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[sdynak]

Beef short ribs.... damn!

View attachment 14786
View attachment 14787

Looks great! That from Wild Fork?

 

[Buckeye1]

Now that's eating good!

thanks! Its one of our winter time favorites

 

[sdynak]

thanks! Its one of our winter time favorites

I'll take that year round any time .. But yeah.. this time of year makes it all that much yummier.

 

[Waterboy]

@sdynak how did your pulled pork turn out?

 

[sdynak]

@sdynak how did your pulled pork turn out?

Seems like everyone really liked it. Not sure how much I would change. Followed the Comp Recipe for the most part.

Took about 12 hrs on the Bull with 10 of the grate and 2 in pan foiled with the braise mixture. Only opened once during the cook at 8 am to put in pans. The Bull was rock steady even with the 3rpm overnight in the low 20’s. Maybe helped it was cooler.

There were no complaints and even kids were chowing down. Looks like another will be in my future.

Didn’t get pics after pulling it everyone were beating me down ready to eat.

 

[Waterboy]

Glad it worked out. I’m sure it was WAY better than the crock pot pulled pork you had before. Now on to Pizza!

 

[chadinsc]

that looks excellent! did you use the mixer to pull it?

 

[sdynak]

Glad it worked out. I’m sure it was WAY better than the crock pot pulled pork you had before. Now on to Pizza!

Oh yeah.. not even that same category .

Pizza on deck!!

 

[sdynak]

that looks excellent! did you use the mixer to pull it?

Thanks!! I didn’t this time as it was just falling apart in my hands. It just took seconds to break it down. I only did one for the folks I fed and cut up the other one into thirds for the two of us and sealed up into the freezer. Hope those are as good as the fresh one.

 

[BNeal]

Looks great! That from Wild Fork?

Actually, this was a Costco cut - and I have to admit, it was killer. First time I didn't wrap, but could not tell the difference. Although, I did sprits every hour after 4 hours.

 

[sdynak]

Actually, this was a Costco cut - and I have to admit, it was killer. First time I didn't wrap, but could not tell the difference. Although, I did sprits every hour after 4 hours.

Good stuff.. my Costco never carries short ribs like this. Can’t wait for Wild Fork to open about an hour away. Enjoy!

 

[ghuns]

Couple butts and a few wings...

 

[Greg Jones]

Oh heck yes! Looks great.

 

[sdynak]

Couple butts and a few wings...

Beautiful! I bet everyone enjoyed that

 

[MikeyB]

Picked up a massive rack of Beef ribs yesterday at my butcher. Set me back $80.00. Put on the RT 700 at 9am set at 275 degrees this morning. I’m using lumberjack Apple blend pellets for these ribs. Can’t wait till they are done.

 

[MOSmoke]

Spur of the moment. Had a late night last night, but knew I wanted to grill today. Had planned to go with charcoal because the yard is muddy, but hopped on the forum this morning and y’all inspired me to pull the Bull out of the shed ( not that deep down it was what I really wanted to do anyway). Found a piece of plexiglass that I had lying around to keep the Bull out of the mud.

Ribs sounded good, but lo and behold my local small town grocer was sold out of anything that wasn’t frozen. So, given my options and timeframe I decided to try another chuck roast for burnt ends. I did one awhile back following Malcolm Reed’s recipe but it was WAY too salty. This time I basted the roast with some Dijon mustard (why not?) then hit it with some rub. Let it set on the counter while I pulled the Bull out of the shed and got him heated up.

I’m about 4 hours in and I’m in the stall. Going to pull it at 165, wrap then cook to ~200. The good news is the beer is cold, the tunes are great and the 2 drivers I picked in my NASCAR pool are doing good so far. The sun is out and I’m hoping we’re about done with winter. I’m about 10 degrees away from wrapping it in foil. Here are a couple of pics from the start. I will hopefully have an update soon.

 

[MOSmoke]

Spur of the moment. Had a late night last night, but knew I wanted to grill today. Had planned to go with charcoal because the yard is muddy, but hopped on the forum this morning and y’all inspired me to pull the Bull out of the shed ( not that deep down it was what I really wanted to do anyway). Found a piece of plexiglass that I had lying around to keep the Bull out of the mud.

Ribs sounded good, but lo and behold my local small town grocer was sold out of anything that wasn’t frozen. So, given my options and timeframe I decided to try another chuck roast for burnt ends. I did one awhile back following Malcolm Reed’s recipe but it was WAY too salty. This time I basted the roast with some Dijon mustard (why not?) then hit it with some rub. Let it set on the counter while I pulled the Bull out of the shed and got him heated up.

I’m about 4 hours in and I’m in the stall. Going to pull it at 165, wrap then cook to ~200. The good news is the beer is cold, the tunes are great and the 2 drivers I picked in my NASCAR pool are doing good so far. The sun is out and I’m hoping we’re about done with winter. I’m about 10 degrees away from wrapping it in foil. Here are a couple of pics from the start. I will hopefully have an update soon.

So it took way longer than expected to get to 165. Finally got there, but it was getting late. Wrapped in foil and took it to 200. Decided to open it up, let it cool and finish tomorrow after work. I hate to leave it at this point but 3:30 comes early. I’d rather be able to take my time and enjoy it. Here’s where I am…

Was looking forward to this, but put a pizza in the oven as a fix for tonight. Disappointing yes, but then again there’s no such thing as bad pizza. Some is better than others but none of it is bad in my book.

 

[MikeyB]

8 hr cook , 1 hour rest.
Freaking awesome

 

[Roaniecowpony]

So it took way longer than expected to get to 165. Finally got there, but it was getting late. Wrapped in foil and took it to 200. Decided to open it up, let it cool and finish tomorrow after work. I hate to leave it at this point but 3:30 comes early. I’d rather be able to take my time and enjoy it. Here’s where I am…

Was looking forward to this, but put a pizza in the oven as a fix for tonight. Disappointing yes, but then again there’s no such thing as bad pizza. Some is better than others but none of it is bad in my book.

Looks great! Are you going for a "burnt end" type finish?

On "...no such thing as a bad pizza" I can tell you that the frozen Red Baron I put in the oven last night will never darken my door again. Pretty much 3/8" cardboard with catsup and some nasty cheese like stuff.

 

[davidr2340]

Did a couple of pizzas yesterday… sorry for the crappy pics of half eaten food.

Also did Spam burnt ends again…