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Nice!finally got around to making these. Really good
Beef Ribs, in all of their glorious forms, are much easier to cook than their legend. If you have back ribs you can go hot and fast or low and slow and they'll be fine. Short or plate ribs deserve more low and slow treatment but just worry about the feel of the final product. When the probe goes through like butter they are done. Keep the seasoning simple. Preferably salt and pepper only, but if you need to scratch a more exotic itch add a little garlic. Anything beyond that is a waste at best.
we did a similar taste test when i first started doing ribs. We came to the same conclusion. havent wrapped since.
Only a few good weekend days left to do some smoking so thought I should take advantage. Have the smoker heating up for a couple racks to do while I'm watching football. Going unwrapped on both. Will sauce one rack at the end.
Heard great things about Yoder and also heard not so great things about traeger.Jobu said:
I bought a Traeger pellet grill this spring and absoletely love it. We use it all the time.
Depends on how you "smoke" it. Low and slow will result in dry breasts most of the time. I think what makes frying great is the crispy skin and the quick cook of the meat so it doesn't have a chance to dry out. But some smoke is nice and less cleanup for sure.
Brined and hot smoked is hands down the best turkey I've ever had. My SIL hosts Thanksgiving every year and has done deep fried, turduken and all sorts of other methods. I smoked one a few years ago now and no one wants anything else.
Agreed. Its nice when a neighbor is doing one and offers up their set up to do one for us…but I don’t go out of my way to fry one on my own. And I love the smoked flavor.
I typically do turkey breasts when smoking or when Ive had one fried.
I had the same thought. May just do breast and thighs as that’s where the meat is most accessible. I love dark meat but not all the little cartilage spears in the legs
So i know that its support to be dry and water can cause flare ups. So would i want to inject aday or two in advance? i assume the injection in the meat wont cause a flare?
I always did it 30-60 mins before dropping it
It was worth it because we got to spend the afternoon with our new granddaughter but wow.
Joe Bryant said:
But if there's time, do yourself a favor and roast the carcass & wings before you make the stock.
With all the turkey talk, thought I'd remind everyone just looking to do a breast of Aaron Franklin's BBQ Turkey Breast that was given to me in this thread last year about this time. Revolutionized my families feelings toward turkey. Prior to, I was the only one who really liked turkey. Now I have to fight them for it
Will look to give this a try in a couple of weeks.
Weber smokey mountain is a solid smoker within that price range.ragincajun said:
2nd that. I really like my smokey mountain. I would much rather play with charcoal that a electric or propane smoker. I mainly do my smoking on the weekends when the wife is working, so it is about just kicking back, relaxing and checking every once in a while to make sure temp hasn't fluctuated. It holds temp very well, even doing brisket overnight in the winter. I bought mine used but never used, but If I could do it over I probably would have bought the larger one just for surface area for larger items (Pork loin, birds etc). The 2 levels is nice for more sq footage, but the larger surface would be nice if needed.
ragincajun said:
Smokey Mountain is a solid choice. I hear a lot of good things about the Pit Barrel and smokers similar to it as well. As long as you are good with charcoal.ragincajun said:
