Capt.Storm Posted June 6, 2016 Share Posted June 6, 2016 Maybe I'll look..but if that was the case i would have thought that nobody would see it then...this hi tek chit confuses me..lol. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 6, 2016 Author Share Posted June 6, 2016 Ribs had plenty of bark after 6 hours on the Kettle 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 6, 2016 Platinum Contributing Member Share Posted June 6, 2016 Just now, ckf said: Ribs had plenty of bark after 6 hours on the Kettle Holy crap I just drooled. Quote Link to comment Share on other sites More sharing options...
Capt.Storm Posted June 6, 2016 Share Posted June 6, 2016 7 minutes ago, ckf said: You must have signatures turned off in your settings Maybe I'll look..but if that was the case i would have thought that nobody would see it then...this hi tek chit confuses me..lol. Yeah that was it..is it off by default or did i do it I wonder. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 6, 2016 Author Share Posted June 6, 2016 6 minutes ago, Biggie Smails said: Holy crap I just drooled. You have the grill to make the same thing Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 6, 2016 Platinum Contributing Member Share Posted June 6, 2016 3 minutes ago, ckf said: You have the grill to make the same thing I'm all over it this week....after seeing those beauties I cannot wait any longer! 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 6, 2016 Share Posted June 6, 2016 Them look good Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 6, 2016 Share Posted June 6, 2016 Picked up these bone in country style ribs last week. Smoked them up today. 2.5 hours at 225-250. Another 1.5 hours foiled in a pan, and then 30 minutes to firm up and set sauce. Definitely had to foil these to help get them tender. With the varying size of cuts, some still dried out a bit. Should have put applease juice in the pan. Smoked over cherry wood on my wsm. Texas style rub with Texas pit bbq sauce. Great combo if you like pepper. I very rarely foil anything. Just doesn't make sense to me to wreck all that good bark by foiling. Rather just wait out the stall and get good bark. Can go either way on the sauce. 3 Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 6, 2016 Share Posted June 6, 2016 Starting 6 butts Thursday night for my brothers grooms dinner. Cant fuck this up. Planning on 20 hours at 225, no foil. Butts take forever for me before they get fully tender. Will rest them in a cooler if they get done before we are ready. Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 6, 2016 Share Posted June 6, 2016 I like butts to 195 and the pull....200 max Quote Link to comment Share on other sites More sharing options...
Momorider Posted June 6, 2016 Share Posted June 6, 2016 2 hours ago, ckf said: This is what I see on my laptop. I had to ignore the clowns signature :unfb: Quote Link to comment Share on other sites More sharing options...
Capt.Storm Posted June 6, 2016 Share Posted June 6, 2016 suck me dick bish:bc: Quote Link to comment Share on other sites More sharing options...
Capt.Storm Posted June 6, 2016 Share Posted June 6, 2016 Man,now this gayness crap is wearing onto me..fawk. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 6, 2016 Author Share Posted June 6, 2016 12 hours ago, f7ben said: Them look good I thought they came out great! Nicole liked them, but said the bark was a little to much for her. Has anyone cut a rack in half so they could wrap one and not the other? Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted June 6, 2016 Share Posted June 6, 2016 9 hours ago, ckf said: I thought they came out great! Nicole liked them, but said the bark was a little to much for her. Has anyone cut a rack in half so they could wrap one and not the other? I've not done it but you could. Timing would be a bit tough to plan. Unwrapped half would need to go on 30 minutes to an hour before the wrapped half. Quote Link to comment Share on other sites More sharing options...
Badger** Posted June 6, 2016 Share Posted June 6, 2016 (edited) Did some grilling tonight before I smoked that top sirloin the other day I cut a few Steaks off the roast. Grilled them up tonight turned out great! The meat man.😉 Edited June 6, 2016 by Badger** 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 11, 2016 Share Posted June 11, 2016 Anybody firing up the smoker this weekend? Brisket I made a couple days ago. Still working on the process, but getting better... 3 Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 11, 2016 Share Posted June 11, 2016 I reverse seared a couple porters tonight ......nailed them....just fantastic 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 11, 2016 Author Share Posted June 11, 2016 I'm planning on doing pulled beef with a bottom round roast tomorrow. Never tried it before so I have no idea how it will come out Quote Link to comment Share on other sites More sharing options...
ckf Posted June 12, 2016 Author Share Posted June 12, 2016 I ended up smoking the roast on the kettle for a couple of hours using chunks of cherry. I pulled it at 130° and sliced it thin. Lots of flavor, but kind of tough. Quote Link to comment Share on other sites More sharing options...
Badger** Posted June 12, 2016 Share Posted June 12, 2016 23 minutes ago, ckf said: I ended up smoking the roast on the kettle for a couple of hours using chunks of cherry. I pulled it at 130° and sliced it thin. Lots of flavor, but kind of tough. Looks like ether an Eye of round roast or a Sir tip roast?? ether one of them are a tough one to get tender IMO. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 12, 2016 Platinum Contributing Member Share Posted June 12, 2016 (edited) 2 hours ago, Axys1 said: Looks like ether an Eye of round roast or a Sir tip roast?? ether one of them are a tough one to get tender IMO. That brings up a question I have for you regarding roasts...I realize a rib roast is very tender but can you give me a list of roasts and their tenderness starting with the toughest? Edited June 12, 2016 by Biggie Smails Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 12, 2016 Share Posted June 12, 2016 1 minute ago, Biggie Smails said: That brings up a question I have for you regarding roasts...I realize a rib roast is very tender but can you give me a list of roasts and their tenderness starting with the toughest? holy fuck smales ....why dont you ask him to map out the human genome for you quickly as well Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 12, 2016 Platinum Contributing Member Share Posted June 12, 2016 Just now, f7ben said: holy fuck smales ....why dont you ask him to map out the human genome for you quickly as well He can do that afterwards but he is The Meat Man! Quote Link to comment Share on other sites More sharing options...
ckf Posted June 12, 2016 Author Share Posted June 12, 2016 2 hours ago, Axys1 said: Looks like ether an Eye of round roast or a Sir tip roast?? ether one of them are a tough one to get tender IMO. Bottom round roast. I was planning on bringing it to 200 and pulling until I read online that it's to lean a cut to do that with. I need to pick up a chuck sometime and try it. I just sliced some of the leftovers for a sandwich, very good that way Quote Link to comment Share on other sites More sharing options...
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