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Smoked up some beef short ribs this weekend. Turned out awesome. Also threw on some jalapeno cheddar sausages for the last 45mins of the smoke as a quick side.
Also, looking at the pics below, I really need to clean out my smoker...
Smoked some baby back ribs the other weekend, turned out very tasty. Used hickory chunks on a gas grill smoked for 4 hours with a simple rub then slathered on some sauce and finished over direct high flame for a good char.
Smoked some racks of lamb the other day, they came out fantastic, paired exceptionally well with some Petite Sirah. My 3 year old loved the lamb and kept asking for more more more!Also had this amazing sunset while I was wrapping up the cook.
Finally got around to trying the Kosmos Double Pepper Course Cow Cover rub. I have to say I am a huge fan. I am a big fan of pepper based rubs in general and at times will just add extra fresh ground pepper to other rubs I use. This works great straight out of the shaker.
For this smoke I also forgot to start the butt the night before so I finally tried my first turbo butt method. The bark is my favorite part so I never want to do a method that involves wrapping. Luckily with kamodo cookers you don't have to wrap to do the turbo method cause it doesn't dry things out. I was able to cook this normal temp 225 until internal temp of 140 which they say is when meat stops taking smoke really. Then cranked it up to 325 to finish it. Instead of 2hrs per pound it finished in a 8h 45min for an 7.75lb trimmed butt. It end up with one of the best smoke rings I have had in a while and tasted just as good as one I did the full time length a month earlier. I don't think I will go back to the old way and longer cooks for a pork butt.
I eventually get sick of eating just plain pork so this go around focused on making other things with it. We did the standard tacos one night.
Decided to do some pulled pork grilled cheese with red onion, extra sharp cheddar, and feta cheese.
Then did a pulled pork quesadilla which in addition to the above ingredients I added jalapenos to
Yesterday I was able to pickup a bone in ribeye on a nice sale so went for a reverse sear method with some apple and hickory wood while working on getting the griddle just the right temp for a good sear while keeping the internal temp at medium rare. Overall the steak came out one of the best I have done but I think I want to pull it off the grill even earlier so I can sear it a little more still. Pulled at 120 and seared till 132. Might pull at 115 next time and sear till 130.
This likely could go in either thread but figured it belonged here as that is where it spent most of the time. My new favorite Christmas meal I started doing a few years back is smoked bone in rib roast. We are only home for Christmas every other year so this is only the third one I have done so far.
6.5lbs
Seasoned with double pepper cow cover for a nice pepper crust
The smoke took 3hrs 20min to get it to 115. At that point I took it off and let it rest for 40min while I got some potatoes and brussels started.
I then fired up the griddle and got it to 650 and put it on 3 mine a side to give it a nice crust.
Money shot
The meal - smoked prime rib, red skin mashed potatoes, and bacon/garlic brussel sprouts
Did my yearly Labor Day smoke with some baby backs. Haven't used the smoker at all this year, been super busy with the kids. But finally decided it was time to smoke some meat Removed the membranes, thankfully they weren't difficult
Seasoned both sides overnight
Did 4 racks so ended up breaking out the rib rack
When it was time to wrap
Wrapped and sauced
Back on in foil
Not my best snoke ring, but not bad for only a couple hours of smoke
Both my kids loved the ribs, I have a 1 year old and a 4 year old and they both went nuts for the ribs. My 4 year old even asked for them again for dinner last night lol
Smoking a full turkey has been on my to do list for a while. Two weeks ago, they were giving them away for $0.29/lb if you spent $40 on other groceries. Well, what better time than now, so grabbed a 15lb turkey. I don't cook for Thanksgiving so no pressure and I could do it how I wanted. Tossed some diced sweet potatoes and carrots under in the drip tray. Didn't go crazy here goes last time I smoked something they picked up too much smoke and everything turned grey and tasted awful. This time though, being poultry and not wanting a ton of smoke on it I toss it on at 250 while the temps are climbing on the way to a final cook temp of 360. The vegetables came out fantastic and next time I will do more. I made the rest of them in the oven to be safe. I seasoned the turkey with Kosmos Hot Dirty Bird rub which is one of my favorites.
Was super happy with the results. Will definitely be doing it again in the future.
Took advantage of KosmosQ Black Friday sale. Loaded up on Hot Dirty Bird, Dirty Bird, SPG, Hot Cow Cover, Cow Cover and Sriracha Dirty Bird. Got some free goodies with the order: Torch, "6 boning knife, Mixer and Meat Claws. I wasn't sure what knife to get between the 6" boning, 10" chefs knife or 12" meat slicer. Figured the boning knife I would use more often. Now time to wait for the order and plan my next smoke. Could go for some shredded BBQ.
Took advantage of KosmosQ Black Friday sale. Loaded up on Hot Dirty Bird, Dirty Bird, SPG, Hot Cow Cover, Cow Cover and Sriracha Dirty Bird. Got some free goodies with the order: Torch, "6 boning knife, Mixer and Meat Claws. I wasn't sure what knife to get between the 6" boning, 10" chefs knife or 12" meat slicer. Figured the boning knife I would use more often. Now time to wait for the order and plan my next smoke. Could go for some shredded BBQ.
What do you use normal Dirty Bird for? I almost always just use the hot one.
I use it for the kids and have some family members that don't like hot (wimps), so i throw regular on it for some flavor. My kids are a little picky with spicy stuff too, but we are slowly changing that!
Holy crap. I thought I used a lot of hot dirty bird, but I have never bought more than 2lbs a year lol. I have never found hot dirty bird to be more than zesty so after the first time I have never ordered regular dirty bird. I just use hot dirty bird and hot cow cover. For SPG I have moved to the one they sell at Costco cause it is so cheap and I don't find one any better than the other. Now the double pepper cow cover I need to re-up on. I likely will use the last of it when I do my bone in rib roast on the smoker for Christmas.
I use it for the kids and have some family members that don't like hot (wimps), so i throw regular on it for some flavor. My kids are a little picky with spicy stuff too, but we are slowly changing that!
My daughter doesn't like spicy either (she's 5) so I just use the DB Hot and don't tell her it's spicy. She LOVES it.
Made some meatloaf the other night as well as some roasted garlic mashed red skin potatoes. I used hot cow cover in and double pepper cow cover top of the meatloaf.
It's cold and rainy here but all of that looks amazing!
Removed the membranes, thankfully they weren't difficult
