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Did 6 racks. 1 rack came off early. Dry rubbed the night before. Tossed them on the smoker then chopped up the oak wood and started the fire. Ran the smoker about 225. Got a little higher at time. They took 6 hours, I definitely tossed a couple of the ugly ribs on my plate but that’s ok
Yesterday was ribs in the pit barrel cooker (Drum Smoker) and today was two slabs of pork bellies for bacon. The one slab has to be around 4 inches thick on one end.
Bacon is off to the outside fridge to firm up and later to get vac sealed. Should be good for a while. LOL
Went to the GS with Mrs C the other day and spied some on sale plate ribs (5.99/lb) so I grabbed a nice marbled one before I could even blink
Washed it down with some Worcester sauce the a splash of kinders sweet heat and finally my Asian beef rub....then on the RT 1250 at 265!
3.5 hours in at INT 175, time to boat....man oh man!!!
Ran them to INT 200 (about 5.5 hours total) then in the house oven at 140 till dinner time (in the rest mode for 3 hours)
Bingo time to slice.....the bones...
Forget who gave me the idea but this is pork loin pounded thin, rubbed, grilled, and sauced. Still working out the kinks but this will be regular fair. The other sandwich I ate got BBQ sauce on the bun and was MUCH better. Aiming for sorta a premium McRib flavor. Plan to try other ways. Pork loin from GFS was $1.79/lb. Got 8 sandwiches out of 1/3 of it!
Gordon's food service started selling the 3 packs of whole spare ribs again . I love to cook up whole spares , but in this day and age I'm all about bang for the buck . So awhile back I started buying the ribs , and trimming them into St. Louis style , then grinding the trim for sausage . takes a bit of work to get them " deboned " , but for the most part the brisket flap is clean .
So this is from the last time I did it . Everything on the plate was ground for sausage .
This time I trimmed...
I finally found a source for beef plate ribs in North Idaho, and prepped a 5.6 lb, 3-bone plate for smoking. I mixed 1/4 cup of Blues Hog Beef Marinade and Injection into 1 cup of beef broth, then both injected and marinated the plate with the solution. After an hour, I blotted dry, put down a layer of Krystal Hot Sauce as a binder, a liberal coating of Kinders The Blend (SPG), and a light overcoat of additional coarse ground black pepper. Big ribs demand bold flavors!
The ribs went...
Coming home from trout fishing I decided to stop and grab a rack of Baby back ribs to smoke. The binder was mustard with a light dusting of Meat Church Honey Hot rub.
After smoking on the YS640 for three hours I decided to try and use up extra wild Plum and Blackberry jelly that I made this past winter.
Each jelly was applied on each side after three hours then let them go till temps were reached.
Plum on the right side and Blackberry on the left.
Plated up with a sweet potato with...
Decent price on whole birds last week . Already had 2 in the freezer , but couldn't pass up a couple more .
Just spun one on the Weber a week ago , then did some BBQ legs .
So I wanted to do something different .
Decided on meatloaf . Had a general idea , but found a recipe / method on America's test kitchen website .
As always , I just use that as an idea / guideline .
Started with a whole bird .
Take the wings off for a snack later .
Remove the leg 1/4's .
Removed the breast halves ...
For this cook... I decided to combine one of my favorite barbecue meats, with a favorite side in a skillet meal. My plan was to start with some country style shoulder ribs and cook them indirect in the 250° range. Seasonings were cracked pepper, Cimarron Doc's and The Gospel.
Normally I take country ribs to a sliceable doneness, but for this dish I wrapped and went with fall-off-the-bone tenderness.
For the mac and cheese I used half & half, whipped cream cheese, smoked gouda...
Finally got a chance to run the new to me Smokefire through it's paces. Earlier today I ran it for a bit and verified it was working properly. Nothing fancy here but thought I'd share the results of my first cook on it. Four pork tenderloins rubbed with a local jerk dry rub. I used Lumberjack competition blend pellets and smoked at 200F until they hit about 85F and kicked it up to 250F. I turned them once to get the outside sealed on both sides. Pulled at 138F to let them cruise to...
Reverse-Seared Blue Cheese & Onion Burgers
These hickory smoked burgers with caramelized onions, crumbled blue cheese and a little sausage mixed in with the ground beef are the perfect burgers for an easy Sunday lunch. Or dinner. Or next weekend. Or maybe even today. Super simple to throw...
Make Your Own Pastrami + Reubens with Homemade Russian Dressing (recipes included)
SMF is like having your own personal pool of outdoor cooking experts and knowledge right at your fingertips. Literally the best resource on top of a community of a lot of lovely people.
All the St. Paddy’s Day...
Deviled Eggs
Ingredients:
6 eggs
1/4 c Mayonnaise
1 tsp mustard
1/2 tsp honey
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp brown sugar
1/4 tsp salt
2 slices bacon, fried crisp and crumbled
Instructions:
Add 6 eggs to a pot of boiling water, and boil for 10 minutes. Remove and rinse...
Perfect Mashed Potatoes
Ingredients:
5 lbs Yukon (any waxy) potato, washed/scrubbed, roughly peeled, and quartered
2 sticks butter, melted
1/2 c sour cream
1 cup heavy whipping cream or half and half
1 Tbs coarse black pepper
1 tsp fine or sea salt
Place potatoes in a large stockpot filled...
Pop's Brine
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure one
1 tsp lemon or orange extract
Inject the turkey with as much brine as it will hold and soak overnight. Drain , rinse and pat dry. Place the turkey back into the fridge for an hour or so...
How To Make @jcam222's Keto-Friendly Baked Beans
Ingredients:
1 Tbs of @jcam222's sweet heat sugar-free rub (RECIPE), or to taste
6 cups of black soy beans, canned or pre-cooked
2 lbs bacon, fried and chopped
2 large onions, diced
2.5 lbs ground beef, cooked and crumbled
2 bottles of G Hughes...
How To Spatchcock (Butterfly) a Turkey
Materials needed:
Large cutting board
Sharp kitchen shears
Meat cleaver or large chef’s knife
Thawed Turkey (remove neck and giblets from inside the turkey; discard the pop-up thermometer and any trussings)
1. Place the thawed uncooked turkey on a large...
Recipe by @BrianGSDTexoma
Ingredients:
40 oz frozen corn kernels, thawed
2 cups heavy cream
2 tsp salt
4 tbsp sugar
1/2 tsp pepper
4 tbsp butter
2 cups whole milk
4 tbsp all-purpose flour
1/2 cup grated parmesan cheese
How To:
In a large skillet, combine the corn, cream, salt, sugar, pepper...
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