What's cookin' boys?

R

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Magicman said:
Riblets for lunch.
Click to expand...

Preppin ‘ a rack for dinner.....
Having it with steamed lobsters and salt potatoes. Salt potatoes are a central New York thing, starting at Hinerwadel’s Clam Bake venue near Syracuse.




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Daren Todd

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Tomorrow is gonna be apple butter bourbon smoked country ribs :D :D Got the grandkiddos and parents over to.orrow night for dinner :D :D

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johnjk

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Threw a brisket on the smoker. Should be done around 7



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skeets

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I just put in a smallish pork shoulder in the smoker. Low and slow boys low and slow,, I use apple wood from an old apple tree that died a couple years back,, so we shall see
 
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Gosh that looks good John...
Skeets - betting the apple is just the ticket! Sounds great!
Gotta think about a smoker one of these days.....for as much as I’ve cooked in my lifetime...never used one.


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Daren Todd

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RCW said:
Gosh that looks good John...
Skeets - betting the apple is just the ticket! Sounds great!
Gotta think about a smoker one of these days.....for as much as I’ve cooked in my lifetime...never used one.


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Click to expand...
I never used one till last year.
There is a small learning curve. And what works well for one person may need modifications for someone else.

If I'm trying something new, I'll look it up online to get some directions.

I'm jealous of the folks up in the northern states that have a readily available source of maple wood :) I have plenty of oak, so i use that and mix in some apple chunks or hickory.

Some folks are the die hard and cook something completely in there smoker.

I've found it easier to smoke the meat on the smoker. Then when it's time to wrap it in tin foil to finish off the meat. I'll put it in a tinfoil pan, doctor it up. Cover in tinfoil. Then finish it in the oven at the low temp I was smoking it at. This way I only have to baby sit the smoker for part of the cooking time.

Today's menu is country ribs with homemade apple butter bourbon BBQ sauce :D

Fixing to pull the meat from the smoker. Doctor it up with the bbq sauce and finish in the oven at 250 for 4 hours. :D



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R

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Wow Daren, that looks awesome!

Magic- yes up here it is indeed Apple. Not sure if thornapple works too.... thornapple is one of the best firewood species around here.... lotsa BTU’s per pound.

I helped a buddy clear 5 acres of thornapple 30+ years ago. Some was 12” DBH. Burned hot, but came at a price...[emoji31] My wife learned how to take the thorns out of my feet. Went right through my boots....[emoji31]


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skeets

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I havent tried it yet , I have been told that smoking with grape vines is suppose to give a very nice sweet flavor.
 
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Not tried grape vines. Have a lot of hickory oak and maple to lump up and use. The brisket is on Mesquite and oak today. Just foiled it and added a Belgian Stout to finish it off. Should be done around 7. I use lump charcoal. Royal Oak, Cowboy, Frontier or whatever I can get. Stay neutral on the coal and add wood lumps for flavor. Mac-n-cheese going on here in the next 10 minutes


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Daren Todd

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Here's the final on the ribs. :D The homemade BBQ sauce looks kind of gross. Put it sure tastes good. :D

Ribs are falling apart and really moist.



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johnjk

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Mac almost done



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johnjk

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Daren Todd said:
Here's the final on the ribs. :D The homemade BBQ sauce looks kind of gross. Put it sure tastes good. :D

Ribs are falling apart and really moist.



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Click to expand...

I’m heading over with the Mac n cheese


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johnjk

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All done. Quite tasty.





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What IT do you go for on the Brisket? I put a Brisket on my Traeger Friday night just before midnight. Temp. set at 180 till 8:00 am, bumped it up to 225 till 4:00 pm, then bumped it up to 275 until 5:45, for a grand total of 18 hrs. Wrapped and set in cooler for an hour, and then dig into it, Delicious!
 
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A half cup rice,
A package of Johnsonville Firecracker Bratwurst,
A cup of frozen peas
A cup water

Put in food steamer until brats are 160 F...
About 25 minutes or so...
 
johnjk

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Abe said:
What IT do you go for on the Brisket? I put a Brisket on my Traeger Friday night just before midnight. Temp. set at 180 till 8:00 am, bumped it up to 225 till 4:00 pm, then bumped it up to 275 until 5:45, for a grand total of 18 hrs. Wrapped and set in cooler for an hour, and then dig into it, Delicious!
Click to expand...

This one got pulled early at 178. Foiled at 169. Cook temp was 225. Around 8hrs total. Trying a new pit minder Signals by ThermoWorks. Did a good job. Had to close down the top vent 2 hrs in when it climbed to 258 but it came back down and stayed at 224 for the remainder of the cook. Mac went on and I bumped the temp up to 350 for 35 min.


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R

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Dang Ford that looks awesome.
I roasted 1,000’s of whole bone-in prime ribs in my day.....could care less for it.
A good ribeye on the grill however is one of my favorites......


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