onetoeddogbrewery
Well-Known Member
Haha. We already banned him from experimenting. He's better off sticking to the classics.
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Did the beef back ribs yesterday. Simple 3-2-1 method at 250 degrees.
Overall, I wouldn't say it was my best cook. I definitely over-seasoned them, as the surface area to meat ratio was lower than I thought. And they were fairly fatty, so there was even less available meat on them. For as large as the slab was, I thought the yield would be better.
That said, the flavor of the meat was superb. It was moist and well-cooked, and the meat was beefy and beautiful.
Done again, I'd obviously cut back on the rub, and I'd really look harder at the structure to see if there were any areas I should trim fat away. Or... just go for short ribs instead!
Overall, I wouldn't say it was my best cook. I definitely over-seasoned them, as the surface area to meat ratio was lower than I thought. And they were fairly fatty, so there was even less available meat on them. For as large as the slab was, I thought the yield would be better.
That said, the flavor of the meat was superb. It was moist and well-cooked, and the meat was beefy and beautiful.
Done again, I'd obviously cut back on the rub, and I'd really look harder at the structure to see if there were any areas I should trim fat away. Or... just go for short ribs instead!
I really like the beef ribs and find to render all of the fat out (or most) they need a really long cook. or two cooks.
FATC1TY
Well-Known Member
I've cheated, forgive me.
I had the whole picnic in my grubby paws and decided against it, as I didn't want to get up at the ass crack of dawn to fire up the BGE. I'm sleep deprived with twins currently!
So, instead I've got a 5LB boneless shoulder rubbed down and in the fridge to smoke tomorrow. I figure the kids will have me up around 7AM anyways, so I'll put it on around then to have it done and rested to eat by 730 when my wife gets home.
Homemade mac and cheese and smoked bourbon baked beans to follow with it. Maybe some slaw.
I had the whole picnic in my grubby paws and decided against it, as I didn't want to get up at the ass crack of dawn to fire up the BGE. I'm sleep deprived with twins currently!
So, instead I've got a 5LB boneless shoulder rubbed down and in the fridge to smoke tomorrow. I figure the kids will have me up around 7AM anyways, so I'll put it on around then to have it done and rested to eat by 730 when my wife gets home.
Homemade mac and cheese and smoked bourbon baked beans to follow with it. Maybe some slaw.
Bigarcherynut
Well-Known Member
Well I was reading the New Post section and was surprised to come across this thread.. I was like WHAT, am I on the wrong website. LOL
I'm a newbie to brewing and as of today I'm into my first week of fermentation and excited that all is going well.I've smoked meats for over 30 years and just last year built up a great smoker from a hospital blanket warmer. Hardly a week goes by that my daughters don't call and ask what I'm smoking this weekend. It will be interesting to sit down to a rack of ribs and enjoy them with my own home brew.
Great web site here and love reading and learning so many things from this group of home brewers. I wish 30 years ago I would have had the internet so I could have shared and learned things unlike the trial and error method back then.
Happy brewing and smoking to all of you.
I'm a newbie to brewing and as of today I'm into my first week of fermentation and excited that all is going well.I've smoked meats for over 30 years and just last year built up a great smoker from a hospital blanket warmer. Hardly a week goes by that my daughters don't call and ask what I'm smoking this weekend. It will be interesting to sit down to a rack of ribs and enjoy them with my own home brew.
Great web site here and love reading and learning so many things from this group of home brewers. I wish 30 years ago I would have had the internet so I could have shared and learned things unlike the trial and error method back then.
Happy brewing and smoking to all of you.
BadDeacon
Well-Known Member
Big archery nut,
Welcome to the group!
I got my smoker fixed this weekend. Did some wings last night to break in the new element. Might do a bacon blanket wrapped backstrap this evening.
Cheers!!!
Deacon
Welcome to the group!
I got my smoker fixed this weekend. Did some wings last night to break in the new element. Might do a bacon blanket wrapped backstrap this evening.
Cheers!!!
Deacon
Bigarcherynut
Well-Known Member
Welcome!
So..........
Watcha smokin' this weekend?
Thanks.
Took the weekend off for some ice fishing. Did go shopping and picked up 3 full racks of ribs for next weekend and also 2-1/2 lbs of chicken wings for the following weekend. Will be busy smoking for my girls. Did a 10 lb pork butt last weekend for pull pork sandwiches for our first night of indoor archery league. Not a bit left so must have been good.
Can't wait to see how I do with my home brew.
Bigarcherynut
Well-Known Member
Thanks to you.
My girls and wife love my wings in the smoker. Can beat a backstrap in the smoker either. Is it venison? Either way yum yum. Good luck with it.
FATC1TY
Well-Known Member
Sure thing! It's one I found on the 'net a while back, and I love it.
6 strips of thick cut bacon, or use some old BBQ ribs, pork, etc.
2 medium onions, coarsely chopped
1 red bell pepper, coarsley chopped
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) white kidney beans, drained and rinsed, o
1 can (15 ounces) black beans, drained and rinsed,
3/4 cup sweet BBQ sauce
4 tablespoons molasses, any grade
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
I also add roughly 1/4 cup of maple syrup to mine as well.
