User Panel
User Panel
User Panel
|
Posted: 3/30/2024 6:54:35 PM EDT
[#1]
Smoked/roasted two spatchcocked chickens and a couple of pounds of pork sausage today on my grandpaw’s old bbq pit. They came out fantastic. I’d like to think he was looking down on me smiling.
I was so busy helping mom get everything ready I didn’t get any pictures either. |
|
|
|
|
Posted: 3/30/2024 7:31:21 PM EDT
[#2]
|
|
|
|
|
Posted: 3/30/2024 9:49:41 PM EDT
[Last Edit: zach_]
[#3]
Quote HistoryOriginally Posted By R3L04D: https://www.ar15.com/media/mediaFiles/263586/IMG_4216_jpeg-3174005.JPG What be yer preferred sauce? I like muh A1, BBQ(Little Baby Rays), Sriracha, or Tabasco. |
|
|
|
|
Posted: 3/30/2024 11:01:09 PM EDT
[#4]
Quote HistoryOriginally Posted By zach_: What be yer preferred sauce? I like muh A1, BBQ(Little Baby Rays), Sriracha, or Tabasco. |
|
|
|
|
Posted: 4/3/2024 4:36:36 PM EDT
[#5]
Some of our tasty vittles for this weekend’s Arf party
6 rib Prime Rib  Attached File30lbs of spare ribs  Attached FileAbout 40lb piggy  Attached File |
|
|
|
|
Posted: 4/3/2024 8:32:17 PM EDT
[#6]
Damn! You Texans know how to party.
|
|
|
|
|
Posted: 4/5/2024 7:44:28 PM EDT
[#7]
|
|
|
|
|
Posted: 4/6/2024 6:28:59 PM EDT
[#8]
|
|
|
|
|
Posted: 4/6/2024 9:36:32 PM EDT
[#9]
|
|
|
|
|
Posted: 4/7/2024 1:57:13 PM EDT
[Last Edit: dmnoid77]
[#10]
New one for me today. Beef ribs about 4 hours in.
 Attached FileETA: Yep. That's a winner.  Attached File Attached File |
|
|
|
|
Posted: 4/14/2024 5:14:50 PM EDT
[Last Edit: dmnoid77]
[#11]
Perfect day out today. Two chucks all barked up and ready to wrap.
 Attached FileETA: That'll do.  Attached File |
|
|
|
|
Posted: 4/16/2024 8:06:55 AM EDT
[#12]
  Picanha with chimichurri. |
|
|
|
|
Posted: 4/16/2024 11:34:52 AM EDT
[#13]
Quote HistoryOriginally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? |
|
|
|
|
Posted: 4/16/2024 11:48:24 AM EDT
[#14]
Quote HistoryOriginally Posted By Plank_Spanker: @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? Quote HistoryOriginally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start.  Attached File |
|
|
|
|
Posted: 4/16/2024 12:18:07 PM EDT
[#15]
Quote HistoryOriginally Posted By dmnoid77: I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Quote HistoryOriginally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. |
|
|
|
|
Posted: 4/16/2024 12:31:52 PM EDT
[#16]
Quote HistoryOriginally Posted By Plank_Spanker: Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. Quote HistoryOriginally Posted By Plank_Spanker: Originally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. |
|
|
|
|
Posted: 4/16/2024 2:21:53 PM EDT
[#17]
Quote HistoryOriginally Posted By dmnoid77: For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. Quote HistoryOriginally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Originally Posted By Plank_Spanker: Originally Posted By dmnoid77: Perfect day out today. Two chucks all barked up and ready to wrap. https://www.ar15.com/media/mediaFiles/151231/IMG_0468_jpg-3187941.JPG ETA: That'll do. https://www.ar15.com/media/mediaFiles/151231/IMG_0471_jpg-3188764.JPG @dmnoid77 How long did those chucks take to reach temp & at what temp did you pull them? I'm learning that my smoker doesn't give me the most reliable temp indicators which is why I'll use the Signals for longer cooks or those where I want to keep a close eye on temps. For this cook I ran it on the "smoke" equivalent setting for at least the first six hours. The grill typically indicates something in the 180-200 range, but the sensor I put in the middle of the grill was showing ~225-250 on average. The middle does cook warmer than the grates on either side. I pull and wrap around 160 and cooked these to 208 as an experiment. Next time I will pull them sooner or maybe reduce temp to hold them around 200 for longer. These came out a little less moist than I think they could have been and one of them wanted to shred more than slice, but that's mostly nitpicking. Both are perfectly edible. This is the graph from the cook. Total time was 10-11 hours, but I probably extended that by an hour or more running them super low to start. https://www.ar15.com/media/mediaFiles/151231/IMG_0472_jpg-3189499.JPG Interesting that a beef cut took that long. Other than a brisket, I wouldn’t even think a chuck roast would need 10 hours on the rack. I suppose there is some break down of tissues that needs to happen at the higher temp much like a pork butt. I have family coming over on Friday and thought about doing a smoked chuck but I”lol have to think about something else as I don’t have that kind of time with my stick burner. For beef, London Broil smokes up pretty nice on short notice since you're only cooking to the 125-130 range unless you're a communist sympathizer. We’re getting together for my son’s wedding. I might have 20 peeps over and my much older brother & I are going to decide what to prepare. I’d love to smoke something but don’t have the time to commit to a long smoke so it’s either a couple of beef loins or maybe pork lions. Sushi is another option to have delivered. My tender lions come out fantastic. 
