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- travisty
- Media item
- Comments: 0
- Album: Lump Charcoal On SALE at Home Depot
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Flavor Injection Suggestions!
Only the higher end stores here will have it in the cartons, but if I want a good pork stock, the 2 butcher shops near me sell it in a little tub along with pork fat and beef fat. If your grocer doesn't have it, that's one way to get it. Another would be Asian grocery stores. There is also a...- travisty
- Post #4
- Forum: General Discussion
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3-2-R Method, Ribs Recipe with Q-View.
Thanks everyone! Glad you enjoyed the post. Glad to have landed on the Carousel. -
Flavor Injection Suggestions!
Personally I just use commercial products. For pork, I really like Butcher BBQ Pork Injection, and Big Poppa Smokers Pork Prod. As far as homemade, I have only done it 3-4 times and that's all it took to decide commercial was the way to go. For me it didn't really add any significant flavor, did...- travisty
- Post #2
- Forum: General Discussion
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Newbie In MN with a new MES 40
Welcome to the party! Hope you can get some good use ot of this site, and help contribute to the knowledge base as you hone your skills. Lets see some pics of that Spatchy! -
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3-2-R Method, Ribs Recipe with Q-View.
I saw a youtube video once, you may be able to find it, it was about competition Pork, basically the guy had a bunch of tips for garnish-less turn in boxes, for example he was using pulled pork as a substitute for parsley bed in his pork box, then putting the tubes and money muscle rght on top... -
Savory Stuffed Pork Loin
WOW! That thing looks amazing. Awesome technique, and mad skills! I would love a slice or 10 of that! -
Lump Charcoal On SALE at Home Depot
I use just briquettes in my smoker at this point, but I do use Lump in my grill. Basically the briquettes last a BUNCH longer, and I use a UDS so its not easy to refill. Need the briquettes to do brisket and Butt cooks for sure. Of the lump I've used, one called "Fogo" has been the best, and...- travisty
- Post #28
- Forum: Charcoal Smokers
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Smoking my first pork shoulder
Did you manage to snap any more pic once it was completely don. shredded up? Looks great at that point. Pretty much everything I could possibly think of has already been said, except that I prefer only to rub shortly before the cook. I want the pork flavor to be the star, not the rub, but... -
3-2-R Method, Ribs Recipe with Q-View.
Thanks Tork! Thanks Scarps! This comp im doing was originally no garnish, and I was a bit worried about that, but then they changed it to match KCBS cause they are trying to promote KCBS more here. phew! Just to give you an idea, my rub is basically Black Pepper, Paprika, Salt, Brown Sugar... -
3-2-R Method, Ribs Recipe with Q-View.
Thanks worm! These ribs are fairly sweet, but that's more what BBQ judges look for, and it tends to please more crowds. Honestly though they are not TOO sweet, I don't like my ribs to taste like candy like some people do. Thanks to the rub I use, and primarily the coffee, these have a more... -
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3-2-R Method, Ribs Recipe with Q-View.
Thanks Al! I still point everyone to your method (people asking on the forum, or friends asking for a good rib process), as your method is more foolproof. This method isn't for everyone, and it does take an experienced eye to see what you need the pork to look like, so if people want more... -
3-2-R Method, Ribs Recipe with Q-View.
Thanks Sauced! Yeah basically ive always felt the ribs were done after the wrap. Most people just do the last grill stage to caramelize some sauce or firm up the meat a bit, but after seeing some comp teams doing it this way I decided to just cut out the last stage. The rest just lets the fats... -
Brisket and Ribs on the UDS lots of pics along the way!
Thanks tbrtt, I have been meaning to try the BPS prod. I have their pork injection, and love it. I have to say that I don't 100% love Butcher BBQ, it has a more overpowering bullion flavor to it, hence the reason I cut it down, but even then you still get that bullion (like top ramen style)... -
3-2-R Method, Ribs Recipe with Q-View.
- travisty
- Album
- Comments: 0
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3-2-R Method, Ribs Recipe with Q-View.
Some may have followed along with my recent post when I mentioned this method, but this is my new favorite method for smoking Ribs! I borrowed the basic idea of the method from competition teams. 3-2-R (3 hours on smoke, 2 hours wrapped, R=Rest). The ribs will be tender and juicy, pull from... -
Brisket and Ribs on the UDS lots of pics along the way!
Thanks b-one! They were very tasty! Thanks AKDutchguy! Looks like you're in Palmer, AK? fellow Alaskan here as well, though we recently relocated from Kodiak down to the lower 48 (UT). Still miss Alaska every day! Thanks for the points. Thanks AB, everything was very tasty, and I was so happy... -
Brisket and Ribs on the UDS lots of pics along the way!
Alright! Got the brisket pulled out after a 3 hour rest in a cooler. As expected the bark dies down a bit, but the color was still great and the tast was AWESOME! It was a big hit, and juicy and so flavorful. I will say that the recommended amount of Butchers is way too much. I did the...
