Sunday's dinner menu consisted of a rack of beef plate short ribs (Texas-style), collard greens, creamed corn and cornbread.
Smoked the ribs for about 9 hrs. on my Camp Chef pellet smoker. They were amazingly tender and juicy! The wife took care of the rest - we were getting burned out on potato salad and cole slaw all the time! Delicious!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Mine, too (now)! They've been hard to find at times, though, but when I can find them again I'm going to load up. This was my second attempt at smoking them. The first time came out pretty good, too.
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