Wow I have the smoke ring.
Just go with instinct, ditch the thermometer, tender and juicy.
Just go with instinct, ditch the thermometer, tender and juicy.
What's On The Grill Tonight?
- Thread starter Trollhole
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^ looks super delicioso! Yes...nice smoke ring!
Damn that looks good!
Tossed some more skewered Nevada Pronghorn Antelope on the grill tonight...mesquite chips adding to it...
Its going to be a sad day when the last package of this guy is up.
Its going to be a sad day when the last package of this guy is up.
that does look good.
But I gotta ask: having been grill-raised on the Left Coast, am I a wuss and/or unpatriotic if I don't put tasty goop on my ribs? I kinda like to taste the meat itself. Or am I missing the whole point of ribs
?
IMHO it's a preference thing.that does look good.
But I gotta ask: having been grill-raised on the Left Coast, am I a wuss and/or unpatriotic if I don't put tasty goop on my ribs? I kinda like to taste the meat itself. Or am I missing the whole point of ribs
I'll eat ribs anyway they are served.
The sweet sauce with the fatty saltiness of the ribs is a good flavor combo though.
A dry rub with a vinegar base sauce on the side is also a good combo.
I usually find ribs a little to rich to eat without some kind of sauce or seasoning.
that does look good.
But I gotta ask: having been grill-raised on the Left Coast, am I a wuss and/or unpatriotic if I don't put tasty goop on my ribs? I kinda like to taste the meat itself. Or am I missing the whole point of ribs
IMHO it's a preference thing.
I'll eat ribs anyway they are served.
The sweet sauce with the fatty saltiness of the ribs is a good flavor combo though.
A dry rub with a vinegar base sauce on the side is also a good combo.
I usually find ribs a little to rich to eat without some kind of sauce or seasoning.
I agree with Dan.
It's all about personal preference.
On thing to remember, Eric...don't sauce the ribs until 15 to 20 mins before you're ready to pull the ribs from the grill. Sauce it too soon with a sugar-laden sauce and you'll end up with a black/burnt mess.
What Doug said, with sugar based sauce hold off until the very end. I turn off the two right side burners on my grill and turn the left side burner down to low then wait until the temp indicator reads about 250° F before I sauce. I usually do two or three thin coats letting each coat caramelize a little between applications.
With vinegar based sauces (mop sauces) you can start basting much sooner.
With vinegar based sauces (mop sauces) you can start basting much sooner.
^^Yup, I have found store bought stuff like Ray's works good if thinned 50/50 with water.
Stumbled onto better french fries last night, usually cut up russets and soak them in water for an hour before going into the fryer. Why not a garlic salt brine? No leftovers. Yum.
Think I've finally nailed the brisket/tri tip thing. Rub well and fridge overnight. Shoot for 11am start time.
Lrg chunk of mesquite and a lrg chunk of peach. Smoke for 2 to 2-1/2 hours at 225 (turn over at 1 hour). Look for the bleed;
Pull, add a can of Dr Pepper.
Foil wrap and cook for another 2 hours. Then pull again wrap in a towell, and put it in an ice chest for 1 hour to rest.
Slice, serve on top of Texas Toast with your favorite sauce w/ sides of beans and slaw. Nom.
Lrg chunk of mesquite and a lrg chunk of peach. Smoke for 2 to 2-1/2 hours at 225 (turn over at 1 hour). Look for the bleed;
Pull, add a can of Dr Pepper.
Foil wrap and cook for another 2 hours. Then pull again wrap in a towell, and put it in an ice chest for 1 hour to rest.
Slice, serve on top of Texas Toast with your favorite sauce w/ sides of beans and slaw. Nom.
nice. is that a brisket or tri-tip.
it looks like a tri-tip to me, but could be a funky cut brisket flat or a brisket point cut.
I've got the tri-tip thing down, but the brisket is seriously kicking my ass...I should specify that the "packer" brisket is kicking my ass.
The brisket point end is stupid-easy for me, but the flat always seems to be dry.
I could separate the point from the flat before smoking, but being the stubborn SOB that I am, I don't want to be beaten by the packer brisket.
it looks like a tri-tip to me, but could be a funky cut brisket flat or a brisket point cut.
I've got the tri-tip thing down, but the brisket is seriously kicking my ass...I should specify that the "packer" brisket is kicking my ass.
The brisket point end is stupid-easy for me, but the flat always seems to be dry.
I could separate the point from the flat before smoking, but being the stubborn SOB that I am, I don't want to be beaten by the packer brisket.
Tri-tip. I get confused at Costco re; the brisket cuts. The flats must be the the heavily trimmed cut that runs the same per lb price as tri-tips, right? Point ends are the $3.99/lb cut with that nice layer of fat? (these are what work for us).
Seen the packers there also, too much for us, and same deal, from what I've heard will beat you..
Seen the packers there also, too much for us, and same deal, from what I've heard will beat you..
No really on a grill but still damn good. Homemade green chili enchiladas.
Lunch for me today
wow, that's not very complimentary