Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
What did everyone cook today?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 wow! That’s quite the spread! All I managed to accomplish was thinking about making poppers with my smoked cream cheese. I got as far as pulling the bacon out of the freezer. Your post made me hungry so I’m firing up the grill for some wings! Pics coming soon!
Better Living Through BBQ!
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Here is my contribution to a meaty Sunday evening…
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Tex_77 I made some ribs with the 3-2-1 method but I kept the heat down to 180 for the first 3 hours, didn’t take any pics though as we had people over (and I was more focused on keeping all the dogs from eating the food or being too annoying to the people) but your Sirloin looks amazing as do the sides. I hope you got some compliments on all that!
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I’ve got a question, has anyone ever taken the leftover rib meat (they were enormous racks and we didnt finish them all) to make nachos, tacos, fajitas or anything?
I was thinking of making a sort of taco salad with the leftovers tonight.
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Jonathon Yes! Almost every time I make ribs! I’ve made all of the above and then some!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Jonathon I don’t usually cook pork ribs, because I think it is too much work for no more meat then you get. On the other hand with brisket, I like to cube up the point after cooking and use it in beef stews in the winter.
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Jonathon
Good idea. Need to do something with it. Reheated ribs are not great. -
PapaSop But cold ribs arent bad! Ill eat them right out of the fridge no problem!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop I just eat mine cold right of the fridge. lol
Better Living Through BBQ!
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Joe Hell Jonathon Yep, that is true. Taking to work the next day and microwaving is a different story…
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PapaSop I just had some cold and delicious smoked wings for lunch. I love my diet food!
Better Living Through BBQ!
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Joe Hell Wings are always good no matter how you eat them.
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PapaSop Unless you cooked them sous vide LOL
Better Living Through BBQ!
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Joe Hell LOL
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There is not a bad rib, these baby backs out on the lake we’re amazing
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truger That is a gorgeous backdrop for some gorgeous meats!
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truger are you on lake mead there? I only ask cause the hills in the back remind me of it. Also…how big is your boat that you can have what looks like a full(ish) sized a grill on it? I’m not saying it is but it is so nice that it does look photoshopped! That’s going on social media for sure.
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It’s actually Lake Powell Utah and yes full size grill on the back of a houseboat, it was a beautiful evening on the lake for a bbq
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truger For anyone who hasn’t been to Utah you could make a strong argument that it is the prettiest state in the country. Mt Zion is one of the most amazing places in the USA and Bryce Canyon is nothing short of amazing!
Also, I did a quick google search and it looks like you have nice Bass there and is that Musky?! I’m from the North East and I badly miss Musky and Pike fishing.
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