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Beef ribs again! (with Q view)
Smoked 2 racks at 275. Only took 4.5 hours. Salt, pepper, granulated garlic, and granulated onion. WOW! Probed tender at 202. No wrap, no fuss. I did rotate them half way through. Incredible!!! -
Beef back ribs! (With q-view)
Texas style! Salt, pepper, granulated garlic, and granulated onion. Smoked at 275. Took about 5 and a half hours. Probed tender at 202. Soooooo good!!! -
Superbowl Chuckies! (with Q view)
Smoked 2 chuck roasts for sammies on SB Sunday. Started with simple beef rub, salt pepper, garlic and onion powder. Smoked at 275. After 5 hours they stalled at 156. Wrapped them in foil and placed them in the oven at 275 until they probed tender at an I.T. of 204. Let them rest for 3 hours... -
Tis the season!
Fresh corn demands good ribs! Spare ribs with bacon jalapeño fried sweet corn! So good!! -
Pastrami!!
I smoked some pastrami today, and served Texas style. Sour Dough bread, stone ground mustard, and homemade pickled red onion. It's the only way to do it! Soooo good! -
Beef Short Ribs
Smoked some sort ribs. Turned out excellent. Simple beef rub of salt, pepper, garlic powder. Smoked at 250 for 3 hours. Move to covered aluminum pan with beef broth, red wine, and a little w -
Yard Bird done right!
I think if you're smoking chicken any other way, you might be doing it wrong :-) This method is money every time! I spatchcock a whole chicken. Make an herb butter with one stick of butter, a drizzle of EVOO, fresh sage, thyme, and rosemary. Inject the breasts, thighs and legs, and pour the... -
Bacon wrapped jalapeño chicken thighs
These are definitely in the top 3 things most requested from my smoker! Super good, easy, and almost impossible to mess up. Start with boneless, skinless chicken thighs, sprinkle both sides with your favorite chicken rub, half or quarter jalapeños length wise (half or quarter depending on heat... -
Pork loin CSR's
These were on sale, so why not? I rubbed with mustard and butt rub, let them hang out in the fridge for a couple hours. Put them on the smoker at 225 for about an hour and 30 minutes. IT was about 110 to 120 depending on thickness. I then put them in an aluminum pan on a rack with some chicken... -
Burnt ends and pork belly nugz.
Made some burnt ends from a small point, and smoked 2lbs. of cubed pork belly. EXCELLENT!- cardsfan
- Thread
- burnt ends pork belly
- Replies: 6
- Forum: General Discussion
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Burnt ends
So, Costco had these boneless beef short ribs. They just looked to good to pass up. I decided to try burnt ends. I used a simple Texas style rub of salt, pepper, onion powder, and garlic powder. Threw them on the smoker at 220 until IT reached 150. (I was impatient) I put them in an aluminum pan... -
Cornish game hens and pork belly
Smoked a couple of game hens and some pork belly. Turned out amazing. Spatchcocked the hens and injected with garlic butter. Used Shultz seasoning for rub on both hens and pork. Smoked at 265. Surprisingly, the hens still took 4.5 hours. Served with creamed curry spinach. Excellent! -
Prime brisket flat
3 pound prime flat from Costco. To pretty to pass up. It was much thinner than I like, but it looked so nice, I had to try it out. I did my usual brisket rub. Salt, pepper, garlic powder, and onion powder. Took it to 165 and wrapped in butcher paper. Probed tender at 201. Rested for 40 minutes... -
Beef ribs, and chuckie burnt ends.
I got these prime beef ribs from Costco. Pricey suckers, but the temptation overtook me. Simple Texas style, salt, pepper, onion powder, and garlic powder for my rub. Also had a small 2.5 pound chuckie that I decided to throw on for some burnt ends. Smoked at 250. Wrapped it all in butcher... -
Brisket flat with Q-view
I found a beautiful prime brisket flat at Costco. I should've taken pictures of it before I smoked it, but didn't. It was very well marbled, and just looked to good to pass up. Only 2.5 lbs., and not very thick but it was beautiful. I smoked it at 250 until the IT got to 165. Wrapped it In... -
Chicken skin help.
When I smoke chicken thighs, they are skinless and boneless, and wrapped in bacon! Awesome every time. So today, I decided to smoke some wings and thighs with skin and bones. They turned out delicious, but the skin is inedible. So tough, I can't chew through it. I thought it was crispy, but... -
Pork belly bites (with Qview)
Started with a pork belly flat from Costco. It was huge, so I cut it in thirds, and froze 2/3rds. I cut it into 1/2 inch slices, and covered in mustard, and Butt rub. put on them on the smoker at 220. ! -
Brisket, to wrap, or not to wrap? That is the question!
I'm going to smoke a 12.5 pound whole brisket this Sunday. I am looking for ideas! What rubs do you prefer, and who wraps their brisket and at what temp? Who doesn't? I want a good bark, so I am a little hesitant on wrapping. So, let's hear it!!
