Carson Russell in the house! The smoke house that is...
Hey everyone! I'm new at smoking but not new in the culinary world. I've spent 5 years as a kitchen operations manager for a steakhouse and we were the terrorists.... meaning we boiled the baby backs! Gross! Lets just make soup instead? I have two close freinds who have chef's degrees, and we hang out a lot. I can cook. My favorite thing about this site is the casual, awesome laid-back approach to a true art form. So far I love what I have read, and can't wait to see what else comes about here! Thanks to all the administrators and members who share their tales!
**EDIT**
I watch "Man Fire Food" on food network. It's cool but not as scientific as the real deal- Amazing Ribs!
Last edited by snuzerbluze; September 29, 2015, 03:08 AM.
Thank you for the welcome, Dan! So far you all have been super cool and inviting! I'm gonna go work on some recipes to share. Well, not tonight... but soooooon! Thanks bud!
Welcome to the Pit Carson... Nice that you're in rehab. Boiling ribs is a sin! Once you've made the Last Meal ribs 3 times your sins will be forgiven.😎
Hahaha! Nice, I've always wondered how that Last Meal Rib would turn out. I need to upgrade my equipment first. Pitboss hooked me up with hella info. I got this, barring any unforseen disasters!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Sup Spin! My grandfather used to own a farm in Minnesota. I miss that guy. Taught me how to fish, yet I still can't catch one. I MIGHT be able to smoke one if I read the recipies right! Thanks for your welcome bud!
Thank you John! I like to add sides, veggies and garnishes to whatever I cook. Hahah I don't always commit to it all if its just a quick meal, but sometimes. I'm not big on dessert either. I have an awesome creamy mashed Yukon Gold potato side I made at a local steak house. I like grilled asparagus- I find most ppl do! I can do an interesting cornbread pudding. Hell- it's all coming back to me!
Hahaha Yep! So... What if the place I manage right now has a gigantic rotisserie? We use applewood logs, with charcoal. They smoke the ribs for a few hours in that thing, the pull em and put them in hotel pans, add water and "steam" them. (I assume for tenderization)
Is that not the same as boiling?? Keep in mind, we are a busy restaurant and have to supply the masses. Also, There are no changes to the menu I can bring about because
we are fairly corporate.
I'll take a few pics for ya to check out their set up. I'm front of the house there, so I don't get involved so much with the prep.
YEAHHH I'm stoked!
Last edited by snuzerbluze; September 29, 2015, 03:06 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Thanks Huskee! I'm diggin' the site so far and learning a lot! Next: Smoked Salmon. I just read Meathead's write up about it. Cant wait for Thursday, my day off. Gonna make a brine, get some brown sugar and paper, well you know the rest... Aslo working on a more vertical smoking device.
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