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Question about ribs and the 3-2-1 method
Thanks guys. I have one more question. I've realized I'm pretty sure I can't fit full racks of spares on the 18.5" WSM. I'm thinking because they are very thin that cutting the racks in half doesn't really affect how the heat gets into them compared to if you had a big square block of meat... -
No boil Macaroni Mac & cheese
Wow I'm going to have to try this (the smoking it part). I think I'll use my favorite baked mac & cheese recipe. It starts out semi cooked (about 6 minutes on the pasta vs. 9-10 if you cooked all the way). It normally bakes for 30 mins at 350 (IIRC) so it would probably go a solid hour in the...- flyinion
- Post #67
- Forum: Side Items
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Buying meat for Labor Day bbq
Hmm I totally didn't think about Costco. I know they have tri-tip in the two pack since I was just in there a couple weeks ago for a work bbq but I never even thought about ribs. They're also $1lb cheaper than the local store on the tri-tip. The local store has a good deal on the vac sealed...- flyinion
- Post #8
- Forum: General Discussion
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Am I planning for too much meat?
Thanks guys. I did some more searching last night and some sites are recommending 3-4 ribs per people, and another said 1lb of spare ribs feeds 1.5 people lol. With that last number the two racks of ribs alone would be enough and then I'm having 6lbs of tri-tip on top. I'm thinking I will...- flyinion
- Post #8
- Forum: General Discussion
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Question about ribs and the 3-2-1 method
Thanks guys I totally forgot about the pan thing. Good to know I can stack them in the racks though. -
Am I planning for too much meat?
Kinda new to trying to figure out how much meat I need for a large group. Hoping I can get a few tips here. There will be plenty of side dishes. So first, the person count...... 4-5 men at least 2 are big eaters 4 women 2 small children I was thinking 2 3lb or so tri-tips and for some...- flyinion
- Thread
- Replies: 8
- Forum: General Discussion
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Question about ribs and the 3-2-1 method
I'm planning on using a rib rack to get all the ribs on my 18" WSM but I was wondering, when I foil them is it ok to put them back vertical in the rack? should I just stack them on top of each other during that 2 hour period? I've never cooked ribs before so I'm taking a serious chance and... -
Buying meat for Labor Day bbq
Anyone have a suggestion? Am I too early with Wednesday?- flyinion
- Post #2
- Forum: General Discussion
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Temp Question
I usually just put it in the thickest part. You want to make sure it's done. I guess that's the trade-off on an uneven cut is balancing how done each thickness extreme is. I guess the other option would be to portion it into 2 or more pieces to separate the extremes so you can get both done...- flyinion
- Post #4
- Forum: General Discussion
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Buying meat for Labor Day bbq
Well, actually we're doing it on Sunday. It won't change my question though. I want to make sure I won't run into a situation of the store running out of what I want, but I don't want to buy too early and have it be unsafe. I was thinking Wednesday which is 4 days prior. What do you guys...- flyinion
- Thread
- Replies: 7
- Forum: General Discussion
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Tri Tip help!!
Yeah I was pretty surprised how a higher temp can still not kill tri-tip when it's smoked. When I did two last weekend one was just slightly bigger and they both got done (about 145) nearly 2 hours before people finally showed up. I wrapped them and stuff them in a cooler. The bigger one was...- flyinion
- Post #13
- Forum: Meat Selection and Processing
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Tri Tip help!!
I've done a few now, with my own spice rub, basic salt & pepper, and Jeff's rub recipe. I have to say I like Jeff's so far. Also, smoking vs. grill? Hands down SMOKE that sucker. I did side by side to the same temp a few weeks back grilled & smoked for a work BBQ/potluck. The smoked one was...- flyinion
- Post #7
- Forum: Meat Selection and Processing
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smoked chicken with crispy skin (in relation to a food network recipe)
Yep that's it. Yeah I had to laugh at the burnt skin and his "oh that looks good" or something like that comment. I did understand what he was going for though so I guess that's the important part. I don't know that I'd toss a bunch of cinnamon sticks and cardamom pods on the coals though... -
smoked chicken with crispy skin (in relation to a food network recipe)
Will do, it may be a while before I try it, but I'll update this thread if/when it happens. I just watched it this morning. -
smoked chicken with crispy skin (in relation to a food network recipe)
So, I just finished watching an episode of BBQ Addiction with Bobby Flay on FN. I'm interested in making the chicken dish he did, but trying to figure out the best way to go about it. He used a BGE, I have a gas grill and a WSM. He butterflied the chicken and put it on over direct heat skin... -
Pretty good potato salad recipe
Nice, any chance you could give me an estimated/actual weight of those "10 potatoes" and which kind? There's so many kinds and sizes, that weight is a way better measurement :) Hmmm, I'll have to check out salami, I don't know if it might have mustard in there as a spice. (you find mustard in...- flyinion
- Post #6
- Forum: Links to Free Recipes
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First pork butt, in progress, with q-view.....update: it's done
Unfortunately no, I pulled it off at like 8:30pm, pulled it, and we had a late dinner. I definitely need to get it on earlier next time and also as noted pull it off at a slightly lower temp maybe if it seems to be done. I did let it sit under foil for about 20 minutes while I cleaned up the... -
First pork butt, in progress, with q-view.....update: it's done
Yeah I was going off Jeff's time/temp chart that says 200 for pulled. I just now read the pork butt sticky though that says 195-205, oops. I guess I was worried if I pulled it "early" it wouldn't be tender enough to shred but I think it probably would have and probably been slightly juicier... -
First pork butt, in progress, with q-view.....update: it's done
Ok, it finally got done and here are the pics. They would have been up earlier but, well, we were kind of busy eating . So total time was roughly 9 1/2 hours, so just under 2 hours per pound. It took it nearly an hour to go from 197 to 200 (which is when I pulled it off the smoker). I was...
