What did everyone cook today?
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TexLaw thanks. What I am looking for is a good way to cook beef ribs. I haven’t quite figured out how to cook them consistently, usually end up tough/dry, dogs are always happy. Maybe I need to get meatier ribs. I cook them similar to pork ribs, low and slow, around 225°, season with a steak seasoning, no sauce or wrap.
YooperDog Beef ribs are a little different than pork ribs. Think of them more as “beef” than as “ribs” when it comes to cooking them. Low and slow around 225F is a very good way to go, but they probably will take longer, and they really can use wrapping for a little while (probably around an hour, depending on how thick they are).
Meatier ribs are the way to go, too, and that can be a problem when buying beef ribs at the grocery store. A lot of those are “shiners,” cut down so much that the rib bone shows in places. A good butcher is a much better bet for beef ribs.
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Departing Contestant You can’t say [censored] on the radio, or [censored] or [censored] or [censored], you can’t even say I’d like to [censored]
Monty Python -
Where’s the beef? Cooked up a few rib-eyes last night after checking the chest freezer for soldiers who fell to the bottom thinking they would be lost forever. Pulled a brisket, a corned beef I will smoke for pastrami and a short pork belly as well. Have to stock up on some briskets, they are on sale for $ 2.42 lb finally.
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YooperDog Beef ribs are a little different than pork ribs. Think of them more as “beef” than as “ribs” when it comes to cooking them. Low and slow around 225F is a very good way to go, but they probably will take longer, and they really can use wrapping for a little while (probably around an hour, depending on how thick they are).
Meatier ribs are the way to go, too, and that can be a problem when buying beef ribs at the grocery store. A lot of those are “shiners,” cut down so much that the rib bone shows in places. A good butcher is a much better bet for beef ribs.
TexLaw by that description I would say most of what I tried were shiners. I am try to get to my locker plant/butcher. I spoke with him and he said that he would hook me up. I will pick some up soon and reattack. By the time I got done with those shiners they looked like smoke dog bones, go figure.
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Where’s the beef? Cooked up a few rib-eyes last night after checking the chest freezer for soldiers who fell to the bottom thinking they would be lost forever. Pulled a brisket, a corned beef I will smoke for pastrami and a short pork belly as well. Have to stock up on some briskets, they are on sale for $ 2.42 lb finally.
johnsbrewhouse Looks like many are cleaning out their freezers to make way for lower prices they’re finally seeing at least in your neck of the woods. I tried that method. But, the boss at my buds house said “since you guys took up my table for a day when making sausages, I would like for you to try creating both some pork belly burnt ends and a porchetta next time you decide to cook something.” So, what did I do? Located a pork belly and loin, made the burnt ends and then created the porchetta for the next outing with the remaining pork belly. Now, I have a 12 lb porchetta chillin’ in the freezer. Oh, the pain. I know: Right? Glad we’re all keeping busy during this time in our lives. Keep creating “things”. The taste buds will reward you along with the pants getting a bit tighter.
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TexLaw by that description I would say most of what I tried were shiners. I am try to get to my locker plant/butcher. I spoke with him and he said that he would hook me up. I will pick some up soon and reattack. By the time I got done with those shiners they looked like smoke dog bones, go figure.
YooperDog said in What did everyone cook today?:
By the time I got done with those shiners they looked like smoke dog bones, go figure.
Lol. I’ve been there! May your bones be laden with meat!
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YooperDog said in What did everyone cook today?:
By the time I got done with those shiners they looked like smoke dog bones, go figure.
Lol. I’ve been there! May your bones be laden with meat!
TexLaw Individual critiquing has its hilarity sometimes. It’s called keep it real. We’ve all done it.
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Did a marinated pork belly (brown sugar, soy sauce and salt), baked for an hour then deep fried it, wow. Forgot the pictures of it. Just finished up the pastrami after a long day on the smoker, about 10 hours. Spent six hours smoking then four hours covered in the pan to finish up. Got to love this stuff! Tomorrow is brisket day, will go on at noon and come off Saturday morning.
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The brisket came out of the Traeger this morning after its 20 hour nap in the low and slow. Had a breakfast taste. Just seasoned with salt and pepper.
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Beer brats, onions, andgreen chilies!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Dry Aged Ribeye Pittsburgh style
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Tex_77 That looks scrumptious, but too rich for my blood in these days & times. It looks really good though & my stomach is growling now & it is not even Noon.
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Tex_77 Margaret did just about the exact same thing on Thursday night, but with Kraut instead of peppers. Looks really good though!
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The brisket came out of the Traeger this morning after its 20 hour nap in the low and slow. Had a breakfast taste. Just seasoned with salt and pepper.
johnsbrewhouse Now that is what I like! What wood did you use to smoke that one? Any brines or injections or just a dry seasoning? Just low & slow on the open or did you use a crutch? That looks really good.
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Did a marinated pork belly (brown sugar, soy sauce and salt), baked for an hour then deep fried it, wow. Forgot the pictures of it. Just finished up the pastrami after a long day on the smoker, about 10 hours. Spent six hours smoking then four hours covered in the pan to finish up. Got to love this stuff! Tomorrow is brisket day, will go on at noon and come off Saturday morning.
johnsbrewhouse I miss those days back in Texas with friends that were willing to do an all nighter like that. Makes for the best of friends, best of refreshments, best of eatin, & great stories to boot!
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johnsbrewhouse Now that is what I like! What wood did you use to smoke that one? Any brines or injections or just a dry seasoning? Just low & slow on the open or did you use a crutch? That looks really good.
calldoctoday oak and hickory pellets, just dry seasoned with butcher cut pepper and sea salt. The lid stayed closed the whole time, covered and panned it with foil for the last eight hours. My temps were running around 225 degrees after the smoke period.
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johnsbrewhouse I miss those days back in Texas with friends that were willing to do an all nighter like that. Makes for the best of friends, best of refreshments, best of eatin, & great stories to boot!
calldoctoday With the Treager, I just fill the hopper and go to bed, let the digital thermometer take care of the rest. It works so much better now that I got rid of the Treager motors and board.
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Tex_77 Love cooking on the open fire. It just has that smokey flavoring built right in.
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Nothing like an open Fire, nothing like it in the world.
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Appetizer station for a small reception.
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