GreatWhiteNorth Posted August 16, 2023 Share Posted August 16, 2023 5 hours ago, Husker_Du said: I'm not even remotely the "king of all things" but Rasta is right - oven should be just fine for 4#. If you've got unwaxed butcher paper - use that. If you don't, then buy some. In the meantime, go ahead and use alum foil for wrap. It's fine, but it would be better to not make a habit out of using alum foil. (I'll leave the research to you.) If you like the smoke taste, use liquid smoke. Purists don't like it - but if you aren't using a smoker, you don't have a lot of options in the smoke-flavor department. A few drops of that will do in a pinch for the 1st phase. Wrap for 2nd phase, try to pick a sheet pan that has a high enough edge to contain any liquid droppings. There shouldn't be any, but then again - it does happen. When you unwrap, you'll need the higher edge while the rack tightens. There is good news - you won't need to spray the ribs nearly as much in the oven, the humidity there is more consistent than on a BBQ. They won't get that true wood flavor, but they'll cook more consistently and will probably be really good. If you're Keto, then you won't be using BBQ sauce - which is just fine, these shouldn't need any (and which also why I recommended a bit of liquid smoke.) I'm no "king of all things" - but I do know a thing or two about BBQ. Best of luck, Happy to help if I can. Either for this cook, or the next. Link to comment Share on other sites More sharing options...
Husker_Du Posted August 16, 2023 Author Share Posted August 16, 2023 i just pulled out amazing (yes, amazing) wings from the oven, 1 TBD Link to comment Share on other sites More sharing options...
WrestlingRasta Posted August 17, 2023 Share Posted August 17, 2023 It’s a surf and turf Hump day… 3 Link to comment Share on other sites More sharing options...
headshuck Posted August 17, 2023 Share Posted August 17, 2023 It’s ribeye night! 4 Link to comment Share on other sites More sharing options...
GreatWhiteNorth Posted August 17, 2023 Share Posted August 17, 2023 As we approach the end of summer (boooo!) it's time to fire up the Traeger double time. (2) racks, done 3-2-1'ish ... 3h@180 silver skin removed, meat side up w/hourly spritz (no apple juice, just water) 2h@225 spritzed then wrapped in wax-free butcher paper, meat side down 30m@225 unwrapped and meat side up No sauce on these - just meat and a light rub 4 Link to comment Share on other sites More sharing options...
ionel Posted August 17, 2023 Share Posted August 17, 2023 14 hours ago, GreatWhiteNorth said: As we approach the end of summer (boooo!) it's time to fire up the Traeger double time. (2) racks, done 3-2-1'ish ... 3h@180 silver skin removed, meat side up w/hourly spritz (no apple juice, just water) 2h@225 spritzed then wrapped in wax-free butcher paper, meat side down 30m@225 unwrapped and meat side up No sauce on these - just meat and a light rub C'mon Man what's you address? 1 1 Link to comment Share on other sites More sharing options...
Jason Bryant Posted August 17, 2023 Share Posted August 17, 2023 Smoked venison loin. A bit more done than the recipe called for, but bruh … this is effing delicious. wicked tender and juicy. 4 Insert catchy tagline here. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted August 17, 2023 Share Posted August 17, 2023 29 minutes ago, Jason Bryant said: Smoked venison loin. A bit more done than the recipe called for, but bruh … this is effing delicious. wicked tender and juicy. That’s the cut of the thread so far. I bet that’s amazing. 2 Link to comment Share on other sites More sharing options...
Husker_Du Posted August 18, 2023 Author Share Posted August 18, 2023 i was once with a buddy who had a lot of acreage. we went out, he shot a deer. he cleaned it and within 20 minutes we sauteed the loin in olive oil and garlic and ate it. it was unreal. 1 TBD Link to comment Share on other sites More sharing options...
GreatWhiteNorth Posted August 18, 2023 Share Posted August 18, 2023 (edited) 6 hours ago, Jason Bryant said: Smoked venison loin. A bit more done than the recipe called for, but bruh … this is effing delicious. wicked tender and juicy. The end pieces look a bit dry - but the rest of it looks really good. The juice on the cutting board in the front tells the tale. I don't usually eat venison - maybe sausage if it's 50/50 (comes from years of deer hunters trying to enlist me to reduce their inventory.) But these front pieces? "I'd stand in line with a glass of red wine." - Not a quote, just my 2 cents. Edited August 18, 2023 by GreatWhiteNorth 1 Link to comment Share on other sites More sharing options...
WrestlingRasta Posted August 20, 2023 Share Posted August 20, 2023 3 Link to comment Share on other sites More sharing options...
