tyrion Posted April 14, 2012 Report Share Posted April 14, 2012 Nice Dan. Me, just this: Quote Link to comment Share on other sites More sharing options...
shellylh Posted April 14, 2012 Report Share Posted April 14, 2012 Mmmmm, ribs.... Quote Link to comment Share on other sites More sharing options...
naamanf Posted April 22, 2012 Report Share Posted April 22, 2012 Working on a couple of pecan smoked butts on the Traeger. Quote Link to comment Share on other sites More sharing options...
tyrion Posted April 29, 2012 Report Share Posted April 29, 2012 I just finished a blueberry pie. I'm now making a clone of a pizzaioli sandwich from Defonte's Sandwich shop in Brooklyn: Sauce: Tenderized sliced chuck: Quote Link to comment Share on other sites More sharing options...
shellylh Posted April 29, 2012 Report Share Posted April 29, 2012 Very nice Mike. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 6, 2012 Report Share Posted May 6, 2012 Slathered in a spice/mustard sauce, smoking with grape vine. Spraying down every half hour with apple juice. We shall see. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted May 6, 2012 Author Report Share Posted May 6, 2012 Grape vine sounds cool, never tried that. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 7, 2012 Report Share Posted May 7, 2012 Mustard Rubbed London Broil with Garlic Worschestershire Gray Over Rice Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 8, 2012 Report Share Posted May 8, 2012 Grape vine sounds cool, never tried that. Turned out pretty darn good. Probably the meatiest ribs I have ever done so it took an extra 3 hours and could have used another one or two. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 8, 2012 Report Share Posted May 8, 2012 Ribs are good. Dan, that meal looks fantastic! Quote Link to comment Share on other sites More sharing options...
grawk Posted May 8, 2012 Report Share Posted May 8, 2012 Thanks, it was pretty tasty. Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 8, 2012 Report Share Posted May 8, 2012 Dan, steak looks awesome. Naaman, try 3-2-1 method. 3 hours smoking low, 2 hours in foil with apple juice and tent so they steam a bit. Make sure to check it as the apple juice will evaporate and you will want to add some more to keep the steam going. You can also use some beer and/or water with the apple juice. Then an hour uncovered with some sauce. Cooking time will vary but this pretty much works pretty well. Those look like back ribs. Try some St. Louis style. They are my go to rib. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 8, 2012 Report Share Posted May 8, 2012 thanks for the tips and ideas Mike and Naaman. Gonna have to give them a try this weekend. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 9, 2012 Report Share Posted May 9, 2012 Dan, steak looks awesome. Naaman, try 3-2-1 method. 3 hours smoking low, 2 hours in foil with apple juice and tent so they steam a bit. Make sure to check it as the apple juice will evaporate and you will want to add some more to keep the steam going. You can also use some beer and/or water with the apple juice. Then an hour uncovered with some sauce. Cooking time will vary but this pretty much works pretty well. Those look like back ribs. Try some St. Louis style. They are my go to rib. I normally do the cannibals which are done with that method, but figured I would try something else. Definitely quicker, and super tasty that way. Strangely enough I have not seen St Louis style here which I guess I could just do myself with some spareribs. Normally the baby backs I get are not as meaty as these were so I just wasn't expecting the long cook time. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 9, 2012 Report Share Posted May 9, 2012 For the smoking experts, I got a Weber Smoking Mountain smoker for my B-Day. Haven't done any smoking in the past. What is the easiest meat to start with? I was thinking of starting with a brisket. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 9, 2012 Report Share Posted May 9, 2012 Congrat on the smoker. Brisket is awesome, so why not? Ribs are pretty darn easy, though. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 9, 2012 Report Share Posted May 9, 2012 I figured that undercooked Brisket was slightly safer (in case I screw up). But (pork) ribs are great and a favorite of mine. Probably easy enough to test for doneness too. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 9, 2012 Report Share Posted May 9, 2012 probe thermometers are your friend Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 9, 2012 Report Share Posted May 9, 2012 For the smoking experts, I got a Weber Smoking Mountain smoker for my B-Day. Haven't done any smoking in the past. What is the easiest meat to start with? I was thinking of starting with a brisket. Could also start with a pork butt. Smoke it until it's 140 then finish it in the oven. Pretty easy and almost impossible to mess up. Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 9, 2012 Report Share Posted May 9, 2012 I second Dan's suggestion on the probe. I cook to doneness using a digital thermometer. Butt is a good choice. You could also try a spatchcock chicken which will take less time than the butt. As naaman said, a butt is tough to mess up. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 9, 2012 Report Share Posted May 9, 2012 don't tell that to steve Quote Link to comment Share on other sites More sharing options...
grawk Posted May 9, 2012 Report Share Posted May 9, 2012 Ètouffèe Quote Link to comment Share on other sites More sharing options...
raffy Posted May 10, 2012 Report Share Posted May 10, 2012 Cabbage Enchiladas Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted May 11, 2012 Author Report Share Posted May 11, 2012 Recipe? Vegetarian? Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 11, 2012 Report Share Posted May 11, 2012 Ètouffèe The fax be on, cher. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.