Jason Bryant Posted September 4 Share Posted September 4 Got some Holy Cow on my beef spare ribs I just dropped on. Will smoke at 180 for 3 hours, then bring up the temp in a bit. will play that by ear when i check the temps. These three big ribs aren’t a uniform size, so I expect the smaller one to be a bit more done. 3 Quote Jason Bryant hasn't worked here since 2008. Link to comment Share on other sites More sharing options...
Gus Posted September 4 Share Posted September 4 21 minutes ago, Ban Basketball said: Last questions. Smoke at 225? How long do they usually take? My Traeger seems to take double the time at 225, which is maddening, but I hold firm to low and slow. Honestly, I used to do the same thing that you do. Now I cook at 200 for the first two hours (to get more smoke flavor) and then I crank my grill up to 300-350 to finish it off. I have not seen a discernible difference in flavor doing it this way vs low and slow the whole time. 1 Quote Link to comment Share on other sites More sharing options...
Stockton Posted September 4 Share Posted September 4 (edited) Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours. Edited September 4 by Stockton 6 Quote Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 4 Share Posted September 4 1 hour ago, Stockton said: Filleted out a prime rib, stuffed with poached lobster tails, rolled back up and now in traeger at 225-250 for 5 hours. Can't say I've ever heard of that. Sounds wickedly good! Quote After over two decades, STILL the owner of the most dangerous words on the internet. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4 Share Posted September 4 All good things fellas 1 Quote Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4 Share Posted September 4 Ended up going with just a little bit more than the beer can chicken… Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 4 Share Posted September 4 (edited) With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Edited September 4 by Wrestleknownothing 4 Quote Link to comment Share on other sites More sharing options...
going4it Posted September 4 Share Posted September 4 Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 4 Share Posted September 4 14 minutes ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Not sure of the intrepidation. Those legs actually look better than that whole chicken. Quote After over two decades, STILL the owner of the most dangerous words on the internet. Link to comment Share on other sites More sharing options...
WrestlingRasta Posted September 4 Share Posted September 4 Looks pretty freaking tasty WKN. And those potatoes! 1 Quote Link to comment Share on other sites More sharing options...
ionel Posted September 4 Share Posted September 4 (edited) 20 minutes ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. knownothing knows doneness btw, if I bring the bourbon? Edited September 4 by ionel Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5 Share Posted September 5 21 minutes ago, Ban Basketball said: Not sure of the intrepidation. Those legs actually look better than that whole chicken. Good eye. The legs were the star of the show. Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5 Share Posted September 5 20 minutes ago, ionel said: knownothing knows doneness btw, if I bring the bourbon? Going for a postprandial stroll with wife. I look forward to seeing you when I return. Quote Link to comment Share on other sites More sharing options...
Jason Bryant Posted September 5 Share Posted September 5 Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. 7 Quote Jason Bryant hasn't worked here since 2008. Link to comment Share on other sites More sharing options...
Ban Basketball Posted September 5 Share Posted September 5 7 minutes ago, Jason Bryant said: Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. Those look killer! I'm actually more of a fan of beef ribs, and they always look "dry," but never are. Quote After over two decades, STILL the owner of the most dangerous words on the internet. Link to comment Share on other sites More sharing options...
Gus Posted September 5 Share Posted September 5 1 hour ago, Jason Bryant said: Beef short ribs. They aren’t as dry than they look. This was the first cut. Taste was good but I would have preferred to get them on 8 hours, but can’t really justify doing the smoker that long for basically one plate of food. That’s my five year olds favorite meal! Quote Link to comment Share on other sites More sharing options...
Gus Posted September 5 Share Posted September 5 2 hours ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. Those look great brother! 1 Quote Link to comment Share on other sites More sharing options...
GreatWhiteNorth Posted September 5 Share Posted September 5 I would NEVER have imagined a meat smoking thread would have been this successful. It's a really good one. Well done. (Yes, I meant to say that.) Quote Link to comment Share on other sites More sharing options...
mspart Posted September 5 Share Posted September 5 18 hours ago, going4it said: Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk I would love to make that. I have two briskets leftover. I'm getting hungry, except for the Fair food I ate yesterday. But I'm getting there. Since this is a thread on smoking, and I don't know what sousing is, can you explain please? That looks soooooo good! mspart 1 Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 5 Share Posted September 5 2 hours ago, mspart said: I would love to make that. I have two briskets leftover. I'm getting hungry, except for the Fair food I ate yesterday. But I'm getting there. Since this is a thread on smoking, and I don't know what sousing is, can you explain please? That looks soooooo good! mspart https://en.m.wikipedia.org/wiki/Sous_vide Quote Link to comment Share on other sites More sharing options...
Husker_Du Posted September 5 Author Share Posted September 5 21 hours ago, going4it said: Was delicious. Did a brown sugar rub after sousing it for 36 hrs. 3 hrs on the Webber. The sous kind of makes it fool proof which is nice with brisket Sent from my iPhone using Tapatalk that looks gorgeous. does the smoke still penetrate after sousing? Quote Jason Bryant works here. Link to comment Share on other sites More sharing options...
Husker_Du Posted September 5 Author Share Posted September 5 21 hours ago, Wrestleknownothing said: With great trepidation I post my chicken after @WrestlingRasta has posted his. 45 minute brine with Kosher salt and garlic flakes. Canola oil and pepper before going on the grill. Used a Meater+ (sticking out of large breast) to control temp and determine doneness. Basted with bbq sauce from a local restaurant during the last 20 minutes. wow. what temp and duration, WKN? Quote Jason Bryant works here. Link to comment Share on other sites More sharing options...
Gus Posted September 5 Share Posted September 5 40 minutes ago, Husker_Du said: wow. what temp and duration, WKN? In my opinion the biggest game changer for chicken (at least white meat) is to soak it in a brine or inject with a brine. I keep my brines simple and just boil water with salt, pepper and sugar. I let the brine cool and then typically inject the chicken before cooking it. Give it a shot and it will be the juiciest, most delicious chicken you have ever made. 5 Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6 Share Posted September 6 3 hours ago, Husker_Du said: wow. what temp and duration, WKN? What are the odds I would have a graph? 2 Quote Link to comment Share on other sites More sharing options...
Wrestleknownothing Posted September 6 Share Posted September 6 (edited) I went a little past well done to keep the wife happy, but it was still real juicy because of the brine. Also, the whole time it was indirect heat. Started with all burners on, then turned one off and put chicken skin side down there for 15 minutes. Flipped and opened occassionally to baste. Edited September 6 by Wrestleknownothing Quote Link to comment Share on other sites More sharing options...
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