Definitely a giiirly wine cooler .... might as well break out the Zima while you’re at it ?
This coming from the guy who uses EggBeaters.
Definitely a giiirly wine cooler .... might as well break out the Zima while you’re at it ?
Nice lookingSuper low cal, but still tasty. Shrimp stir fry tonight.
Maddie and YippieSkippie, where are the food pics from RecTec cooks? Every day I drop by looking for a post from you. Sre you loving the RecTec?
I only let my ribs smoke for 1.5-2 hours then wrap them. Make sure that you do not have heavy thick grey smoke. The smoke should be white or even blue. If you are using wood make sure you have a fire and the logs are not just smoldering that is when you get the thick smoke and the almost bitter smoke flavor.
Lop the chicken's head offPan-seared Split Chicken Breast with a zesty lemon-caper-shallot sauce -
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And, because @Arizonarob is “triggered” by any food substitutes, I hear-by certify and swear on my pool noodle that every ingredient was fresh and wholesome ... I even made the butcher lop the chicken’s head off in front of me ... ?
... I even made the butcher lop the chicken’s head off in front of me ...
And, because @Arizonarob is “triggered” by any food substitutes, I hear-by certify and swear on my pool noodle that every ingredient was fresh and wholesome
Sorry for the delay!!!- Our first ribs.... bones were falling out! A bit *too* smokey tasting. What's the fix for that?? The recipe called for 3 hours on the smoker at 250, then wrap in foil for 2 hours while on the smoker, then unwrap and add sauce if desired. I wonder if we should have limited the smoker to 3 hours and just finished them off on the gas grill??
You shouldn't have to finish on the gas grill. I agree with Monty on the temp and definitely the smoke. You want to shoot for thin, blue smoke. What flavor pellets were you using? I never use Mesquite for anything, I occasionally will use hickory for beef. Most of the time I use pecan and/or apple. Cherry and Mesquite can leave a bitter taste although occasionally I use a little bit of cherry. For Pork I use a mixture of pecan and apple or peach. If you try to get the thin, blue smoke and still think they're too smokey, wrap earlier but remember that when you wrap you start steaming and you don't want to keep it in the wrap so long that they fall off the bone. Fall of the bone isn't good. You want there to be a slight tug when removing the meat from the bone.@Gadragonfly Sorry for the delay!!!- Our first ribs.... bones were falling out! A bit *too* smokey tasting. What's the fix for that?? The recipe called for 3 hours on the smoker at 250, then wrap in foil for 2 hours while on the smoker, then unwrap and add sauce if desired. I wonder if we should have limited the smoker to 3 hours and just finished them off on the gas grill??
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. I use it on just about everything except steaks and fish