3-2-1 is a traditional cook for baby back ribs. Three hours smoke, two hours wrapped, and one hour glaze or whatever. I elongate that time because spare ribs are meatier.
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Any Time is Grillin Time
- Thread starter olbriar
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My ribs were tasty but a bit tough. I can't remember ever fixing tough ribs. At least the wife didn't complain about them being too spicy.
so those prawns were delicious, but the shells stuck to the meat. i did cut them to de-vein them and then marinated them in garlic, herbs and butter. i guess the butter might have glazed the shells to the meat. it was really good other than the fact it was harder to separate the shells.
i might just remove the shells from the tail, marinate and then grill them that way.
i might just remove the shells from the tail, marinate and then grill them that way.
I grilled out some boneless skinless chicken thighs wrapped in bacon tonight. We snarfed it up so quickly that I didn't manage a pic. They were very good!
i want to make these:
That does look good and fun to eat. I still like that gravity fed charcoal grill as well.
Though I like Italian sausage I find it a bit strong. I'm thinking if I do the shotguns shells I'll go a half Italian sausage and half ground pork.
Thanks for sharing.
Though I like Italian sausage I find it a bit strong. I'm thinking if I do the shotguns shells I'll go a half Italian sausage and half ground pork.
Thanks for sharing.
i love costco italian sausage so i think i'm gonna give it a go this weekend.
I hope you do so I can get a trusted evaluation before I give them a try.
I removed some spam today with a link for hard to find cuts of goat. I tasted goat milk many years ago but can't say I've ever eaten goat.
Is there a following for goat meat? A quick google search provided this:
For the most part, goat is similar in nature to smoking pork. Expect to spend a fair amount of time and always employ professional smoking equipment. Goat is a lean meat that is ideal for smoking.
Is there a following for goat meat? A quick google search provided this:
For the most part, goat is similar in nature to smoking pork. Expect to spend a fair amount of time and always employ professional smoking equipment. Goat is a lean meat that is ideal for smoking.
goat meat is a hard protein to find. i know of some local Mexican carniceria that have them. i have it a few times as tacos. there is La Super-Rica Taqueria in Santa Barbara that has the best tacos i have ever tasted. they are kind of gamey like lamb, but really good.
however, i have never cooked them myself. does your butcher carry goat meat? i might have to look into getting some now as i'm intrigued.
however, i have never cooked them myself. does your butcher carry goat meat? i might have to look into getting some now as i'm intrigued.
I have never seen goat meat at any market. I've never even considered looking for it before today. I'm intrigued.
ok no shotgun shells to bbq this week. today i made some brisket/chuck burger steaks again. they are just too good and were very easy to make.
No shotgun shells for me as well. I made ground pork burritos tonight but tomorrow I'm smoking pork shoulder. It is a huge butt with bone out. I'll have to freeze half of it or I'll be eating it for a week. 
It's been in the freezer for a while and it sounds good and it's time to cycle it. I'm going to try a new to me rub my daughter bought for me. I think it was called barbicant or something similar. Just a taste of it made me think of pork butt.
It's been in the freezer for a while and it sounds good and it's time to cycle it. I'm going to try a new to me rub my daughter bought for me. I think it was called barbicant or something similar. Just a taste of it made me think of pork butt.
I always smoke my butts, ribs, chucks, briskets, etc at 225°. Today, after doing some reading last night, and factoring in the size of my shoulder, I decided to smoke at 250°. I could see no difference in the end result. Actually, It was some of the best pulled pork I've eaten. The smoker consumed about the same amount of pellets but in 90 minutes to two hours less time. I can live with that as long as the cook turns out great. I'm anxious to try the increased temp on my other favorite cooks.
I think when doing low and slow (butts, ribs, brisket, chicken, etc.) anything from 210-250 is fine so long as it doesn't vary too much.
I think you are right about the temp. I started out smoking at 225° and never changed. My son has always smoked his stuff at a higher temp.
