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  1. RickNessly

    Saturday Experiment - Pork Belly

    Ok...so, I kept seeing pork belly's on here, so I thought I would try it again. The first time I tried was a C-...tasted good, but just not melt in your mouth. This time, I tried something different. I cubed the belly but, I didn't put any rub on it. Smoked @240 for three hours and then I...
  2. RickNessly

    How did you get started in grilling and smoking.

    As a dad...my two areas of expertise (as is common) is anything grilled and breakfast. When I was first married and we bought our first house, one of the first things I bought was a small gas grill. And...I hate to admit it, but I also bought a rack of ribs...:) I fired up the grill, put the...
  3. RickNessly

    Lillie Q's Turkey

    BTW...I wish my Turkey looked like that...that picture is from the recipe page...:) I still haven't made a good Turkey
  4. RickNessly

    Lillie Q's Turkey

    I think Lillie Q's (BBQ in Chicago) has a great black/white Q-rub (referenced below) and their white (Ivory) and yellow (Carolina Gold) sauce is the best I've ever had. I'm on their mailing list and they sent out this basic smoked Turkey recipe...thought I would share since it seems like a good...
  5. RickNessly

    Ref; Not the usual Thanksgiving ideas!

    I'm sure I'll do turkey again...but, hard to compete with Grandma's turkey...she's been doing it for 50+ years... I'll look up the Alton Brown recipe...good tip I've only tried once...I like turkey, but would rather do other meats when I fire up the smoker...so maybe it's one of those things I...
  6. RickNessly

    Ref; Not the usual Thanksgiving ideas!

    Last year I did a Turkey...was real careful...brined, etc...in full candor...it sucked. I have no idea what I did wrong, but it was our first Thanksgiving in 20 years at our house. (we always went up north to the in-laws) So...this year, we are having Thanksgiving day at home again and I...
  7. RickNessly

    would a brisket long hold follow sous vide rules?

    That last shot looks awesome!...you must be very popular on game day!
  8. RickNessly

    Sous vide Beef Ribs

    thanks...sounds like I may want to cold/low temp smoke for some flavor and then SV to tenderness? Then seer/brown for color/texture to finish? My friend swears by SV steaks (he doesn't BBQ smoke), so I guess I wasn't even thinking about SV/smoking some of my favorite BBQ. He actually browns...
  9. RickNessly

    Sous vide Beef Ribs

    I've never tried sous vide...but, I have a friend who swears by it. My question...after you take them out, do you then smoke them to IT 203? I would think after 40 hours, the IT would be 145. Am I missing something...or are the ribs tender at 145 similar to what they would be at if I smoked...
  10. RickNessly

    Preparing for a senior commander Progressive Dinner Saturday!

    Make sure you post some of the finished product...would love to see how it turns out.
  11. RickNessly

    Brisket and PBBE's friday

    I've never tried the pork belly...gonna do that soon...those look amazing
  12. RickNessly

    It's 4am, Do You Know Where Your Brisket Is?

    That's a nice looking piece of meat...uniform thickness and no sharp corners...can't wait to see the end result. Makes me wish I would have picked up something yesterday since I'm up early. Not sure about the dog food...:)
  13. RickNessly

    Questions - New to Spare Ribs

    just my two cents...I never had success with back ribs...every time I've done spare, they've turned out really well. I'm not sure why, but I've not tried back ribs in years. I like that spares are thinner/flatter. I just smoke for around 3 hours, wrap for an hour or two til they're done...
  14. RickNessly

    60lbs of Beef Short Ribs

    Thanks all for the positives...btw...I'm not sure why the pic makes them look so black...they were not quite that dark.
  15. RickNessly

    60lbs of Beef Short Ribs

    I left some on...I think the key is to really dig out the thick vein of fat...if you look at the raw meat, you can see a diagonal chunk of fat on each one (bottom right in pic shows it the best). I always leave some fat on, but that part is so thick, it ends up just making the whole thing...
  16. RickNessly

    60lbs of Beef Short Ribs

    yes...good neighbor...he also had 4 pork loins which I had never done before. Just rolled them in pork seasoning and I think I cooked them to 145 (can't remember) and then wrapped them. They were awesome and only took about two hours.
  17. RickNessly

    60lbs of Beef Short Ribs

    Backyard Bomber...XL...local in MN. The company was just bought and I think they will be back up and running next spring...issues with suppliers. They are a great small business and the guys are fantastic.
  18. RickNessly

    60lbs of Beef Short Ribs

    So...a year ago my wife let me get my dream smoker. Much bigger than I needed, too expensive and completely impractical...it's seriously awesome. The neighborhood decided to have a get together. I volunteered to BBQ the meat. My neighbor is a meat buyer and picked up a 60lb case of beef...
  19. RickNessly

    Brisket fail and questions

    Was looking around and saw your post...I've only had limited success with Brisket, so Saturday I got a 14lb brisket at Costco and decided to let it ride until it jiggled. I put it in the smoker at 10pm Saturday night at 230 and thought I might be eating it between noon and 1 on Sunday. It hit...
  20. RickNessly

    Costco Prime Beef Ribs

    Those are my favorite...I picked some up at Costco (MN) last week. I used to just go the the grocery store and ask the butcher for "uncut beef ribs" and he would bring them out in a cryovac package. If Costco is going to carry them going forward...that would be awesome.
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