|
|
|
|
|
Posted: 4/16/2024 7:02:27 PM EDT
[#18]
Quote HistoryOriginally Posted By dmnoid77: New one for me today. Beef ribs about 4 hours in. https://www.ar15.com/media/mediaFiles/151231/IMG_0444_jpg-3181195.JPG ETA: Yep. That's a winner. https://www.ar15.com/media/mediaFiles/151231/IMG_0445_jpg-3181406.JPG https://www.ar15.com/media/mediaFiles/151231/IMG_0446_jpg-3181407.JPG Beef ribs are super underrated. |
|
|
|
|
Posted: 4/20/2024 11:56:53 AM EDT
[Last Edit: WDEagle]
[#19]
Baby Back Ribs using the 2/1/.5 @ 300° method.
 Attached FileBonus pics of Granddaughter after she finished he 1st rib.  Attached File Attached File |
|
|
|
|
Posted: 4/20/2024 12:08:30 PM EDT
[#20]
How do the results line up with that method? The last set I did with a loose-ish 4/2/finish at a lower heat and was pretty happy with the outcome.
|
|
|
|
|
Posted: 4/20/2024 12:15:13 PM EDT
[Last Edit: WDEagle]
[#21]
Quote HistoryOriginally Posted By dmnoid77: How do the results line up with that method? The last set I did with a loose-ish 4/2/finish at a lower heat and was pretty happy with the outcome. IMHO the 2/2/1 @ 225 > 225 uncovered = 2/1/.5 @ 300. This method just gets them done quicker. I can sleep in and still have the ribs ready for lunchtime. 2/2/1ish - best results 225 uncovered - good but I constantly have to spritz them while cooking 2/1/.5 - 90% as good as 2/2/1 but finishes much sooner. |
|
|
|
|
Posted: 4/20/2024 12:24:48 PM EDT
[#22]
Quote HistoryOriginally Posted By WDEagle: IMHO the 2/2/1 @ 225 > 225 uncovered = 2/1/.5 @ 300. This method just gets them done quicker. I can sleep in and still have the ribs ready for lunchtime. 2/2/1ish - best results 225 uncovered - good but I constantly have to spritz them while cooking 2/1/.5 - 90% as good as 2/2/1 but finishes much sooner. Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. |
|
|
|
|
Posted: 4/20/2024 12:33:41 PM EDT
[Last Edit: WDEagle]
[#23]
Quote HistoryOriginally Posted By dmnoid77: Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs.  Attached File |
|
|
|
|
Posted: 4/20/2024 12:43:51 PM EDT
[#24]
Quote HistoryOriginally Posted By WDEagle: Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs. https://www.ar15.com/media/mediaFiles/174498/IMG_0284_1__JPEG-3193276.JPG Quote HistoryOriginally Posted By WDEagle: Originally Posted By dmnoid77: Makes sense. I think the last set I did at 200 for 3-4 (or until it hit ~160), wrapped and back on at 250 for about another 2 (or until it broke 200), unwrapped and hit with a bit of sauce until it tacked up. I go by temp and feel more than time, but the times are in the ballpark. Understand I go by visual inspection - meat pulls back from bone & rack bends. 2/2/1 & uncovered are done when they are done. When I use 2/1/.5 it is almost always spot on for time. Edit: Pic of important component of smoking ribs. https://www.ar15.com/media/mediaFiles/174498/IMG_0284_1__JPEG-3193276.JPG Yup. The baby back ribs I get are inconsistent. One time they might be thick, next time not so much. Gotta pass on some of them. 3 hours smoke low and then wrapped at 300°. About 4.5 to 5 hrs start to finish. Faster than butt or brisket fer sure. Doing fajitas today. It is storming and will be raining all day. Muh gas grill saves the day. |
|
|
|
|
Posted: 4/20/2024 4:34:21 PM EDT
[#25]
|
|
|
|
|
Posted: 4/20/2024 8:11:14 PM EDT
[#26]
This is BBQ bliss right here, this is what every Pitmaster strives for.
