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Nice ribs, HawkerXP
And, I like your beer warmer. I wish it was easier and quicker to warm a can, but it's worth the effort. What wood or lump gives the best flavor to that can? -
Nice bark on those ribs. That cooker, what is it again? It looks like an Oklahoma Joe BroncoðŸ§
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Last edited by Polarbear777; September 5, 2021, 04:21 PM.Comment
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Must have been the day for melting stuff. After I smoked 3 butts in my OG I was going to let it burn through the pellets left in the hopper. I left the ambient probe in so I could tell when it had burned out. Glad I did, because I noticed the temp was up to about 650. Nice bonfire going. Shut things down, and it burned out, the only damage was to my probe. Which was melted. When it cooled down all the charred crud scraped off real nice .Last edited by Bogy; September 5, 2021, 11:33 PM.
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Last edited by ecowper; September 6, 2021, 10:04 AM.Comment
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SheilaAnn yes, choc chips. Toll house dark chocolate. I ran out of baking chocolate, which is what I normally use.
Jfrosty27 a chuck roast. I smoke it first. Check my recipe that I just posted for more ideas: https://pitmaster.amazingribs.com/fo...ed-texas-chili
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About 16 pounds of bacon smoked today on the offset. Oak wood. Gunna have some bacon tomorrow for breakfast! And then some for a bacon cheeseburger tomorrow for dinner!Attached FilesComment
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Brisket and pulled porkComment
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I have refugees from Houma Louisiana and Ida. My brother and mother are over in Texas. They'll be here about a month. Menu tonight is boudin stuffed bacon wrapped chicken breast. As the cajuns say, we are about to pass a good time. Haha.Attached FilesComment
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Even though it isn't soup weather here yet, our daughter wanted some soup so I made a pot of ecowper's Minestrone. Very good eating, as he says, with some crusty bread.
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To follow up with ecowper tonight's dinner. The chicken soup has been my wife's recipe 48 plus years. The matzo balls make it. She's provided it to many who were under the weather. Consistent response, I feel better.
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I have been terribly negligent about not posting anything I've cooked in ages. I've taken pictures, but never got them posted. I'll make a contribution today, nothing special, just pulled pork, but it's what my granchildren love, especially the granddaughter who turned 11, and it's her weekend.
Put 3 butts on last night at 11 pm at 225. About 12 hours in I bumped it to 250 for an hour, then brought it back down again. The door stayed closed for 13 hours, at which time I turned the OG down to smoke. Pulled at 14 hours. Never opened the door, never spritzed. Fantastic bark, if they were any more juicy they would float away. I did have to improvise, at 11 pm I couldn't find the clip for the ambient probe for my Smoke. Especially at 225 the smoker held rock steady with a nice 30 degree swing (that's for all the people who get freaked out of their smoker varies by more than 5 degrees from the set temp). Love my OG. Served with some fresh green beans, potluck potatoes, and green salad.
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Set it and forget it, not many of us can do that when Qing.
Always gotta be adjusting or monkeying with something.
Fantastic results. -
Dr. Pepper, my wife wanted the pork for lunch, but she was afraid I would be up all night checking the temp on my phone. I did check it about 3 am when she got up to go to the bathroom, and didn't check it again until 7:30. There have been nights when I was doing brisket for a church dinner I was a lot more stressed.
Troutman, that's my quick fix when I found out my probe clip was missing. An inverted grease pail liner with the probe stuck in it. Worked pretty good.
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In response to a recent poll…cooked this on the already running MAK while eating dinner tonight for use in another dish tomorrow. This is about exactly how I like to eat it, but intended just a tad less for tomorrow’s use.Attached FilesComment
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For dinner tried something for the first time tonight, chateaubriand. Smoked on MAK to 225, seared on Genesis. Tried a different chimichurri tonight with just parsley, garlic and basil instead of the usual oregano and cilantro. It was OK, but girls still didn’t like it, so back to drawing board. Served with green beans cooked with onion, mushrooms, butter and brown sugar, garlic cheese bread and lettuce salad. If you say chateaubriand is a specific prep, I won’t be offended and we can call it a tenderloin roast.
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Or not. But you all are good folks!
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