Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Marauderer]

Well, I have a guest coming over Sunday and I was in Wally World and they had Smithfield regular spare ribs for $2.49/lb so I got 2 racks. Also got a bone in Smithfield Butt, 9 lb, for $2.98/lb. I will have to see if I can get the butt cut into thirds and get one ready to go Sunday morning. Probably brine/rub the other 2 and freeze them for another time.

With the bone in I just cut it in half as I was to lazy to remove the bone. I will be using the piece with the bone this weekend. I will be doing the butt on the GMG Davy Crockett portable as I need to test it out doing a butt. I w1ill be using 100% hickory pellets on that and on the rack of regular ribs I will be using Cookinpellets Perfect Mix. I dry brined all the meat this morning and will put the rub on tonight. I will freeze the rack tomorrow night and put it on the Rec Tec at 180*F for the first 2 hrs and then 225*F until 195*F in the thickest part of the meat between the last two bones on the2 thick end. The butt will not be frozen and will go on at 225*F until an IT of 195*F then check the bone loose. If not proceed till the bone comes loose or 203*F and remove.

[Huskee]

Hey Huskee,

Can you go into more details when you say Brown Sugar Topper? Like what phase of the cook is this done, Light or Dark Brown Sugar and Wrap or unwrapped during the process?

Cam I put a decent amount of brown sugar on top of my ribs as I place them in the smoker (not before), spread it sort of evenly as you would rub, just much thicker. It melts and creates a glaze that goes well, in my tastes, with the salty savory rub. This is unwrapped, it just stays on through the whole smoke, I don;t wrap ribs. I have used both light & brown I don't notice much difference. If I feel like using a lot, I'll also shake a tiny bit of more rub on the brown sugar. I guess you could say my ribs land somewhere happily in between traditional and pig candy.

Here's a pic showing it a little better

[cdnichol]

Thanks for the information! I may have to do that next time I cook some Spare Ribs to test out. Funny enough it's Friday and i'm not sure what i'm cooking this weekend LOL!

I might pull out a bag of what I grew up in Michigan calling Rib Tips but Applebee's calls them Riblets (True Riblets are just a rack of ribs cut in half horizontally) but from my meat market they are called Pork Featherbone Riblets. So I may smoke some up this weekend.

I know I want to cook something else just not sure what LOL!

Anyone has any ideas??

Cam

[Marauderer]

Might try some sweet and sour ribs. I wouldn't be off the grill but, they are great. If you are interested I will post my recipe I got in Hawaii.

[cdnichol]

I may have to hold off on that recipe for this weekend at least but i'm thinking about Smoked Meatloaf... I made a post in the beef recipes sub-forum for one. If you have any recipes or ideas send me all you have Sir!!

Cam

[Marauderer]

I haven't smoked a meatloaf yet but have been collecting ideas on how I want to do it. I am looking at a 50/50 pork/beef mixture with onions, egg, possibly some kinds of diced peppers, sweet or hot, and wrapped in bacon. I may freeze it first and put it on the smoker frozen. For seasoning I will add some rub to the loaf when i mix it and the rub the external with some extra brown sugar on the top after I put it on the smoker.

[The Burn]

Just got back from a Costco trip loaded up for the week. I've just got a bug for cooking a lot lately. Did my grilled baja fish tacos again last night. I've got some prime top sirloin steaks for tonight, a salmon to bring to a gathering tomorrow, a boneless leg of lamb for Sunday and some Smithfield St. Louis spare ribs for later in the week. I've also got a small eye round roast that I'm going to use to try to make some of MH's jerky, albeit with some low carb alterations.

Can you tell that I like my Performer and Smokinator setup? GOSM? What GOSM? Propane, who needs it? I just hope all the bags of Kingsford Blue last me to the winter.

[David Parrish]

Wow, that's a lot of meat! I like Costco's prime top sirloin. Really good stuff.

[The Burn]

Can you say "Atkins diet" boys and girls....I knew you could :-)

The amazing thing is that the prime is only about a dollar more per pound than the choice. I think I paid $8.99 per

[David Parrish]

Ribeye was on sale this week... sooooo... I bought a lot. We're having ribeye steaks AGAIN tonight. I really, really, like ribeye steak.

[Jon Solberg]

Ribeye was on sale this week... sooooo... I bought a lot. We're having ribeye steaks AGAIN tonight. I really, really, like ribeye steak.

Hello McFly... Who don't?

[Marauderer]

If you don't like Ribeye how can you like BBQ>

[David Parrish]

You guys don't understand the full extent of my love of Ribeye.

[Jon Solberg]

I do... It is the greatest steak ever invented! If that steak were a girl I'd ask it to marry me.


If I'm off base here please advise.


EDIT:

So much so that I'm going to BREAK my beef boycott and go get my some ribeye tomorrow and GRILL IT! Salt and fire....

[Ernest]

Kids want breakfast for dinner.

[Marauderer]

That looks like some Killer French Toast Ernest!! Is it?

[Ernest]

That's right!

[The Burn]

I loooove prime rib and the best steak I've ever eaten was a bone-in ribeye at Del Frisco's in Las Vegas - several years in a row on Super Bowl weekend.

I've been waiting on having time and watching a few more YouTube videos to get up some confidence before buying a whole ribeye from Costco and breaking it down - price is down to $7.89/lb (for Choice) and they're about 16-18 lbs. Maybe next weekend.