Man I wish you folks was here to taste test for me.  Attached File |
|
|
|
|
Posted: 4/21/2024 9:57:59 AM EDT
[#27]
Quote HistoryOriginally Posted By wolfjflywheel: This is BBQ bliss right here, this is what every Pitmaster strives for. Man I wish you folks was here to taste test for me. https://www.ar15.com/media/mediaFiles/384690/IMG_3012_jpeg-3193620.JPG Your meat is absolutely stunning. I wish beef ribs were easier to find around here. |
|
|
|
|
Posted: 4/21/2024 11:01:36 AM EDT
[Last Edit: Dagger41]
[#28]
6 1/2 lb of baby backs for the race today.
I seem to have luck with them using the 3-2-1 method at 225.  Attached FileAfter pic. They were a hit. They did take an extra hour on the final stage, they were pretty thick for baby backs though. Ran over to Sonny's and picked up a quart of their baked beans and same of their potato salad for sides.  Attached File |
|
|
|
|
Posted: 4/27/2024 6:37:11 PM EDT
[Last Edit: Hamiltbl2]
[#29]
|
|
|
|
|
Posted: 5/3/2024 11:10:30 AM EDT
[#30]
Another rendition of Baby Back Ribs using the 2/1/.5 @ 300° method.
 Attached FileThree ribs missing due to lunch. |
|
|
|
|
Posted: 5/3/2024 3:18:03 PM EDT
[#31]
19lb prime brisket is chugging along. Sunny and 71 degrees out , nice breeze, drinks on ice. Doesn’t get much more relaxing than this
  Attached File |
|
|
|
MT, USA
|
Posted: 5/4/2024 10:21:08 AM EDT
[#32]
10# pork butt on today.
 |
|
|
MT, USA
|
Posted: 5/4/2024 2:46:03 PM EDT
[#33]
5 hours in
  |
|
|
|
Posted: 5/19/2024 11:27:25 AM EDT
[#34]
Smoking a rack of ribs today using this method.
