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  1. #341
    Quote Originally Posted by OldPhiKap View Post
    My friends and family make fun of me because I declare every smoke "an experiment." But it's true. And therein lies the fun!
    I am right there with you.

  2. #342
    Join Date
    Feb 2007
    Location
    Princeton, NJ
    Quote Originally Posted by fuse View Post
    New hobby, figure it doesnít hurt to follow directions (or take advice from experts) until I figure out what the heck I am doing. 😁
    There are lots of experts that recommend and directions available for cooking at higher temps than 225-250.

  3. #343
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Someone may find this helpfull.
    This is to make a brisket tbat is tough edible and usable.
    Cut up pepoers and onions put in a deep baking dish.
    Get two packages of beef broth .
    Line bottom of dish with cut up peppers and onions.
    Slice brisket into 1/2 or less strips .
    Put them on top of onions and peppers .pour beef broth into pan to the top of meat almost covering.
    Bake at 325 in Oven till tender. A couple hours you have to check every so often.

    It works it softens the meat up . Plus it tastes good.

    I hate throwing out a 60 70 dollar piece of meat.

    My wife came up with this idea.it worked great.

    She also removed the meat poured panko bread crumbs
    Into the liquid in the pan plus corn starch mixed into a cup of water. Thickened it up put it over rice .



    They taste pretty good.

    Hopefully it will save someone.

    Oh yeah we did this the next day .due to time constraints.

  4. #344
    Join Date
    Feb 2018
    Location
    Durham, NC
    Yesterday I did a 4+lb Choice standing rib roast. I cut the bone off and salted the night before. I tied the bones back on before smoking at ~225 for ~3 hours. Then cranked the smoker (a BGE knockoff) to 500 degrees, removed the bones again, and finished for about 8 minutes to get a good sear. It sliced like butter and was nice and pink, even to my moderately colorblind eyes. Best roast I've ever made, by far.

    No pictures, sadly, since I was too busy getting everything ready and tucking in to worry about gathering evidence.

  5. #345
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Quote Originally Posted by Phredd3 View Post
    Yesterday I did a 4+lb Choice standing rib roast. I cut the bone off and salted the night before. I tied the bones back on before smoking at ~225 for ~3 hours. Then cranked the smoker (a BGE knockoff) to 500 degrees, removed the bones again, and finished for about 8 minutes to get a good sear. It sliced like butter and was nice and pink, even to my moderately colorblind eyes. Best roast I've ever made, by far.

    No pictures, sadly, since I was too busy getting everything ready and tucking in to worry about gathering evidence.
    What brand of egg im currently looking.

  6. #346
    Join Date
    Feb 2018
    Location
    Durham, NC
    Quote Originally Posted by wavedukefan70s View Post
    What brand of egg im currently looking.
    It's a kamado, but I have the AKORN non-ceramic model. It needed some caulking to really set it up right, but that only took a quick trip to the hardware store and one day of fairly minor effort. You know the fixes were minor, because I absolutely suck at home improvement projects. The YouTube videos were very helpful.
    Last edited by Phredd3; 01-05-2021 at 09:43 AM.

  7. #347
    Join Date
    Feb 2007
    Location
    St. Louis
    Quote Originally Posted by wavedukefan70s View Post
    Someone may find this helpfull.
    This is to make a brisket tbat is tough edible and usable.
    Cut up pepoers and onions put in a deep baking dish.
    Get two packages of beef broth .
    Line bottom of dish with cut up peppers and onions.
    Slice brisket into 1/2 or less strips .
    Put them on top of onions and peppers .pour beef broth into pan to the top of meat almost covering.
    Bake at 325 in Oven till tender. A couple hours you have to check every so often.

    It works it softens the meat up . Plus it tastes good.

    I hate throwing out a 60 70 dollar piece of meat.

    My wife came up with this idea.it worked great.

    She also removed the meat poured panko bread crumbs
    Into the liquid in the pan plus corn starch mixed into a cup of water. Thickened it up put it over rice .



    They taste pretty good.

    Hopefully it will save someone.

    Oh yeah we did this the next day .due to time constraints.
    Sounds good. Except for one thing. One does not "get" beef broth. One makes it. With bones, marrow, trimmings. I always have quarts of beef (or sometimes lamb), chicken (or turkey), vegetable, and seafood stock on hand. It freezes well. If you buy it, it has too much sodium and too little of everything else.

