Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).
Smoked a filet mignon roast for my birthday. Used my daughter's rub and stored it overnight in the fridge. Used Jack Daniel's chips and mesquite charcoal in a brand new smoker. Came out perfect despite the several rounds of Jim Beam Black...Hey, it was my birthday
leftwngr
Prospect
Did a tri tip for a picnic.
The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium
Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.
Next week: chicken and ribs for friends. Should be fun.
The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium
Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.
Next week: chicken and ribs for friends. Should be fun.
So good!! I have a few tweaks to make next time but these are the best ribs I have ever made. The sweetness of (fresh juiced) apple juice, honey, brown sugar and BBQ sauce along with the heat of a little cayenne was awesome. The pellet smoker performed perfectly and is so easy to deal with (Plug in, turn on the switch).
Looks great for your first smoke
Subhuman15
Prospect
Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.
that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?
leftwngr
Prospect
No. Just a fat chunk of tri tip. Here's a shot of it before slicing.
I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.
Here is a shot before slicing.
The thickness of the meat wasn't uniform so things got interesting mid cook.
I cut it in half along the grain at the joint area where the grain changes, then against grain in 2 chunks.
Here is a shot before slicing.
The thickness of the meat wasn't uniform so things got interesting mid cook.
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S
Salty Dog
Lurker
Yesterday's spareribs with corn from the garden.
S
Salty Dog
Lurker
I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.
