Woodtick Posted January 21, 2018 Share Posted January 21, 2018 A couple of pub burgers. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted February 3, 2018 Share Posted February 3, 2018 http://www.ilovegrillingmeat.com/triple-chocolate-bacon-cookies/ Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 3, 2018 Share Posted February 3, 2018 did a batch of chili with every ingredient smoked on a treager......delish Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted February 3, 2018 Share Posted February 3, 2018 39 minutes ago, Woodtick said: http://www.ilovegrillingmeat.com/triple-chocolate-bacon-cookies/ Nice! Neal Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 12, 2018 Share Posted February 12, 2018 Enough of these crybaby liberal posts back to what's important faggots 3 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted February 12, 2018 Share Posted February 12, 2018 Grilling some strip steaks later. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted February 12, 2018 Author Share Posted February 12, 2018 1 hour ago, 01mxz800 said: Enough of these crybaby liberal posts back to what's important faggots I hope you are inviting Freddy & Minni over to enjoy some BBQ Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted February 12, 2018 Share Posted February 12, 2018 11 minutes ago, ckf said: I hope you are inviting Freddy & Minni over to enjoy some BBQ absolutely 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted February 13, 2018 Platinum Contributing Member Share Posted February 13, 2018 This place is only 5 minutes from my house. What a waste. https://kitchener.ctvnews.ca/video?clipId=1325473 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted March 1, 2018 Share Posted March 1, 2018 Smoked a small brisket 3 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted March 1, 2018 Share Posted March 1, 2018 Looks like the point. Nice. Neal Quote Link to comment Share on other sites More sharing options...
dz246 Posted March 1, 2018 Share Posted March 1, 2018 34 minutes ago, NaturallyAspirated said: Looks like the point. Nice. Neal Mostly the flat. Started as 12lb packer, but they fucked up bad butchering it. The point had 2 long slices in it, and was pretty much a couple flaps of meat. Salvaged what I could too make some burnt ends. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted March 1, 2018 Platinum Contributing Member Share Posted March 1, 2018 I had ribs in the fridge and forgot all about them until 4 this afternoon.... Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted March 2, 2018 Platinum Contributing Member Share Posted March 2, 2018 Honey garlic sausage and ribs. 1 1 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted March 2, 2018 Share Posted March 2, 2018 it 25 minutes ago, Blackstar said: Honey garlic sausage and ribs. Nice! Neal Quote Link to comment Share on other sites More sharing options...
Woodtick Posted March 4, 2018 Share Posted March 4, 2018 Pork tenderloin. About another hour to go. 2 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted March 4, 2018 Share Posted March 4, 2018 While I was slaving away with the electric smoker, I ran to Aldi to grab some stuff for my lunch this week. Nice cuts and a great price. Threw them in the freezer for future use. 2 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted March 10, 2018 Share Posted March 10, 2018 Did up some scrap pork butt trimmings, country rib style. Base layer of honey for the binder. Chili powder, smoked paprika, salt, pepper, and brown sugar for seasonings. 250 in the Camp Chef with mixed blend pellets. Seasoned and laid out on the grill mat: Finished up and a few nibbled on.... Nice jerkyed bark, sweet with some heat and smokey. Neal 4 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted March 11, 2018 Share Posted March 11, 2018 Did up some more of these fantastic loinback ribs. Split the rack in half, as I like a little more heat than the ol' lady. Base of olive oil and Sriracha. Next was the cyanne pepper, smoked paprika and then a genetic sweet and smoky rub. Topped off with a sprinkle of granulated sugar. The boy helping integrate the rub. Popped in the smoker with the gill mat down and using the rib rack. 250* with a blended pellet mix. Finished product. Tres magnifique! Neal 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted March 11, 2018 Author Share Posted March 11, 2018 1 hour ago, NaturallyAspirated said: Did up some more of these fantastic loinback ribs. Split the rack in half, as I like a little more heat than the ol' lady. Base of olive oil and Sriracha. Next was the cyanne pepper, smoked paprika and then a genetic sweet and smoky rub. Topped off with a sprinkle of granulated sugar. The boy helping integrate the rub. Popped in the smoker with the gill mat down and using the rib rack. 250* with a blended pellet mix. Finished product. Tres magnifique! Neal Looks good Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted March 11, 2018 Platinum Contributing Member Share Posted March 11, 2018 1 hour ago, NaturallyAspirated said: Did up some more of these fantastic loinback ribs. Split the rack in half, as I like a little more heat than the ol' lady. Base of olive oil and Sriracha. Next was the cyanne pepper, smoked paprika and then a genetic sweet and smoky rub. Topped off with a sprinkle of granulated sugar. The boy helping integrate the rub. Popped in the smoker with the gill mat down and using the rib rack. 250* with a blended pellet mix. Finished product. Tres magnifique! Neal So you don't wrap the ribs at any point? You just use the rack? I usually do the 3-2-1. Although the last ribs I went 4-3-1 as I found they weren't cooking long enough. Turned out much better. I rubbed down a 9 lbs butt tonight. Throwing it on in the morning. Mom is coming for dinner tomorrow night. Quote Link to comment Share on other sites More sharing options...
dz246 Posted March 11, 2018 Share Posted March 11, 2018 7 minutes ago, Blackstar said: So you don't wrap the ribs at any point? You just use the rack? I usually do the 3-2-1. Although the last ribs I went 4-3-1 as I found they weren't cooking long enough. Turned out much better. I rubbed down a 9 lbs butt tonight. Throwing it on in the morning. Mom is coming for dinner tomorrow night. What temp are you cooking at? That's a long time for ribs. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted March 11, 2018 Platinum Contributing Member Share Posted March 11, 2018 15 minutes ago, dz246 said: What temp are you cooking at? That's a long time for ribs. 220-230 Quote Link to comment Share on other sites More sharing options...
NaturallyAspirated Posted March 11, 2018 Share Posted March 11, 2018 5 hours ago, Blackstar said: So you don't wrap the ribs at any point? You just use the rack? I usually do the 3-2-1. Although the last ribs I went 4-3-1 as I found they weren't cooking long enough. Turned out much better. I rubbed down a 9 lbs butt tonight. Throwing it on in the morning. Mom is coming for dinner tomorrow night. I don't normally wrap the ribs, these loin backs take right at 5 hours. Very tender, the last two bones on the longer rack actually separated as I lifted them out of the rack, as they caught on it. I still have about 4# of pulled from the last butt I smoked, in the freezer. Sandwiches for dinner! Neal Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Highmark Posted March 11, 2018 Platinum Contributing Member Share Posted March 11, 2018 Smoking a couple bread and butter roasts today. Beautifully marbled. Should make for some delicious sandwiches on toasted pretzel buns. 2 Quote Link to comment Share on other sites More sharing options...
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