jark87
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Good point. I guess it does, but it still tastes great!
Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
- Start date
DAB942
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Just got home from Nashville -- grabbed a couple of chuck roasts to throw on the smoker. None of the stores close to us had brisket. Salt/pepper/garlic and onion powder. On at 300 for a couple hours -- just put them in a pan, wrapper in foil, with some beef stock -- probably another hour ish -- then the rest...
jark87
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Perfect weather with sunshine and 80° set the mood for spinning some wings on the rotisserie. Found a really good seasoning recipe, then tossed them in a butter+Frank’s hot sauce concoction. Yum!
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Looks great! Don't think I've ever seen wings done on a rotisserie before, but why not! Love Frank's wing sauce and I use it on my bacon-wrapped smokies. Did you find that the seasoning stayed on when you tossed them in the butter and Frank's? I usually coat first, then season.
jark87
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I season first, then grill, then toss in the hot sauce, so any seasoning lost is lost while spinning in the basket. If I add flour to the seasoning to go for a really crispy skin, that tends to get knocked off easier than anything else.
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I think this is what the high end steak house do, I will have to try this soonThis is what I use when resting my steaks in a butter bath while I get the grill up to searing temp:
1/2 lb unsalted butter (yeah - it’s a lot, but it’s really just so that the steaks get a good soak. You can adjust.)
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 cloves garlic, peeled and smashed
I melt the butter in a foil pan with all of the herbs while slow cooking the steaks, but be sure not to scorch it. If I have room on the grill, I’ll put the pan on with the steaks so that the butter gets a little smoke flavor. I cook the steaks low and indirect, so I really don’t have to worry about scorching the butter.
Once steaks reach your desired temp, place them in the pan and use the sprigs to baste them. Make sure they are coated in butter. It usually takes me about 10 minutes to get my fire roaring hot for a sear, so that’s how long I keep them in the butter. The sizzle you get when searing a butter drenched steak is a cool side effect, so if you can serve immediately off the grill, you’ll impress your guests.
So they took it off the pig for you to IKEA it back together ? Nice.
jark87
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We enjoyed a spectacular Texas spring day with a bourbon sampling followed by cheesy shrimp tacos and avocado salsa verde. Muy bien!
All-star bourbon lineup
Charring up the veggies/peppers on the gasser
Avocado Salsa Verde
Cooking up the shrimp
End result of cheesy shrimp tacos! Poblanos and onions are added to the shrimp, but not shown in picture above. Cheese melted on the tortilla and shrimp mixture spooned in.
All-star bourbon lineup
Charring up the veggies/peppers on the gasser
Avocado Salsa Verde
Cooking up the shrimp
End result of cheesy shrimp tacos! Poblanos and onions are added to the shrimp, but not shown in picture above. Cheese melted on the tortilla and shrimp mixture spooned in.
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Oona
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Turbo1Ton
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That all looks amazing!
Smokewagon is tasty stuff! And that Woodford Double Oaked is delicious as well!
--Jeff
Smokewagon is tasty stuff! And that Woodford Double Oaked is delicious as well!
--Jeff
jark87
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Not in this lineup, but it was still an all-star cast.
Blanton’s is my favorite of the bunch, but that Smoke Wagon runs a close second. And the Woodford is also pretty tasty!
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Blanton's is good, if you can find it for ~$50-$60. It is not a $100 whiskey, contrary to what the knuckleheads keep paying for it.
If you like the Smoke Wagon small batch, you really need to try the uncut unfiltered. It is even better.
--Jeff
If you like the Smoke Wagon small batch, you really need to try the uncut unfiltered. It is even better.
--Jeff
Yeah, I'm not a big Bourbon (neat) drinker but had one on a Delta flight (pre-COVID) and I have to say it was very nice
When I was a teen <cough cough, way back) my husband-to-be used to ply me with Old Grand Dad in ginger ale. I think I'd gag if I just smelled it now! LOL
Maddie
When I was a teen <cough cough, way back) my husband-to-be used to ply me with Old Grand Dad in ginger ale. I think I'd gag if I just smelled it now! LOL
Maddie
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Old Grand Dad bonded is one of my inexpensive go to's. Pretty darn tasty for a $30 bottle.
--Jeff
--Jeff
Well boy howdy! I've got the 1976 Commemorative Old Grand Dad Bottle if you ever wanna upgrade your bottle,
As for taste... I was 15 y/o... what'dya think I knew about "taste"???
As for taste... I was 15 y/o... what'dya think I knew about "taste"???
ok, I need help- I'm new to cooking ribs (right). Is the 3-2-1 on a pellet smoker really the best way? I can do that. It just seems like a long time till dinner..
or
Is there a GOOD faster way you recommend/do??
<edit in> I see Brent does 275º for a total of 4 hours....is that gas grill or pellet smoker??
I have a gas grill and also a Recteq which we're trying to learn to use more.
Maddie
or
Is there a GOOD faster way you recommend/do??
<edit in> I see Brent does 275º for a total of 4 hours....is that gas grill or pellet smoker??
I have a gas grill and also a Recteq which we're trying to learn to use more.
Maddie
jark87
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I have a feeling you’ll get lots of opinions on this! Mine? 3-2-1 = way-too-long, especially if cooking baby backs. I usually cook ribs at around 300° for 3 hours or less, total time. Pellet smoker would be perfect for that kind of cook. I usually don’t wrap at all, because the way I tell when they’re done is the bend test. That’s when you pick up a rack near 1 end and the meat cracks where the rack bends. It’s hard to use a thermometer on baby backs because the meat is so close to the bone. On the rare occasion that I wrap, it’s because I’m trying a recipe with something like a layer of butter and honey in the wrap. It’s completely unnecessary in cooking the ribs.
I like ribs with a dry rub only - no sauce. You can always serve sauce on the side. Here’s the best dry rub recipe I’ve ever had: Meathead's World Famous Memphis Dust Rub Recipe
It will take you about 10 minutes to mix up a batch and you’ll have some leftover for another cook. It goes great on lots of things, but note that it doesn’t contain salt, which is a good thing because it lets you do things like a dry brine without interfering. Salt your ribs first, then apply the rub. I also had some jalapeño powder for an extra kick. Good luck with your cook!
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