So yesterday while looking at these gorgeous hunks of beef Tenderloin I decided to save the $27 / lb and got myself this grocery store marinated bone in breast for $2
Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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After I got back in town today, I threw a ham on the Weber kettle and used some apple wood to smoke it while it heated. Made a honey/mustard sauce for it. Had some friends over for the ham and a mushroom/leeks puree soup I made again.
You don't season at all?
What I learned is I need to score the top with a knife. The more surface area the smoke can reach, the more smoke flavor. I served with fritos scoops.
I used my Santa Maria attachment to make a Tri Tip and made some "cauliflower" mac and cheese with sharp cheddar and smoked gouda. It tasted as good as it looks. I pulled it at 130* and it coasted up to medium rare.
This looks like a winner. This rack is huge. Almost 7 lbs.
Smoked some chicken wings from Costco in the master built electric smoker today. Put my college education to the test by rigging this umbrella contraption to keep the rain off the smoker
I lost over half of the ribs when I trimmed them down so I'm making rib tips out of the scraps.
I put a Sahlen's hot dog in the smoker for an hour for lunch. Man, it is good with the smoke flavor.
I also put some lard in an aluminum tray in the smoker. Gonna use the lard like I would use beef tallow on brisket.
I put a Sahlen's hot dog in the smoker for an hour for lunch. Man, it is good with the smoke flavor.
I also put some lard in an aluminum tray in the smoker. Gonna use the lard like I would use beef tallow on brisket.
Getting close to rib30 here. Rubbed these yesterday and they sat in the fridge overnight. Threw them on this morning and doing the 3-2-1 method. Sprayed them with apple juice and apple cider vinegar mix during the first 3 hrs. Wrapped with sauce and apple juice, then finishing them opened up with sauce. Love ribs
I'm trying a different rib method today. 4 hours at 225 then raise the temp to 275 until they are done. Not wrapping the ribs today.
I am going to wrap the rib tips and let them steam in sauce. They have been on the smoker for 2 1/2 hours. Time to pull them and wrap them.
I am going to wrap the rib tips and let them steam in sauce. They have been on the smoker for 2 1/2 hours. Time to pull them and wrap them.
Here are the rib tips. I sauced them, poured over a little lard and wrapped them in foil. Not going to be a Keto diet day today. LOL
They're going back in the smoker for 90 mins then I will finish them unwrapped at 275.
They're going back in the smoker for 90 mins then I will finish them unwrapped at 275.
Turned out well. I let them go to fall off the bone tenderness. Put some rub and some Blues Hog BBQ sauce on at the end and seared the ribs on the Weber for a couple minutes.
Also turned out money. Meat candy
I can’t complain about working from home. Ribs on chicken later. Smoking cream cheese later today too.
Is that the Weber Smokefire? If so gen 1 or 2 and how do you like it?
Ive heard nothing but issues on the Gen 1
Gen 2. I got it about a year ago. The Gen 1’s were an absolute disaster. I have zero complaints with mine. I would not hesitate to recommend one.
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