Who's smoking meat this weekend?

[corkybstewart]

I did a rack of baby back ribs yesterday and I used The Meater. It turns out that my Big Green Egg thermometer is off by almost 100 degrees-the Meater showed my Egg at 280F while the thermometer showed 180F. This is the third thermometer I've used on the egg in the past 8 years, I'm wondering why they have all been off by so much. I replaced the original when it showed 225F but my digital probe showed over 400F. Anyway, the ribs were the best I've cooked in many years.

 

[passedpawn]

I like it too, but it can't do cold smoking so I can't do cheeses.

I don't know about that...

 

[shoengine]

I don't know about that...

View attachment 735116

View attachment 735117

View attachment 735118

Last I did it they all melted.

 

[AzOr]

High & fast Sunday night ribs. 350°-375° for 2 hours. No foiling. Tasty!
View attachment 734794

Yeah but did you do a blind triangle test and did you reach statistical significance?

Just joking. I really want to try that method. Looks delicious.

 

[YeastFeast]

Yeah but did you do a blind triangle test and did you reach statistical significance?

Just joking. I really want to try that method. Looks delicious.

Ha!
It’s a sure thing. Just grab the rack with tongs halfway across the ribs somewhere close to 2 hours and if the meat starts ripping, they’re done. Easy as can be!
…no foiling, no basting and most importantly, no peaking!

 

[Kent88]

I was following from a video on Malcolm Reed's

Malcolm is the man.

 

[Mr. Vern]

Funny me and that Mr. Reed share the same Bday. Although he isn't even born yet HA!

 

[eric19312]

I did a couple 4 bone slabs of dino bones (beef short rib plate) yesterday in the weber summit kamado. 8 hours at 250 then wrapped in butcher paper and finished at 300. Came out great. Sorry forgot the picture!

 

[shoengine]

Finally moving to the 21st century with the smoker.

See how well this 9lb brisket does with some pecan.

 

[bailey mountain brewer]

Last night at 1am getting things prepped. 131lb hog.

 

[bailey mountain brewer]

8 am check.

 

[Staestc]

8 am check.
View attachment 735815

That's just AWESOME!

 

[bailey mountain brewer]

It was a hell of a party, we lost power at 7am and were running on a generator which powers about half of my house. The pigroast started at 3pm and it was 96f outside, we had canopies and fans running. Thennnn the rain came, we got 3 inches of rain in an hour and a half, my basement started to take on water but the sump pumps kept up, the septic had some issues but luckily did not back up. Most everyone stayed through the storm and when it stopped we set off about 75 firework mortars. It was a decent show, the kids played in the mud and we eventually got a bonfire started. I am in the tan shirt and yes thats a sawzaw we use to cut the spine so we can spread the ribs and get it to lay flat.

And the final product

 

[Mr. Vern]

Tough act to follow!! Nice hog!

I whipped up my first batch of beef jerky last weekend. It's already gone after 3 days of munching at my desk.

50% with teriyaki / 50% with jerk marinade.. eye of round with varying thickness between 1/8" and 1/4"
smoked on hardwood lump and a couple cubes of hickory @ 175F for a few hours. Ill up the temp a little next time maybe play around 200-225

 

[Oldskewl]

You want to keep the temp low or the fat will melt out of the meat and you will have dry jerky. I normally do 150F for 2 hours and then ramp up to 170-175F until it is the texture I prefer.

 

[Kharnynb]

Another attempt at shorter 3 hour smoke, bacon wrapped pork loin(overnight brine) and spatchcocked chicken

 

[GrogNerd]

tomorrow we fire up a brand new smoker, BubbaQIII

& for its first victim, the first smoked turkey for the BubbaQ family

pictures to be added

It's OK to be jealous, y'all

 

[Oldskewl]

^Beautiful!

