Recent content by fad3d
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vinegar and ribs
A vinegar rinse or short soak certainly wont do any harm, but dont forget that your about to cook those things for 5-6 hours. Any tenderizing affect is going to be negligilble if you cook the ribs properly, so I wouldnt go too far out of my way to make sure I use vinegar. -
Spare ribs > Babyback ribs for smoking.....
I feel that if you can get baby backs on sale with a decent amount of meat on top, then they can be a great rib and more of a crowd pleaser. But that just isnt the case very often. 90% of the time I can get spares for about half the price around here & they always have a good amount of meat on... -
How to spatchcock chicken
I did my first one last night right over the flames. I rubbed it the night before with some extra under the breast skin, then fired up the grill (gas, medium heat) until it read about 350. Put it breast down on the grill for about 10 mins and it got nice and brown with some good char marks... -
what is pork shoulder chuck roast?
The chuck on a steer is the shoulder, so I assume you got a typical pork shoulder/boston butt -
Baby Backs & ABTs from Memorial Day
Your wife let your girlfriend over for ribs? They must be damn good! Looks great! How long do you let the ribs cook out of the foil, with sauce? I usually do 3-2-.5 with the sauce on for the 30 mins after the foil. -
Anyone here try using vinegar in the water pan?
I always throw some mop into the pan with water. Or at least some Aj, cider vin and spiced rum with some water so it doesnt turn into burnt sugar. Dont have a particular reason, just figure it wont hurt if it steams at all. Probably has a negligible affect, but since the ribs and shoulders... -
When To Pull The Meat ???????
I'll echo what everyone else here has said. Pull it when its hot (after youve let it rest for an hour or so), and then just store it in zip lock bags or a tray in the fridge. A lot of people will say that it tastes better after sitting overnight. I did a shoulder for my office last fall and... -
Turkey smoking at lower temps (Electric Brinkman)
Thanks for the info, I came here with the same question. My Mom makes such an incredible turkey we will still go that route, but I think my Dad and I will throw a test turkey on the smoker this year too. When the time is closer, i will be back with specific questions. Thanks again! -
London broil
How long does it typically take to get it to 140 on the smoker? -
Do Pork shoulders freeze well (before cooking)
Thanks guys, I figured it would be fine but thought I may as well double check since Im sitting here at my desk I always get air out of the bag, but never thought about using a straw! -
Do Pork shoulders freeze well (before cooking)
A local grocery store has them on sale for $1/lb, so its hard to turn down buying a few and freezing them. Ive never froze one before, so I want to double check that they will freeze and thaw like any other meat. Thanks! -
Pork is tough
6 hours probably wasnt long enough, as others have said. Go against your instincts and overcook the bejeezus out of it! At least to 195, otherwise all the tissue in the meat wont break down and it will be hard/impossible to pull. Dont forget to let it rest for 30-60 mins after it hits the... -
Pork sirloin roast
Last month I threw a small sirloin roast in with the shoulder just for the hell of it, and it did not turn out well. It wont pull regardless because if you smoke it long enough to get to the "pulling heat," you'll just have a big pork hockey puck because it's so lean. Even if you bring it to... -
2-1-1 or whatever it is
The "bowl to put charcoal in" is at the very bottom correct? Just making sure you arent putting them in the drip pan which is held up higher, just under the meat. -
Trying the 3-2-1 method today heres a ?
For what its worth, I used my ecb and did some babybacks at about 2.5-2-.5, and they were perfect pull off the bone. Had some color left in the meat and would only fall apart if you picked it up at the end and half the rack was hanging. Otherwise it was a nice tug and the meat peeled off. No...
