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Thanksgiving Prime Rib questions...
Planning on smoking a 6 lb boneless prime rib tomorrow over cherry wood. I did one of these back in 2021, and it turned out well. I typically make a butter rub that has chopped herbs, garlic, and salt and pepper in it and I smear it all over the meat. With that being said, the last time I did... -
Leftover smoked pork shoulder losing its smokiness…
The last pork shoulder I made using a mix of Hickory and cherry wood, I vacuum sealed right away after the shredded meat cooled. I decided to make up some apple juice ice cubes and vacuum sealed one ice cube with each 1lb package of pork. I figured this would help add some moisture to the meat... -
Thyme & smoked Gouda compound butter
I wasn’t sure which forum to post this in, but I made up a compound butter for tonight’s steaks. Salted butter, fresh thyme, roasted garlic granules, onion powder, and smoked Gouda cheese powder. I hope it works out well!- bgaviator
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- Replies: 11
- Forum: Side Items
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Beer bread
Made some beer bread last night to go with the bbq. Turned out excellent. https://www.food.com/recipe/beer-bread-73440 Used Shiner Bock brand beer. I weighed the flour as well. 12.75 ounces is 3 cups. Used an entire melted stick of salted butter over the top. The butter drizzles down the side... -
Today’s pork shoulder
9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they... -
Trying an experiment with reheating pulled pork via sous vide
Decided to make up some apple juice ice cubes to vacuum seal up with the pulled pork. That way when I reheat it with the sous vide I figure the cubes will melt and rehydrate the pork all in one shot. I hope this works! -
Used a new rub to make pulled pork tacos!
This Al Pastor seasoning from Spanglish Asadero turned some leftover pulled pork into some very tasty tacos. Can’t say it tastes like Al Pastor in the traditional sense, but gave the meat a nice Mexican flavor with a little heat. -
Reheated pulled pork not wowing me…
Is it pretty common to lose some of the smoke flavor on the reheat for pulled pork? I reheated last night’s portion in a small saucepan with a lid and some splashes of apple juice. I made sure to keep the heat on low to bring it back up to temp. I sprinkled on some additional Meat Church Honey... -
4th July pulled pork
Happy birthday, America! Overnight pork shoulder. Meat Church Honey Hog and Holy Gospel. Mulberry wood. 12lb shoulder took 8.5 hours at 275°. Rested in a 170° oven for an hour. Shook some more Honey Hog and Gospel into the meat when I was shredding it for just a little extra pop of flavor. -
Dry brine confusion...
I have never done a dry brine on my meats....I typically will do wet marinades....however, occasionally my wife will buy very thick ribeyes for special occasions, and sometimes I feel like they could do well with a dry brine.....that being said, there's something that's always confused me. We...- bgaviator
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- Replies: 5
- Forum: General Discussion
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Spam/redirects when trying to login on iOS device?
Anyone else having issues when trying to access this site using an iPhone to where as soon as you try to login, the page redirects to some spam page?- bgaviator
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- Replies: 22
- Forum: Blowing Smoke Around the Smoker.
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Gravlax and smoked salt question…
I’m about to make some cold smoked lox from some sockeye filets my coworker gave me last year from his Alaskan fishing trip. The problem is I may not have enough time to make all the filets before it starts getting too warm here. So i figured anything I don’t get to for lox, I can make gravlax... -
Vac sealed frozen Sockeye…how long is it good?
Last winter a coworker gave me a bunch of Sockeye salmon filets he caught in Alaska. I was going to make lox but didn’t get around to it last winter before it got too warm. Was going to try now before this year’s window runs out. Filets are vacuum sealed, but have now been in my freezer over a... -
Grilled pork chops using Traeger marinade
Made some grilled pork chops tonight using the Traeger smoked pork tenderloin recipe. I doubled the marinade recipe for these bone-in chops and marinated for 24 hours. Used a good quality Simply Apple for the apple juice called for in the recipe. Grilled the chops over a medium fire instead of... -
Looking to replicate pulled pork “bbq sauce”…
So my manager brought into work some pulled pork he made on his stick burner. It was absolutely incredible, and was better than any pulled pork I’ve had here in Memphis at any of the well known bbq restaurants. The pork was moist, and just had an incredible flavor profile in addition to the... -
Thermoworks DOT always reading high!
Does anyone else have a Thermoworks DOT and find it’s always off by 10-15°? Ever since I’ve had this thing, it’s always reading 10-15° higher than my MK4. I tested the probes in boiling water once and they were spot on. I even bought a second probe thinking there might be something wrong with...- bgaviator
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- Replies: 2
- Forum: Meat Thermometers
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Thanksgiving Prime Rib
Well it’s a couple days late due to my work schedule, but I’d say this year’s Thanksgiving meal turned out perfect! There are some slight changes I’d do next time. I think next time I’d trim more fat off the outside. I did trim a little off, but all the butter herb crust was on mostly inedible...
