Great minds must think alike ecowper . Here are our St. Louis spares with Hank's KC Royale on the Smoke Vault. Made with smokehouse beans.
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Wings to take to friend’s house for game. Put on smoker at 350° overall about 45 minutes, then 1/2 into BBQ sauce and back on to caramelize a bit, other 1/2 tossed in Frank’s Red Hot seasoning dust dry rub. Turned out awesome and a hit. First pic is right off smoker, second is left side franks dry rub and right is bbq sauce.
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BUTT!
9:40 AM
12:40 PM
3:40 PM
Then it got wrapped in foil and I finished it in the oven.
Got that beautiful smoked pork air freshener going on in the house right now.
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Made some pork short ribs and some pig wings for the game yesterday. Went with a traditional rib approach for the short ribs and for the pig wings, I went with a Ms Griffin’s rub and Captain Rodney’s glaze. Both came out awesome!Attached FilesComment
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Is that a temp control fan I see poking into the bottom of your kamado? -
new2smoking yes, it's a fireboard drive system. It's only about my 4th time using it so I am still getting the hang of it, but so far, it has been great for me. I can usually get the temp right for about 66% of the cook, but once I start checking on the meat, it will have a challenge settling back in. However, by only about 5 to 7 degrees +/- so it works for me (plus I don't think I would notice if i were going off the grill's thermometer alone). Again, I am new to it and it keeps getting easierLast edited by Dtax; February 9, 2021, 07:04 AM.
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Smoked some Iberico Pork Ribs. Dang, they're rich, tasty, and overall divine! I smoked them with oak wood on my own custom built smoker, with my KC Royale Pork Rub. Went a bit hotter today, 130-140° C / 265-285° F. Got 'em done in exactly 4 hours.
I did a comparison test where I spritzed the one half with water (3 times), and the right half with apple cider vinegar (3 times). I wanted to find out if the ACV actually tastes anything in the end product, or if you can just use water instead. Stay tuned for next week's YT video
It was -12° C outside, which is 10° F. A nice winter's day!
Look at the snow below the firebox. Looks like it's magnetic almost! Never seen this before.
Here are the ribs, very moist, juicy and flavorful.
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Troutman and new2smoking - just use water. Works just as well, and is almost free.
And we're talking the Iberian peninsula, i.e. Spain. This is the black hoofed pigs.
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I really wish HEB would do a rapid expansion outside Texas to help our brothers and sisters know what a quality grocery store can be like. Especially for our buddy smokin fool in Canada. Great choices in quality products, pricing is good, clean stores, great grocery carts, big and small, that don’t have wobbly wheels. HEB rules!Last edited by Panhead John; February 8, 2021, 11:11 PM. -
Panhead John The problem with rapid expansion is rapid decline in quality. HEB does well regionally because they keep tight reign over their product sourcing. I would fear a decline if they tried to reproduce their model in say Burlington Vermont. (nothing against Vermont btw, it's beautiful country
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I wanted to post this during the Superbowl but alas!!! The have wasn't going my way hahaha
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I like my hush browns in loose strings form
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1 x Pastrami and 1 x S&P
SPOT the problem 👇
and a little bit of this
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Second verse, same as the first.
Leftover lamb lollipop with scallion champ and oven roasted green beans. I made this yesterday, finished it today. Originally posted in the Show Us What You’re Making For The Super Bowl -Food and Snacks thread here: https://pitmaster.amazingribs.com/fo...ood-and-snacks
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Super Bowl goodies. Homemade rubs.
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Work got in the way of life tonight, so I fully intended to grill this, but it turned out so perfect.
I give you seared pork tenderloin with chimichurri sauce!
The tenderloins were dry brined overnight. I seared them in a cast iron skillet (yay maillard reaction) then finished them in the oven until they hit 145.
Chimichurri sauce is basically garlic, parsley, shallot, oil, and red wine vinegar.
Steven Raichlen has his "the only BBQ rub you'll ever need" and I used that once the tenderloins had seared, but before they were finished in the oven. He is not wrong. His rub is equal parts salt, paprika, brown sugar, and black pepper. I did that, minus the salt as I had dry brined the night before. Yum.
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It’s been a while since I’ve fired up the pellet grill. Made a Costco prime brisket yesterday for the game.
Came out pretty nice!
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