Did a little cooking today. Boneless beef ribs with Mac and cheese

[radio]

Smoked a big hunk of beef shoulder, aka boneless beef ribs and made a dish of Mac
and cheese to finish clogging the arteries :D it was fall apart tender and
a meal fit for a king! Who needs veggies when you have this?!?!?
I started it in the stick burner for four hours, then foiled with beef broth and brewed coffee and put it in the pellet smoker to finish. It tastes incredible!!

 

[motocrash]

Wonderful man,kept a nice bark after foiling!

 

[mike5051]

That looks awesome!

Mike

 

[Rings Я Us]

4 hours got that kind of smoke ring?
Looks nice!

 

[jp61]

I'm speechless, that's how good that looks!

 

[Geebs]

WOW, look at that smoke ring!! Good looking piece of meat there and that Mac and cheese looks awesome!

 

[radio]

Thanks everyone, and thanks for the "likes". The butcher actually trimmed this one a little too well. On the plus side, it was only $3 per pound and no loss from trimming a bunch of fat like on brisket.

 

[Geebs]

What do you mean by trimmed too well? Also how long in the pellet smoker did it to take? Did you know keep it in the pan the whole time?

 

[Ed Crain]

I’m thinking road trip and leftovers lol
Looks real good

 

[chopsaw]

You did the Show me state proud . That looks awesome , nice cook .

 

[mooski357]

looks great...any leftovers!!!!

 

[SmokinAl]

Gosh that looks good!
Nice job & congrats on making the carousel!!
Al

 

[radio]

What do you mean by trimmed too well? Also how long in the pellet smoker did it to take? Did you know keep it in the pan the whole time?

The butcher trimmed all the fat from it, so was just lean meat.
It was in the pellet smoker about 5 hours
And was in the pan and covered in foil the whole time in the pellet smoker. I wrapped it in towels and let it rest 2 hours

 

[wanna-be-smoker]

that looks great and sooooo yummy. What wood did you use in your stick burner ??


And this is not to criticize and just a general question. Why the pellet smoker and not the oven ? i see so many wrap in foil (gets no smoke like this) and cook for hours. I can see some what short term in a stick burner because you cant just shut it off and the wood needs to burn out anyway. But why run a pellet smoker for hours wasting pellets to getthe same thing you can from an oven.

again your food looks awesome

 

[gmc2003]

Looks like a fine looking plate of vittles you got there radio.

Point for sure.

Chris

 

[ab canuck]

Great looking meal. good job!!! Congrats on the carousel ride

 

[radio]

that looks great and sooooo yummy. What wood did you use in your stick burner ??


And this is not to criticize and just a general question. Why the pellet smoker and not the oven ? i see so many wrap in foil (gets no smoke like this) and cook for hours. I can see some what short term in a stick burner because you cant just shut it off and the wood needs to burn out anyway. But why run a pellet smoker for hours wasting pellets to getthe same thing you can from an oven.

again your food looks awesome

I used white oak in the New Braunfels Bandera vertical smoker.
No offense taken. The oven on my range is broken and is about a $600 fix, so I bought a small countertop oven that suffices for most things like the mac and cheese. I wanted more smoke than the pellet grill can give, so I fired up the stick burner until the meat had a good bark.
I dumped the pellets from the GMG and refilled it with heating pellets as the meat was foiled and all I needed was steady heat. 40 pound bag for $4, so a 5 hour burn cost well under a buck!

 

[radio]

Gosh that looks good!
Nice job & congrats on making the carousel!!
Al

Thank you Sir! I kind of like the method of starting in the stick burner, then finishing in the pellet grill.

 

[radio]

4 hours got that kind of smoke ring?
Looks nice!

Yep, the old Bandera does a heckuva job! I'm sure foiling it immediately for the rest of the cook might have made the ring keep developing a bit. A good smoke ring is a thing of beauty!

 

[weev]

Wow Awesome job looks great