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  1. cksteele

    17 lbs of honey garlic

    Haha I know right but hey a family friend gave it to her who runs a restaurant and she was like I have no idea what to do with 17 lbs of pork tenderloin
  2. cksteele

    Turkey breast smoked

    It’s a little late in posting but for Easter I decided to smoke up a turkey breast because rather than the whole family it was just me and my wife because of the whole social distancing thing so I smoked up the turkey breast on my weber smoky mountain because it’s a short smoke and served it up...
  3. cksteele

    17 lbs of honey garlic

    So my mother-in-law had 17 1/2 pounds of frozen pork tenderloin and she didn’t know what to do with it. so to get it out of her freezer To make space I offered to make 17 1/2 pounds of sausage for the entire family she chose honey garlic. so that’s what I made it was a little bit on the dry...
  4. cksteele

    Hot and Fast Brisket (5 Hours Total!)

    i know legendary Texas BBQ pitmaster john mueller does the hot and fast method and people rave about his BBQ brisket though from what i understand he doesn't inject hes got a shack in georgetown texas
  5. cksteele

    Labor Day Meat Day!

    mmm love them beef short ribs so tasty   those look great !!
  6. cksteele

    Smoked glazed chicken. Wanted to show of a little!

    that chicken looks  fantastic great job 
  7. cksteele

    Hurricane Irma!!

    stay safe Al lets hope that storm changes course  for you and all the smf fla  guys and gals  !!
  8. cksteele

    Turkey breast purchase weight vs. actual weight

    im fortunate enough to live around some turkey farmers who sell  untreated  turkeys.  im assuming you're referring to enhanced  turkey where they put a salt brine solution in it  i dont think they can do that here  in Canada with meat legally .  i know here when i buy a 4 lbs  boneless  turkey...
  9. cksteele

    Pastrami-first attempt

    if it tastes as good as it looks  wow nice 
  10. cksteele

    No Wrap Rib Method

    well first off a lot of the success or failure depends on the base product you're using. if you buy a high quality pork  like a compart duroc or other heritage breed with good fat marbling   wrapping or not wrapping the meat will stay moist. if you  buy industrial factory farmed  pork that...
  11. cksteele

    Questions Before Trying First Boston Butt Smoke

    well the one thing ill add  never let pork  go to room temp only beef add it to the smoker cold 
  12. cksteele

    Prime Rib on a Traeger 34

    well its  a prime rib id keep it simple a little salt and pepper cook it to about 128 internal  or to medium  like 135  then rest it and enjoy  that beautiful cut of beef 
  13. cksteele

    Neighbors ever complain about smoke???

      have never had any complaint, but its weird in my neighbourhood  hardly anyone uses their  backyards  even in the summer.   i suppose im lucky that way   besides   my one neighbour  is a Ukrainian  guy who burns wood down to coals  in a big metal box and cooks kebabs  on it so i doubt  he'd...
  14. cksteele

    beef ribs Sunday

      lol yeah  i love my central texas style BBQ lots of pepper    i used 2 types of pepper  16 mesh  coarse ground pepper   and basically  cracked  pepper        yeah  i put pepper on my pepper lol   on top of that i used sriracha as the binder  on the ribs  for added kick  
  15. cksteele

    Total Fail on Spares

    idk i never go w temp with ribs  i always go by feel. wrapped  or unwrapped  pick up the rack in the middle  as you cook as it progresses  it will get looser  and start to flop  more. when its got a nice droop its usually ready, takes a little  practice but after a couple racks  you figure out...
  16. cksteele

    beef ribs Sunday

    thanks  yeah im a fan of the salt and pepper its  nice on beefribs because they are  so rich  i think 
  17. beef ribs Sunday

    beef ribs Sunday

    • cksteele
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  18. cksteele

    beef ribs Sunday

    well i smoked up this  rack of beef short ribs  salt and pepper  fired up the old  stickburner mix of hickory ash and white oak  about 8 hours till probe tender. very tasty served with  coleslaw and pickle de gallo and some tater salad 
  19. chuckribs6.JPG

    chuckribs6.JPG

    • cksteele
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    • Album: beef ribs Sunday
  20. chuckribs5.JPG

    chuckribs5.JPG

    • cksteele
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    • Album: beef ribs Sunday
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