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Looks awesome man, I wish I could get the smoker going. It's been snowing here since Sunday, FML.
The best rub we thought was the tried and true Dirty Bird, I have used it on pork butts for pulled pork but hadn't used it on ribs yet. The honey chipotle was a close second though
The best rub we thought was the tried and true Dirty Bird, I have used it on pork butts for pulled pork but hadn't used it on ribs yet. The honey chipotle was a close second though
Where do you buy it from? It's expensive AF on Amazon.
Been going hard on the wings lately. Did these dry rub only. Had sauce if the neighbors wanted any. To stay sane in this crazy shit going on right now my neighbor across the street and I have been alternating Saturday cooks for the two families. Been pretty fun. We hand out in the driveway all and end with good meal at the end of the day.
The start...
..halfway point...
...well I forgot the end picture till they were half eaten.
Did some mango habanero garlic dry rub drums for the girlfriend and I.
Best for last. The tastiest thing I have done lately was my first ever tri tip. Just under 3lbs.
Ready to go on the smoker. Doing a reverse sear cook starting it at 250 cooking grate temp and cooked till 110 degrees.
After smoking for a little less than an hour it was to temp
At this point, I pulled the indirect plate and raised the temp to 550-600 range. Put my asparagus on as well since it would need longer than the tri tip would for the final stage.
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Added the trip tip after about 4min and then flipped after 3min on to do the other side.
A nice charred crust. Pulled with an internal temp of 130 and then allowed rest to get to 135 covered with foil.
After letting it rest for 5-8min it was at perfect medium rare.
Made some buttered noodles to complete the meal. Paired with a great DIPA.
After dinner, I sliced up the rest for leftovers during the week.
Finally got around to making smoked meatloaf. I've wanted to make this for several years but just never had the right recipe or time to do it. I used Kosmos smoked meatloaf recipe and it was very good, although I'd probably change a few things next time around. This recipe called for a pound of bacon, and a pound of breakfast sausage to go with the 2 lbs of ground beef.
I fried up a white onion and some garlic in the bacon grease, next time I would use way less bacon grease
Here is mid mix, there's a LOT of ingredients in this one
And here they are in the loaf pans, I used ciran wrap to be able to get the loafs out easier.
Wrapped them up, and stuck them in the freezer overnight so they'd keep their shape
And here they are after thawing for an hour
And I threw on a coat of Dirty Bird
And threw them on the smoker with some pecan wood
The middle hit temp at exactly 90 mins, this was a way faster cook than expected, especially starting out frozen
I have also found meatloaf to cook way faster than I expect. I do mine free form and so that when done they are about the thickness of the flat on the brisket and they cook in a little over an hour.
So was craving some fresh pulled pork and also been a while since I made some smoked apple crisp. So decided to do both for dinner yesterday. Well started the butt the night before.
Ruubbed the butt at around noon on Monday. Then let it sit in the fridge till I put it on at 10:30 Monday night.
Put another round of rub on right when I put in on the egg to help build up a nice flavorful crust. I like the outside to almost be like a nice beef jerky. Did half my normal rub this time mixed with half a garlic and herb seasoning.
Butt done with an internal temp of 200
It had finished around 2:30 and I had to keep it till dinner at 6:45. So it rested for a bit over 4hrs and was still piping hot when I pulled it.
Yum
Dinner with some leftover french fries. Always too good when fresh to use a sauce in my opinion. I really like the new rub mixture I used this time. Might add a little spice to it though because my normal has some spice but the garlic and herb mixed in weakened that.
Beginning of another batch of smoked bourbon bacon apple crisp. Sadly this was made sans bacon as I was out and with everything going on right now I wasn't about to run to the store to get just one ingredient and the apples were getting soft so needed to use them.
Toping on
Butter on to brown and crisp up the topping. This was never meant to be healthy apple crisp. I even coat the bottom of the cast iron lightly in melted butter.
All done in the smoker. I guess I was a little short on the butter still from getting everything coated.
All done up for dessert. I ended up going back for seconds.
Last edited by CCColtsicehockey; Apr 29, 2020 at 08:58 AM.
Been waiting for ribs to go on sale for a while now. Finally, they did this past week. Picked up two racks. I wish I would have gotten more as they are already gone after two days with only two racks.
