Post your Meat P0rn!!
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Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
Surg said in Post your Meat P0rn!!:
Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
You and me both buddy!!! That meatloaf that Idaho Smokey posted is calling my name
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Tri-tip 
Sliced Tri-tip 
One of 3 briskets 
Sliced Brisket 
Johnny Trig style baby back ribs.
Smoked meat loaf. 
S’mores pie. -
HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
Dr_Pain those ribs
look great. -
Grimpuppy Absolute works of art.
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I am about to fire of the pit for the Thanksgiving meal with my parents, bird is about to be pulled out of the brine and seasoned with just salt and pepper. I think I am going to spatchcock it.
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I am about to fire of the pit for the Thanksgiving meal with my parents, bird is about to be pulled out of the brine and seasoned with just salt and pepper. I think I am going to spatchcock it.
HerbcoFood don’t forget a few pics if you have time. That sounds great.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
HerbcoFood You’re way ahead of me. Mine’s on the brine.
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The brined 11lb spatchcocked thunder chicken in on the smoker, I just seasoned it with salt and pepper.
HerbcoFood Looking good, never thought to spotchcock a turkey, have done chickens before.
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I spatchcock and dry brine the turkey and then smoke it. They turn out really good.
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I spatchcock and dry brine the turkey and then smoke it. They turn out really good.
Idaho Smokey That does look fantastic. For Thanksgiving I have to do it in the oven because I have to have stuffing, but often in the summer we cook one on the grill so might try one then.
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Idaho Smokey That does look fantastic. For Thanksgiving I have to do it in the oven because I have to have stuffing, but often in the summer we cook one on the grill so might try one then.
bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey Looks too good to eat! Enjoy your Thanksgiving!
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey that is one tasty looking bird. Enjoy.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey I fill the turkey cavities and put the left over in a pan, I can’t get enough.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
!Idaho Smokey great looking bird.
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Happy Thanksgiving!
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samspade Now that is one good looking bird.
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samspade One of only two ways turkeys should ever be cooked!
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