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  1. jrod

    Pork loin

    Looks great! I gotta do a pork loin soon myself. That rub looks amazing and the meat looks juicy. Good smoke ring too. :grilling_smilie:
  2. jrod

    Confused on Beef short Ribs

    Thank you for all the info. I put the ribs on around 2pm EST and plan on letting them go until about 4pm EST. At that time I was planning on wrapping in foil for about 2 hrs and also adding the chicken I have to the smoker. After that two hours I may unwrap and let them cook a little longer on...
  3. jrod

    Confused on Beef short Ribs

    So I got a very little bit of what is labeled as "Beef Short Ribs" and I am just not sure how to smoke these. I've been searching and searching and see folks who use a variation of the 3-2-1 method, then there are folks who just cook them until medium (like a steak.) I don't want to over cook...
    • jrod
    • Thread
    • Replies: 6
    • Forum: Beef
  4. jrod

    T-Bones on the Egg tonight but how to prepare them?

    I have a few tbones in my deep freeze. My bro-inlaw has a buddy that raises cattle so its fresh local beef and I have plenty of it. So, just looking to try something different. Usually with steaks I just salt & pepper them and cook to medium. Next week I'm gonna do some beef short ribs from...
  5. jrod

    T-Bones on the Egg tonight but how to prepare them?

    So I'm going to go high heat on my Green Egg tonight with a couple of T-bones for myself and my lovely bride. I have yet to make regular steaks on my egg so I kinda want to experiment a little bit. I would like to soak them in a simple marinade and lightly season them. The problem is I cannot...
  6. jrod

    Buckeye New Guy

    I always like seeing new folks from Ohio, Welcome! :grilling_smilie:
  7. jrod

    New WSM 18.5 was just delivered...WOO HOO!

    Congrats on the new smoker! :grilling_smilie: So what was the first meat to be smoked this weekend?
  8. jrod

    First run on BGE!

    Ouch indeed! Now the actual neiborhood butcher shop is charging $5.99 per pound. I'm thinking they can't be THAT much better than the supermarket.
  9. jrod

    Fat Dude From Ohio

    Welcome to SMF my fellow buckeye! :welcome1:
  10. jrod

    First run on BGE!

    It's my pleasure to share. :biggrin: There will be more posts to come. Now that I have the egg I will be smoking year round. I'm planning some baby backs next, just waiting to find them on sale. The best price I'm finding on those suckers is $3.99 at the local super market. I would do those...
  11. jrod

    First run on BGE!

    Well here is the final update. My 5lbs Boston Butt took just overr 8 hrs to reach 200F. It went on the smoker at 9:10am EST and came off at 5:20ish PM EST. I just can't believe how hassel free this egg is. Once this sucker is set, its set! I forsee some overnight brisket smoking in my future...
  12. jrod

    First run on BGE!

    Just in case anyone was interested I thought I would post an update. @ 12:15pm EST the shoulder has been on for 3 hours now. We are still hanging consistent temps of 230F give or take. It did get up toward 240 but I got her back down. That temp spike may have been the result of the sun coming...
  13. jrod

    First run on BGE!

    So I got my egg fired up this morning. There was a slight learning curve for me but I got her figured out now. At first I couldn't keep the temps down under 350F, then I realized I'm an idiot an didn't have the place setter in. Once I put that in I am now able to manage a temp around 230F. The...
  14. jrod

    Picnic Shoulder or Butt?

    There are two parts to a pork shoulder, one is the picnic which is what you have already done then the butt (aka Boston Butt.) It's all shoulder just different parts. I forget the difference, I started out with the bone in butt and never had a picnic. I know I went with the butt for some...
  15. jrod

    Big Green Egg!!

    I plan on doing some ribs this weekend but I am having a hard time controlling the urge to do something sooner. Just got done mixing up the rib rub, tomorrow will be the sauce. I'm really looking forward to not having to tend my fire every hour like I had to on that Brinkman Vertical smoker...
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