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chuckribs3.JPG
- cksteele
- Media item
- Comments: 0
- Album: beef ribs Sunday
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chuck ribs2.JPG
- cksteele
- Media item
- Comments: 0
- Album: beef ribs Sunday
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chuckribs.JPG
- cksteele
- Media item
- Comments: 0
- Album: beef ribs Sunday
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Moist meat surface vs dry
well if you burn a clean fire you should never have a "creosotey acid numbing taste" on the BBQ you only get that with bad dirty smoke has nothing to do with spritzing or wet vs dry surface- cksteele
- Post #7
- Forum: General Discussion
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Moist meat surface vs dry
this is a great article on the subject but in short smoke sticks to wet better then dry but if you wanna get all sciencey then this one is for you http://www.genuineideas.com/ArticlesIndex/srasmokeparticles.html- cksteele
- Post #4
- Forum: General Discussion
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Bone in pork belly
you're getting the pork belly with the spare ribs still in it you can separate the 2 and make bacon and spare ribs- cksteele
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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First smoke with new pit.
man looks like you had a ton of fun firing it up the first time! totes jealous cant wait to get a bigger smoker like that myself, congrats again everything looked good- cksteele
- Post #15
- Forum: General Discussion
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Monster Brisket Questions
cool what grade was it prime or choice or select ? -
How To Keep Meat Warm?
if you have a high quality cooler like a YETI or Pellican or a cambro warmer you can keep hot food hot for hours and hours . or if you wanna get super obsessive get a food warmer/ holder like an alto shaam then you could hold stuff at 150 degrees with no problem for as long as you'd like...- cksteele
- Post #7
- Forum: Food Safety
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Splits
best advice i can give is you just gotta figure it out on your smoker it takes some experimenting if you put wood in it and its getting way to hot or the smoke quality sucks try smaller splits. i tend to burn smaller splits i find i can really control the temps though its a little more...- cksteele
- Post #7
- Forum: Woods for Smoking
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New pit arrived today.
looks awesome man congrats you'll be able to cook up a storm on that beast- cksteele
- Post #11
- Forum: Wood Smokers
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Monster Brisket Questions
everything looks great so what temp did you pull the brisket off ? -
First smoke with new pit.
nice pit congrats looks like the start of a great cook going on right there- cksteele
- Post #3
- Forum: General Discussion
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Smoking 2 small chickens tomorrow
one way to hep to crisp up the skin is after you take them out of the brine pat them dry and then let the skin dry out a bit for a couple hours or even overnight in the fridge before you smoke them. wet chicken skin at a low and slow temp is hard to evaporate all the water outta the skin... -
Cooking for a party, need help
i generally cook ribs at 275-285 range so a rack is usually done i find at the 4:25 range for bb's and similar w st louis cut a full rack of spares might be 4:30-4:35 range but it depends on how tender you like them. so if i were you and you wanted the ribs done around the same time... -
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First brisket!
yup off to a good start hope it turns out great for ya ! -
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