 

[corkybstewart]

After 40 years of marriage my wife has decided Friday is fish day so I'm smoking a rack of baby back ribs tomorrow. Since they did not come from a fish I will hold a conversion ceremony tomorrow and they will be baptized as fish. "Though you were born a pig, and raised a pig, by the grace granted to me by myself, I now baptize you as a rack of fish ribs". Let's eat.

 

[Snark_Wolf_Brewing]

Going to hit up the local meat market tomorrow and see what bargains I can find to offer up to the BBQ Gods this weekend.

 

[bkboiler]

Haha...I'm lazy so I bought a Morton's brisket that's pre-rubbed....
The part of me that's not lazy is gonna smoke it on my Weber kettle with some whole chunk cherry tomorrow.
It's kinda small tho, like maybe 4 lbs....so instructions on the meat say only 6 hours...we shall see!

 

[Snark_Wolf_Brewing]

Haha...I'm lazy so I bought a Morton's brisket that's pre-rubbed....
The part of me that's not lazy is gonna smoke it on my Weber kettle with some whole chunk cherry tomorrow.
It's kinda small tho, like maybe 4 lbs....so instructions on the meat say only 6 hours...we shall see!

I've never smoked a brisket with cherry, let's us know how it turns out.

 

[betarhoalphadelta]

Going to hit up the local meat market tomorrow and see what bargains I can find to offer up to the BBQ Gods this weekend.

I hate to be the one to warn you, but there are no bargains. Meat prices are through the heliopause right now.

 

[YeastFeast]

Haha...I'm lazy so I bought a Morton's brisket that's pre-rubbed....
The part of me that's not lazy is gonna smoke it on my Weber kettle with some whole chunk cherry tomorrow.
It's kinda small tho, like maybe 4 lbs....so instructions on the meat say only 6 hours...we shall see!

Personally, I wouldn't pay any attention to the instructions. Every brisket is different. Take it to 205F internal brisket temp and then use the probe of the thermometer to test it. When the probe goes in like butter, it's done. Could be between 205-215F.
Just some friendly advice! Happy cooking!

 

[corkybstewart]

After 40 years of marriage my wife has decided Friday is fish day so I'm smoking a rack of baby back ribs tomorrow. Since they did not come from a fish I will hold a conversion ceremony tomorrow and they will be baptized as fish. "Though you were born a pig, and raised a pig, by the grace granted to me by myself, I now baptize you as a rack of fish ribs". Let's eat.

And as I am my own witness, those were the best fish ribs I've cooked in a long time, along with a big pot of pinto beans.

 

[Jayjay1976]

And as I am my own witness, those were the best fish ribs I've cooked in a long time, along with a big pot of pinto beans.

Could you share your recipe for the pintos? Been looking for a good one to go with fish ribs.

 

[corkybstewart]

I use a fast soak method-boil a pot of water, put the cleaned beans(about 2 cups) in, turn the water off and let it sit for an hour or so. While the beans soak sauté a finely chopped onion in bacon grease, at the last minute add a couple of cloves of coarsely chopped garlic and turn heat off. Take the soaked beans, put in colander and rinse, then put back in the pot with the onions and garlic. Put just enough water to cover the beans by a half inch, bring to a boil and then turn down to low simmer. At this point I add half a metric shitton of good New Mexico red chile powder(most people use less). After about an hour I add about a tablespoon of salt and simmer until the beans are soft. For the last 10 minutes, while I set the table and prepare to eat, I'll take the lid off the bean pot and turn the heat up to make a slightly thicker bean juice.

 

[betarhoalphadelta]

Great bean recipe in here. Wife started making it recently and literally everyone wants the recipe once they've tasted them...

https://www.foodnetwork.com/recipes/bobby-flay/santa-maria-style-bbq-tri-tip-recipe-2014974

 

[ehall]

cook your pinto beans however you like. once they are done, cook some chorizo and then add the beans to that! mix and enjoy!

 

[bkboiler]

Brisket turned out pretty good...good enough for me to eat.
The kids said, "this chicken is too chewy". Wasted on them....should nuked some nuggets instead.