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[sdynak]

Practice? You guys are making me a bit jelly & hungry at 5am! ..

 

[Greg Jones]

Pics from Sunday’s cook of a monster 20+ pound brisket. I put it on the RT-700 at 00:30, wrapped it at 11:00, pulled it off to rest at 16:00, and served it up 3 hours later. It was a solid cook, nothing special about it but still very good. Rubbed with salt and pepper only.

 

[okie]

TriTip like a brisket (Trisket). All at 225* with Hutchins brisket rub, with ACV sprits . Smoked 4 hrs, wrapped 2 hrs. and allowed to rest 1 hr.. Results were super. Tender, like a pull apart brisket, and a little pepper taste to the bark. Moist. Returned the drippings to the slices. Yum!

 

[Greg Jones]

TriTip like a brisket (Brisket). All at 225* with Hutchins brisket rub, with ACV sprits . Smoked 4 hrs, wrapped 2 hrs. and allowed to rest 1 hr.. Results were super. Tender, like a pull apart brisket, and a little pepper taste to the bark. Moist. Returned the drippings to the slices. Yum!

Nice bark-looks great! I’m still very new to tri-tip (and Picanha) because it’s so hard to find local to me, but thankful now with Wild Fork et.al. I can get it when I want.

 

[okie]

Nice bark-looks great! I’m still very new to tri-tip (and Picanha) because it’s so hard to find local to me, but thankful now with Wild Fork et.al. I can get it when I want.

Give this a try. I think you will like both results and simplicity.

 

[ghuns]

Smoked some red taters and garlic cloves for awhile, boiled to finish, and mashed. Fried up some blackened walleye on the griddle.

Oh, and those cheeks.

 

[Greg Jones]

Texas Sugar Smoked Cream Cheese

I made a little snack today for smoked cream cheese using a recipe that Meat Church had shared on their Instagram page. I used an excellent tomato jam for my topping and the chips are homemade/air fried from flour tortillas. If you decide to try this, let me give you a suggestion. Around the edges, the smoke flavor is too intense for my liking, so I made sure every bite included some cheese scooped from inside the edge.

 

[Greg Jones]

And the recipe.

 

[Greg Jones]

Baby back ribs cooked on the RT-340 with Meat Church Sweet Texas rub. Cooked at 225° for around 5 hours, then wrapped in foil, 4 slabs of butter, and a generous serving of Red Clay Hot Hot Honey sauce for another hour. No additional sauce once out of the foil. I’ve been tweaking my rib process lately-this one is great!

The pepper is a Carolina Reaper from my garden. If you’ve never had a fresh Carolina Reaper before… Don’t ‘sweat’ it. This is the first year I’ve raised them-absolute inferno!

 

[Greg Jones]

I almost forgot-I usually spritz my ribs every hour with a 50-50 mix of apple juice and apple cider vinegar. Today I spritzed every 30 minutes with 100% apple juice. I will absolutely repeat this entire process on the next rib cook!

 

[Buckeye1]

I almost forgot-I usually spritz my ribs every hour with a 50-50 mix of apple juice and apple cider vinegar. Today I spritzed every 30 minutes with 100% apple juice. I will absolutely repeat this entire process on the next rib cook!

I need to try that minus the hot sauce

 

[Lager1829]

Pig Wings

 

[sdynak]

Pig Wings View attachment 17883

Say what?

 

[C. Keeper]

Say what?

Afraid so!

 

[Lager1829]

 

[Greg Jones]

Beef short plate ribs, sourced from Wild Fork, absolutely one of the best things I’ve eaten for a long, long, time. The rub was Ben’s Heifer Dust over a binder of ’what’s this here sauce’ topped with an additional layer of ground pepper. Truly outstanding! Cooked on the RT-340 for approximately 11.5 hours at 225°.

 

[Lager1829]

Beef short plate ribs, sourced from Wild Fork, absolutely one of the best things I’ve eaten for a long, long, time. The rub was Ben’s Heifer Dust over a binder of ’what’s this here sauce’ topped with an additional layer of ground pepper. Truly outstanding! Cooked on the RT-340 for approximately 11.5 hours at 225°.
View attachment 17900View attachment 17901View attachment 17902View attachment 17903

Prime Rib on a stick! Those Wild Fork plate ribs are the best!

 

[Greg Jones]

Prime Rib on a stick! Those Wild Fork plate ribs are the best!

Agree!

 

[BNeal]

Pig Wings View attachment 17883

Where did you find these? I have been looking but no luck. BTW, they look fantastic!

 

[BNeal]

Just a dumb ol' rack of ribs