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Smoke meat everyday...

Smoke meat everyday...
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  • Post #1621 - March 30th, 2020, 9:33 am
    Post #1621 - March 30th, 2020, 9:33 am Post #1621 - March 30th, 2020, 9:33 am
    G Wiv wrote:
    eating while walking wrote:Never seen a smoke ring go all the way through a rib but it tasted great so that's OK

    Were the ribs extra cold or even slightly frozen in the center when you put them in the smoker? The longer meat stays under approximately 140° the deeper the smoke ring penetrates.

    Nice looking ribs!

    Thanks! They went straight from fridge to smoker so that might have been it. Quarantine gives you lots of spare time so now might be the time to tackle my BBQ nemesis... brisket .
  • Post #1622 - March 30th, 2020, 11:42 am
    Post #1622 - March 30th, 2020, 11:42 am Post #1622 - March 30th, 2020, 11:42 am
    It is most people's nemesis. Tough to do properly. I have had it in Texas many times and will not order it up North as it never comes close. Don't know why fully, but cut and method must be first and foremost. I had a friend get a smoker recently and he told me that the first thing he was going to do was brisket. I told him to learn how to use it with pork and chicken first, then try to graduate to brisket, but don't expect it to be easy.
  • Post #1623 - March 30th, 2020, 6:34 pm
    Post #1623 - March 30th, 2020, 6:34 pm Post #1623 - March 30th, 2020, 6:34 pm
    I keep saying this: go buy a prime whole brisket at Costco, half the price of their trimmed choice flats. So much fat it's impossible to overcook, but it can take a long time to finish. I usually go 8-10 hours on the WSM, chill overnight, slice, then give it a couple more hours in the oven the next day before serving, covered pan with some apple juice and rub.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1624 - April 7th, 2020, 7:38 am
    Post #1624 - April 7th, 2020, 7:38 am Post #1624 - April 7th, 2020, 7:38 am
    A 12oz packet of smoked brisket pulled out of the freezer turned into two meals for the two of us this week:
    1) Most of it went into Nachos (El Milagro chips, salsa from local taqueria, refried beans, onions, cotija and chihuahua cheeses, broiled, then garnished with guacamole, sour cream, cilantro, lettuce).
    2) The last couple ounces were made into a very smoky gnocchi carbonara: about 5oz mushrooms sauteed in butter and garlic, a little wine, chopped brisket, supermarket "skillet gnocchi", 2 eggs, a half-cup of shredded parm and a splash of cream (not traditional but needed some liquid), and a half cup of hot water added to the pan just before the egg/parm/cream mixture. Gooey goodness.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1625 - April 13th, 2020, 8:18 am
    Post #1625 - April 13th, 2020, 8:18 am Post #1625 - April 13th, 2020, 8:18 am
    Easter bunny brought ribs on the Big Green Egg and potato gratin.

    RibsBGEP6.jpg Ribs

    RibsBGEP58.jpg Ribs

    RibsBGEP56.jpg Ribs

    RibsBGEP57.jpg Potato gratin


    Low & Slow Ribs, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1626 - June 22nd, 2020, 8:33 pm
    Post #1626 - June 22nd, 2020, 8:33 pm Post #1626 - June 22nd, 2020, 8:33 pm
    Cheese stuffed, bacon wrapped jalapenos for Father's Day.

    Image

    I cut the chiles so they open but mostly stay intact. Then, the tedious coring and removing of the seeds & membranes. If you don't get a spicy spray to the face once or twice, you're probably doing it wrong. I rinse them in hot tap water (prepare the gasmask) and pile in front of a fan to dry.
    Inside is a wedge of Alex's smoked Polish sausage, a fat pinch of parmesan shreds, butter knife full of Philly cream cheese & a generous shake of half-salt Magic Dust. They're wrapped in some cheap grocery bacon. I've tried higher end and thicker bacon but the thin commodity stuff seen here gives me the best results. A little extra shake of rub over the top and then about 90 mins offset from lump with hickory and apple.
  • Post #1627 - June 23rd, 2020, 4:51 am
    Post #1627 - June 23rd, 2020, 4:51 am Post #1627 - June 23rd, 2020, 4:51 am
    Sounds and looks outstanding
  • Post #1628 - June 23rd, 2020, 8:15 am
    Post #1628 - June 23rd, 2020, 8:15 am Post #1628 - June 23rd, 2020, 8:15 am
    BrendanR wrote:Cheese stuffed, bacon wrapped jalapenos for Father's Day.


    Looking Good!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1629 - June 25th, 2020, 5:58 am
    Post #1629 - June 25th, 2020, 5:58 am Post #1629 - June 25th, 2020, 5:58 am
    BrendanR wrote:Cheese stuffed, bacon wrapped jalapenos for Father's Day.

    Image

    I cut the chiles so they open but mostly stay intact. Then, the tedious coring and removing of the seeds & membranes. If you don't get a spicy spray to the face once or twice, you're probably doing it wrong. I rinse them in hot tap water (prepare the gasmask) and pile in front of a fan to dry.
    Inside is a wedge of Alex's smoked Polish sausage, a fat pinch of parmesan shreds, butter knife full of Philly cream cheese & a generous shake of half-salt Magic Dust. They're wrapped in some cheap grocery bacon. I've tried higher end and thicker bacon but the thin commodity stuff seen here gives me the best results. A little extra shake of rub over the top and then about 90 mins offset from lump with hickory and apple.



    My trick is to use a grapefruit spoon to dislodge the seeds and/or the membranes. Cuts through the seed cluster easily as well.
  • Post #1630 - June 25th, 2020, 5:16 pm
    Post #1630 - June 25th, 2020, 5:16 pm Post #1630 - June 25th, 2020, 5:16 pm
    Mickey12 wrote:My trick is to use a grapefruit spoon to dislodge the seeds and/or the membranes. Cuts through the seed cluster easily as well.
    Every time I make these, I promise myself I'll get a tool like this or maybe like this before the next batch.

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