I'm wondering how well pineapple juice would work...?Quote:
Originally Posted by Great-Kazoo
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I'm wondering how well pineapple juice would work...?Quote:
Originally Posted by Great-Kazoo
I've used pineapple juice on hams and ribs and chicken...a friend uses it for his pork butt cooks and it always comes out well...Quote:
Originally Posted by Gman
Quote:
Originally Posted by Gman
Fine. FWIW: I've used canned crushed pineapple, drained juice in place of apple. Then last hour used crushed pineapple for basting sauce. Crushed pineapple, cider vinegar & red pepper flakes. Moderate contrast to the juice.
PORK RIBS!!!!
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Chey Dust dry rub
Hickory pellets
225˚
6 hours
Nom!
Thought we had a turkey breast to smoke, nope turned out it was turkey parts...rub em up with some olive oil and http://www.jamesgangrubs.com/ and then drop em in the Pit Barrel Cooker with some bacon wrapped jalapenos...dinner right around 7
Attachment 66517
Round roast/steak. Mrs bo's Brazilian BBQ marinade over nite.
215-225°, peach smoke, 2 hrs to 140°, foil wrap rest 1 hr.
Half for gooey thick sweet plum sauce in oven to 160°
Half to quick grill for salads later in week.
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Attachment 66523
Packer brisket from Costco on the new(ish) Green Mountain Grills Daniel Boone WiFi. I thought it was 'meh' and know where I can make improvements next time but everyone said they loved it even though they knew I wasn't looking for compliments.
That's the down side to any cooking. One strives to make it better than th elast time. tweaks here, seasoning or not there. What most people think is great, one is , thanks but next time i'll..................Quote:
Originally Posted by Jer
BTW: i made the best corned beef, from a briskef flat, to date. Cut with a butter knife tender, tasty etc. The trick is soaking 1 day in fresh water, after 8-10 days of brine.
I mean, it wasn't awful but I was getting conflicting temps from the probes you see and was trying to decide when to drop the temp from 250deg own to 150deg to simulate a rest like when you foil it, wrap it in a towel and throw it in a cooler to keep for a few hours prior to cutting/eating. I think it cooked a little bit long so it was tender but almost too tender and the bark was drier than I normally like it which gave the entire bite a bit of a dry taste even though the meat itself wasn't dry if that makes sense. It also cooked some of the meat's flavor our since it overcooked. It wasn't the worst thing I've ever eaten and for my first attempt at smoking something while not even being home (gotta love technology!) and the fact that everyone liked it I can't be too disappointed. Hell, any mistake you make that you can eat isn't tall that bad of a mistake after all. Next time I will wrap at about 165deg and be present (if all goes right) so that I can probe several areas to make sure my temps are legit. In this case, it's not just tweaking little things here and there to perfect but more of legit mistakes in the process that I know will yield better results.Quote:
Originally Posted by Great-Kazoo
TruthQuote:
Originally Posted by Jer