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[C. Keeper]

Things are tight, chicken is now a luxury.
So, it's pigeon for me:

 

[nitinkarkhanis]

I smoked beef plate ribs today. Here's a breakdown of the smoking process on my 590:
9:15 am: season sides the tops with 3:1 salt to pepper ration. Light seasoning on bottom. Then let sit at room temp for 30 minutes.


9:45 am: start at 225°


10:45 am: drop to 200° since it was cooling quickly, 55° to 110° in an hour


1:00 pm: turned ribs 180°


1:45 pm: spritz


2:45: pm spritz


2:45 pm: raise to 225°. Internal temp stalled at 155°


3:45 pm: 169° internal temp


5:40 pm: 190° wrap in butcher pepper


6:30 pm: remove from smoker at 203° and put in cooler for at least 30 minutes.

This is the end result:

 

[Blues1]

I smoked beef plate ribs today. Here's a breakdown of the smoking process on my 590:
9:15 am: season sides the tops with 3:1 salt to pepper ration. Light seasoning on bottom. Then let sit at room temp for 30 minutes.


9:45 am: start at 225°


10:45 am: drop to 200° since it was cooling quickly, 55° to 110° in an hour


1:00 pm: turned ribs 180°


1:45 pm: spritz


2:45: pm spritz


2:45 pm: raise to 225°. Internal temp stalled at 155°


3:45 pm: 169° internal temp


5:40 pm: 190° wrap in butcher pepper


6:30 pm: remove from smoker at 203° and put in cooler for at least 30 minutes.

This is the end result:

View attachment 13773

Great job!

 

[Waterboy]

Looks great @nitinkarkhanis. As far as I’m concerned plate ribs are the best BBQ there is.

 

[rgreenberg2000]

Brined some pork loins for six days (based on a recipe at tasteofartisan.com). Put four hours of smoke on them (RT @ 205F, temp in smoke box running at about 150F), then vac sealed and finished off in a sous vide bath - 154F for about 2 hours. Absolutely delicious!!

I DO love my meat slicer!

Rich

 

[FastEddie]

Those look good.
Meat slicer is the way to go.
I tried making Canadian Bacon with boneless loins, but they didn't turn out that great.

I first read the website as Taste-o-fart-isan.

 

[Pacman]

Brined some pork loins for six days (based on a recipe at tasteofartisan.com). Put four hours of smoke on them (RT @ 205F, temp in smoke box running at about 150F), then vac sealed and finished off in a sous vide bath - 154F for about 2 hours. Absolutely delicious!!

View attachment 13823

View attachment 13824

I DO love my meat slicer!

Rich

Way to think "outside of the box"!

 

[chadinsc]

Made my first prime rib today as a practice run for christmas. just a small 5lber. it took 4hrs at 225 to hit 137 internal. i seasoned it with salt pepper garlic and used alittle olive oil as a binder. i gotta say the exterior crust was some of the best meat i ever had. the interior had zero smoke or seasoning so it tasted like a poorly cooked steak off a low temp gasser. overall i think 99 percent would like it. what suggestions do my 1 percent friends have for me? how can i make this better?

 

[Beach Bum]

Yesterday was our dessert experiment. We are testing recipes for a New Year's Eve dinner party. We have previously done apple pie and brownies, which both went well. This time we made carrot cake and cheese cake.

The cakes went into the smoke box for an hour with the smoker at 180 degrees (low), so they were getting well smoked at about 100-120 degrees. We then moved them to the main grill at 325 for 1:45. We let them rest for a day, so tonight is eating time. Should be a good finish to the spareribs we just enjoyed,

 

[sdynak]

Made my first prime rib today as a practice run for christmas. just a small 5lber. it took 4hrs at 225 to hit 137 internal. i seasoned it with salt pepper garlic and used alittle olive oil as a binder. i gotta say the exterior crust was some of the best meat i ever had. the interior had zero smoke or seasoning so it tasted like a poorly cooked steak off a low temp gasser. overall i think 99 percent would like it. what suggestions do my 1 percent friends have for me? how can i make this better?View attachment 13910View attachment 13911

Very interesting it did not have any smoke flavor. I am hesitant to do such a beef roast like this on the smoker since I really do not like the smoke flavor on these types of cuts. I very much prefer the natural flavor with a little seasoning.

