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Smoked Tri Tip with ranch house beans.
Smoked Tri Tip with ranch house beans.
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
Smoked up some cheese today
4lbs of Extra Sharp Cheddar
2lbs of Mozzarella
2lbs of Hot Buffalo Cheddar
4lbs of Extra Sharp Cheddar
2lbs of Mozzarella
2lbs of Hot Buffalo Cheddar
kelbro
Alfred Spatchcock
Did my final cheese smoke of the year most likely.
2 1\4 lb of Gouda
2lb of Vermont extra sharp cheddar
1 1\2 lb of Yancy Fancy steakhouse onion cheddar
2 1\4 lb of Gouda
2lb of Vermont extra sharp cheddar
1 1\2 lb of Yancy Fancy steakhouse onion cheddar
kelbro
Alfred Spatchcock
Look out Louie, I'm coming' for you! Beef plate ribs. Dry-aged for 21 days and smoked over hickory.
Those look nice.
Wish I could find some good meaty beef ribs like that around my area. The ones at the grocery stores have very little meat on them and the ones at the butcher shop that are meaty. They want like $11.99 lb for them.
Wish I could find some good meaty beef ribs like that around my area. The ones at the grocery stores have very little meat on them and the ones at the butcher shop that are meaty. They want like $11.99 lb for them.
kelbro
Alfred Spatchcock
Another crummy day in Appalachia. One good way I know that helps eliminate the pain is...BBQ!!!!
Ribs over pecan wood. On the bottom the World Famous Beans are slowly soaking up all that rib-by goodness.
...and later that day.
I am throwing a slab of ribs on the pit and also a slab of fajitas.
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3.5lb. Boneless New York Roast smoked up with mesquite and finished off in the oven.
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Char Siu (Chinese Barbecue Pork). Sometimes sold as "boneless spare ribs" at take out places.
Went cheap and lazy (Sam's club pork butt, jarred sauce). Marinated overnight and smoked with cherry until 185*F or so (tender but with a little tug and not falling apart).
So easy and so good. I'm going to have to execute a proper, from scratch version of the recipe once the warmer weather arrives.
Went cheap and lazy (Sam's club pork butt, jarred sauce). Marinated overnight and smoked with cherry until 185*F or so (tender but with a little tug and not falling apart).
So easy and so good. I'm going to have to execute a proper, from scratch version of the recipe once the warmer weather arrives.
simon1
Self Ignored by Vista
Chicken breasts and a slab of ribs.
I think the chicken is done.
Ribs are ready.
I think the chicken is done.
Ribs are ready.
Cooked some stuff for meals the next couple of days.
Burned some meat today for the work week that begins tomorrow.
Boneless Wagyu beef ribs
Chicken thighs
New York Strip
Ribeye
Boneless Wagyu beef ribs
Chicken thighs
New York Strip
Ribeye
That’s a good menu.
Why thank you Aaron
Tri-tip, saffron rice, and coleslaw. Baked some potatoes on the extra space.
First-cut up some local harvested cherry wood. Second-toss some properly seasoned ribs on a 235-250 degree fire. Third-wait for a few hours.
Hey @Acmemfg those look lovely! How long do you like to cook them for at that temp and do you cover or keep uncovered?
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