What I smoked today

[motolife313]

Beef Korean short ribs and ny steak for 2$ off at the butcher. Smoking with Some kind of oak I think. Smoking low and slow about 200-225. Brought steak to 128 then put it in the oven Warmer to rest. Could have went to 132 which is my favorite. Steak took 1 hour and ribs took 1 3/4 hours.

 

[motolife313]

Might be red oak

 

[phatbac]

Never had those kind of short ribs but looks YUM! I love strip steak...thinking of doing a strip roast next week....looking great all way around and oak is a good wood for beef in my opinion.

Happy Smoking,
phatbac (Aaron)

 

[SmokinAl]

Looks delicious!
Al

 

[motolife313]

Phatbac u are missing out give them a try. I Marinated then for a short time in bbq sauce and honey. 1 hour time is plenty to marinate
Thanks Al

 

[motolife313]

Did a 4.5 pound chicken today and cut the back out of it and made my own buttermilk and marinated it for little over 2 hours. I sure thought I got a lot of color on it. Took 6.5 hours to reach about 170 degree. Smoked at about 210-225. Put butter on it twice and used oak and plum. One of the best birds I’ve done and I think it was the buttermilk that made the difference

 

[gmc2003]

Nice, very very nice and juicy looking to boot.

Point for sure.
Chris

 

[KrisUpInSmoke]

Everything looks really good! Ribs are unique and buttermilk marinade for the chicken is cool.

 

[disco]

Did a 4.5 pound chicken today and cut the back out of it and made my own buttermilk and marinated it for little over 2 hours. I sure thought I got a lot of color on it. Took 6.5 hours to reach about 170 degree. Smoked at about 210-225. Put butter on it twice and used oak and plum. One of the best birds I’ve done and I think it was the buttermilk that made the differenceView attachment 382396View attachment 382403View attachment 382424View attachment 382404View attachment 382425

Talk about great Q! Points!

 

[tropics]

The Chicken almost looks pink like it was cured,nice job for sure.
Richie

 

[kit s]

View attachment 382242 View attachment 382243 View attachment 382244 View attachment 382245 View attachment 382246 Beef Korean short ribs and ny steak for 2$ off at the butcher. Smoking with Some kind of oak I think. Smoking low and slow about 200-225. Brought steak to 128 then put it in the oven Warmer to rest. Could have went to 132 which is my favorite. Steak took 1 hour and ribs took 1 3/4 hours.

So what did you put on ribs to make them Korean, or was it the way they were cut?

 

[uncle eddie]

Looks awesome...Like! Congrats on getting on the headline!

 

[saltysandman]

So what did you put on ribs to make them Korean, or was it the way they were cut?

korean short ribs = sweet and savory garlic/soysauce marinade. the cut seen here is a LA style cross cut. Three bones make easy hand-held grindage.

 

[motolife313]

So what did you put on ribs to make them Korean, or was it the way they were cut?

So what did you put on ribs to make them Korean, or was it the way they were cut?

I get the Ribs from North Korea and there cut straight off the human rib so that’s what makes them called the Korean short rib, i marinate them in bbq suace and honey


Guys thanks for the compliments! I’m going to try injecting next time after the buttermilk bath

 

[ab canuck]

I love those ribs. I have some friends from Korea that made them for us a few yrs ago and have been hooked since. Great looking chicken as well. Point for sure. Congrats on the carousel ride.

 

[kit s]

I get the Ribs from North Korea and there cut straight off the human rib so that’s what makes them called the Korean short rib, i marinate them in bbq suace and honey


Guys thanks for the compliments! I’m going to try injecting next time after the buttermilk bath

That is morbid, but funny. Actually look to fat for north korean

 

[Bearcarver]

Beautiful !!
Beef Ribs are the Best !!
Like.

Bear

 

[dave schiller]

My wife and I enjoy the Argentinian style short ribs served at a local restaurant. Don't know what they are marinated in, but they are broiled, not smoked, and cut the same way. They're great.

 

[WaterRat]

I get the Ribs from North Korea and there cut straight off the human rib so that’s what makes them called the Korean short rib, i marinate them in bbq suace and honey

Guys thanks for the compliments! I’m going to try injecting next time after the buttermilk bath

Lol, that's funny stuff there! Good looking ribs and the color on the chicken is great. How is the skin turn out with the buttermilk brine?

 

[WaterRat]

My wife and I enjoy the Argentinian style short ribs served at a local restaurant. Don't know what they are marinated in, but they are broiled, not smoked, and cut the same way. They're great.

My Mexican neighbors grill theirs with (obviously) a Mex type seasoning, which I got to try this summer, very good stuff. The cut is properly termed "Flanken" cut if you need to order it from your local butcher. Most Asian grocery stores will have it all the time.