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  1. ryanmn

    Beef short ribs, with mango slaw

    • ryanmn
    • Thread
    • Replies: 5
    • Forum: Beef
  2. 20170721_133116.jpg

    20170721_133116.jpg

    • ryanmn
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    • Album: Beef short ribs, with mango slaw
  3. 20170721_164704.jpg

    20170721_164704.jpg

    • ryanmn
    • Media item
    • Comments: 0
    • Album: Beef short ribs, with mango slaw
  4. IMG_20170721_184223_042.jpg

    IMG_20170721_184223_042.jpg

    • ryanmn
    • Media item
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    • Album: Beef short ribs, with mango slaw
  5. ryanmn

    Chuckie burnt ends!

    Has anyone trused making chuck burnt ends by shopping the meat before smoking? I am trying this tonight due to time constraints with the hopening they will be done in about 3 hrs, but wondering if anyone has tried, how the results were, and if they have tips? Thanks!
  6. ryanmn

    10lb Chuck Roast

    I am also smoking chuck tonight with the plan to make burnt ends, however, I don't have 8 hours to cook, so I'm trying something bold. I cut the chuck into several large pieces, each about 1" sq, and will put them directly in the smoker with the hope they are done in about 3 hrs. Has anyone...
  7. ryanmn

    Coleslaw

    This is my own creation, feel free to adjust or improve it to your taste. 1/2 head red cabbage 1 thinly sliced carrot 2 diced mangoes 1/2 cu cilantro Mix together In a separate bowl combine 1/2 cu white wine vinegar 1/2 cu extra virgin olive oil 3 tbsp white sugar Combine the dressing...
  8. ryanmn

    Dry rub

    I've been making my own rubs, but going heavier on the pepper. I also am using half cracked pepper rather than ground pepper to get a courser texture. I made pork shoulder and I dry brine the night before and thus used very little sea salt in my rub. The rub was approx 1/2 cup half cracked...
  9. ryanmn

    My 250 Gal. side box build.

    What kind of fuel did you use and how much did it consume to keep the temps at 250? I imagine its not cheap to keep a cooker that big hot[/IMG]
  10. ryanmn

    ***Grilling Smoking & Fire Safety Tips***

    I use a Masterbuilt propane smoker, and my first mistske was I overloaded it. Although there are 4 racks, each large enough to hold a single shoulder, it was too much meat. In order to keep the temp at 250 I had the burner on high rather than medium which is more than sufficient to heat the...
  11. ryanmn

    My first competition!

    Glad you had fun, food looks awesome. If that earned you 15th, I'm curious what 1st looked like haha
  12. ryanmn

    ***Grilling Smoking & Fire Safety Tips***

    Would have been nice if you posted this before I started a grease fire a few days ago which destroyed the 40lbs of pork shoulder I was cooking for 30 people...
  13. ryanmn

    The remains of my first attempt at smoking for a group

    Yeah, everyone is fine, but it was a major bummer to see everyone so disappointed they didn't get pulled pork. I just spent an hour cleaning it and I think it will be okay. If it's a loss I'm okay with that because I was looking for an excuse to buy a bigger better offset
  14. ryanmn

    The remains of my first attempt at smoking for a group

    I had 4 butts in there, grease spilled out of the drip pan and I had to have the flame on high to keep the temp at 250 and it ignited. Turned off heat, disconnected gas, closed dampers and the flame kept getting bigger. Was next to a building and I decided risking a bigger fire to save meat...
  15. The remains of my first attempt at smoking for a group

    The remains of my first attempt at smoking for a group

    • ryanmn
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  16. ryanmn

    The remains of my first attempt at smoking for a group

    Fire got out of control, had to use the fire extinguisher. Guess I'm going back to to the store for burgers...
  17. 20170422_094917.jpg

    20170422_094917.jpg

    • ryanmn
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    • Album: The remains of my first attempt at smoking for a group
  18. ryanmn

    How to measure draft in home made smoker?

    I was thinking of building an offset cinder block smoker
  19. ryanmn

    How to measure draft in home made smoker?

    It seems to me that creating a strong draft, pulling heat and smoke through the cooker, is an essential part of cooking good BBQ. If I am going to build a quality smoker then I need to make sure that heat and smoke are properly moving through the cooker, but how can I tell if this is working...
  20. ryanmn

    Swedish Torch Method of Burning Logs

    Found this video on youtube about how to build a fire using only one log and a small amount of kindling:  I wonder if anyone has tried this method and whether it produces enough heat and smoke to cook? 
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