

Peter


"F.G. Whitfurrows" wrote in message
...


Peter Newman wrote:
Am I totally disgraced in the Q-Universe? Do any of you
admit to using a Cameron or other stovetop smoker? Do we need a
support group?

Hell, you can call it Q here in the Puget Sound area. Many *******s do and
make good money doing it.g

You can come open a restaurant.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

On Thu, 22 Sep 2005 15:07:42 -0700, "Peter Newman"
wrote:

As a former and still part time Seattle resident I can relate. BBQ isn't
worth doing in Seattle with a couple of exceptions. Heck, even down here on
the Oregon coast I found a place that does brisket better than just about
any place in Seattle.

Well, I gotta jump in and say that I know of two good Q places in the
state--Caveman's Kitchen in Kent is one.

The other? Why I was there last Friday. Joint called Dave's BBQ.
Yup. Our Dave. GOOD stuff! Not good enough to make me move to
Wenatchee--but definitely good enough that I'll be making more trips
across the mountains.

Dave, thanks again for the tour, the great food, and all.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

"Denny Wheeler" wrote


Well, I gotta jump in and say that I know of two good Q places in the
state--Caveman's Kitchen in Kent is one.

The other? Why I was there last Friday. Joint called Dave's BBQ.
Yup. Our Dave. GOOD stuff! Not good enough to make me move to
Wenatchee--but definitely good enough that I'll be making more trips
across the mountains.



Dave is da man!

He was even good enough to show up at my wedding. Albeit it was at his BBQ
joint.

I have to cross a *LOT* of mountains to get there, but if I ever get the
chance to fly to that region again, I'll damn sure stop in.

4 thumbs up to you, Dave. We love you man.


TFM®

Denny Wheeler wrote:

Dave, thanks again for the tour, the great food, and all.

Anytime, man. It was great to meet you and swmbo :-)

--
Dave
www.davebbq.com

TFM® wrote:

4 thumbs up to you, Dave. We love you man.

Ya make me blush, Alan. Thanks a bunch :-)
--
Dave
www.davebbq.com