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COSTCO had something similar a few years back. Mesquite burns for a long time, so long I would cook dinner on a Sunday night and the Mesquite would still be burning the next morning. Like the others said, it can leave a bitter taste.Quote:
Originally Posted by scratchy
I have been tasked with making beef back ribs for an illegal Thanksgiving gathering on Tuesday. I never did those before, since pork is just so freaking yummy, but there are a few other pork dishes being served so my wife volunteered me to make beef back ribs.
Any good recipes you guys know of? Yes, I know Goooohgle will generate a thousand results, but you guys have proven solid so far. [Beer]
important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)
Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.
I used the same rub I use for my briskets.
Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).
Just a lil rib action
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Ahhhh, so NO membrane removal. That's nice! I hate doing that with pork. Thanks for the tips!Quote:
Originally Posted by DenverGP
Gonna do a turkey breast in the Pit Barrel on Thursday. Contemplating using a marinade injector. What say ye? just the wife and I this year so no whole bird.
bacon wrapped?Quote:
Originally Posted by TFOGGER
he one I bought from Sportsman's Warehouse still hasn't come in so I got the Camp Chef - Smoke Pro SG24 WiFi for $399 at Murdoch's. Should be able to pick it up Friday.
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Nope, just buttered and Savory Spice Shop's Tiny Town Turkey Rub. Smoked over pecan until 145 internal. Delicious!Quote:
Originally Posted by Great-Kazoo
Turkey breast for turkey day.
Pan under the turkey had all the stuff to make an awesome gravy.
edit: hadn't seen tfog's reply above.... we also used the Savory's Tiny Town rub. My wife works in the Littleton shop.
https://i.imgur.com/xgyONBo.jpg
We miss going to the ft fun S/spice shop. Fortunately there's a local place that has great pricing on their spices, and other food stuffs for cooking, called The HoneymanQuote:
Originally Posted by TFOGGER
OOOOOhhhhh. Wish I had an invite. Always the best parties at GG's house.Quote:
Originally Posted by GilpinGuy
PM me if you want some pork/chicken rub.
I always leave the silver skin on. Personal taste but my favorite part of the rib.
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Yesterday's turkey.
Brined overnight with 1/2cup salt and 1/2 cup brown sugar per gallon (roughly 2 gal). Added paprika, thyme, rosemary, powdered garlic, onion powder, parsley to the brine. 11 hours later, pulled from brine and patted dry, slathered in butter, a little salt, pepper, garlic powder, and more of the herbs.
Put on Kamado Joe w/ a few chunks of hickory and jealous devil charcoal at 350*. Temp creeped up to 400ish for a bit, but I brought it back down with the vents. Pulled and tented in foil when breast was at 156* to let its temp creep up without overdoing it.
Was just right. Not too smoky, not too salty, moist as could be! Thinking next time I’ll torch the skin for some crispiness.
My first attempt, small pork loin.
https://i.imgur.com/Lqs1E1A.jpg
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That looks really good. I think Safeway has Pork Tenderloin on sale until tomorrow so I may have to pick one up now.
I just got a new Recteq RT-590 smoker (posted a photo in the "Picture of what you bought" thread the other day) and I'm dying to get something on it. I think King Soopers has ribs for $1.99/lb right now too. Waiting for a couple more items to arrive over the next few days and then I'm clear to go buck wheezy on it. Already debating how I'm going to christen Smoky McSmokeface. I've got a Boston Butt in the freezer just calling to me softly too.
A lil picnic roast from the pellet smoker...
McCormick's Brown Sugar Bourbon rub and spritzed with cherry DrPepper through out the cook...added about 8oz of the DrPepper when we wrapped it it up...
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Not sure if they are still on sale but Costco had loins for $1.79/lb and $8 off per package which made them less than $1/lb. I bought 4 packages, about 32 pounds.
