Micky
Well-known member
Axis jerky. Have about 18 pounds to do today.
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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.
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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.
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Picked over leftovers... Had very positive reports.
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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.
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All day temps from start to finish:
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Do you find the tallow holds a smoky flavor? Or, are you just making candles?Some pork chunks getting some smoke before being braised into smoked carnitas......with a side of rendering beef fat......
Liquid gold......
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