What did everyone cook today?
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Tex_77 on last edited by
Tex_77 man those look delicious. Congrats
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on last edited by
processhead great looking ribs
-
Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to cdavis on last edited by
cdavis oh Ya BABY! Love it!
-
Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to processhead on last edited by
processhead lookin good Paul, I got a couple of racks in the freezer that I should get out this week.
-
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to processhead on last edited by
processhead Very good looking ribs.
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
First time making some beef back ribs. Delicious but man they are rich.
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Surg on last edited by
Surg Those look great! May I ask your cook schedule?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Surg on last edited by processhead
Surg Those look wonderful. I bet they were good. Always wanted to try making them.
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to glen on last edited by
glen rub with SPG then smoke with hickory at 235 for about 5 hours until IT 190-200. I’m sure there are more intricate methods, but that seemed pretty easy for a first go at it.
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Surg on last edited by glen
Surg Thanks, I have some in the freezer and yours look real good. Never cooked them before
-
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to cdavis on last edited by GWG8541
cdavis that pic made my stomach growl. Those look great.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to processhead on last edited by
processhead great looking ribs Paul. This has to be the only community where it is politically correct for one guy to tell another “great rack!”
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Surg on last edited by
Surg those beef ribs look amazing. I’ve never done them, but have had them before at a friend’s and they were good. Im going to have to give them a go some day.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
I put a whole packer in the smoker late last night. I seperated the flat and point to make some burnt ends “meat candy” with the point. The flat turned out good and very tender, but was on the verge of getting dry on the ends. The point was awesome and the meat candy with my homemade sauce, just finished up. I love those burnt ends.
-
-
PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors Weber Grills Pitmaker Yoder Smokers
Teaching moment for my sous chef daughter with a new flavor profile, apple cinnamon. I know no gloves but it a private 5 pound test batch, hair net in place though.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to gus4416 on last edited by
gus4416 it does. I ussually put a lot of the trimmed fat on a rack above the point so it self baste, but I kept the fat for making beef tallow this time. I am also still getting used to the Smokin-it 3.5 cooker. It seems to cooker either dryer or hotter than my pellet smokers. All in all, its still good.
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Surg on last edited by
Surg they look great
