So you get up on a beautiful day, have your first cup of coffee and think, you want some BBQ today! You didn’t plan for it, so pork butt and brisket are out of the question. Could do ribs.... but what else? I figure no more than about 6 hrs on the smoker.
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Beef ribs, either back or chuck. Crutch them. Other options are smoked chicken, or salmon. All kinds of appetizers (moink balls, different pepper recipes, wings, excetra) Don't forget country style ribs (actually a chop). Grilled lamb lollipops are always a winner. Roast beef. Chipotle and smoked egg salad.
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I think we do Chicken 2-3 times a week.. my freezer if full of back bones from spatchcocking...lol Country Ribs...hummm...good idea. Smoked or grilled?
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@Sierra BBQGuy Smoked, braised, then grilled! Smoke them for a bet to get the smoke penetration, braise them to break them down into super tender hot meat popsickles, then grill them at the end to get a touch of char and a bit of caramelization!
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I see a lot of the guys on TV, doing much higher temps in competition. Myron Mixon said he is doing 325°. Maybe a small pork shoulder, at 300 would work?
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Flanken ribs!!! Just made them for the first time last week. Unbelievably good. Easy. Just need time to marinate.
http://foodwishes.blogspot.com/2011/...hort-ribs.htm
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Founding Member
- Jul 2014
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- Madison, WI
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country style ribs. chickens. jalapeno poppers. sausages (one of my fav). pork loin. fatty. metaloaf. turkey breast. pork belly burnt ends
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Man, I wish I could find good pork loin around here, the grocery store stuff is so lean, it just has no flavor. If I could only make it taste like shoulder..Last edited by SierraBBQGuy; February 23, 2018, 12:47 PM.
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SierraBBQGuy it is a lean cut in fact parts of it are leaner than chicken breast. You can inject it if you like and put your favorite BBQ rub on it. I smoke them whole and occasionally will sauce them at the end. Then I just slice thick slices and toss them on a cheap bun with a little bbq sauce and it makes a good sammie...
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- Land of Tonka
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A nice brined and smoked turkey breast with sides always goes well around here. Smoked tri tip or flank steak and then reversed seared that end up as fajitas are always good. Smoked and seared pork steaks. All of these can be done in a couple hours or less. Turkey breast would take the longest.
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Ham is always a good choice since all you are doing is reheating and adding smoking.
Turkey legs (or thighs) are a fun change of pace. Or you could just do a whole breast.
Pork Loin is one of my favorite things to smoke... around 3 hour cook.
DW mentioned meatloaf and that is a definite winner.
Obviously chicken.
Don't forget pork Steak!
BBQ pork chops are a hit...
Pork Tenderloin is great as well... more hot and fast but put a rub on it and then sauce it towards the end.... yum or cut medallions, wrap in bacon rub the flat sides and then sauce at the end....
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