nuke'em ttg Posted September 27, 2009 Share Posted September 27, 2009 I'm smokin a Turkey breast at kickoff.....8lbs @ $1.68/lb mashed potatos & gravy stove top stuffing some veggies Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 27, 2009 Share Posted September 27, 2009 tequila/lime wings for me Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 27, 2009 Share Posted September 27, 2009 Smoked 2 racks of ribs for 6 hours yesterday with plans of grilling them today to finish them off with a nice crust. Today it's raining. Hello broiler. . .. Quote Link to comment Share on other sites More sharing options...
loaf Posted September 27, 2009 Share Posted September 27, 2009 tequila/lime wings for me I'll be right over. those sound amazing Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 27, 2009 Share Posted September 27, 2009 I'll be right over. those sound amazing ..... love to have you. just started with bloody's... have some absolut citron and frank's chili lime hot sauce... nice combo. Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted September 27, 2009 Share Posted September 27, 2009 Cumin and rosemary rubbed grilled pork tenderloin for me. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 27, 2009 Share Posted September 27, 2009 2 slabs of ribs. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 27, 2009 Share Posted September 27, 2009 No smoking, just grilling. Cilantro/Lime/Pepper marinated chicken thighs Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted September 27, 2009 Share Posted September 27, 2009 Smoked 2 racks of ribs for 6 hours yesterday with plans of grilling them today to finish them off with a nice crust. Today it's raining. Hello broiler. . .. Rain keeping a man from the grill??? = a tasty morsel Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted September 27, 2009 Share Posted September 27, 2009 Smoked 2 racks of ribs for 6 hours yesterday with plans of grilling them today to finish them off with a nice crust. Today it's raining. Hello broiler. . .. Rain keeping a man from the grill??? = Pusslly Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted September 28, 2009 Share Posted September 28, 2009 Smoked 2 racks of ribs for 6 hours yesterday with plans of grilling them today to finish them off with a nice crust. Today it's raining. Hello broiler. . .. Interesting. I'd be curious to know your method. I did 2 slabs today with my normal 5 hour timeframe and they came out great. Not sure what kind of crust you want to add? And Sally, you CAN grill in the rain. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 28, 2009 Share Posted September 28, 2009 Interesting. I'd be curious to know your method. I did 2 slabs today with my normal 5 hour timeframe and they came out great. Not sure what kind of crust you want to add? And Sally, you CAN grill in the rain. My method: Hit the ribs with rub. 6 hours in the smoker (around 200-225 degrees, 3 doses of charcoal and hickory usually does the trick). Wrap the ribs in foil tight. 1 hour at 300 degrees to get the meat to fall off the bone. Then mop them with sauce and apply high heat for 3 minutes, more sauce, more heat, more sauce, more heat. This makes a nice rich outer crust. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted September 28, 2009 Share Posted September 28, 2009 My method:Hit the ribs with rub. 6 hours in the smoker (around 200-225 degrees, 3 doses of charcoal and hickory usually does the trick). Wrap the ribs in foil tight. 1 hour at 300 degrees to get the meat to fall off the bone. Then mop them with sauce and apply high heat for 3 minutes, more sauce, more heat, more sauce, more heat. This makes a nice rich outer crust. if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 28, 2009 Share Posted September 28, 2009 if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO. I was about to say the same thing. We as a culture have been conditioned to think that meat falling off the bones is cooked correctly but in fact, it is way overdone. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted September 29, 2009 Share Posted September 29, 2009 if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO. My smoker doesn't make em do that. . .I think the thermometer is lying to me. Quote Link to comment Share on other sites More sharing options...
untateve Posted September 29, 2009 Share Posted September 29, 2009 if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO. I was about to say the same thing. We as a culture have been conditioned to think that meat falling off the bones is cooked correctly but in fact, it is way overdone. +1 Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted September 30, 2009 Share Posted September 30, 2009 ATBs on the pit this weekend - maybe some ribs too... Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted September 30, 2009 Share Posted September 30, 2009 ATBs on the pit this weekend - maybe some ribs too... I've been wanting to do some ABTs but haven't brought myself to the point of actually trying them. It seems like a bunch of work for not a lot of payoff. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 1, 2009 Share Posted October 1, 2009 ATBs on the pit this weekend - maybe some ribs too... I've been wanting to do some ABTs but haven't brought myself to the point of actually trying them. It seems like a bunch of work for not a lot of payoff. Yeah, BTA's are some work for sure. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 1, 2009 Share Posted October 1, 2009 if I smoke around 225 for 6 hours you can literally pull the bones out of them. Overdone IMO. I was about to say the same thing. We as a culture have been conditioned to think that meat falling off the bones is cooked correctly but in fact, it is way overdone. I can respectfully disagree here. I've done plenty of ribs that fall off the bone that will literally melt in your mouth. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 1, 2009 Share Posted October 1, 2009 I can respectfully disagree here. I've done plenty of ribs that fall off the bone that will literally melt in your mouth. Me too. But I like to be able to handle the ribs when I'm eating them, not just have a pile of boneless pork on my plate. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted October 1, 2009 Share Posted October 1, 2009 I've been wanting to do some ABTs but haven't brought myself to the point of actually trying them. It seems like a bunch of work for not a lot of payoff. I try to do a variety - and it's only once in a while because it is a lot of work. Those little buggars are too tasty to never do - bacon wrapped goodness. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 1, 2009 Share Posted October 1, 2009 Me too. But I like to be able to handle the ribs when I'm eating them, not just have a pile of boneless pork on my plate. This is a good point. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 1, 2009 Share Posted October 1, 2009 Me too. But I like to be able to handle the ribs when I'm eating them, not just have a pile of boneless pork on my plate. Yeah, it really is more about appearance/presentation than it is about taste/texture. While the meat will still be very tasty and tender if it is falling off the bone, it is really akin to pulled pork. If that's the goal, just smoke a butt. A hell of a lot cheaper too. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 3, 2009 Author Share Posted October 3, 2009 wife requested another smoked turkey breast...... doin that taday (late start) and chili in the crock......2 arm roasts goin in the crock gameday for American Dips Quote Link to comment Share on other sites More sharing options...
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