I would be in the 99% .. I think it looks great. You did not do any sear? Just 225 the entire way?

 

[Gonefishin]

Made my first prime rib today as a practice run for christmas. just a small 5lber. it took 4hrs at 225 to hit 137 internal. i seasoned it with salt pepper garlic and used alittle olive oil as a binder. i gotta say the exterior crust was some of the best meat i ever had. the interior had zero smoke or seasoning so it tasted like a poorly cooked steak off a low temp gasser. overall i think 99 percent would like it. what suggestions do my 1 percent friends have for me? how can i make this better?

In the thread on Prime Rib it was suggested to serve with a shot of Au Jus, dunking could provide extra flavor for those who want such.

 

[IPlayWithMeat]

Yesterday was our dessert experiment. We are testing recipes for a New Year's Eve dinner party. We have previously done apple pie and brownies, which both went well. This time we made carrot cake and cheese cake.

The cakes went into the smoke box for an hour with the smoker at 180 degrees (low), so they were getting well smoked at about 100-120 degrees. We then moved them to the main grill at 325 for 1:45. We let them rest for a day, so tonight is eating time. Should be a good finish to the spareribs we just enjoyed,

Great job! That cheesecake looks just about perfect.

 

[Beach Bum]

Great job! That cheesecake looks just about perfect.

Thanks! Cheesecake was great. Carrot cake was good but not same level of wow.

 

[aconnell1122]

Made my first prime rib today as a practice run for christmas. just a small 5lber. it took 4hrs at 225 to hit 137 internal. i seasoned it with salt pepper garlic and used alittle olive oil as a binder. i gotta say the exterior crust was some of the best meat i ever had. the interior had zero smoke or seasoning so it tasted like a poorly cooked steak off a low temp gasser. overall i think 99 percent would like it. what suggestions do my 1 percent friends have for me? how can i make this better?View attachment 13910View attachment 13911

To flavor the interior meat, you might want to consider 1) cutting meat away from bone; 2) apply your preferred seasonings; and 3) close and tie back together with twine. You can also catch the dripping, stray the dripping and then drizzle back over meat after slicing (or convert int aus ju dip).

 

[CarpeInferi]

Injected with a blend of liquid smoke and worchestershire sauce, then rubbed with a mix of salt, black pepper, granulated onion and garlic, and MSG. Going into the cooler for a 140F sous vide bath tomorrow morning then will be seared off for Christmas lunch.

 

[sdynak]

Injected with a blend of liquid smoke and worchestershire sauce, then rubbed with a mix of salt, black pepper, granulated onion and garlic, and MSG. Going into the cooler for a 140F sous vide bath tomorrow morning then will be seared off for Christmas lunch.

What time is lunch?

 

[CarpeInferi]

What time is lunch?

Not soon enough!

 

[DenStinett]

Today I thought I'd try something different .... a Panless Meatloaf (that's no PAN ..... but it was painless too)
Mixed the Ground Sirloin with Ground Pork ( 4 to 1 )
Added an Egg, chopped Onion and Mushrooms
Salt, Pepper and Ground Garlic
Mixed that all together and let sit overnight in the Frig
Pressed out four, 4 pound Sheets
Rolled two up with a Colby/Jack Cheese Blend
One with Mozzarella and one plain (no cheese)
Wrap each into a Cooking Mat and "stitched" them closed with a Skewer

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Meatloaf

225

4 - 4.5 hours

160

Chopped Onion and Mushrooms, 1 Egg/4 lb, Salt, Ground Pepper and Garlic

4 to 1 Beef to Pork

No Glaze, just Smoky goodness

 

[C. Keeper]

Two "Chuckies" after a 12 hour Teriyaki bath. Wagyu tallow injected, dusted with Jody's Asian Persuasion.

4 hours in and wrapped

 

[pszaro]