Husker_Du Posted August 23, 2023 Author Share Posted August 23, 2023 i'm sure this pic won't win any awards, but man, these beef ribs came out great (under the circumstances) still pink inside and yet fell off the bone. TBD Link to comment Share on other sites More sharing options...
Offthemat Posted August 23, 2023 Share Posted August 23, 2023 3 hours ago, Husker_Du said: i'm sure this pic won't win any awards, but man, these beef ribs came out great (under the circumstances) still pink inside and yet fell off the bone. Of course. That’s what’s left when the butcher cuts boneless rib-eyes. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted August 23, 2023 Share Posted August 23, 2023 7 hours ago, Husker_Du said: i'm sure this pic won't win any awards, but man, these beef ribs came out great (under the circumstances) still pink inside and yet fell off the bone. Are these the oven ribs you were speaking of? Link to comment Share on other sites More sharing options...
Husker_Du Posted August 23, 2023 Author Share Posted August 23, 2023 yes, sir. TBD Link to comment Share on other sites More sharing options...
headshuck Posted August 26, 2023 Share Posted August 26, 2023 This big butt took 10 hours. 3 Link to comment Share on other sites More sharing options...
Husker_Du Posted August 26, 2023 Author Share Posted August 26, 2023 looks glorious TBD Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted August 26, 2023 Share Posted August 26, 2023 39 minutes ago, headshuck said: This big butt took 10 hours. Wow 2 Drowning in data, but thirsting for knowledge Link to comment Share on other sites More sharing options...
ionel Posted August 26, 2023 Share Posted August 26, 2023 Need to change requirements for NCAA Championship location. #1 criteria should be venue with lot or space next door for smokers. 2 Link to comment Share on other sites More sharing options...
Ban Basketball Posted August 28, 2023 Share Posted August 28, 2023 On 8/17/2023 at 2:24 AM, GreatWhiteNorth said: As we approach the end of summer (boooo!) it's time to fire up the Traeger double time. (2) racks, done 3-2-1'ish ... 3h@180 silver skin removed, meat side up w/hourly spritz (no apple juice, just water) 2h@225 spritzed then wrapped in wax-free butcher paper, meat side down 30m@225 unwrapped and meat side up No sauce on these - just meat and a light rub Sorry I missed this before, but did these get at all smoky using the Traeger? Been a challenge for me. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
Ban Basketball Posted August 28, 2023 Share Posted August 28, 2023 On 8/17/2023 at 6:21 PM, Jason Bryant said: Smoked venison loin. A bit more done than the recipe called for, but bruh … this is effing delicious. wicked tender and juicy. Your own harvest? Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
mspart Posted August 28, 2023 Share Posted August 28, 2023 Smoked Brisket yesterday with Apple chips, ran out of Mesquite. I don't recommend it. Mesquite is much better. The brisket was still pretty good but with a hint of smoky goodness rather than being overwhelmed by it. We used apple for the Turkey last year. Marvellous!! The brisket was big, had to cut it down to 3 pieces. Heading to the store to get more of both so I'm ready for Thanksgiving in a few months. mspart 3 Link to comment Share on other sites More sharing options...
Husker_Du Posted August 28, 2023 Author Share Posted August 28, 2023 TBD Link to comment Share on other sites More sharing options...
Ban Basketball Posted August 28, 2023 Share Posted August 28, 2023 29 minutes ago, mspart said: Smoked Brisket yesterday with Apple chips, ran out of Mesquite. I don't recommend it. Mesquite is much better. The brisket was still pretty good but with a hint of smoky goodness rather than being overwhelmed by it. We used apple for the Turkey last year. Marvellous!! The brisket was big, had to cut it down to 3 pieces. Heading to the store to get more of both so I'm ready for Thanksgiving in a few months. mspart By no means do I have much expertise in this, but I've always understood that beef and pork can be smoked using the "smokier wood," such as mesquite, hickory, and pecan. Poultry is apparently best using the sweet woods. I usually like to blend smokes, and my favorites are pecan and cherry for poultry, and hickory and apple for pork butt. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site! Link to comment Share on other sites More sharing options...
mspart Posted August 28, 2023 Share Posted August 28, 2023 Not being a real smoker dude, I ran out of mesquite and had to use the apple. I'm rectifying that later tonight. mspart Link to comment Share on other sites More sharing options...
Ronnie Ramirez Walnut, California Class of 2025 Committed to Oklahoma State Projected Weight: 125, 133
Landon Robideau St. Michael-Albertville, Minnesota Class of 2025 Committed to Oklahoma State Projected Weight: 149, 157
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now