Oh wow.. that's a smokin' deal. How long ago was that? Not sure when their sales cycles happen but I don't think they even have set sales cycles like Safeway/King Soopers.Quote:
Originally Posted by newracer
Just did a whole chicken last night. Fast cook...375? for about 1.75 hours to 165? internal. Just did a dry mesquite rub from Costco with some extra black pepper and cayenne. Spritzed once with olive oil. Mostest moistest chicken I've ever had.
Pic is after about 1/2 hour:
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I just bought them on Tuesday. I think it was originally supposed to be a black Friday deal only but they had too many so they extended the sale.Quote:
Originally Posted by Jer
I have some other business to attend to at Costco so when I get over there I'll be sure to check it out. Thanks for the intel!Quote:
Originally Posted by newracer
Try taking it off at 160? internal breast temp next time. Even juicer!Quote:
Originally Posted by Bailey Guns
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Looks tasty. I like doing poultry on the smoker more so than inside, using the oven.Quote:
Originally Posted by Bailey Guns
Try it spatchcock style, next time. Then rub some corn starch on the skin and let it sit in the frige a few hrs, uncovered. A light covering of mayo, with seasoning of choice. I use to do the birds, whole. But spatchcock gets a more even cook, as well as in a shorter time frame.
Made some wings on Sunday.
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https://i.imgur.com/Z49MdOr.jpg
How'd they turn out? Smoked wings are my new favorite.
They were very good, crispier than I expected. I will definitely make them again.
Next time I will flip them once, the bottom side got a little charred.
Did you dehydrate them in the fridge for a few hours before cooking, and finish at high temp for 30 min after smoking? That's the secret to crispy wings.
I did leave them in the fridge overnight after defrosting. Then tossed lightly with salt and baking powder. 250* for 30 minutes then 425* for 45 minutes.
Not exactly the way I do it, but sounds like the same delicious results. My friends like smoked with no seasoning, but coated in wing sauce, or lightly coated in a dry run and smoked with no wing sauce. I'm a glutton for flavor so I like the dry rub and the wing sauce.
Leave uncovered in frige 2-3 hrs, after rubbing baking powder in to the skin. Between the bp & air movement in the frige, it draws out a lot of moisture. I usually do a quick sear on the grill after they come to temp.Quote:
Originally Posted by newracer
Bought some wagyu.
https://photos.smugmug.com/photos/i-...-ptHSp5f-M.jpg
4 6oz strips for $50.
Where you get those?Quote:
Originally Posted by eddiememphis
Forgot to add this one from two weeks ago.
https://i.imgur.com/A0c9C2Sl.jpg
Nice salad.Quote:
Originally Posted by electronman1729
I am going to do a prime rib Friday. They have been on sale at King Sooper's and Safeway for ~$5.77 per pound, we bought three.
A few days ago my wife was marinading these chicken thighs for the instant pot. I asked if I could fire up the Kamado Joe instead. Direct heat at 400* until visual and feel we’re good. My 5 year old ate like 1/3 of what I cooked (kid loves bbq).
Turned out great.
https://i.imgur.com/EeI8pQe.jpg
^^^This. Was a hit last year so we gonna do it again.Quote:
Originally Posted by newracer
Same ^^^
Talk about good timing. I grabbed one of these prime rib roasts last year and did a two-week wet age followed by a 35-day dry age which has been the tradition every Christmas for a few years now. I just took the last cowboy-cut+ (it's probably over 3" thicc) prime rib steak out of the freezer and put it in the fridge to thaw yesterday for Christmas dinner tomorrow along with some crab legs and other goodies. Starting the process again on another rib roast for eating killer steaks during 2021. This has quickly become one of my favorite traditions.Quote:
Originally Posted by newracer
FYI King Soopers has their prime rib roast for $5.77/lb as mentioned but Safeway has them at $4.77/lb with an "oven ready" version that's Angus and $5.77/lb. All of the aforementioned is "choice" grade.