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Great job!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:
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Way to think "outside of the box"!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!!
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I DO love my meat slicer!
Rich
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
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?
Great job! That cheesecake looks just about perfect.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,
Thanks! Cheesecake was great. Carrot cake was good but not same level of wow.Great job! That cheesecake looks just about perfect.
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).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
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.
Not soon enough!What time is lunch?
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 |