Those ribs look amazing!
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Those ribs look amazing!
bigbeergeek
Well-Known Member
Damn! I wish I could find short ribs that nice to smoke!
I like BBR's the best lately:
Ask your butcher/market for full racks. They most likely get them as full racks and then process them down to english cuts, flanken ribs or korean short rib style.
I checked my local Safeway 3-4x before I asked the butcher.. he came out with a gigantic excel cryovac of full racks and asked me how many I wanted.
dat' der smoke ring
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
headbanger
Well-Known Member
Yesterday for my birthday party
![IMG_0623[1].jpg](https://cdn.homebrewtalk.com/data/attach/97/97918-IMG-0623-1-.jpg "IMG_0623[1].jpg")
Finally opened up some applewood smoked gouda I did Dec. 22 last year. It was very smokey at first but mellowed out after sitting out for a few hours and tasted great. Got tons of compliments, a few people wanted to buy some off of me. We ended up making late night smoked gouda quesadillas after a bunch of home brew, now that was a great combo.
Oh my... this sounds very yummy.
That's quite a birthday present!
jkingery79
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Doing 20 pounds of pulled pork today since I work the weekend. The coworkers should love their weekend tasty treat.
I have to work Sunday for a few hours so usually on Sundays. My sales manager and I usually bring something to snack on sunday since it's a short day. I'm going to smoke some ABT's with cheddar and lil' smokies stuffed inside. ABT"s were a hit prior but haven't done them with little smokies yet.
Pretty excited!
Pretty excited!
ABT's are awesome with shrimp in them too
NivekD
Well-Known Member
Gotta big butt goin' right now. Kids got the camera so no pics...
...I'll try to get some later.
OK, got a pic...here's the beast about 4 hours in.
...I'll try to get some later.OK, got a pic...here's the beast about 4 hours in.
Beef jerky time. 2.5 lbs eye of round roast slice a hair thick for some good texture. Just smoke'n over straight mesquite w/no chips.
Ribs, wings, and rib eye
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Picked up a gen 1 MasterBuild 30 the other week. Been really using it a lot.
Brewed up some pale ale last saturday while I smoked a chunk-o-brisket in it.
Made Hot smoked salmon last night.
Got a little AMNS thing coming tomorrow, so going to do some ribs in it Sunday.
Just wish I had some homebrew to go with it. Oh well, I'm filling the pipeline by brewing on Saturday.
Brewed up some pale ale last saturday while I smoked a chunk-o-brisket in it.
Made Hot smoked salmon last night.
Got a little AMNS thing coming tomorrow, so going to do some ribs in it Sunday.
Just wish I had some homebrew to go with it. Oh well, I'm filling the pipeline by brewing on Saturday.
DirtyOldDuck
Well-Known Member
Going to do some bone-in chicken thighs this weekend. I sprinkle them with homemade rub and then smoke them for about an hour with hickory. After an hour I baste with some sauce and throw them on a grill for a few minutes to crisp up the skin and caramelize the sugar in the sauce.
Also going to do some twice-baked potato skins to go with the thighs. Bake potatos and then cut in half lengthwise and scoop out the potato. Sprinkle a little rub on the skins and throw in the smoker for 30 to 45 minutes. At the same time smoke/roast a head of garlic with olive oil. While smoking the skins, make mash potatoes and when the garlic is done add the roasted garlic to the mashed potatoes. When the skins are done, fill them with the roasted garlic potatoes, chives, bacon bits, and shredded cheese and put back in the smoker until the cheese is melted. Be sure to make a bunch because the potatoes will be even better the next day after a night in the refrigerator. Yum.
Also going to do some twice-baked potato skins to go with the thighs. Bake potatos and then cut in half lengthwise and scoop out the potato. Sprinkle a little rub on the skins and throw in the smoker for 30 to 45 minutes. At the same time smoke/roast a head of garlic with olive oil. While smoking the skins, make mash potatoes and when the garlic is done add the roasted garlic to the mashed potatoes. When the skins are done, fill them with the roasted garlic potatoes, chives, bacon bits, and shredded cheese and put back in the smoker until the cheese is melted. Be sure to make a bunch because the potatoes will be even better the next day after a night in the refrigerator. Yum.
jkingery79
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Wow those skins sound fan-freaking-tastic. I'll have to give me a shot sometime soon.
DirtyOldDuck
Well-Known Member
They are one of my family's favorites. I forgot to add that I usually sprinkle a little more rub over the skins before I put them back in the smoker to melt the cheese. I hope you enjoy them as much as we do.
DirtyOldDuck
Well-Known Member
Smoked and then grilled chicken thighs with smoked potato skins stuffed with twice baked potatoes.
Helping the in-laws with a landscaping project on Saturday, so I'll probably throw a pork butt on the WSM in the morning so we can have sandwiches at the end of the day. Yep, I'm a pretty kick-ass son-in-law.
Run'n 3.5lbs of "Eye of Rib" through the egg for some more beef jerky. Finally starting to get some jerky I'm proud of
One of the keys to getting good slices for me, has been [semi] freezing the meat and using a deli slicer. The jerky comes out uniform and the slices look great.
One of the keys to getting good slices for me, has been [semi] freezing the meat and using a deli slicer. The jerky comes out uniform and the slices look great.
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