What did everyone cook today?
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YooperDog I coat mine with, believe it or not, Parkay squeeze butter, and a dry rub. I typically don’t even consider such things, but it works. Go figure. When they reach a nice color, wrap them in foil and cook to your desired end point. I do not do competition, frankly they are too tough for me. I cook them so with a gentle tough, they fall off the bone. If you like a sweeter rib, which many do, when I wrap them I coat them with medium brown sugar and a bit of my sweet BBQ sauce. I do the entire smoke process at 225’F
Chef Thanks for the directions. It has been awhile and I have a tendency dry them out or make them come out tough.
I guess my wife took a pic when I wasn’t looking.
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Fired up the BGE this morning and tossed in a butt for pulled pork sandwiches tonight. It got done just before I finished sealing up all the decks and furniture. To tired and dirty to take pics. Just making a sandwich and sitting on the deck and enjoying it with my better half and sweet tea. Something a little stronger a little later tonight. Going to my butcher next week and get some beef ribs.
Anyone have a good recipe to try or techniques to make sure I don’t dry them out?
YooperDog Looks mighty tasty! The biggest secret with ribs, at least what I have experienced, is the wrapping in foil. Now when I do many slabs like above 35, I place them in a hotel pan, then plastic wrap and foil wrap the pan. On a chemistry standpoint, with a low and slow cook on cuts like ribs or anything with a lot of connective tissue, a time and temperature reaction takes place converting the connective tissue into a mild sweet flavor usually very welcomed in ribs and pulled pork.
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YooperDog Looks mighty tasty! The biggest secret with ribs, at least what I have experienced, is the wrapping in foil. Now when I do many slabs like above 35, I place them in a hotel pan, then plastic wrap and foil wrap the pan. On a chemistry standpoint, with a low and slow cook on cuts like ribs or anything with a lot of connective tissue, a time and temperature reaction takes place converting the connective tissue into a mild sweet flavor usually very welcomed in ribs and pulled pork.
Chef I have never wrapped beef ribs, but I can see how that would help with the cook. Thanks
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Pa’ s black bull T bones and Cyclops Greek Chicken breasts vac tumbled, vac packed in fridge to smoke tomorrow.
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Cheesesteak fries
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Looks great. I remember a time when I could eat like that every day…many pounds ago…
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Chef I try to limit myself to stuff like this but my son finished cancer treatment almost a year ago. His doctors want him to gain more weight still so he is on an “unrestricted” diet. Wish my doctor would tell me that. Either way, he likes cheese fries and steak so it was a win win for him.
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Chef I try to limit myself to stuff like this but my son finished cancer treatment almost a year ago. His doctors want him to gain more weight still so he is on an “unrestricted” diet. Wish my doctor would tell me that. Either way, he likes cheese fries and steak so it was a win win for him.
scott farm How is your son doing now? Only wish I was nearby so I could cook for him as well.
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Chef I try to limit myself to stuff like this but my son finished cancer treatment almost a year ago. His doctors want him to gain more weight still so he is on an “unrestricted” diet. Wish my doctor would tell me that. Either way, he likes cheese fries and steak so it was a win win for him.
scott farm we hope your son is doing much better & making good progress.
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He is doing well so far. We have been quarantining since last April, so this Covid crap has kept that going now for over a year. Being home all the time was what finally pushed me into getting a smoker last summer. One year ago today was when I started smoking my own stuff actually.
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He is doing well so far. We have been quarantining since last April, so this Covid crap has kept that going now for over a year. Being home all the time was what finally pushed me into getting a smoker last summer. One year ago today was when I started smoking my own stuff actually.
scott farm If you don’t mind, what is his first name so I can keep him in prayer?
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He is doing well so far. We have been quarantining since last April, so this Covid crap has kept that going now for over a year. Being home all the time was what finally pushed me into getting a smoker last summer. One year ago today was when I started smoking my own stuff actually.
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scott farm If you don’t mind, what is his first name so I can keep him in prayer?
Chef Joe
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We will all smoke one for Little Joe & we hope he continues to recover & make the best progress.
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Chef Joe
scott farm Tell Joe we Love him and will keep him covered in prayer for a full recovery.
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Temps dropped a little here finally. Fired up the oven for some fresh bread.
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Temps dropped a little here finally. Fired up the oven for some fresh bread.
scott farm looks nice, is it sour dough?
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scott farm looks nice, is it sour dough?
Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
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Chef Its a slow rise no knead bread. It has all of the characteristics of a sour dough accept that “tang” you get from sourdough. It takes my 30 seconds to mix the dough, one manipulation at 20-24 hours and a final rise while the oven preheats.
scott farm That’s my weakness, bread right out the oven!
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How about some nice smoked cheeseburgers & brats with a few nice cold brews to wash them down. Oh, & don’t forget your veggies too with smoked potatoes all rotten style with peppers, onions, & broccoli florets.
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