6-8 hours? I've usually only cooked cut up chunks, not a full plate. Those seemed to take less time. My wife last night told me she didn't like Beef Short Ribs. We almost got a divorce. She's wrong, she's had them countless times before and fucking loves them. I look forward to dunking on her tomorrow.
got a plate of beef ribs and a boneless turkey breast in the fridge Excited about the turkey breast, first time I have ever found them raw, so tips?
Buddy did some last week that finished at 7.5 hours. Pulled it when probe slid in with no resistance and it was the best bbq I’ve ever had. Wrapped and toweled for 60-90 mins.
I did this turkey breast yesterday with lump and hickory wood chunks. took 2 hours around 275-300. It was fantastic.
I’m trying to decide what to do for the 4th. Would like to try something different. So no butts or brisket.
My fucking Rec Tec is sitting at a warehouse 40 minutes from my house and they won't deliver it until Monday. So bummed. I'm going to do a pulled pork slow and low tomorrow on my Weber with some wood chips as a consolation.
My shipment came today. Cooking the pork collar tomorrow. I had some skirt steaks tonight with Soy Vey. They were so good. Also ordered a pork loin and some flatiron steaks.
The pork collar is ridiculously good. I’ve never had pork like that before. I’m hyped to hear the review.
Do you typically order Berkshire? It’s all I order and I can literally eat it every day. My favorite kind of meat in the world.
I’ve had plenty of Berkshire and heritage pork, but nothing like this collar. I don’t know if it’s the cut or the pig...it’s just next level pork.
Ok, cool. Just wondering if you liked it because Berkshire or because of the cut. How did you prepare it?
Like a regular butt. I trimmed most of the surface fat off, rubbed it, smoked at 250* for about four hours, wrapped in foil for about two hours, pulled it and poured the foil juices back in.
Yeah, getting a ton of cucumbers from the garden so we decided to put them to use. I use this recipe, but didn't use the dill since we didn't think it needed it. https://thewanderlustkitchen.com/authentic-greek-tzatziki/
Think I'd need to trim the fat cap more next time. Take almost all of it off. Took off all the hard fat, not sure the rest will really render enough in the next 2-3 hrs
These are two I use 1. Rub with ¼ tsp salt per pound 1-2 hours prior to additional rub. Rub with approximately 4 tablespoons of: 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder 2. For the rub (no salt before): 1/3 cup packed dark brown sugar 1/4 cup paprika 2 tablespoon white sugar 2 tablespoons celery salt 2 tablespoon kosher salt 1 tablespoon granulated onion 1 tablespoon granulated garlic 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoon ground black pepper
I'm about to do some pork ribs with a rub made up of Ancho chilli New mexico chilli Cascade chilli Serrano Achiote paste Cinnamon All spice Clove Coriander seed Grilled onion Grilled garlic cloves Ancho chile salt Orange & lime juice Blend/food process it all together mixing in the juice until its a thin paste Rub the ribs all over with it (put gloves and an apron on, cause this stuff is so red and it won't wash out) Then about the last hour or so Baste on some sweet bbq sauce It makes for an amazing different layers of mild earthy heat with sweet finished off
Smoking on a Weber grill is a real pain, but I think the end product will be good. My neighbors have to hate me right now. There is smoke everywhere. This is 6 hours in and I’m only at 135 degrees. I just wrapped in butcher paper to speed it up. I had to move my grill, because the smoke was blowing straight into my neighbors yard.
Got some jalapeño poppers I'm snacking on now. Just put some eggplant on the grill to smoke as a side
Note The different chilli's are different to find regionally, at least i know they are different between here (texas) and California I'm not sure how available Spanish style dried chilli's are around the rest of the country Its an amazing 'al pastor ' rib recipe i got from an episode of man fire food that I literally can't find either the recipe or the episode online, I was lucky to have DVR'd one weekend day They overcooked the ribs and shredded the meat for tacos I added the sweet BBQ sauce baste because that's what the wife likes, and without it the red paste seems a little dry when the meat is left on the bone like ribs should be
LOL, I didn't plan this well. Torrential downpours for two hours. I moved it from butchers paper to foil because it was taking so long and just took it out of the foil. Finally up to 180 degrees, so probably another hour or so. Looks like I may need to get high at midnight and have a snack.
Just pulled the butt out of the fridge rest and am going to fire up the egg in about an hr. I rubbed it down with honey hog and honey hog hot several hours ago. I got the meat from a good friend of mine that owns a bbq place here. It’s a little under 9.5#. Never done one before but figured it can’t be too hard. Planning to eat about 5:30-6 tomorrow. Also have some ribs I’m gonna throw on about noon.