Got a few pork tenderloins ready to go for today, and a few burgers n dogs for tomorrow
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Got a few pork tenderloins ready to go for today, and a few burgers n dogs for tomorrow
Pork chops, white wine and herb marinade, along with salt and fresh ground pepper, smoked over peach chips... these didn't last more than a few minutes after this pic was taken. Yum!
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Turkey tomorrow.
Sent from my tin foil coated mind reading device.
I made my holiday ribs for the neighbors get together. I took four racks of ribs and had my darling rub her dry rub on my meat. Then we let them marinate for a couple of hours at room temp. I then put them in my smoker with a mix of hickory and peach chips. The smoker I used is electric(I have several smokers) so I smoked with one pan of chips for 40 minutes at 275 degrees. I then put them on my grill long enough to cook a little more and get the grill char. Then I put them in the oven at 225 for several hours. I had three pans of ribs, one I put in the oven plain, just rub, another pan I used a sweet BBQ sauce and the third pan I used a vinegar based BBQ. Very savory and they were a hit.
And yeah I made that Freudian slip about my meat on purpose......
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Sorry, I saw the two threads next to each other and the sicko thought of merging them came to me ...
Pineapple glaze?Quote:
Originally Posted by Aloha_Shooter
Kitty sweet sorta thing?
Will be done in an hour or so. Taken @ noon.[Flower]Attachment 58536
My best compliment (from my wife) "Can we NOT go out tomorrow (Memorial Day)? Just make your ribs and sauce. "
St. Louis Ribs (2 racks), apple wood, and N. Carolina-style sauce.
Went 12 hrs at 170F and 4 hrs at 190F.
...no complaints.
Did you catch that - No complaints (from my WIFE).
...I think I've made it to the promised land.
I live in an apartment, so unfortunately I'm not permitted to do any smoking. This is what I threw on the grill....
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Unfortunately right after I took the pic, chaos insued within the apartment (2 boys both under two), and the steaks got over cooked, oh well you get used to it.
Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.
CSF's grill pack is very nice if you have the freezer space.