OT. BBQ, Smokers and other fun things.
- Thread starter WexfordWarrior
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The fish so nice, they named it twice.
I bet it's more forgiving than regular ribs. I would just do your normal method.I plan on trying some Iberico Baby Backs on the BGE. I have smoked plenty of heritage ribs but never these. Imported from Spain. Has anyone ever tried them? Are they worth the dough?
Check out The Mad Scientist BBQ on you tube.I plan on trying some Iberico Baby Backs on the BGE. I have smoked plenty of heritage ribs but never these. Imported from Spain. Has anyone ever tried them? Are they worth the dough?
This is a savory recipe that I use.
Pork rub (subs Note 1):
- ▢1 tbsp smoked paprika
- ▢2 1/4 tsp salt (cooking/kosher salt, Note 2)
- ▢3/4 tsp black pepper
- ▢1 1/2 tsp garlic powder
- ▢1 1/2 tsp onion powder
- ▢1 tsp dried oregano
- ▢3/4 tsp mustard powder
- ▢1/2 tsp cumin powder
- ▢1/2 tsp sage powder
Sweet rub
Ingredients
- ▢2 tablespoons brown sugar
- ▢1 tablespoon chili powder
- ▢2 teaspoons paprika, sweet or smoked
- ▢1 teaspoon garlic powder
- ▢1 teaspoon dried thyme
- ▢½ teaspoon onion powder
- ▢1 teaspoon salt
- ▢½ teaspoon black pepper
I did tri tip yesterday on the fourth. Marinated chops earlier in the week.
I won a raffle at a tournament with a gift certificate to a meat locker over there. So the gal and I went an hour and a half to the town today. Walked out with mostly things I couldn’t get here. One of which labeled “skirt steak”, rolled into a spiral about three inches high. Gonna need the assist on that one.
I won a raffle at a tournament with a gift certificate to a meat locker over there. So the gal and I went an hour and a half to the town today. Walked out with mostly things I couldn’t get here. One of which labeled “skirt steak”, rolled into a spiral about three inches high. Gonna need the assist on that one.
Marinate, quick sear over high heat, slice against the grain. Great on tacos!
Skirt steak is the classic cut of Argentinian steakhouses. High heat and short cook. It will get tough if overcooked. Fantastic if you don't.
Find a chimichurri recipe. Use it as both the marinade and as a topping.
Not stuffed. Just rolled like that and vacuum sealed.
Appreciate it, gents. Been getting into my Weber kettle to grill lately. Perfect!
One thing not mentioned, is stab the steak with a fork a lot before cooking.
Salt, pepper, garlic and onion powder, cinnamon. But I do mine on the grill.
Enjoyed a corn roast with 44 extended family members. Sorry if poor attachment.
Place shucked de-silked corn on bottom of can and add potatoes. Add 1-1/2 quarts water and two cans beer. Steam until potatoes are tender. Add hot dogs for additional 15 minutes. Serve immediately with condiments - and cold beer.
Cousin Rob played wide receiver for Brown when they faced PSU Nov 5, 1983. He was at the reunion describing his experience as I walked in and heard him say ‘and when Kenny Jackson ran 55 yards to the end zone you could feel the cheers of 78,000 through your feet’. Even though Brown lost, he relished the experience. Was at the game sitting in the Brown section on the 15 yard line. Fans were lots of fun, Paterno ‘kept it close’. Typical. It seemed like 6 of the 8 scores happened right in front of us.
Place shucked de-silked corn on bottom of can and add potatoes. Add 1-1/2 quarts water and two cans beer. Steam until potatoes are tender. Add hot dogs for additional 15 minutes. Serve immediately with condiments - and cold beer.
Cousin Rob played wide receiver for Brown when they faced PSU Nov 5, 1983. He was at the reunion describing his experience as I walked in and heard him say ‘and when Kenny Jackson ran 55 yards to the end zone you could feel the cheers of 78,000 through your feet’. Even though Brown lost, he relished the experience. Was at the game sitting in the Brown section on the 15 yard line. Fans were lots of fun, Paterno ‘kept it close’. Typical. It seemed like 6 of the 8 scores happened right in front of us.
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Reverse seared tri-tip tacos today. 
dry brined 30 hours, rubbed with homemade chile de arbol hot sauce and a santa maria rub. Smoked at 250 with hickory until 110, then held hot till the grill was rippin at almost 600 for the sear.
Served with homemade corn tortillas, 2 homemade salsas and guacamole. And the rancho gordo black beans I soaked and simmered stole the show.
dry brined 30 hours, rubbed with homemade chile de arbol hot sauce and a santa maria rub. Smoked at 250 with hickory until 110, then held hot till the grill was rippin at almost 600 for the sear.
Served with homemade corn tortillas, 2 homemade salsas and guacamole. And the rancho gordo black beans I soaked and simmered stole the show.
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Making steak and chicken fajitas today. With peppers, onions, grilled corn.
Made a sauce with sour cream, garlic, cilantro, lime juice, Chipotle peppers in Adobo sauce.
