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    • concordeer
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    • Album: Comfort Food Monday
  2. concordeer

    15 lb. corned beef brisket

     That cabbage and potatoes has stricken my fancy. I've never seen that dish before but looks quite tasty!
  3. concordeer

    Tips for spare ribs in a traeger?

    I do babybacks at 250 degrees at 2 hours of smoke - 1 hour of foil - 1 hour of smoke to firm the bark back up. Gives me the perfect tenderness and pull that I look for in Ribs. For Spares I do 2-2-1.
  4. concordeer

    Todays Butt w/Q View

    It took about 7 hours total smoking at 275. I have found through experience that the extra 25 degrees adds a little more thickness to the bark, which I love. I also create a half/half sauce that is made up of 1/2 sauce and 1/2 water brought to the verge of boil. After pulling the meat you can...
  5. concordeer

    Todays Butt w/Q View

    Finished Product
  6. image.jpg

    image.jpg

    • concordeer
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    • Album: Todays Butt w/Q View
  7. Todays Butt w/Q View

    Todays Butt w/Q View

  8. concordeer

    Todays Butt w/Q View

    Came across a great deal on a little 5lb bone-in butt for $10.78 at my local grocery store. Rub it with 2 parts pepper, 1 part salt, 1 part garlic powder, 1 part onion powder, 1 part paprika, and 1/2 part ground red pepper. Put in on at 275 degrees at 10am. She's been running smooth for 4...
  9. image.jpg

    image.jpg

    • concordeer
    • Media item
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    • Album: Todays Butt w/Q View
  10. concordeer

    My first smoke.... a 10 lbs brisket.

    That thing will give you cold chills on the first bite.
  11. concordeer

    My first smoke.... a 10 lbs brisket.

    You can always boil test the prob to gauge how accurate it is. Personally, I wouldn't worry much. I'd rather be 20 degrees warmer rather than cooler. Although, some of the veterans on here may disagree.
  12. concordeer

    My first smoke.... a 10 lbs brisket.

    Looks good so far. Just remember that the stall can seem to take forever. The temp may rise consistantly and flatline for a few hours and then shoot right up to 200 or 205. (I always cook brisket to 205, which is about the temp the tooth pick will slide right in.) Be sure to keep any finished...
  13. concordeer

    Pan-Fried Fish

     I use this recipe for Talipia, Bluegills, Rock Bass, Crappie, Perch, or any other sunfish...  Combine an egg with 1/3 cup of sweet milk.   Mix 1/4 cup of flour with 3/4 cup of white corn meal  Sprinkle in a teaspoon of old bay seasoning and a pinch of ground black pepper into flour/corn meal...
  14. concordeer

    Has anyone eaten barbecue

    Has anyone ever eaten championship barbecue before? For example - Myron Mixon's hog or Johnny Triggs's ribs fresh at a contest? If so what set it apart from other barbecue? Did it wow you?
  15. concordeer

    How many ppl for an average butt

    How many people will an average sized pork butt feed?
  16. concordeer

    Injection

    My last two cooks was injecting a turkey breast with butter and garlic and today i smoked a chuck roast injected with beef broth. The meat was super moist and the drippings from the final result was outta this freakin world. I will always inject beef brisket or roast from now on.
  17. concordeer

    crab apple???

    I always cook with a wood fire. Thanks for the clarification cliff.
  18. concordeer

    Is pork unhealthy?

    Too many older relatives tell me don't eat alot of pork because it will affect your health. Is this true? In comparison to beef?
  19. concordeer

    crab apple???

    Like any wood, just make sure it is seasoned and dry.. It can produce a heavy smoke if not ready yet. I use it regularly with good results.
  20. concordeer

    Stuffed Roma Tomatoes

    You could try it, but I like the original recipe!
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