What did everyone cook today?
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GWG8541 Looks like a great time. Makes me anxious for my trip to Ranger Lakes in northern Colorado the end of July. Limited cell phone service and lots of trout fishing for 8 days. I’m ready.
wdaly yeah, I could see some great Rainbows in that new skillet. Have a great time.
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kyle it was and congrats on the party and your sons big day.
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JoeB thanks brother
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
“A smooth sea never made a skilled sailor.”
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
Surg Looks terrific. That takes a lot of TLC. Did you make them fall off the bone or chewable… Both are good. What was your finish temp?
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
Surg looks awesome.
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GWG8541 Always for a Brother in Arms…
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Surg Looks terrific. That takes a lot of TLC. Did you make them fall off the bone or chewable… Both are good. What was your finish temp?
JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.“A smooth sea never made a skilled sailor.”
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JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.Surg Outside temps, sun and wind can play tricks with smoker temps. When i bend or flex the ribs it gives me a good indicator. Still a great job surg … Enjoy
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JoeB
Actually let them get away from me. Hit 185+ while still wrapped in foil so when I went to uncover them they were fall apart. I just pulled them at that point. I usually like them a little more on the bone personally.
Ran it hotter than usual with it set to 275, but the MES smoker was acting quirky and my standalone thermometer was reading 230s. Didn’t even put the temp probe into it until unwrapping them and saw they were hot. Still juicy and tasty, but hard to cut neatly. Was thinking of running an empty smoker with a couple different temp probes to see what was going on. Weird for it to linger so low below temp especially on a hot day.Surg My wife was gone for the weekend so decided to have ribs for her when she got home tonight. Ribs are over of her favorite smoked meats. They turned out pretty good. Don’t look as good a yours though.
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Surg My wife was gone for the weekend so decided to have ribs for her when she got home tonight. Ribs are over of her favorite smoked meats. They turned out pretty good. Don’t look as good a yours though.
wdaly looks good to me…. Don’t be picky. No one will notice what you don’t like unless you point it out.
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wdaly looks good to me…. Don’t be picky. No one will notice what you don’t like unless you point it out.
JoeB Thanks. As long as they taste good and the wife likes them, I’m happy!
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wdaly Happy wife…… Happy life
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Surg My wife was gone for the weekend so decided to have ribs for her when she got home tonight. Ribs are over of her favorite smoked meats. They turned out pretty good. Don’t look as good a yours though.
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Not me but my wife made some of the best chicken french of her life this weekend for me and friends. Seriously she NIALED everything about, the chicken, the sauce, everything perfect. here is why I even bring it up. She lost her sense of smell and taste during covid, then got it back but now ANY oil smells rancid to her! She had me smell the sauce like 3 times, saying she thought something was wrong with it. I was making salsa while she was in the shower, she came out and we had to open windows, turn on air freshener and light some candles because of Cilantro which she used to love!
Patrick (@The-Fridge-Raider ) sense is totally back yet either. I am considering testing that stupid burnt orange thing with him and then if it works trying it with her!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I was out of cell service in my home away from home, channeling my inner PapaSop . It was a great weekend at one of our favorite State Parks/Lakes. I had a chance to break in a Fathers Day gift from one of my boys. Its a carbon steel skillet that is versatile and a great all around cooking piece.
GWG8541 - Very nice
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Surg My wife was gone for the weekend so decided to have ribs for her when she got home tonight. Ribs are over of her favorite smoked meats. They turned out pretty good. Don’t look as good a yours though.
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Did loin back ribs three ways. Two different dry rubs and one with just salt. All came out great.
Surg They came out great
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processhead said in What did everyone cook today?:
This one has a lot of moving parts so bear with me. Started with marinated pork, shrimp and scallops on a skewer and a couple of whole country pork ribs for good measure.
Grilled these over a charcoal fire with a couple of pieces of pear wood for flavor.
This by itself would be the basis of a pretty good meal, but they are just one part of a bigger whole. That being a Vietnamese dish called BÚN THỊT NƯỚNG.
The meaty bits get chopped up and added to a bowl of vermicelli noodles, lettuce, fresh basil, cilantro, crushed peanuts, green onions browned in lard, and nuoc cham, a seasoned fish sauce based condiment.
The complexity of flavors in the finished dish is hard to describe, but is simply amazing. We will be doing leftovers again tomorrow, because once is just not enough. Plus I grilled enough for the whole neighborhood.My wife gets the credit for all the hard work and creativity. I just grilled the meat/shellfish.
I call “Dibs”!
Oh, Ya Baby! -
wdaly
I left out the encapsulated citric acid on this batch because I knew I would not have time to smoke it last night. I like the flavor both ways. The ECA adds the tang which some people like and some people don’t. I eat just about anything so it doesn’t matter to me. I used the willies snack stick seasoning broken down for a 5 pound batch. Just used the sure cure alone which from what I’ve gathered requires a rest of at least 6 to 8 hours for the cure to works it’s magic.Use the leftover meat that didn’t make it out of the stuffer for for breakfast this morning. Not sure if there’s another post on it but would be interested to see what people use the leftover un-stuffed meat for. I usually just fry it up or smoke it as some kind of patty.
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