Here's my July T-Down entry. I did all these from 1 rack of ribs except for the riblets, I had the butcher saw
them off of another slab. The satays and empenadas are from the flap of meat from the underside which I
smoked in my house rub that I make. I basically cut up the slab and marinated in seperate ingredients and
smoked them. I smoked the flap of meat untill 100* roughly and then cut in half, took one half and foiled untill
it pulled, took the other half and cut up for the satay's. I also wanted to do the satay's more traditional so I
made a little grill. I was able to pick up the grill with with my inferno gloves and just move it around so I
wouldn't get hot spots, worked out great. The empenadas are from whoomp bisquits, I made them and lat
them get some smokey goodness and then seared them in the george forman to get that cross hatch
pattern. I might have forgotton a few ingredients in the pics, anyways I hope you enjoy it.
them off of another slab. The satays and empenadas are from the flap of meat from the underside which I
smoked in my house rub that I make. I basically cut up the slab and marinated in seperate ingredients and
smoked them. I smoked the flap of meat untill 100* roughly and then cut in half, took one half and foiled untill
it pulled, took the other half and cut up for the satay's. I also wanted to do the satay's more traditional so I
made a little grill. I was able to pick up the grill with with my inferno gloves and just move it around so I
wouldn't get hot spots, worked out great. The empenadas are from whoomp bisquits, I made them and lat
them get some smokey goodness and then seared them in the george forman to get that cross hatch
pattern. I might have forgotton a few ingredients in the pics, anyways I hope you enjoy it.