 How to Smoke Pork Ribs | Mad Scientist BBQ Threw on a couple of oxtails to try for the first time.  Attached File Attached File |
|
|
|
|
Posted: 5/19/2024 11:38:51 AM EDT
[#35]
|
|
|
|
NC, USA
|
Posted: 5/21/2024 3:45:12 PM EDT
[#36]
Quote HistoryOriginally Posted By WDEagle: Smoking a rack of ribs today using this method.  https://www.youtube.com/watch?v=YlK-za2JZqgThrew on a couple of oxtails to try for the first time. https://www.ar15.com/media/mediaFiles/174498/IMG_0404_JPEG-3218161.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_0406_JPEG-3218164.JPG how'd the ribs turn out? I'm doing ribs on Thursday, might do s&p only on one rack. and will follow this general method as well. |
|
|
NC, USA
|
Posted: 5/21/2024 3:50:19 PM EDT
[#37]
Quote HistoryOriginally Posted By WDEagle: Cooked two racks of Baby Back ribs today. I wanted them ready by noon so I cooked then using the 2/1/1 @300 degrees method. 7:30 Light BGE 8:00 Put ribs on BGE 10:00 Pull and wrap ribs with apple juice/apple cider and put back in BGE 11:00 Unwrap ribs and put back in BGE 12:00 Enjoy "pull off the bone" delicious ribs I've tried several different ways and like most of them. Low & slow @ 225 uncovered 2/2/1 @ 225 & 3/1/1 @ 225 <--- I much prefer the latter version. 100 minutes at 350 (aka Turbo Ribs) <-- I did not like this method. 2/1/1 @ 300 <-- This will be my go to method most of the time from now on. I had 5 ribs for lunch and the rest are in the cooler resting. Edit: Extras/leftovers cut and ready for vacuum sealing. https://www.ar15.com/media/mediaFiles/174498/IMG_0079_1__JPEG-3136871.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_0081_JPEG-3137306.JPG how do you like to reheat your ribs? I often use sous vide to reheat frozen stuff that might otherwise dry out, thinking that might work well for ribs. |
|
|
|
Posted: 5/21/2024 4:22:53 PM EDT
[Last Edit: WDEagle]
[#38]
Quote HistoryOriginally Posted By DV8EDD: how'd the ribs turn out? I'm doing ribs on Thursday, might do s&p only on one rack. and will follow this general method as well. Quote HistoryOriginally Posted By DV8EDD: Originally Posted By WDEagle: Smoking a rack of ribs today using this method. https://www.youtube.com/watch?v=YlK-za2JZqgThrew on a couple of oxtails to try for the first time. https://www.ar15.com/media/mediaFiles/174498/IMG_0404_JPEG-3218161.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_0406_JPEG-3218164.JPG how'd the ribs turn out? I'm doing ribs on Thursday, might do s&p only on one rack. and will follow this general method as well. Spareribs turned out good. Definitely moist and seemed to have quite a bit of additional smokiness. That being said, I'm not certain that method is really necessary to ensure moist spareribs. I recommend that you give it a try. Lard is cheap being $1.42/16 oz can @ Walmart.  Attached FileI'm looking forward to trying that method on baby back ribs. The smoked lard should really help keep the lean white meat on the BBs from drying out. |
|
|
|
|
Posted: 5/21/2024 4:39:30 PM EDT
[Last Edit: WDEagle]
[#39]
Quote HistoryOriginally Posted By DV8EDD: how do you like to reheat your ribs? I often use sous vide to reheat frozen stuff that might otherwise dry out, thinking that might work well for ribs. Quote HistoryOriginally Posted By DV8EDD: Originally Posted By WDEagle: Cooked two racks of Baby Back ribs today. I wanted them ready by noon so I cooked then using the 2/1/1 @300 degrees method. 7:30 Light BGE 8:00 Put ribs on BGE 10:00 Pull and wrap ribs with apple juice/apple cider and put back in BGE 11:00 Unwrap ribs and put back in BGE 12:00 Enjoy "pull off the bone" delicious ribs I've tried several different ways and like most of them. Low & slow @ 225 uncovered 2/2/1 @ 225 & 3/1/1 @ 225 <--- I much prefer the latter version. 100 minutes at 350 (aka Turbo Ribs) <-- I did not like this method. 2/1/1 @ 300 <-- This will be my go to method most of the time from now on. I had 5 ribs for lunch and the rest are in the cooler resting. Edit: Extras/leftovers cut and ready for vacuum sealing. https://www.ar15.com/media/mediaFiles/174498/IMG_0079_1__JPEG-3136871.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_0081_JPEG-3137306.JPG how do you like to reheat your ribs? I often use sous vide to reheat frozen stuff that might otherwise dry out, thinking that might work well for ribs. Sous vide sounds like an excellent way to reheat them. I usually pull the ribs out of the freezer and let them thaw. I then ... - put them on a cookie sheet and broil them @ 400° w/BBQ sauce. This heats up the ribs and caramelizes the BBQ sauce. - wrap them tightly in tin foil and heat in the oven @ 400° with meat side down, no sauce. - slice the corner of the vacuum sealed pouch and microwave, meat side down, until warm. Keep the hole from slicing small and it will keep the bag from bursting but still retain most of the moisture. |
