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General Discussion / Re: Florida????
« Last post by DWard51 on Today at 12:33:29 AM »
They have officially pretty much closed Atlanta too.   Looks like it's going to get Jaxon down in Warner Robins this time around!!!!

I was looking at the radar map a little while ago and it showed it was snowing about 75 miles south out over the water into the Gulf of Mexico...  I mean WTF?????  Has it ever snowed on the oil rigs in the Gulf south of Louisiana, Mississippi and Alabama before?
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General Discussion / "Texas Snowpacalypse 2018" Spareribs
« Last post by UWFSAE on January 16, 2018, 11:13:23 PM »
Let me go on record:  Southeast Texas is not built for this kind of cold weather.  Houston was all but shut down today, falling below freezing at around 9:00am and seeing a transition from rain to wintery mix to sleet to legit snow.  So, what do you do when it gets cold?

Smoke ribs.



Made a homemade rub yesterday and applied it liberally using French's Honey Mustard as a binder on a pair of Smithfield St. Louis-cut spareribs (found a sale at the local H-E-B).  Wrapped and put in the fridge for 15 hours.





Started out at 190° using CookinPellets Perfect Mix, then bumped to 225° after two hours. Spritzed on the third, fourth, fifth, and six hour marks with a 75/25 mix of apple juice and apple cider vinegar.





Wanted to see how much smoke flavor I could get so I didn't use any glaze or sauce.  I was pretty happy, but I probably should have pulled them at six hours.  According to my Fireboard, the temp variance was negligible (+/- 4°) despite the frigid temps.  They weren't quite "falling off the bone" but I think a bit less time would have improved the final product.  The rub was spot on, though a bit more salt (I applied kosher salt separately from the base rub) would have put it right where I wanted them.  Plenty moist, didn't even need to bother with a 3-2-1 process.





Overall, a solid 8 out of 10 ... not too shabby under Snowpacalypse conditions.
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General Discussion / Re: Florida????
« Last post by Jaxon on January 16, 2018, 10:23:59 PM »
I wonder if Smokin Papa Steve has put on a long-sleeved shirt yet...

A bit of nippance in the sunshine state.

B T W, Backyard Jack's BBQ in Byron will be taking a snow day tomorrow.
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General Discussion / Re: Happy Place
« Last post by Tailgating is my game on January 16, 2018, 10:19:01 PM »
My family
My home
My friends
Genesis (The band)
Boating on the ocean
Swimming in the pool or lake
Phil Collins]
Peter Gabriel
Mike & the mechanics
Steve Hackett
Anthony Phillips
Tailgating
Backyard movies
Cooking outside
Cardinals Baseball & football
Jets football
Bruins & blues Hockey
Celtics
Whiskey
Beer
wine
Irish coffee
Steak
Lobster
Ice cream
Roast beef
Club Sandwiches
Nantucket Island
Toms Videos


Ok that's it   ......for now ;) ;) ;) ;)




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Pit Barrel Cooker Co. / Re: PBC test pic
« Last post by teesquare on January 16, 2018, 10:18:56 PM »
That's the only picture it will let me post.
Try posting 1 picture at a time - then hit reply - and post another pic.
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SOUS VIDE COOKING / Re: Brisket in SV
« Last post by Ka Honu on January 16, 2018, 09:52:46 PM »
Ha Honu, what temp are you cooking brisket at while smoking? The 275 that kenji recommends?

If we're still talking about finishing a sous vide brisket on the grill, his recommendation of 275-300°F is good. Remember, the brisket is already cooked and tender; at this point you're looking for smoke and bark so the hotter (than the traditional 200-225°F) temps are fine.
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Pit Barrel Cooker Co. / Re: PBC test pic
« Last post by Smokin3d on January 16, 2018, 09:40:45 PM »
That's the only picture it will let me post.
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Pit Barrel Cooker Co. / PBC test pic
« Last post by Smokin3d on January 16, 2018, 09:15:08 PM »
???
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General Discussion / Re: Happy Place
« Last post by bamabob on January 16, 2018, 09:04:39 PM »
Had no idea what SWMBO stood for, looked it up, "She Who Must Be Obeyed"  LOL  I'll stop there.

RG, at work I have people complain about stress and ask me how i manage to be so laid back and perform at the level I perform.
My reply is that stress is mostly self imposed.  How we look at things and handle what comes our way come from within, take control of that and you take control of stress.

It also helps to be 62 years old, see light at the end of the tunnel, and have a good old case of Idon'tgiveashititis!   :D :D
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SOUS VIDE COOKING / Re: Brisket in SV
« Last post by teesquare on January 16, 2018, 08:51:55 PM »
For red meats I like to Sous Vide for 2 hours per inch of thickness. So...If you have 2" thick steaks or chops...4 hours.

Thanks, but I don't think that will work with Brisket, most say 24 hours minimum to get them tender.

YOU are correct...I "rushed" the thought..... ;D Ka Honu knows how long he soaks in the hot tub - so as to "get tender" ( or...is that "tinder?" ;) ;) ;) :D ) and he is a tough 'ole hunk 'o gristle..... :D
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