Recent content by spydermn

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  1. spydermn

    Butchering my first belly...is it me? My knives? both?

    Never skimp on knives. I have a full set of Henckles classic/four stars. I like them better than the Wustoffs. It is a personal preference, both are excellent. For my boning and fillet knives I only use Dexter Russell. They are cheaper than the black handles and far superior. Also in usually end...
  2. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    It was supposed to say 180. Like you said I think the temps were way off using the crappy door thermometer.
  3. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    FYI Monday night I cooked a whole (spatchcocked) chicken at 185* in the oven for 5 hours turning it up to 350*+convection for the final push to 165*. Turned out amazing. I know how food reacts to temp and time and I play with both to see what happenes
  4. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    Also I was cooking to time not cooking to temp. I kept the heat as low as possible. I put the ribs on and left for work. Pellet smokers are wonderful things for the work week
  5. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    Like I said guys, I was being lazy. It turned out really well all things considered. I am was using my basic rub I made I call my “stupid secret dry hump rub”. It was just not sweet enough. I will try adding some Brown sugar to it next time. I am a chef and love to experiment. I do things no...
  6. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    @JJS you read correct. Low temp to start then rolled up a bit later.
  7. spydermn

    LLOOOONNNGGG Smoke ribs for my little girl

    So.... I was lazy today and set my S&S for 225* threw in a rack of baby backs and left for work (7:45am- 5:45pm). Came home wrapped them in foil and threw them in a 350* convection oven with apple juice while I was cooking potatoes and getting kids ready (about an hour). Pulled from the foil...
  8. spydermn

    Smokin meat, smokin meat, sippin rum, drinkin beers, drinkin beers beers beers

    Smokin meat, smokin meat, sippin rum, drinkin beers, drinkin beers beers beers
  9. spydermn

    Not smoking but maybe best NYS I have made

    i have had a Sous Vide for a while but got a new Joule and it has rekindled my love of Sous vide. Last night I did a 1 3/4” thick NYS (and a thin one, 1”, for my wife who likes hers medium :emoji_confounded:) Anyway vacuum bagged with 3 pats of butter, dry herbs de Provence, minced garlic...
  10. spydermn

    New to Smoking - was a chef 15 years ago

    so like the title says I am kinda new to long time smoking. Quick smoke for surface flavor etc is old hat. I have had an Englander SmokeNSear for about 3 years now. Took last summer off. I was just too busy. I am back at it. I am looking forward to learning a lot and helping where I can...
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