  8. #348
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Quote Originally Posted by rasputin View Post
    Sounds good. Except for one thing. One does not "get" beef broth. One makes it. With bones, marrow, trimmings. I always have quarts of beef (or sometimes lamb), chicken (or turkey), vegetable, and seafood stock on hand. It freezes well. If you buy it, it has too much sodium and too little of everything else.
    I usually have some .but the bone broth i purchesed was 8 bucks a jar.it was pretty good. defiantly not the 1 dollar box stuff. Im heavy on chicken stock though.

  9. #349
    Smoking ribs today.
    Fingers crossed.

  10. #350
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Quote Originally Posted by fuse View Post
    Smoking ribs today.
    Fingers crossed.
    You got this .

  11. #351
    Pulled ribs off after 6 hours.
    Kept a temp probe in the smoker but not the ribs themselves.

    They look a little on the charred side even with a rub with no sugar.

    Under foil resting.
    It has smelled amazing in the backyard all day.

  12. #352
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by fuse View Post
    Pulled ribs off after 6 hours.
    Kept a temp probe in the smoker but not the ribs themselves.

    They look a little on the charred side even with a rub with no sugar.

    Under foil resting.
    It has smelled amazing in the backyard all day.
    do you live nearby, and would you possibly notice if some ribs were missing?

  13. #353
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by fuse View Post
    Smoking ribs today.
    Fingers crossed.
    Beautiful afternoon for it!

  14. #354
    Quote Originally Posted by budwom View Post
    do you live nearby, and would you possibly notice if some ribs were missing?
    Iím in the Triangle area.
    Its two racks split in half - pretty sure I can still count to four... 🤣

  15. #355
    Did reasonably well, I think.
    Way over coated the ribs with the rub.
    Did make them nice and spicy.

    Thinner part of the ribs were dry, and still tender.

    Meaty part of the ribs was moist and very tender.

    Applewood smoke came through pretty gently.

    Happy with a first effort.

  16. #356
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by fuse View Post
    Did reasonably well, I think.
    Way over coated the ribs with the rub.
    Did make them nice and spicy.

    Thinner part of the ribs were dry, and still tender.

    Meaty part of the ribs was moist and very tender.

    Applewood smoke came through pretty gently.

    Happy with a first effort.
    Great!

    Did you foil them at all, or just smoke the whole way?

    Lots of folks swear by the 3-2-1 method (smoke 3 hours, foil then keep on grill 2 hours, sauce and smoke foiled for an hour). It helps with the moisture I think. That, and learning how to take the membrane off the back of the rib, changed my world.

  17. #357
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by fuse View Post
    Did reasonably well, I think.
    Way over coated the ribs with the rub.
    Did make them nice and spicy.

    Thinner part of the ribs were dry, and still tender.

    Meaty part of the ribs was moist and very tender.

    Applewood smoke came through pretty gently.

    Happy with a first effort.
    Great!

    Did you foil them at all, or just smoke the whole way?

    Lots of folks swear by the 3-2-1 method (smoke 3 hours, foil then keep on grill 2 hours, sauce and smoke foiled for an hour). That, and learning how to take the membrane off the back of the rib, changed my world.

    But every smoke is an experiment. Thatís the fun!

  18. #358
    Quote Originally Posted by OldPhiKap View Post
    Great!

    Did you foil them at all, or just smoke the whole way?

    Lots of folks swear by the 3-2-1 method (smoke 3 hours, foil then keep on grill 2 hours, sauce and smoke foiled for an hour). That, and learning how to take the membrane off the back of the rib, changed my world.

    But every smoke is an experiment. Thatís the fun!
    Kept them in the smoker uncovered the whole time.

    Clearly there are folks that do an awesome job at smoking ribs. Iím a bit puzzled given the difference in meat on the thin and thick ends what skills those folks have acquired.

  19. #359
    Join Date
    Feb 2011
    Location
    Summerville ,S.C.
    Quote Originally Posted by fuse View Post
    Kept them in the smoker uncovered the whole time.

    Clearly there are folks that do an awesome job at smoking ribs. Iím a bit puzzled given the difference in meat on the thin and thick ends what skills those folks have acquired.
    I wrap mine .no one way is right.you have to perfect your own technique.

    My rib cooking is set.

    Im working on the perfect sauce.

    Exact ounces of mustard ,vinegar ,hot suace ect.
    Im trying to make a mustard based vinegar sauce . A combination of yellow and nc vinegar sauce .
    To appeal to both sides .

    My rub is salt pepper garlic.i use mustard as the binders.

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