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Second shot at baby back ribs
Thanks Travisty! Texture was great! They had a great chew and were just shy of breaking apart. You had to actually bite the ribs but the bite went to the bone and the bone was clean afterward. Thanks sauced and phatbac! -
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Second shot at baby back ribs
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Second shot at baby back ribs
I think I'm getting closer to finding what works for my ribs. The first time, I tried the "3-2-1" but the ribs were over-cooked for my liking. They weren't dry but they literally fell apart when I tried to get them off the smoker. This time I did a straight 5 hour smoke at 225 and never wrapped... -
rib bite.jpg
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ribs after.jpg
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ribs before.jpg
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Ribs nap.jpg
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Smoked meatloaf
My favorite part of cooking meatloaf is the meatloaf sammies with the leftovers. Lol! -
Smoked meatloaf
Chris, I grew up eating deer meat and have come to learn if your deer meat tastes "gamie" it probably wasn't handled properly during processing. I add beef fat simply because deer meat is so lean. If I wanted to "add flavor," I'd add pork fat instead of beef fat. Plus, I like the textural... -
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Smoked meatloaf
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Smoked meatloaf
I fired up the Camp chef Woodwind to smoke a coupe of meatloafs. My recipe isn't anyhing fancy, just a basic meatloaf recipe. The only difference is I add 1lb of ground deer (venison with 10% beef fat added) to 1.5lbs of ground chuck and I brown diced Vidalia onion with minced garlic, salt... -
meatload 2.jpg
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meatloaf 1.jpg
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Smoked wings, take 2!
HaHaHa!!! Funny you should say that. So the largest cast iron vessel we have is a monster. It's my wife's big'ol Le Creuset Dutch oven. So, I grabbed it and a gallon of peanut oil and headed for the deck. I was quickly interrupted with "where are you going with that?". When I told her my plan... -
Smoked wings, take 2!
I appreciate the tip, Uncle Tork, but when it comes to wing, the "crisp" you get from a grill isn't the same as the "crisp" you get from a fryer. I don't get a significant temp drop on my fryer because I'm not dropping cold wings into the oil. My wings went from the smoker straight to the... -
Smoked wings, take 2!
I appreciate it. Some folks recommended cranking the heat up on the grill/smoker to get the crispy skin but I really like the smoke penetration the wings get at the lower "smoking temps." Everyone was very pleased with these so this "recipe" will go to the books and I'll move on to something...
