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[Jim6820]

@Greg Jones, those ribs look outstanding, but you only got two of them? You’re a better husband than I. If I’d cooked those ribs, I’d have gotten at least half of them unless, of course, I was already in the doghouse and needed to recoup my losses. Hmmm.

 

[Beach Bum]

Picked up some beef back ribs at Costco. Cooked just shy of 8 hours at 225. Injected with beef base and Boars Night White Lightening. Rubbed with RT Heffer Dust. I dug through 20 packs to find the best one. It was worth the digging. Most packages were two smaller racks. This was the largest single one in the case. Also did some mushrooms and red peppers for the final 3 hours.

 

[Greg Jones]

@Greg Jones, those ribs look outstanding, but you only got two of them? You’re a better husband than I. If I’d cooked those ribs, I’d have gotten at least half of them unless, of course, I was already in the doghouse and needed to recoup my losses. Hmmm.

Hah! The reality is the wife is undergoing major surgery in a couple of weeks and she requested ribs. Of all the things I cook, steak and/or ribs are her favorites! I’m blessed beyond words for so many things, and glad she shared two ribs with me!

 

[RattleR]

Pork tenderloin done on the RT-340. Marinated for 4 hours, then cooked at 200F until IT was 120F. Boosted the temp to 275F for a 30-minute finish at 140F IT. Rested for 30 minutes wrapped in a beach towel before slicing. It was tender and juicy…and, tasty.

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@Jim6820 i mentioned this to my wife and she said get the details and do 7 of them, so…… details maybe in the recipes section. Thinking like @Greg Jones did with brisket? Don’t ask why 7 I know I didn’t

 

[Jim6820]

@Jim6820 i mentioned this to my wife and she said get the details and do 7 of them, so…… details maybe in the recipes section. Thinking like @Greg Jones did with brisket? Don’t ask why 7 I know I didn’t

I can’t hold a candle to @Greg Jones and his documentary skills. That said, check the Recipes Section for my best effort from the notes I took on the last pork tenderloin cook.

And, give my best to the very nice lady who wanted the “details” of an old guy’s pork tenderloin cook.

 

[Motodad1776]

Made some babies for dinner “about 5 hours cooking time”, best I’ve done to date.

 

[SmokeZilla]

It’s still early on the West Coast. Prep work is done and we just finished the chicken wing appetizer. Next up Wagyu NY Strip steaks and wild caught Alaskan Salmon.

 

[SmokeZilla]

Update. It was a good day to take the gasser out for a dance.

 

[Jim6820]

Now, that’s my kind of gasser cook! Nicely done!

 

[epcotisbest]

Part of a brisket I found while digging through the freezer. Best I remember the last one I bought was too big for the RT-340 so I just cut it in half and saved part of it to cook later. Later arrived and it turned out quite good. Served with Italian green beans.

 

[TheRicker]

Update. It was a good day to take the gasser out for a dance.

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Absolutely beautiful. Looks delicious.

 

[Greg Jones]

Slow cooking day today on the forum, at least until the Cinco meals hit the grill. I thought I’d post some pictures of our brunch today, hash browns, onions, sausage patties, and eggs cooked on my new HexClad double burner on my Samsung induction cooktop. Now I have no allegiance/not sponsored by HexClad nor am I a big fan of Ramsey, and it appears like every Internet review wants to trash this stuff. I haven’t tried, nor do intend to try, cooking on HexClad at high temps, but at low to medium temps-where one would expect to cook with non-stick cookware, it has been excellent. The second picture is after a quick wipe with my napkin.

 

[RattleR]

I failed to remember or maybe SWSNBN forgot it is Cinco, which normally spawns Mombo Taxies and carnitas or other dish’s. In stead I was told I was cooking flanken cut, cross cut, whatever ribs. So I opted for a dusting of Holy Gospel, with W Sauce for a slow cook.

 

[epcotisbest]

Mini chicken tacos:

 

[RattleR]

I failed to remember or maybe SWSNBN forgot it is Cinco, which normally spawns Mombo Taxies and carnitas or other dish’s. In stead I was told I was cooking flanken cut, cross cut, whatever ribs. So I opted for a dusting of Holy Gospel, with W Sauce for a slow cook.

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Now done and the smell/ aroma is killer. We are having a home brew Cole slaw and fruit with it.

 

[AlphaPapa]

Now done and the smell/ aroma is killer. We are having a home brew Cole slaw and fruit with it.


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I’d love to see your recipe/process for doing these. And, did you purchase “beef short ribs?”

 

[SmokeZilla]

AlphaPapa,

I won’t answer for RattleR but several Costco’s in my area have great short ribs. I like them more than the variety I can get in little Saigon (an area of Garden Grove, CA) because they don’t have as much fat. If your local store doesn’t have them, ask their butcher and he can cut them for you.

 

[MOSmoke]

Seasoned up a chuck roast to make some barbacoa tacos for the “holiday”

 

[RattleR]

I’d love to see your recipe/process for doing these. And, did you purchase “beef short ribs?”

As @SmokeZilla said Costco and this was a huge package that my better half found. She is a beef whisperer of sorts. I can’t remember how they are labeled but they are flanken cot or cut across the bones. I have varied my process but liked this one.
This Prep.
1) Removed from package and dried.
2) Using medium coarse sea salt try to dry brine 2 to 24 hrs.
3) Season with your seasoning of choice. I used Holy Gospel this time. SPOG or your choice. Both sides.
4) I placed in disposable Al pans this time. Have placed right on the grates. Then basted w/ W sauce
5) I pour a little W sauce in the bottom of the pan. Could use Worcestershire sauce or your fav in the bottom of the pan. Don’t drowned them just a little.
6) I poured a little more around the edges after putting the protein in the pans.

Prep complete.

Smoking
7) Bull started and set to 180 while I loaded protein in the pans.
8) Pans on the Bull 180 for 1 hr.
9) Bumped temp up to 250 for the duration ~ 3 more hrs.

Looking for and kind of hard to measure, meat temp of 190 to 195.
Pull, rest, plate and enjoy.

It is not the Asian way but mighty fine.

YMMV.