Had fresh freshwater striper from Tioga County yesterday. SPG, olive oil, diced tomatoes. Grilled on foil. That ranks up there with the best fish I have ever eaten. Zucchini, mushrooms, onion, Swiss chard chopped up and cooked in foil on the grill.
Made a sauce with sour cream, garlic, cilantro, lime juice, Chipotle peppers in Adobo sauce.
Had fresh freshwater striper from Tioga County yesterday. SPG, olive oil, diced tomatoes. Grilled on foil. That ranks up there with the best fish I have ever eaten. Zucchini, mushrooms, onion, Swiss chard chopped up and cooked in foil on the grill.
I forget which lake my dad went to. He caught them. I think it's was Hammond. Although it may have been Cowanesque. One has stripers and the other has hybrids.
Made pork belly pinwheels on Sunday.
Cut pork belly into 1/2" strips. Sprinkled with parmesan. Laid a slice of prosciutto on there. Then rolled them up. Little kosher salt and pepper on both sides, and smoked.
The recipe Mrs.PA showed me was more involved, but these were really easy and really good.
Cut pork belly into 1/2" strips. Sprinkled with parmesan. Laid a slice of prosciutto on there. Then rolled them up. Little kosher salt and pepper on both sides, and smoked.
The recipe Mrs.PA showed me was more involved, but these were really easy and really good.
Throwing on a brisket tomorrow afternoon/evening for an overnight Traeger brisket. Dinner Saturday with what could be the in laws. Hoping it’s good and thawed for a trim and coating of seasoning in the morning. Try to get tallow out of the trim, best we can. Smoke it low and slow overnight until 180ish and wrap in butcher paper before turning heat up? Take it to 203 or probe tender? It’s starting at about 17.5lbs before trim.
being the traeger heat source is below, would you advise smoking it fat side down?
seasoning plan is kosher salt, cracked black pepper, garlic powder. Is it worth deviating that?
being the traeger heat source is below, would you advise smoking it fat side down?
seasoning plan is kosher salt, cracked black pepper, garlic powder. Is it worth deviating that?
Fat side up. Once you wrap it you could finish in the oven to save pellets. Always probe tender not just temp. SPG is all you need for seasoning. Enjoy and good luck!
Use the tallow to make potatoes
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Use the tallow to make potatoes
Make the best ever roast potatoes with one magic ingredient
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It looks like you have something of a timeline to be done by, so I'd go fat side down, yes.
If you didn't mind adding a few hours, but getting the benefit of the juices sinking in, you could go up. But, by and large, would go down nine times out of 10. And I see someone responded below me but I can't see until I post this but am going to guess they say fat side up.
That's how these usually work.You can wrap anytime once you hit the stall. Somewhere in the 170-180s range usually. I get to 203, then probe for tenderness and go from there.
Hope that helps!
Want to fight over fat side up or down? I have old man strength! LolIt looks like you have something of a timeline to be done by, so I'd go fat side down, yes.
If you didn't mind adding a few hours, but getting the benefit of the juices sinking in, you could go up. But, by and large, would go down nine times out of 10. And I see someone responded below me but I can't see until I post this but am going to guess they say fat side up.
You can wrap anytime once you hit the stall. Somewhere in the 170-180s range usually. I get to 203, then probe for tenderness and go from there.
Hope that helps!
Haha! I do not. I've done it both ways, and really just pick based on what and who I'm cooking for and how long I have to do it.
Soooooo.. We had a chunk of brisket that a friend smoked and gave to us. Note to newbs on smoking brisket or pork butt... 205 is a friend of yours, 165 and it's to temp is not.. Anyhow we sauced it and brought the internal temp to 205 and had a meal with it.. Then took the leftover and make brisket nachos... I repeat Brisket Nachos..... Do yourself a favor and make these some time.
Giant's store brand ("Finast") bbq chicken-bacon-ranch pizza is putrid. It's the pizza equivalent of doing a shot of grain and barfing on the spot. My wife amd I each took one bite and threw the rest out. Listerine couldn't get rid of that foul taste.
It's a cautionary tale for how to set store substitutes when grocery shopping online.
It's one reason why Finast is prnounced Fine-Assed.
" bbq chicken-bacon-ranch "
should NEVER be associated with pizza I don't care where it comes from. You had it coming so I have no sympathy for you.
It was a store substitution. Zero chance I would've ordered it." bbq chicken-bacon-ranch "
I got it “trimmed” this morning. Holy cats is that a tough learning curve.
any meat trimmings I had went on smoker for couple hours in chunks. Not getting braised as if burnt ends, but I’m hoping to at least be able to use them to flavor the beans tomorrow. Best case, the meat is able to be incorporated into the beans.
going fat side up most the night. Been meaning to use the new patio sofa, and it’s been a hot and humid 80+ the past few nights.
Sending the gal for beer before we get rocking lol.
any meat trimmings I had went on smoker for couple hours in chunks. Not getting braised as if burnt ends, but I’m hoping to at least be able to use them to flavor the beans tomorrow. Best case, the meat is able to be incorporated into the beans.
going fat side up most the night. Been meaning to use the new patio sofa, and it’s been a hot and humid 80+ the past few nights.
Sending the gal for beer before we get rocking lol.