Good timing. I just picked up about a sixteen pounder myself that I'm going to dry-age for 35 days. My UMAi bags will be here next week and then it's on! Can't wait!Quote:
Originally Posted by DenverGP
Printable View
Good timing. I just picked up about a sixteen pounder myself that I'm going to dry-age for 35 days. My UMAi bags will be here next week and then it's on! Can't wait!Quote:
Originally Posted by DenverGP
Jer, let us know how well the umai bags work. I?m curious to hear actual first hand experiences with them.
Me too. I've never used them but have heard good things. I'll report back.Quote:
Originally Posted by drew890
I have a question for all you amateur chefs, I picked up a pre seasoned carnitas pork roast. What is the best way to cook it ? Crock pot on low all day or oven cook on 275* for a few hours ?
I will be serving with pan sauteed fajita vegetables with a few Serrano peppers to kick it up a notch & warmed flour tortillas.
I know I didn’t give very much time for answers, I went with the crock pot. We shall see how it turns out.
Excellent choice!
Quote:
Originally Posted by SideShow Bob
Agree, less hassle and worry when it needs to be pulled from the oven.Quote:
Originally Posted by ChickNorris
Fresh out of the crock pot.
https://uploads.tapatalk-cdn.com/201...8bcc9de47b.jpg
And yes, I like to pull my pork.....
https://uploads.tapatalk-cdn.com/201...1b50de275e.jpg
Bet you pull pigtails too. ; )
Pork loin, sausage and potatoes... they were in the smoker today...
Attachment 76899
prepping a 5lb leg of lamb for tomorrow afternoon. Usual suspects for the dry rub with a splash of chipolte olive oil.
I wanted to come back to report that I'm not sure if I'll smoke these so I may not post the details here to keep from taking this thread off-topic. I just may create a new thread for the wonders of dry aging for those interested as it's a pretty complex conversation with fantastic results worthy of it's own conversation.Quote:
Originally Posted by Jer
Actually, I went ahead and started a new thread here to discuss the new topic.Quote:
Originally Posted by Jer
3 post in a row, your keyboard stuttering, or just nervous?Quote:
Originally Posted by Jer
3 posts? I see two. Did it triple post and a mod cleaned it up already or something?Quote:
Originally Posted by Great-Kazoo
Rare, that is a perfectly cooked rib roast. Well done ;)Quote:
Originally Posted by electronman1729
This is going till end of business day. $4.99 per 20 lb bag
http://www.bomgaars.com/bargains-and.../weekly-flyer/
Killer deal on some good quality pellets. Looks like we're headed out to Bomgaars today!Quote:
Originally Posted by Great-Kazoo
Too far from castle Rock... I'll make do with smokehouse pellets from Sam's club
went by the Costco business center today, picked up some nice bone-in pork butts, $1.19 per pound. Also picked up a prime packer brisket, $3.19 per pound.
beef ribs cut off one of the whole prime rib packers
https://i.imgur.com/avGbyHpm.jpg
https://i.imgur.com/iFtKzdhm.jpg
and some chicken
https://i.imgur.com/s2HZipIm.jpg
Dude, you suck.
Would you consider employment as my chef?
I do a decent shrimp kabob and prime rib roast. I'm going to try a sourdough baguette next week, or the week after.Quote:
Originally Posted by Kowalski Lives
Three racks of babybacks from costco.
https://i.imgur.com/vEapEUV.jpg?1
https://i.imgur.com/iEFczk7.jpg?1
https://i.imgur.com/XwZxbQB.jpg?1
Nice.
Yep. I think I can smell them from here. Nice job with those.
16 pounds of country ribs for on oak, apple and hickory.
5 degrees and snowing here.....brrrrrr
http://i63.tinypic.com/2najgue.jpg
http://i66.tinypic.com/1pwm02.jpg
http://i65.tinypic.com/34e99c3.jpg
Done!
CSR's and Cornbread. Didn't get a pic of the Collards.
http://i64.tinypic.com/14wqa9c.jpg
http://i66.tinypic.com/i2o7yb.jpg
Brings a new meaning to the term "cold smoked". Your efforts to heat things up outside are appreciated.
Looks tasty!
Looks great! Will have to get the smoker fired up soon.Quote:
Originally Posted by Mykidsdad
Brings a new meaning to the term "cold smoked". Your efforts to heat things up outside are appreciated. You are braver than I. Stuck to making chili indoors tonight.
Looks tasty!
Stick burner in this weather...way to go!
Up here we are under fire-ban so much of year. Winter is smoking season!Quote:
Originally Posted by wyome
Nice job. How long you do those Country ribs, rub used, etc. Not sure why i haven't tried doing them. Cornbread looks on the money too. Have you done or tried pizza in those skillets in the smoker, yet?Quote:
Originally Posted by Mykidsdad
Cornbread was cooked in the oven. It is a sweeter recipe and I am not a fan of doing it in the pit. Hot fast white dough like pizza is awesome with some smoke. There is dairy in the cornbread...gets funky in the pit.
The CSR's went in the pit for about2.5 hours at 225 +/-. Then put them in a foil pan covered with foil with some sauce (my own KC style) and a bit of cola for 2 hours at 225. My own rub with most of the spice cabinet in there. Fire had about died so I brought them inside and carmelized the sauce under the broiler.
They were like a medium steak. A bit longer in the foiled pan and they would have been fall apart tender. Because they are only about 1.5 inches thick, they take a deep smoke. Solid meal with a ton left over. Gonna chop up the remainder for fried rice, pizza, and tacos.
Meatloaf in the pellet smoker! Backyard smells amazeballs now...
Got a leg of lamb going!
The neighbors are waving.
Got a pack of chicken thighs getting comfy on the pellet grill...yay meAttachment 77569
Burnt ends and tater tots on the Big Green Egg now.
Attachment 77570