So plans changed and I ended up just doing 1 rack of baby back. They were good. Not great but good. I started them too late though. And my daughter decided that she’dather have my ribs than food from the taco truck at the party she’s at. Put on the SNS at 2:30 and because of that I ended up wrapping them. I used the Weber connect too for the first time. Normally wouldn’t probe ribs but I wanted stir use it. The battery died half through the cook (grant led it was charged a month ago or so) but otherwise it was awesome. These were done the SNS kettle. And while I was smoking these i our together my travel SNS kettle.
Must be something in the air. We also smoked baby backs to take advantage of the first sunny day here in a long time. Decided to try Porter Road ribs. Rubbed with Hank's KC Royale and onto the Smoke Vault with hickory and apricot wood. Although the racks were on the small side they were excellent. Great pork flavor and mouthfeel. Served with a tangy coleslaw.
Here’s a wagyu brisket cooked in a sous vide bath at 131 degrees for 52 hours. I finished it with five hours of smoke on the Hasty Bake. Ca cest bon, tre magnifique. 14 pounds of brisket to go along with 30 pounds of crawfish, potatoes, mushrooms, sausage and whole pineapples cooked in the same pot. Yes, the crowd ate well, drank, danced and enjoyed shenanigans of all sorts at Lil Willy’s Cajun Goodtime Emporium in lovely Maylene AL tonight.
Just stupidly good. Adding almost 1/4 cup of tallow to the wrap probably didn't hurt matters at all.
Seriously.
I think I have some consommé from a previous barbacoa cook in the freezer. Gotta find that. Tacos are the menu for the next week, probably should have bought more tortillas...
I was walking through the store and I saw 3 lbs. of beef shank for about $15 dollars instead of $23 dollars for 2.67 lbs. of chuck roast. I've used beef shank before so the choice was easy.
I figured that the bone would add extra flavor. I removed the silver skin and seasoned it per the recipe
Seared them in the Dutch oven and then in to a 375-degree oven for 3 hrs. I removed them from the oven and found this. Uh oh! I'm thinking the oven temp was too high, and the time too long for beef shank
I added another 2 cups of beef stock, and some more lime juice because there was no sauce. Never having this before I had no point of reference for the proper flavor profile. The flavor is rich and there's some heat to it but I'm thinking that by over cooking it and then adding the extra liquid afterwards may have changed the taste. Oh well, lessons learned right?
Smoked up a Porter Road beef belly yesterday, my first try at this cut. My customary gory details right this way. Low and slow for this cook, and divided the belly in two pieces so that I could use different rubs. My lovely bride assembled some jalapeño poppers which I also smoked for a couple of hours, and I made some Jess Pryles roasted taters and steamed some broccoli.
It was really good! Very juicy from all the rendered fat, and I got some excellent bark. It was not stupendous however; very similar results to brisket or chuck roast. I'll probably try another one in due course and use it to make some beef bacon. But not likely to run one low and slow again.
Made sushi a few weeks ago and it tasted good but lacked in looks. I watched a few more YouTube videos and tried again last night. For anyone wanting to make it at home it’s quite easy. A bamboo rolling mat is a must. It made making the rolls so much easier.
I first started by prepping everything.
Spicy Mayo is in the bowl. Who knew Kewpie mayonnaise and Sriracha is so delicious.
I used an English cucumber and cut the strips in the same length as the nori.
I bought a long skinny avocado. I read they have smaller pits. They do and it gave me easier slices of avocado to work with.
I stuck the cream cheese in the freezer for about 20 minutes which made it easy to cut into strips.
I cooked the 4 pieces of shrimp in a coffee mug. I first butterflied the shrimp and then I microwaved a cup of water till it was boiling. I added in a splash of soy sauce then the shrimp went in for 7 to 8 minutes. Perfectly cooked.
The bottom left is a lava topping / filling. Took two tablespoons of chopped imitation crab, two tablespoons of minced shrimp, two tablespoons of minced scallops, one tablespoon of softened cream cheese and one tablespoon of spicy mayonnaise and mixed it all up. Then I spread about 1 tablespoon of spicy mayonnaise on top and baked it at 400° for 15 minutes and then let it cool.
I assembled all of my ingredients in different ways and plated it up.
Next time I need to work a crunchy element into some of the rolls.
Took Clint Cantwell ‘s ABTs, gave em a twist of a little Q-rub & cummin mixed onto the cream cheese. Lined the boats with some “real” chorizo, & plopped a lil smokie bomb in most of em before wrappin. Then I smoked 48 of those lil suckers fer a congregation pic-y-nic. They were gone in a flash.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Just when you think, “I got this!”
My first rack of spares in the kettle on the SnS borrowed fr the Kamado. Started a tad warm, then settled appx 300*. From what I’ve read here, lookin at 3+ hours. Salted 24hrs prior.
Wibs just would not break low 190’s. Kept opening the vents til my fire said I’m done.
Already 4+ hours. Sat in the 180’s for a bit. Just never wrapped wibs. Pulled n went to cut them and man them baby’s were still tough. Quite a bit of liquid. Meat was good just a bit moist.
Guess I will do the Kamado next time.
Wont say fail, I ended up with ribs n beans.
Still Larnin’
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Happening now Sunday June 18 time 3:13PM MDT baby back ribs at 3 hours. I don’t know why can’t get the Yoder Wichita to create a bark. I think it’s because the Yoder Wichita has the heat management plate the air flow is not what it should be. My Yoder Wichita cooks smoked baked ribs without bark.
Johnny Booth
I’ve come to the conclusion the Yoder Wichita will not create a bark on meats. My Thanksgiving turkey was smoked / baked turkey . Our Thanksgiving Turkey had a tan rossiter color and would not crisp. Chicken is the same way. I feel the Yoder Wichita stick burner is a very poor smoker.
I have not used a Yoder, but it looks similar to my old offset. There are videos for extending the stack, and using smaller wood splits etc. to get the airflow you want without high heat. Don’t give up yet. 😎👍
Johnny Booth
I took the pit temperature at 280 degrees for 30 minutes trying to force a bark. I might get them somewhat dry but that’s okay with me.
I like baby backs on the dry side.
@clawbear57
I must be doing something right. My exhaust
is a thin blue smoke and my ribs are full of pink sweet smoke deep into the rib and the flavor is wonderful.
Father's Day beef ribs. I put them on at 5:37am. After nine hours at 250f with oak they hit 195 and were probing tender so I wrapped and held them until serving. They were good but I need a nap.
Comment