If you don't want all the "other beans" the regular old navy beans is what I use most of the time to keep it simple. I will toss in the kidney beans majority of the time, as I think they make it thicker once it starts to cook up.
They will take around 2-3 hours in the smoker at around 250-275.
Cook the bacon slightly before you add it to the top. Sometimes I'll half cook it and cut it up and mix it IN the beans and let it cook in there and render the fat off of it.
I like to put them in a deep cast iron skillet and put it on the grate, then I use a tall grate extended in my BGE and put my meat on the top of it. So the meat drips all it's rubs and fat and juice into the beans as well. Works great as they all can cook at the same temp.
Most of the stuff in there is already cooked, aside from the bacon. So let it ride, and soak up the smoke and juices, and stir it around to your liking. Much like BBQ, it's a feel/texture/taste thing!
BadDeacon
Well-Known Member
Aye! My first kill. Only took me 13 years! Waiting on the sausage from the processor still.
Thanks! Can't wait to try it.
FATC1TY
Well-Known Member
Welcome!
There's are some fine things in life, but sitting back and enjoying some beer you made, and some good fresh Q together, it's the good life!
JeepDiver
Well-Known Member
Smoked some wings for the Broncos game today. Also threw on a chuck roast that I just pulled. Going to shred it and add some taco season with a little beef broth (depending on how dry it is) for tacos.
Sent from my SPH-L720 using Home Brew mobile app
Sent from my SPH-L720 using Home Brew mobile app
bajaedition
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Have some pulled pork coming off the smoker in an hour
looks like my fuel load will go a few more hours so I am going throw on some Salmon for desert
looks like my fuel load will go a few more hours so I am going throw on some Salmon for desert
Did 5 racks of baby backs several days ago in freezing rain/sleet.
My Neighbor has gotten to where he just randomly drops off meat and says cook this for me when you get a chance. He gets it from the Navy Base Commissary he buys, I cook and keep half...its a pretty sweet deal. He gets meat on base for about half of what it is at the local grocery store.
That was the first time I tried out the Vertical rib rack. I like it.
My Neighbor has gotten to where he just randomly drops off meat and says cook this for me when you get a chance. He gets it from the Navy Base Commissary he buys, I cook and keep half...its a pretty sweet deal. He gets meat on base for about half of what it is at the local grocery store.
That was the first time I tried out the Vertical rib rack. I like it.
Bigarcherynut
Well-Known Member
Looks like that pork bone slid right out. That's the way. I'll be it shredded easily. With the slaw, it looks great. I'm getting hungry just seeing that.
FalconsBrew
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That's right the universal "done" timer!
I just picked one up at GFS, she is 13.5 lbs before trimming. Not sure I'll get to it this weekend. But thanks for the time management heads up.
FATC1TY
Well-Known Member
Got some spare and loin ribs to toss on the BGE this weekend at some point. Also gonna re do some of my bourbon smoked baked beans..
Gonna raise up the ribs on a rack and let 'em drip in the beans while it all smokes.
Not sure what day, as it's gonna be cold here tomorrow, but I'm also planning on trying to brew along side.
Gonna raise up the ribs on a rack and let 'em drip in the beans while it all smokes.
Not sure what day, as it's gonna be cold here tomorrow, but I'm also planning on trying to brew along side.
Asked my better half to pick up a couple Boston butts for Monday morning serving. She did a supremo job of selecting. Putting them on Sunday night for an overnighter. Salivating, just thinking about it.....
onetoeddogbrewery
Well-Known Member
What did you stuff it with?
FATC1TY
Well-Known Member
Ribs, and some bourbon baked beans on the smoker...
I really need to work on actually taking pictures when I cook... Cooked a 8lb butt with a few chunks of hickory, rubbed with yardbird. I wasnt paying attention and concentrated too much on meat temp, waited too long to probe the meat, ended up a hair mushy. Didn't foil this time at the stall, and the bark was better than if I foiled. I need more yardbird, almost used up the last of what I have. I bet if I used a rub that had more sugar it would have been a lot darker.
Never cooked it! I've had wild boar at the local butcher shop though. This is what he did. He chopped his up and made it into a sliced pork sandwich. Basically, he took about a 4 oz piece of meat, sliced it up threw it into a grill pan with some bacon. Then he threw it on the grill and closed the lid for a few minutes. After that he coated it with BBQ sauced, tossed it to get everything nice and covered and cooked it for a few more minutes. Served it on a small toasted kaiser roll with some coleslaw. It was pretty tasty.
If you want to do a large piece, 4-8lbs, I think I'd do it like a pork shoulder, except with bacon draped over it so it doesn't dry out, as boar is extremely lean. That lean meat should sop up flavors though.
If you want to do a large piece, 4-8lbs, I think I'd do it like a pork shoulder, except with bacon draped over it so it doesn't dry out, as boar is extremely lean. That lean meat should sop up flavors though.
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