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  1. worm304

    Beef ribs w/ pics!

    So in my quest to finally get my hands on plate ribs this is the best I could do. Some day, some day! These were a pretty meat whole slab of shorts. $4.69 lb. Seasoned with my beef rib and fridged over night. Started at 10 am. 265 with oak and hickory for 4 1/2 hours. They were 180ish...
  2. worm304

    Questions about beef rib trim

    Yeah. They are my white whale . I can not find them and it's killing me.
  3. worm304

    Questions about beef rib trim

    Thanks al! I hope they come out looking just as good. Does anyone feel like these are plate ribs? They are much bigger than the shorts I have attempted before but yet the butcher seems to still be lost when im talking about plates. Funny thing is I called before I went and they claimed they...
  4. worm304

    Questions about beef rib trim

    Thanks! This is my second go at beef ribs so I just wanted to double check. Going in the WSM shortly! Will update in a qview thread!
  5. worm304

    Questions about beef rib trim

    2 questions. Should I pull the last bit of membrane off these that would essentially expose the bare bone? Should I trim any fat off the top? Thanks!!!!
  6. worm304

    Pulled Chuck - Sous Vide & Smoke

    smoking and sous vide combined. I am not sure what could be better! I can't wait to try it! Do you think it would make a difference to take it to the stall at around 160 and then set the sous vide for 165. Will that give a little more bark and smoke flavor?
  7. worm304

    Pulled Chuck - Sous Vide & Smoke

    sounds good! I guess what I am having a hard time wrapping my head around is that we smoke a brisket to 200ish but sous vide only takes it to 155ish. Is that because the connective tissue breaks down with sous vide at a lower temp? Thanks!
  8. worm304

    Pulled Chuck - Sous Vide & Smoke

    So I just got the anova and had a question about temps if you smoke first. This may sound like a stupid question but what temp do you smoke to? what temp do you set the sous vide for? and how long do you sous vide with lets say a chuck or brisket? Thanks!!
  9. worm304

    First Pork Shoulder in Traeger Whoop Whoop

    I like small butts and I can not lie.
  10. worm304

    Crawfishpolooza....Louisiana Gold.

    Side note. I usually use the Louisiana crawfish company when I order. They just made select size available and the price did drop a little just in case anyone was wondering. Does anyone have a better option for where to order? I am not saying LCC is bad just wondering if there is anything...
  11. worm304

    Crawfishpolooza....Louisiana Gold.

    o, man! this just keeps getting better and better! I like this recipe for a bisque/chowder. https://www.allrecipes.com/recipe/222538/louisiana-crawfish-bisque/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202 I do thin it out with milk though as it is...
  12. worm304

    First Pork Shoulder in Traeger Whoop Whoop

    It's a pretty small butt so that sounds about for the 3 hour mark. It will stall and who knows how long it will linger around that 160 range. Nothing to worry about IMO
  13. worm304

    Crawfishpolooza....Louisiana Gold.

    So are you thinking maybe by mid april they will boom? I'm planning my first boil on April 14th and it's happening whether the price is right or not.
  14. worm304

    Crawfishpolooza....Louisiana Gold.

    I couldn't be more jealous! Amazing! I am patiently waiting for the prices to drop so I can gwt live crawfish overnighted to Florida. LOVE CRAWFISH!! This season seems to be coming on slower than last year. Still only field run available.
  15. worm304

    WSM questions

    Thanks guys!! I have been changing the size of the fuel based on the length of the smoke but not extreme enough to run out of fuel. I also tend to use my MES if I'm doing a pork loin or chicken that doesn't take too long for the convenience aspect. The last brisket I did was 14 hours and the...
  16. worm304

    WSM questions

    I've been rocking my WSM for about 5 months. I feel like I have it dialed in and am producing really good product. Great purchase! My questions are. 1. How do you handle shorter smokes? Do you always load full and save whats usable after? Do you go shallower? I always go minion and was...
  17. worm304

    Porkapalooza - Boneless Country Style Ribs

    Nice! I have smoked these a couple times but the gripe is definitely the inconsistency in the cuts so will get varied results like Al said. I do grill them often because they are quick and easy. I always take a look at them at the grocery and if I can find some fat ones I will buy and smoke...
  18. worm304

    14 hour Brisket with plenty o' pics.

    Thanks! I am slowly but surely adding mods. I put a gasket on the door and casters on the base so it can roll. Below is the link to the ones I used. I think my next step is to gasket where the lid sits on the body. For some reason I didn't buy the kit for the door and lid. I would like to...
  19. worm304

    Faux Prime Rib

    Looks amazing! Adding this to the list of things to try although it would be a smoking situation. Getting pretty excited about rib roasts going on sale for Easter. Why have I not bought a sous vide system yet? Birthday coming up, might have to drop some hints to the wife.
  20. worm304

    14 hour Brisket with plenty o' pics.

    WOOO HOO! Thanks!!
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