Who likes to smoke their meat?

While this pic looks terrible, I'm finally nailing my flanken ribs down. A lot of folks do these with a Korean influence, but I grew up eating them off the grill at my Argentinian friends house with chimmi. Still a work in progress and I usually only buy the 2-3 pak, but this batch was damn near butter. Put the center grate over the vortex after I took the wings and ribs off, spiced with Meat Church Blanco, about 2-3 minutes a side and they were heaven
FB_IMG_1725502190676.jpg
 
qclabrat said:
Nice setup. I'd like to build a smoke house someday
Click to expand...
I’d like to take credit, but the former owners were hot tub people.
We aren’t.
I cut the tub into quarters, put it in a dumpster and filled the place with grills.
And speakers. And a fan.
It’s my happy place.
 
jShort said:
So, clearly I misspoke about 321. I thought I knew what that meant, but I was wrong.

My rib method is the ol’ dry rub it, wrap it in tin foil, oven for 3 hours at 250 and then lather with some bbq sauce and finally a quick sear on the grill.

I’m not buying a smoker. I thought about it but I already have a Weber gas, blackstone, and my Ooni. I really don’t need another utensil that I’ll use once in a while. So I wanted to see if I could do something on my grill.

I do like the charcoal grill. The best ribs I ever had were done on a charcoal grill with no wrap, just slow and low and they were perfect.
Click to expand...
Picking one bike to keep would be tough for me. One outdoor cooker would be easy, Weber kettle 100%. Can do everything pretty well.
 
On the moisture thing -
I dry rub the night before and leave them open (wire rack over cookie sheet) in the fridge overnight.
The garage fridge, cause wow, what a smell in the morning!
Improves the bark too.
 
Jumping in on the 321 convo…. I’ve done it a few times recently, one was amazing, the next was @jmanic experience. I think a lot of it comes down to the meat itself. No cut of meat is gonna cook the same. You kinda have to wing it to some degree.
 
Soundguy said:
Jumping in on the 321 convo…. I’ve done it a few times recently, one was amazing, the next was @jmanic experience. I think a lot of it comes down to the meat itself. No cut of meat is gonna cook the same. You kinda have to wing it to some degree.
Click to expand...
True, no such thing as set it and forget it, if you want close to perfection. That's why I always rely on shrinkage from the bone.
 
3.25 hrs at 200F, then 1.5 in foil at 225F in the grill and finished with sauce for 30 minutes. No liquid with the foil wrap this time and came out decent, not too dry or fall off the bone. Also made some salmon bites with a Thai sweet chili glaze for a luncheon at Pt Pleasant tomorrow. I'm responsible for the appetizers.
PXL_20240927_185341892.jpgPXL_20240927_205549017.jpgPXL_20240927_210753548.jpg
 
So around Thanksgiving every year, free ham.
I usually do just a simple double smoked, but this year I’m trying pulled ham.
Smoke then finish it in a pan with liquid and pull it like pork. (Which it is)

Going overnight, low and slow - 185* smoker temp

9.6lbs bone in butt portion, minimal trimming required

Score and rub
IMG_1849.jpeg

IMG_1854.jpeg

IMG_1851.jpeg

Pro tip: $20 welders blanket from Harbor Fright is key for insulating during stupid cold smokes
(currently 23* out)
IMG_1855.jpeg

Will take it out around 140-160* internal, then finish in the oven.
 
Ultimately went with 180* smoker temp, slowly raised this morning to 225*

Took it off at 160* internal (13.5 hours) into a foil pan with apple juice and into a 300* oven.
Was going to use pineapple juice, but I didn’t want to risk ending up with carnitas. lol.
IMG_1876.jpeg

IMG_1877.jpeg

IMG_1879.jpeg
Smells amazing.

Welding blanket did its trick- was surprised how little of the pellets I used.
Low temp also helps.

Aiming for probe tender (200-210* internal), probably around 3 hours.
Rest for an hour and get shreddy
 
jmanic said:
Ultimately went with 180* smoker temp, slowly raised this morning to 225*

Took it off at 160* internal (13.5 hours) into a foil pan with apple juice and into a 300* oven.
Was going to use pineapple juice, but I didn’t want to risk ending up with carnitas. lol.
View attachment 252381

View attachment 252382

View attachment 252380
Smells amazing.

Welding blanket did its trick- was surprised how little of the pellets I used.
Low temp also helps.

Aiming for probe tender (200-210* internal), probably around 3 hours.
Rest for an hour and get shreddy
Click to expand...
Nice, I'm doing ribs and salmon this weekend
 
This is to be done again-
Finished for about 3 hours in the oven in a foil pan with apple juice.
IMG_1891.jpeg

IMG_1902.jpeg

IMG_1903.jpeg

Made a Carolina style vinegar bbq sauce for the sammies. Delicious.
IMG_1908.jpeg

Only small issue was the bark was rock hard after the oven.
That’s your brown sugar.

Worth fighting it with the meat claws, because it was amazing.
Maybe next time I’ll cover it with cheese cloth soaked in apple juice.
There will be a next time.
 
jmanic said:
This is to be done again-
Finished for about 3 hours in the oven in a foil pan with apple juice.
View attachment 252390

View attachment 252391

View attachment 252392

Made a Carolina style vinegar bbq sauce for the sammies. Delicious.
View attachment 252395

Only small issue was the bark was rock hard after the oven.
That’s your brown sugar.

Worth fighting it with the meat claws, because it was amazing.
Maybe next time I’ll cover it with cheese cloth soaked in apple juice.
There will be a next time.
Click to expand...
hubba hubba
 
jmanic said:
This is to be done again-
Finished for about 3 hours in the oven in a foil pan with apple juice.
View attachment 252390

View attachment 252391

View attachment 252392

Made a Carolina style vinegar bbq sauce for the sammies. Delicious.
View attachment 252395

Only small issue was the bark was rock hard after the oven.
That’s your brown sugar.

Worth fighting it with the meat claws, because it was amazing.
Maybe next time I’ll cover it with cheese cloth soaked in apple juice.
There will be a next time.
Click to expand...
Why'd you score the butt? Looks to be skinless
 
So this is what happens when I’m left without adult supervision.
Bourbon soaked and mesquite smoked peppercorns and a couple dozen smoked littlenecks.
IMG_1978.jpeg

IMG_1991.jpeg

IMG_2010.jpeg

IMG_2012.jpeg

IMG_2017.jpeg

IMG_2016.jpeg

IMG_2020.jpeg

IMG_2021.jpeg

IMG_2022.jpeg

Peppercorns are spicy AF.
Not sure if it has to do with my choice of 100 proof berbin, but I will use them cautiously.
Made 2lbs to give as sticking stuffers.

Clams were great, but took way longer than expected. Will work on that.
Maybe higher temp and smoke tube.

Interesting byproduct of the peppercorns is the leftover whisky.
100 proof and spicy AF.
@Shaggz is suggesting manhattans.
I like that idea.
Btw, this was all his fault anyway.


IMG_2018.jpeg
 
You must log in or register to reply here.
Back
Top Bottom