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Groceries

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    Groceries

    Had a lazy Sunday ahead. Decided Friday to empty the freezer of some older meat to make room for newer stuff; found a big, beefy short rib plate and some smaller beef ribs at the bottom. Also took out a chuckie that I decided to so another experiment on (more about that later).

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    Got up early Sunday morning and gave everything a good dry brining of Kosher salt and back in the frig for 6 hours........

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    Since I knew the big boys would take the most time, I fired up the pellet pooper to 225* and dumped in a mixture of oak and hickory pellets. Here are the big ribs after about 2 hours and 100* IT getting their first spritzed of beef broth...........

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    After 4 hours, the big beefys were hitting their stride at 135* IT. I spritzed them again and threw on the regular beef ribs and the chuckie.....

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    After about 1 1/2 hours I pulled the chuckie (just wanted some smoke and color) and added some home made South
    American style sausage.......

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    Chuckie went into a 12-14 hour SV bath I'm holding to 125*, I'm shooting for a medium rare steak-like result rather than a pot roast style. Got up this morning after the bath, chilled it in ice water and put it back into the frig for later. Report on chuckie after he is seared and eaten later this week.....


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    Back to yesterday evening, the big beefys hit a stall at about 165* IT but the regular ribs and the sausage were good to go. Left the big boys to do their thing and hit the dinner bell for the hungry folks.....


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    Small beef ribs turned out excellent, great mahogany color, tender with a big beefy flavor. I don't see these ribs all the time so well worth buying when I do......

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    NOW, time to eat me some GROCERIES (and drink yet another cold one ) ..........

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    __________________________________________________ ____________________________________

    BUT WAIT.....what about those brontosaurs monsters still on the pit? Well I powered through the stall by raising the temp up to 300* and about 2 hours later (total of 7 hours) I got them up to 200* IT. I went out to pull and stuck a tooth pick into them, they were like BUDDA !!!! OMG I'm not one to brag on my cue, its fair most of the time, but these were un-friggen real !!!! Best I've ever cooked, that's for sure. Unfortunately I only had room enough in my gut for a small bite, they will be tonight's dinner for sure !!!!


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    KEEP YOUR BEER COLD AND YOUR SMOKE BLUE !!!!! TROUTMAN OUT !!!!!

    #2
    Beautiful!

    Comment


      #3
      Wow!

      Comment


        #4
        Some fine looking grub you got there.

        Comment


          #5
          What a fantastic cook!

          Comment


            #6
            i would have loved a weekend like that.

            Comment


              #7
              Pellet poopers sure make life easier!!!

              Comment


                #8
                You're gonna need help to eat all that .... I'll be right over

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  Invite always open...just bring a bottle !!!!

                #9
                Amazing ribs!

                Comment


                • Troutman
                  Troutman commented
                  Editing a comment
                  dot com ?

                #10
                That meat looks great.

                Comment


                  #11
                  Cranking out some serious que. I used to really struggle with what's at the bottom of the freezer, but I track the contents with an app now. It's the first place I go to try to decide what to cook (not the only place).

                  Comment


                  • JCGrill
                    JCGrill commented
                    Editing a comment
                    EdF Troutman when the stuff in the freezer is 2 feet deep and you don't remember what's on the bottom, your options are keep track or get cold hands digging every time.

                  • Troutman
                    Troutman commented
                    Editing a comment
                    Gee EdF you are feeding an army! If you need some help with some of that food, you just let me know

                  • EdF
                    EdF commented
                    Editing a comment
                    Troutman That's stuff that's been in there in the past. But it's still full and there are some roasts and such down low, and some cooked things (eg pulled pork) and steaks and burger up high. Like JCBBQ said, it can make for some cold hands and moving stuff around looking for what's down there.

                  #12
                  I consider that porn... you should be ashamed of yourself...

                  Comment


                  • Troutman
                    Troutman commented
                    Editing a comment
                    Big, beef ribs are rather sexy aren't they !!!

                  #13
                  Those ribs look great! A 4 rib slab with that much meat, I’m betting those are chuck short ribs. Great groceries!

                  Comment


                    #14
                    Beef Ribs!!!!

                    Comment


                      #15
                      Very nice! Beef ribs are just about my favorite and the most common to wind up in my smoker. I can never find them in slabs, though, just the smaller "knuckles".

                      Comment


                      • Troutman
                        Troutman commented
                        Editing a comment
                        Costco carries them here

                      • Dr ROK
                        Dr ROK commented
                        Editing a comment
                        I just got some at Sam's, but I had to hit the buzzer and ask specifically for them. Otherwise they were flanken cut in the meat case.

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