I've never tasted any of his smokes but he claims they turn out great.
I know I'll be cooking my fatier meats at 250° from now on. It melted more of the fat out of my butt and it was far less greasy. It was much more to my liking. I think ribs would yield the same result. The leaner cuts of beef I'll have to try but they might not turn out so good.
@Unforgiven My son is in love with his Blackstone. So much so that he put his charcoal grill in his shed. He and I both love to slow smoke and then reverse sear steaks. He has taken to smoking and then searing with the Blackstone with a pat of butter. I did the same prior to buying a Weber. I'd smoke the steaks at 180° or so and when they reached 105-110 or so would bring them in and sear over butter in a skillet. Now the Weber is my searing and grilling tool. My son used his charcoal grill to get his sears.
Searing steaks is one benefit of the Blackstone but he slicing and dicing and searing all kinds of veggies and meats with great results. His live-in mother-in-law is Hispanic and is a gifted cook of traditional dishes. She cooks on a cast iron plancha and now with the Blackstone... she and my son are in eats heaven.
I've never tasted any of his smokes but he claims they turn out great.
I know I'll be cooking my fatier meats at 250° from now on. It melted more of the fat out of my butt and it was far less greasy. It was much more to my liking. I think ribs would yield the same result. The leaner cuts of beef I'll have to try but they might not turn out so good.
@Unforgiven My son is in love with his Blackstone. So much so that he put his charcoal grill in his shed. He and I both love to slow smoke and then reverse sear steaks. He has taken to smoking and then searing with the Blackstone with a pat of butter. I did the same prior to buying a Weber. I'd smoke the steaks at 180° or so and when they reached 105-110 or so would bring them in and sear over butter in a skillet. Now the Weber is my searing and grilling tool. My son used his charcoal grill to get his sears.
Searing steaks is one benefit of the Blackstone but he slicing and dicing and searing all kinds of veggies and meats with great results. His live-in mother-in-law is Hispanic and is a gifted cook of traditional dishes. She cooks on a cast iron plancha and now with the Blackstone... she and my son are in eats heaven.
We had a boys night out at the cabin last night. I took the half of the pork butt I smoked, vac sealed, and froze last Sunday. I also bought some hot sausages and kielbasa sausages and sliced them up and put them in a tin. I added sliced onion and bell peppers and some bbq sauces and smoked that for a couple of hours and warmed up the pork butt the last hour. Served that up with some slaw and we had a feast.
Tomorrow I'm smoking the meatloaf that's been on my mind for months. I'm using half ground beef and half ground pork. Breading will be crushed Dorito Nacho Cheese chips. I plan to dice some bell pepper and onion to add to the mix and will use some hot salsa and chili seasoning to flavor the loaf. I'll put a thin layer of Velveeta slices in the middle of the loaf as well. I'll put a light glaze of additional salsa on the outside of the loaf and smoke it at 325° for a hour and a half.. or until done. If it turns out half as good as I've imagined, I will be in for a treat. I thought about adding some corn but that's for another smoking adventure.
My first attempt at a Mexican style meatloaf is behind me now. My loaf turned out pretty good but I'll tweak the next one. I think that chili cheese fritos will make a better breading than the nacho cheese doritos. The thin layer of velveeta kept the top from bonding to the bottom section of my loaf except around the edges. Maybe cube up that cheese and mix them in next time. My loaf was tasty enough but I want in hotter. The sweet spot for heat would be almost too hot for my wife and almost hot enough for me. As it turned out today.. my wife loved it and I was adding sauce to mine. I'll do another loaf soon. It was that good.
I grilled out chicken tonight. I cleaned my smoker Sunday and I should have put some clean on my grill while my hands were greasy. I had some fire in the bottom of my Weber tonight. It was easy enough to cook around and control but a sure sign it's past due for a clean up. My chicken turned out great but cooked quicker than intended with the additional grill heat. The chicken had to wait while my baked potatoes got done.