Dry rubbed them about 3 hours before I was going to put them on.
Ribs on at 225 grate temp. Plan was for 3-2-1 cook method on these.
After 3 hours
Foil time with added brown sugar, cayenne pepper, honey, and butter.
After 2 hours in the foil
I break the final hour in to three 20min parts and this time tried something new where I did two 20min and then two 10min
After the first 20min I added the first coating of sauce. Once that was on for 20min I brushed on a second coating of sauce and let it go for 10min.
I think moved them to the grill at 500 degrees and cooked them for 10min.
Completely finished
Cut shot
I was super happy with how these came out. They were very smokey which I love. They were borderline too much for the girlfriend though. They were not fall off the bone which honestly I do not like but they pulled off the bone with hardly any effort.
During this fun pandemic we have been working on creating crazy smore flavors with the neighbors. This night we did Chocolate chip cookies with a Reeses peanut butter cup in the middle. This is by far the best one to date that we have tried.
We love S'mores with PB cups in the middle, definitely never did them with cookies though
Same had done them a lot with just pb cups or even just using a wipe of pb from a jar and some chocolate even. The cookie was the new modification. We have also done Oreo's as well. Up next I want to do them with tiny waffles and some bacon.
Originally Posted by SamDoe1
fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuck... that looks so good.
If I can't get/find a brisket this week I'm going to get some ribs for this upcoming weekend.
I have been on the lookout for a good brisket as it has been a while. Lately, they have been very even and I don't want to have to cut it and cook two separate pieces.
Smoked some wings yesterday per the wife's request, they came out great as always. I brined them over night in Kosmo's Chicken Soak, let them air dry for 2 hrs in the fridge, then dry rubbed them with Kosmo's Dirty Bird
After 40 mins I flipped them
And the finished product, they were super juicy and the skin was bite through crisp.
Smoked some wings yesterday per the wife's request, they came out great as always. I brined them over night in Kosmo's Chicken Soak, let them air dry for 2 hrs in the fridge, then dry rubbed them with Kosmo's Dirty Bird
After 40 mins I flipped them
And the finished product, they were super juicy and the skin was bite through crisp.
What temp are you cooking at to go that long with wings? I seriously need to order some dirty bird...
That looks amazing and very juicy! What temp and how long?
225 for as long as it took to hit 203 on the thermometer. I think I was in the 8-9 hour range. Turned out super good, real nice bark on it. The difference between this time and last was I left the bulk of the fat cap on and placed that facing up on the grill surface so the fat could render down into the meat rather than just dripping off. My traeger has been going apeshit recently with inability to hold consistent temp though so there were some wild temp swings that I dealt with that gave a little charring on the bottom but it overall was great, just not perfect.
Originally Posted by 97BlackAckCL
Wings I did around 325-350. I like to smoke in the 300's because it crisps the skin
Hmm...I might give that a go. So you did that temp for 40mins, flip and then another 40mins? I've been doing smoke at 225 for 30mins, grill at 375 for 30mins with no flip.
That brisket looks fantastic Sam. Still trying to find me a reasonable one these days but things appear to be going the opposite way for all meat as of late.
That brisket looks fantastic Sam. Still trying to find me a reasonable one these days but things appear to be going the opposite way for all meat as of late.
Got mine at Costco, wasn't unreasonable price. I think it was $40 or something like that.
Made country style ribs last night, they were basically pork steaks cut from a pork butt, but man did they come out tender and juicy. I brined them overnight.
Then I blotted them dry and let them air dry for a couple hours
I coated them with Kosmo's Dirty Bird, because it's my go to for pork/ribs
Fired up the smoker with some cherry wood. This was an hour in before I flipped them
At 165 I wrapped them
And threw a few pats of butter on each on for some fat and flavor
All wrapped and ready to go back on the smoker.
I pulled them at 195 and glazed them all with some BBQ sauce, threw them back on until they hit 200 and pulled. Not the best after picture, but I ate my first one really fast lol
They were super tender and juicy, wife enjoyed them as well
Honestly I'm disappointed with the after picture, the first one I ate the bone was completely clean and pulled right out, but it was gone in 5 mins or less, so no pics lol
