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So bone-in rib roasts were on sale for the holidays. So figured why not give one a try on the smoker.
Seasoned and put in the fridge 48hrs before cooking. Mostly just black pepper, sea salt, and garlic.
25min of rest
Cook time
Finished
Money shot
Time to eat
The vegetables catching the drippings were fantastic. I think I would put the ribroast in the fridge for a longer time to dry out. Probably at least 5-7 days next time. I also believe I would cook for medium rare instead of rare so as to render the inner fats a little better. Overall though I was happy with how it came out for my first attemp. She doesn't eat beef besides hamburgers really so I ate that for 5 days straight
It's 40 degrees outside so I'm rolling smoke today. Rack of ribs on the bull today, brisket tomorrow, wings on Wednesday, then wrapping it up with salmon on Thursday (provided the weather cooperates). Anyone else cooking?
It's supposed to go up to 50 on Wednesday, if it thaws all the snow on my deck I will try and fire up the smoker. I've been itching to get out there and smoke something
I did at my old house where I had a covered porch, the new house the deck isn't covered and has about a foot of snow on it right now, even after several days of melt. Yeah, no thanks
Pork shoulder would be the first thing I do. Get something that has a lot of moisture and fat to put out so it can properly season the inside of that thing.
On another note, nice weather here = brisket!!! Seasoned with a 70/30 blend of meat church holy cow and gospel, let sit overnight, 225 smoke until ~3hrs before dinner, wrap and let it ride to the end. One hour rest and enjoyed the hell out of it.
Finally got some decent weather on a weekend and I was able to run the smoker yesterday. I pulled a rack of lamb out of the freezer and brined and smoked half a bag of wings also. The wings will be dinner tomorrow, but we enjoyed the lamb last night.
Here's some befores:
My lamb, I had to cook the wife's longer because she's preggo so her's isn't pictured.
Mine was a perfect med/rare
And the wings, brined and rubbed with Kosmo's DB. Soooooooo good
Got nice weather again this past weekend, and made baby backs for Easter dinner. I tried something new that I've wanted to do for a while and did a wet brine overnight with the ribs. I used Kosmo's Pork Soak and have to say we were very impressed with how they came out.
I did a full over night brine, and rinsed them and allowed them to air dry for about an hour while I got the smoker up to temp.
Given that the brine is heavy with salt I did a very light rub and just used some garlic and herb rub with some paprika and black pepper.
My dog loves the deck and was not far from the food while it was smoking.
2 hrs in, right before I wrapped them
And here's the finished product, not the best lighting for the pic, but they were the most tender and juicy ribs I've made in all my years of smoking ribs. The bones literally were not connected to the ribs anymore. My wife was impressed with how tender they were as well. I'm definitely a believer in wet brining now.
Made some pulled pork over Memorial Day weekend, came out great and super juicy. The pork butt was in my freezer for over a year and came with us when we moved. I injected it and rubbed it, smoked with cherry wood
I've been itching to do a long cook on the BGE and I finally did it a few weeks ago.
I did make a mistake and bought a pork shoulder at Costco without actually looking at the weight or the description. There were two shoulders in the package, around 7lbs each. I didn't have freezer space, so I had to make them both
First I did a dry brine. I salted them up early on a Friday morning and put them in the fridge in the garage.
I dry rubbed them, tied them up, and tossed them on the grill around 1am Saturday night/Sunday morning.
This was also the first time I was able to use the Flameboss timer. I've got nothing but good things to say about the unit itself, but one of the meat probes died on it during the cook. Thankfully the grid probe was good and was able to maintain temp inside the grill.
The stall around 175° freaked me out, but I tossed a few more lumps on the fire and it powered through after a few hours.
It was on the grill for about 18hrs total. The final product was amazing. A little bit salty though, so I'm thinking I'd use a little less salt for the dry brine next time.
My fiance isn't really a fan of bbq pork but she was all about it. I even made my own barbecue sauce, it's balsamic vinegar based and simmers for about an hour to bring out the sweetness of the balsamic. It's my go to these days, I always have it in the fridge.
Last edited by civicdrivr; Oct 29, 2021 at 10:13 PM.
So I have about $650 in gift cards to burn at Fleet Farm. Been looking at getting a Traeger for awhile now. Are they worth the money and can they be used for normal grilling a couple times a week? Also, do you get the small size or the big size?
So I have about $650 in gift cards to burn at Fleet Farm. Been looking at getting a Traeger for awhile now. Are they worth the money and can they be used for normal grilling a couple times a week? Also, do you get the small size or the big size?
I personally wouldn't buy a Traeger again. It was pretty shitty IMO. There are better options that are cheaper because they spend less on marketing and advertising. My personal experience with Traeger was terrible, crap temp control, crap build quality, crap features, just shoddy in general. Check out Pit Boss or Louisiana, haven't used either but heard good things about Pit Boss. My FIL just bought a Pit Boss but he's a total rookie so no idea how good/bad it is from personal experience. I got rid of my Traeger and bought a Recteq and never looked back.
That said pellet grills are absolutely worth the money and the results they bring are fantastic especially because it is minimal effort compared to charcoal. I personally have a small one that I just use for smoking and small volume grilling but I also have a big Weber gas grill that I use for everything else. If this were to be my only grill, I'd get the mid size model.
I don't think I've smoked anything since my kid was born, can't remember. But I smoked a New Zealand Leg of Lamb yesterday for Mother's day, and it came out fantastic, and we're having it again for dinner tonight. I rubbed it down with olive oil, and ground fresh black pepper and course sea salt all over the meat. Then I covered the outside in garlic and herb rub. I also tied it with butcher's twine to keep it's shape.
After an hour I brushed it with a mix of Tuscan herb olive oil, red wine vinegar, rosemary, fresh garlic, and flake sea salt, and again a half hour later.
After the thickest part hit medium rare I pulled it and let it rest before slicing.
The outer part was more medium well to well, but the wife wanted to let the baby try some so we wanted it cooked through. It still was medium and mid rare in the thicker part of the leg. It was so nice to be outside and using the smoker again. I was tempted to buy some ribs or a brisket today but the prices even at Sam's were insane right now, so I passed. I have tons of stuff in the freezer so I didn't want to buy something and have to figure out where to store it.
I'm dying to do a brisket as well, just made brisket chili last week with frozen brisket I had from the old house