|
|
|
NC, USA
|
Posted: 5/21/2024 5:15:57 PM EDT
[#40]
Quote HistoryOriginally Posted By WDEagle: Spareribs turned out good. Definitely moist and seemed to have quite a bit of additional smokiness. That being said, I'm not certain that method is really necessary to ensure moist spareribs. I recommend that you give it a try. Lard is cheap being $1.42/16 oz can @ Walmart. https://www.ar15.com/media/mediaFiles/174498/Screenshot_2024-05-21_162034_png-3220134.JPG I'm looking forward to trying that method on baby back ribs. The smoked lard should really help keep the lean white meat on the BBs from drying out. Thanks, I may do that. day is going to be busy so I might be forced to pivot to using whatever I have on hand (got no lard in the house right now). |
|
|
NC, USA
|
Posted: 5/21/2024 5:23:42 PM EDT
[Last Edit: DV8EDD]
[#41]
Quote HistoryOriginally Posted By WDEagle: Sous vide sounds like an excellent way to reheat them. I usually pull the ribs out of the freezer and let them thaw. I then ... - put them on a cookie sheet and broil them @ 400° w/BBQ sauce. This heats up the ribs and caramelizes the BBQ sauce. - wrap them tightly in tin foil and heat in the oven @ 400° with meat side down, no sauce. - slice the corner of the vacuum sealed pouch and microwave, meat side down, until warm. Keep the hole from slicing small and it will keep the bag from bursting but still retain most of the moisture. gotcha, okay. I've done the foil method before with success. It's how I reheat pulled pork over a fire (good car camping food). Pro tip on the meat side down, good call. Microwave method is interesting, never tried that before! I vacuum seal everything and sous vide is great for reheating certain things, particularly anything that tends to dry out the 2nd time. Pulled pork, lasagna squares, packs of meatballs, sauces, you name it. I'm using it tonight to reheat gumbo. |
|
|
|
Posted: Yesterday 11:02:58 AM EDT
[#42]
Thinking of trying this recipe for Memorial Day.
Baby Backs on sale at Winn Dixie for 2.49/lb Any tips ?  Smoked Spare Ribs (Masterbuilt Electric Smoker) |
|
|
|
|
Posted: Yesterday 11:12:10 AM EDT
[#43]
I don't use sugar on my meats so I can't help you out there.
Pork is crazy cheap right now. Butts regularly 99¢/lb. Spareribs $1.69/lb last week at WD. Publix had their spiral sliced ham for 99¢/lb. I've smoked, cooked and ate so much pork, I'm tired of it right now. All except bacon as I never tire of bacon. |
|
|
|
|
Posted: Yesterday 11:16:49 AM EDT
[#44]
Quote HistoryOriginally Posted By WDEagle: I don't use sugar on my meats so I can't help you out there. Pork is crazy cheap right now. Butts regularly 99¢/lb. Spareribs $1.69/lb last week at WD. Publix had their spiral sliced ham for 99¢/lb. I've smoked, cooked and ate so much pork, I'm tired of it right now. All except bacon as I never tire of bacon. I usually use a sugar based BBQ sauce, so there is that. Thinking of skipping it and using a light glaze though. |
|
|
|
|
Posted: Yesterday 11:18:13 AM EDT
[#45]
Quote HistoryOriginally Posted By Dagger41: I usually use a sugar based BBQ sauce, so there is that. Thinking of skipping it and using a light glaze though. Give it a go. Doubt it will be anything but good. It's fun to try different methods. |
|
|
|
|
Posted: Yesterday 12:20:40 PM EDT
[Last Edit: RobertL]
[#46]
Quote HistoryOriginally Posted By Dagger41: I usually use a sugar based BBQ sauce, so there is that. Thinking of skipping it and using a light glaze though. Quote HistoryOriginally Posted By Dagger41: Originally Posted By WDEagle: I don't use sugar on my meats so I can't help you out there. Pork is crazy cheap right now. Butts regularly 99¢/lb. Spareribs $1.69/lb last week at WD. Publix had their spiral sliced ham for 99¢/lb. I've smoked, cooked and ate so much pork, I'm tired of it right now. All except bacon as I never tire of bacon. I usually use a sugar based BBQ sauce, so there is that. Thinking of skipping it and using a light glaze though. Try Jalepeno Jelly as a glaze. I use it a lot for ribs. ETA these are glazed with Jalepeno jelly 
|
|
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
Attached File