I'm grilling out burgers tonight so I decided to put a clean on my Weber.
The fire I had last weekend was all good. Every bit of the grease build-up in the bottom of the cooker was ash. I swept the ash into the grease tray then tossed it. I have replacement tins for the grease tray so it now has a new one. One two three snip snap and the grill was clean. A grill is so much easier to clean than a smoker. I wouldn't be without a smoker but it is somewhat of a detail to keep them clean.
The fire I had last weekend was all good. Every bit of the grease build-up in the bottom of the cooker was ash. I swept the ash into the grease tray then tossed it. I have replacement tins for the grease tray so it now has a new one. One two three snip snap and the grill was clean. A grill is so much easier to clean than a smoker. I wouldn't be without a smoker but it is somewhat of a detail to keep them clean.
Tomorrow is smoke something Sunday. Three or four weeks ago I bought a nice looking chuck roast that was marked down. It's regular price is cheap compared to todays prices and at sale price it was less than seven dollars for two and a half pounds of well marbled chuck roast. I'm going to oil it up and generously spice with coarse sea salt and coarse ground black pepper. I will smoke it at 250° instead of my normal 225° smoke just to see if it turns out as good as the pork shoulder I smoked hotter. I plan to wrap it at 160° and take it out to rest when it reaches 195 - 200°
Yep, 250° is now my smoking temp. My chuck roast, chuckie as my son calls his favorite cook, turned out fantastic. It was an excellent looking cut and the increased temp melted the marbling into juicy goodness. I made one other change that was recommend by my son that I will not deviate with my future chuckies. He suggested no spritzing and probing. Season and smoke at 250° for four hours then wrap and continue to smoke at the same temp for two additional hours. Then rest for at least an hour. I checked the temp after four hours and it was 153°. I wrapped it but did not check the temp after the two hour wrap cook. I let the roast rest in my hotbox for a bit over an hour then served. It was perfect!
I'm making soup out of the remaining roast tomorrow night. Using the meat, left over juice, a can of spiced diced tomatoes, a can of tomato sauce, a couple of cans of mixed vegetables, and a package of frozen sliced okra. Easy and tasty.
I'm making soup out of the remaining roast tomorrow night. Using the meat, left over juice, a can of spiced diced tomatoes, a can of tomato sauce, a couple of cans of mixed vegetables, and a package of frozen sliced okra. Easy and tasty.
I made a Costco run today. I needed a few things and always want to look through the meats. I didn't see any bargains but came home with some stuff anyway. I bought another six pack of boneless skinless chicken thighs. Each package contains four or five thighs. It is perfect for the wife and I and cheaper than I can buy local. I also bought a two pack of nice looking chuck roasts. I separated the two and vac sealed them. Lastly, I bought a rack of beef back ribs. They were butchered clean of meat besides what's between the bones but the rack was cheap and will make a fun smoke. The only other item I purchased for my grilling/smoking was a couple of the Kirkland coarse ground pepper. I like the pepper on my meats and I seem to fly though the larger container in short order.
I plan to smoke my beef ribs Sunday. I'll prep the rack and rub it with a beef rub (just which one is to be determined). I'll smoke at 225° and use the tried and true 3-2-1 cook. I might sauce them up during the last hour but most likely I won't. I plan to bake.. smoke some beans to go with the rack. Nothing fancy.. typical canned beans with some onion and bell pepper added and my favorite bbq sauce.
I plan to smoke my beef ribs Sunday. I'll prep the rack and rub it with a beef rub (just which one is to be determined). I'll smoke at 225° and use the tried and true 3-2-1 cook. I might sauce them up during the last hour but most likely I won't. I plan to bake.. smoke some beans to go with the rack. Nothing fancy.. typical canned beans with some onion and bell pepper added and my favorite bbq sauce.
I started my rack at 11:00 AM and used Stubb's Beef Rub and some Longhorn Steak seasoning.
