What did everyone cook today?
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Cross cut beef rib enchiladas! Grilled the ribs along with, onions, jalapeños and poblano peppers. Then I put it all into the slow cooker until it was fork tender. Then I rolled them in blue corn tortillas, topped with Monterrey jack cheese and enchilada sauce: https://www.instagram.com/p/CSDQMYkA1Sk/
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Back from 9 days in the Rockies at 9240 feet. Glad to be back where there’s oxygen. Lots of great grilling and cooking. ND Mike made your Black Forest Cherry Chocolate cake. A 12" Dutch oven fed 21. Not a bit left. Thanks for the recipe. Now to catch up on all the great food you all have been crafting.
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St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Tex_77 Tex, you are such a tease with all your delicious looking vittles! I gain weight just looking at your meals & presentations. Keep up those great pics & descriptions of those fantastic meals you prepare. Thank You.
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Surg this makes me happy! Simple is best most times!!!
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Steven Winscot great looking
jerky. -
Oh Baby (spares), Nice Rack!
Tex_77 said in What did everyone cook today?:
St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and Butcher BBQ Honey Rub. Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
@dennyo Nice looking ribs!
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St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Tex_77 Competition “color”. WOW
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St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Tex_77 First class in my book Great job
now I need to go get a few slabs to satisfy my stomach -
I haven’t been posting much lately because we ran our camper up to Amish country here in Ohio. I am eating way to good, but haven’t cooked one thing in the past few day. I think I gained 5 lbs just crossing the county line. I did attend a auction today and picked up a 8 qt cast screw driven stuffer for 60 bucks. It needs a little TLC, but is fully functional. Life is good. I’ll post a pic later.
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St. Louis cut ribs, rubbed with |Butcher-BBQ-Premium-BBQ-Rub and |Butcher-BBQ-Honey-Rub . Cooked at 225 on my Primo XL using my Fireboard and Drive fan for 3 hours. Then wrapped with brown sugar, squeeze butter, honey, agave nectar, and cooked an additional 2 hours. After that I unwrapped sauced and gave it enough time for the sauce to start to setup. Had rave reviews from all the family.
The chart below shows the smoker temp and fan temperature, it held at a pretty constant 225, the dips in temp are when I opened the lid.
Tex_77 I suppose that is what you would call heaven.
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Back from 9 days in the Rockies at 9240 feet. Glad to be back where there’s oxygen. Lots of great grilling and cooking. ND Mike made your Black Forest Cherry Chocolate cake. A 12" Dutch oven fed 21. Not a bit left. Thanks for the recipe. Now to catch up on all the great food you all have been crafting.
wdaly anytime! I’m glad it went over well!!!
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Chicken and shrimp stir fry was on the menu along with orange chicken.
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ND Mike now that is a fine looking meal
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ND Mike - Wow, this looks great!
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ND Mike Nice looking grub. Is that a CampChef?
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Tex_77 Great looking ribs man! Same with ND Mike and GWG8541 everyone is cooking top notch stuff! Also, Tex_77 did you use the | tool to post that? For anyone who doesn’t know you can now post a link to Waltonsinc.com if you type the vertical bar tool | which is shft and the \ button and then start typing in the product, you are wanting to link to. It IS case sensitive so all letters should start as CAPS. It will provide you a drop down so you only have to type the first few letters.
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this is the kale and chicken cream meal I made for my wife saturday!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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Jonathon that looks like it was good!
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@matt-westerhaus yep! I actually have two of these Camp Chef 3 burner stoves. One is the pictured Denali and the other is a Tahoe. The Denali I got off of a local Facebook for sale page for $35!!! Couldn’t pass that up.
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