What did everyone cook today?
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Bob Stehlik Re Slivovitz. Yes, it can have quite a punch. Depending on how much they want the proof to be. But, the better ones are about 90-100 proof and have that distinct clean clear plum flavor. It’s not for everyone. But, will assist the party to keep rockin’.
Back from the weekend in Ohio Amish country. I had 4 Elk burgers in the freezer from a friend. I did a light smoke on the pellet grill then finished them with a good sear. I surrounded it with onion, tomatoes, and pickles which all came from the garden, then topped it with a Amish bakery pretzel roll. Great sandwich with a side of fresh corn on the cob. Followed it with a bowl of vanilla ice cream topped with fresh diced peaches.
“You never really die until you end up on the wall at a Cracker Barrel”
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Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo sorry Tex_77, those do look great
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Back from the weekend in Ohio Amish country. I had 4 Elk burgers in the freezer from a friend. I did a light smoke on the pellet grill then finished them with a good sear. I surrounded it with onion, tomatoes, and pickles which all came from the garden, then topped it with a Amish bakery pretzel roll. Great sandwich with a side of fresh corn on the cob. Followed it with a bowl of vanilla ice cream topped with fresh diced peaches.
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Back from the weekend in Ohio Amish country. I had 4 Elk burgers in the freezer from a friend. I did a light smoke on the pellet grill then finished them with a good sear. I surrounded it with onion, tomatoes, and pickles which all came from the garden, then topped it with a Amish bakery pretzel roll. Great sandwich with a side of fresh corn on the cob. Followed it with a bowl of vanilla ice cream topped with fresh diced peaches.
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zbigjeff thanks, I need to stay out of Holmes County. I think I gained 5lbs this weekend, but man was it good.
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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 nice ribs. Look and sound amazing.
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Finished Product fresh out of the Weston 80L Dehydrator. -
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.
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Back from the weekend in Ohio Amish country. I had 4 Elk burgers in the freezer from a friend. I did a light smoke on the pellet grill then finished them with a good sear. I surrounded it with onion, tomatoes, and pickles which all came from the garden, then topped it with a Amish bakery pretzel roll. Great sandwich with a side of fresh corn on the cob. Followed it with a bowl of vanilla ice cream topped with fresh diced peaches.
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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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