Been laying low for the last week plus. Really happy we got the move done before things got bad. Hope everyone is staying safe!
I haven't spent as much time on my computer lately, so while the smoker has been up and running, I haven't posted! Figured I'd catch up all in one post.
Baby Back Ribs - maybe the best I've ever made. They ended up running about 4 hours at 250 and were honestly overdone, but that's how I like them--falling off the bone. Seasoned with Meat Church Honey Hog Hot, smoked on the Camp Chef with Competition Blend pellets, sauced with a blend of SBR honey and red wine vinegar. The color was killer on these even just when I wrapped them.
Beef Short Rib - my wife said this was the best thing I've ever smoked, and I may have to agree. Bought and froze some managers special big beef short ribs a few weeks back, and decided to get them out this weekend. They were well marbled and super meaty, and while I'd love to take credit, I think this was a case of a superior product shining through. Seasoned with Meat Church Holy Cow which is heavy on the black pepper and turned out great. Smoked to an IT of about 205 with no wrap until probe tender. Water pan in the smoker but no spritz. They turned out just stellar. Jiggly and beefy deliciousness, can't wait to buy more.
Old Fashioneds - I'm cheating a bit here, what I really made was a smoked orange simple syrup, but it was obviously made for Old Fashioneds. Hat tip to bangster for the idea from this thread: https://www.smokingmeatforums.com/threads/smoked-simple-syrup.295614/#post-2061115 ... I smoked the ice and used the water along with smoked, sugared orange slices to make a smoked simple syrup. A couple ounces of Weller and this stuff make a perfect pair.
I haven't spent as much time on my computer lately, so while the smoker has been up and running, I haven't posted! Figured I'd catch up all in one post.
Baby Back Ribs - maybe the best I've ever made. They ended up running about 4 hours at 250 and were honestly overdone, but that's how I like them--falling off the bone. Seasoned with Meat Church Honey Hog Hot, smoked on the Camp Chef with Competition Blend pellets, sauced with a blend of SBR honey and red wine vinegar. The color was killer on these even just when I wrapped them.
Beef Short Rib - my wife said this was the best thing I've ever smoked, and I may have to agree. Bought and froze some managers special big beef short ribs a few weeks back, and decided to get them out this weekend. They were well marbled and super meaty, and while I'd love to take credit, I think this was a case of a superior product shining through. Seasoned with Meat Church Holy Cow which is heavy on the black pepper and turned out great. Smoked to an IT of about 205 with no wrap until probe tender. Water pan in the smoker but no spritz. They turned out just stellar. Jiggly and beefy deliciousness, can't wait to buy more.
Old Fashioneds - I'm cheating a bit here, what I really made was a smoked orange simple syrup, but it was obviously made for Old Fashioneds. Hat tip to bangster for the idea from this thread: https://www.smokingmeatforums.com/threads/smoked-simple-syrup.295614/#post-2061115 ... I smoked the ice and used the water along with smoked, sugared orange slices to make a smoked simple syrup. A couple ounces of Weller and this stuff make a perfect pair.
