Micky
Well-known member
Axis jerky. Have about 18 pounds to do today.
Show us what you're cooking...
- Thread starter Mike
- Start date
-
- Tags
- cook pellet grill rec teq
Axis jerky. Have about 18 pounds to do today.
FastEddie
Well-known member
- Messages
- 158
- Grill(s) owned
- Stampede
Going to reverse sear these swordfish steaks since my younger son doesn't like salmon. I'm guessing father of the year material right here! 
Atxbbq
Active member
- Messages
- 41
- Grill(s) owned
- Stampede
Some of my cooks on the 590
Attachments
chadinsc
Well-known member
chadinsc
Well-known member
pretty good day of grilling. started with a cheese cake and ended with smash burgers
Attachments
chadinsc
Well-known member
made 96 1/4 lb sausage patties for deer season breakfast. going to freeze them as a sausage biscuit. made from 40percent kinda nasty buck and 60 percent good wild pigs.
Attachments
ghuns
Well-known member
- Messages
- 218
- Grill(s) owned
- Bull
Two weekends of cookin' here. First two were the first real smoke on the Bull a couple weeks ago. Two St Louis trimmed spares done 3-2-2 at 225°F. More of a competition style, with all the sweet (brown sugar, honey) and a bit of heat one one (sweet Thai Chili sauce). One bite is really good, but to work eating through a good portion of the rack for a meal, the sweet is a bit too much. Probably good for a one-bite-judge.
*********************************
This past weekend I got a couple baby backs from the local meat counter and a butt. The ribs had so much loin meat left on them, the guy may have lost his job! I appreciated the effort though.
Ribs done 3-2-1/2 at 250°. Bearded Butcher's Hollywood rub. Wrapped in foil with a small amount of Parkay, small drizzle of honey, and a 1/4 c of apple juice in the foil pack. Saved the juices after unwrapping and combined with a little brown sugar and Famous Dave's Rich n Sassy for the baste/final glaze.
Ribs were reheated next day on the Bull at 250° for about an hour before serving with the butt.
Picked over leftovers... Had very positive reports.
Mustard/Hollywood rubbed Butt, foil wrapped with 1/4 c apple juice at 160°, returned to cooker turned up to 275° until internal temp of 200°, then wrapped in towels and cooler'd for 12 hrs.
Next day ribs reheated along with pulled pork. Added butt juices back to give some more flavor. Sorry, only an after pic of the butt. All very good.
All day temps from start to finish:
*********************************
This past weekend I got a couple baby backs from the local meat counter and a butt. The ribs had so much loin meat left on them, the guy may have lost his job! I appreciated the effort though.
Ribs done 3-2-1/2 at 250°. Bearded Butcher's Hollywood rub. Wrapped in foil with a small amount of Parkay, small drizzle of honey, and a 1/4 c of apple juice in the foil pack. Saved the juices after unwrapping and combined with a little brown sugar and Famous Dave's Rich n Sassy for the baste/final glaze.Ribs were reheated next day on the Bull at 250° for about an hour before serving with the butt.
Picked over leftovers... Had very positive reports.
Mustard/Hollywood rubbed Butt, foil wrapped with 1/4 c apple juice at 160°, returned to cooker turned up to 275° until internal temp of 200°, then wrapped in towels and cooler'd for 12 hrs.
Next day ribs reheated along with pulled pork. Added butt juices back to give some more flavor. Sorry, only an after pic of the butt. All very good.
All day temps from start to finish:
Nice workTwo weekends of cookin' here. First two were the first real smoke on the Bull a couple weeks ago. Two St Louis trimmed spares done 3-2-2 at 225°F. More of a competition style, with all the sweet (brown sugar, honey) and a bit of heat one one (sweet Thai Chili sauce). One bite is really good, but to work eating through a good portion of the rack for a meal, the sweet is a bit too much. Probably good for a one-bite-judge.
View attachment 12535
View attachment 12536
*********************************
This past weekend I got a couple baby backs from the local meat counter and a butt. The ribs had so much loin meat left on them, the guy may have lost his job! I appreciated the effort though.
Ribs were reheated next day on the Bull at 250° for about an hour before serving with the butt.
View attachment 12537
Picked over leftovers... Had very positive reports.
View attachment 12538
Mustard/Hollywood rubbed Butt, foil wrapped with 1/4 c apple juice at 160°, returned to cooker turned up to 275° until internal temp of 200°, then wrapped in towels and cooler'd for 12 hrs.
Next day ribs reheated along with pulled pork. Added butt juices back to give some more flavor. Sorry, only an after pic of the butt. All very good.
View attachment 12539
All day temps from start to finish:
View attachment 12540
rgreenberg2000
Well-known member
Some pork chunks getting some smoke before being braised into smoked carnitas......with a side of rendering beef fat......
Braising......
Liquid gold......
Carnitas tacos (with fresh tortillas off the Blackstone)......
Braising......
Liquid gold......
Carnitas tacos (with fresh tortillas off the Blackstone)......
Do you find the tallow holds a smoky flavor? Or, are you just making candles?
epcotisbest
Well-known member
- Messages
- 145
- Grill(s) owned
- Trailblazer
Chicken leg quarters and boneless skinless breasts:
Create an account or login to comment
You must be a member in order to leave a comment
Create account
Create an account on our community. It's easy!
Log in
Already have an account? Log in here.
