Rollin Smoke today - wagyu ribs and brisket

[philpom]

Picked up the ribs from a ranch that sells at our farmers market and the time was right.

I hit the ribs with a Grey poupon binder and Montreal seasoning. The brisket flat section with no binder, garlic salt and black pepper. Also tossed some mac and cheese on the smoker and some stuffed jalapenos. Pot of pintos with bacon and ghost peppers going in the instant pot.

Started this smoke session with post oak, been tossing white and red oak in after the first few hours, have some pecan to wrap up with. Ribs are resting but the flat is still going.

Waiting on the brisket......

 

[jaxgatorz]

Great start !

 

[philpom]

These ribs were about 15" long, had to cut them up for dinner. They taste great, very fatty.... oh well, yum! Rendered almost 2 cups of fat in to the drip bucket. Mac and cheese turned out fantastic as usual. Mrs philpom uses a multi cheese blend with a fetticinni white sauce.

Brisket is still going and for another day. I'll rest it and toss in the fridge later tonight to be sliced tomorrow. Taco Tuesday here we come!

 

[luvcatchingbass]

These ribs were about 15" long, had to cut them up for dinner. They taste great, very fatty.... oh well, yum! Rendered almost 2 cups of fat in to the drip bucket. Mac and cheese turned out fantastic as usual. Mrs philpom uses a multi cheese blend with a fetticinni white sauce.
View attachment 724896
View attachment 724897

Brisket is still going and for another day. I'll rest it and toss in the fridge later tonight to be sliced tomorrow. Taco Tuesday here we come!

These ribs were about 15" long, had to cut them up for dinner. They taste great, very fatty.... oh well, yum! Rendered almost 2 cups of fat in to the drip bucket. Mac and cheese turned out fantastic as usual. Mrs philpom uses a multi cheese blend with a fetticinni white sauce.
View attachment 724896
View attachment 724897

Brisket is still going and for another day. I'll rest it and toss in the fridge later tonight to be sliced tomorrow. Taco Tuesday here we come!

Looks good as usual Phil. Thanks for the tip on the fettuccine sauce, I will have yo try that sometime

 

[912smoker]

I'm sure that was a great meal!
Haven't has wagyu....yet


Keith

 

[philpom]

Looks good as usual Phil. Thanks for the tip on the fettuccine sauce, I will have yo try that sometime

Thank you, I'll get you the recipe, it's good.

 

[philpom]

I'm sure that was a great meal!
Haven't has wagyu....yet


Keith

Thanks Keith, it is tasty. Get some Wagyu and try it, it's insane.

So juicy.

 

[JLeonard]

All looks great!

Jim

 

[chef k-dude]

Do I recall you are using an S10+. Always great pics.

I'll have to try a version of the white mac n cheese. I have gone to a molecular keto cheese sauce since discovering it some years ago while low carbing, no flour, but I'm sure I could incorporate some parm/romano in with some smooth and creamy jack to get that "alfredo" twist.

 

[edmonds]

These ribs were about 15" long, had to cut them up for dinner. They taste great, very fatty.... oh well, yum! Rendered almost 2 cups of fat in to the drip bucket.

Wow. 1 cup of fat per rib. That's why I'm not a big Wagyu fan.
Looks good though.

 

[philpom]

Wow. 1 cup of fat per rib. That's why I'm not a big Wagyu fan.
Looks good though.

Very fatty ribs....

 

[philpom]

Looks good as usual Phil. Thanks for the tip on the fettuccine sauce, I will have yo try that sometime

Do I recall you are using an S10+. Always great pics.

I'll have to try a version of the white mac n cheese. I have gone to a molecular keto cheese sauce since discovering it some years ago while low carbing, no flour, but I'm sure I could incorporate some parm/romano in with some smooth and creamy jack to get that "alfredo" twist.

Thanks both of you for the compliments!

Yes, a Samsung S10 but not the +. It has a nice 3 lense camera but I find sunlight or 5000 Kelvin (daylight) to be key. I have 5k lighting in the kitchen.

Here is the recipe for the Mac and cheese, we double it and the ratio of cheese and amounts are negotiable, I like lots. A double batch fits perfectly in a 9x13 foil pan.

Enjoy!