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#2641 |
Suck It
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I got a nice pack of those sliced short ribs yesterday, I have been getting into them lately, they are just
so sweet and musky tasting, perfect with some smoke and fried out fat taste. MMMmmm. Too much. I might even try a small brisket too this weekend. Lots of meat in the fridge. Plus I am looking at some stuffed mirlitons, some say Chayotes, some like me say melley-tahn! Stuffed with the flesh of the squash itself, some bread crumbs, shrimp and a little diced andouille. Now THAT will require a photo. |
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#2642 |
Yes I am a Pirate
![]() Join Date: Oct 2008
Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W
Posts: 2,776
Trading: (52)
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17 pounds of Butt! (2 butts). Combination of Hickory, Pecan and Apple woods for heat and smoke. Apple and hickory from my property. Pecan from a friend who has a grove, and always has a limb or two down each year, that gets put back for smoker needs.
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Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975. |
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#2644 |
Yes I am a Pirate
![]() Join Date: Oct 2008
Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W
Posts: 2,776
Trading: (52)
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Photos from about 3 hours ago:
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Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975. Last edited by SvilleKid; 04-27-2012 at 09:35 PM. |
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#2647 |
Opa!!
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Pork shoulder has been on since 8 this morning
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"If I give a businessman 10,000 francs, what is that to him, he is rich. But if I give him a Cohiba cigar, that is style."-Hotel Rwanda |
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#2649 |
Suck It
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OK, pulled the wings after crisping the skin, left the beef ribs to slow cook, and then accept some SBR sauce.
Here are the preliminary photos. Man, meat is so high these days, looks like the good old days are mostly over. I think this "two rack" cryo which is really only one rack cut down it's length, was 13 bucks. Not good for a cut that is notoriously lacking in meat. |
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#2651 |
Not a puffer
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I've got 4 butts going on the smoker tonight for an overnight cook.
This is how I've done them the last 2 cooks. Awesome stuff. http://www.virtualweberbullet.com/pork4.html |
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#2652 | |
Black Ops - S.O.B.
![]() Join Date: Oct 2008
First Name: Dave
Location: Side Porta!! Kingsville, Ont., Canada
Posts: 4,186
Trading: (22)
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Canadian Armed Forces 1976! Canadian Coast Guard, retired in 2012 after 32 years!! |
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#2658 |
Snow City
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looking good.
Have two racks in the fridge that I rubbed with Magic Dust last night. Going on the smoker later today. Hope the rain slows down by then.
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#2659 |
I'm nuts for the place
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I have a set of spareribs and a pork butt in the fridge. Rubbed last night first with yellow mustard, then the rub spices.
Also bought a smaller rack of lamb ribs. Not sure howto cook those. Posted via Mobile Device |
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#2660 | |
Grrrrrr
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Garlic, ginger, rosemary, soy sauce and sherry make good additions to marinades or wet (paste/slather) rubs. Depending what you use for smoke wood on your pork ribs, you might want to use different smoke woods for the lamb. Personally, I didn't care much for a heavy hickory combo with lamb. Oak, cherry work well IMO and plum rocks. Search this thread for lamb and you can find some commentary and preparations from a few people to use as jump points from ideas. Oh, and pulling the membrane off the back of lamb ribs is very difficult. Where on pork ribs it takes a minute, it took me 10 minutes, maybe longer, fighting with it and having it come off in pieces before I gave up and just left it in place on the 1/2 or 2/3 of them that I didn't get to. Then when I went to cook the ribs, all the meat from where I had pulled the membrane off shrunk and curled up at one end. Visually very unattractive. "Here's your smoked bone and wad o chewy greasy lamb meat. Bon apetit cromag." Never tried to remove the membrane from lamb again. |
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