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  1. farnsworth

    Pork loin rib roast with qview - Warning! - drool-proof Keyboard cover recommended!

    My local butcher had a good price on pork loin rib roasts. I'd done these before cutting the rib section off before cooking but left this one in one piece. This one was 5 lb. I made a simple rub of dry mustard, ground rosemary, and some smoked paprika with a little brown sugar, Sprinkled...
  2. farnsworth

    A little ribbing, a little butt, and fillet of Salmon for the family

    My wife's sister came up from Jackson Wyoming for the week to visit us, just the excuse to try a bit of everything in the smoker . I trimmed up 2 racks of pork side ribs, kept the riblets for later in the freezer (after all, want to have the nice bits for visitors! ) and seasoned with a dry...
  3. farnsworth

    Some fine Flanken style short ribs

    I love my local butcher. One of the regular items he has is chuck short ribs cut flanken style. I did this batch up with a dry brisket rub and a little brown sugar. I had a part rack of pork ribs from a trimmed rib roast that I threw on for my son at the same time Smoked in the MES at...
  4. farnsworth

    Inside Round Roast - qview along the way

    OK, another Friday, another piece of meat to get ready! Found a nice piece of beef for the weekend - a 4 lb inside round roast. Nicely marbled for a round roast and a good 'brick' shape for even cooking all around. Didn't need any trimming as the butcher did a good job . Injected 2 oz of...
  5. farnsworth

    Sirloin Tip Roast, Smoked and served Medium-Rare - qview along the way

    Hello folk, switched from pork roast to roast beef for this try . I'd gotten a 4 lb sirloin tip roast before looking up how to cook it - looked like a good piece of meat. I checked a few postings and decided to smoke it to just medium-rare as a few folk had had problems with them getting...
  6. farnsworth

    A Tale of Two Piggies (qview too)

    I bought a pair of 3 lb boneless pork rib roasts to cook up for the weekend. They look great, nicely marbled across the surface with a thin fat backing and solid through the middle. As I have two, I decided to try different approaches and have my own kitchen contest to see which the family likes...
  7. farnsworth

    My first decent rack of side ribs!

    Its Confession time...I have sinned against the gods of BBQ and have repented and atoned! My regular practice in cooking side ribs was to simmer them on the stove until a nice even grey (I'm pausing typing now to let the shocked cries of outrage die down), then grill until dry and cover up with...
  8. farnsworth

    Starting again...

    Hello folk, I'd just joined a few weeks back, so my posts didn't date back far enough to make the backup. I'm a resident of Maple, Ontario and darn tired of the snow by now. I'd put ground hog on the grill about this time if I could find the one that promised us 6 more weeks of winter! I'm...
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