SmokinAl
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Well I had the salmon I bought at WFF, put it on the flat top, and I made lox with the sushi grade filet's that I bought. Actually they are in the fridge ready to slice this AM. So on to my next project which was these Aged, USDA Prime, Dino bones. I smoked them on Friday for V-Day. I'll get right into the photo's! Here is the meat.
I started with a pan with one can of French onion soup.
Put a rack on top.
Next the bones just fit over the pan.
I didn't put much seasoning on them, just some EVOO & pepper.
Fire up the Lang.
And into the smoker they go.
The smoker sat on about 250 all day. I just added a split every 45 minutes or so.
It's been about 4 hours in right here.
This is at the 6 hour mark. Probably another hour or so to go.
Here they are all done. It took them to 203-205 to get probe tender.
Now here is the cool thing. I was expecting to see a well done, meaning brown piece of meat when I cut the ribs, but as you can see the smoke penetrated all the way thru. That is one big smoke ring!!
Even after they were done, they were still about 3" thick!
Judy & I ended up splitting one rib & we were full, no sides or anything. So the next day we took the meat off the other 2 bones & made a sort of soup/stew.
Judy took the pan drippings, and de-fatted them in the fridge. Then we boiled down the stock added some veggies, cubed up the meat, added it, and then added some noodles.
And this was last nights dinner.
Very good, tasty & filling. Have enough for tonight too.
Just to give you an idea how big these bones were, check this out!
Thanks for looking fellas!
The only thing I have left from WFF is a brisket, aged & prime. Can't wait to see how that goes! A big shout out to Wild Fork Foods for the quality & service they provide. If your lucky enough to live in Florida, these guys are the real deal!!
Al
I started with a pan with one can of French onion soup.
Put a rack on top.
Next the bones just fit over the pan.
I didn't put much seasoning on them, just some EVOO & pepper.
Fire up the Lang.
And into the smoker they go.
The smoker sat on about 250 all day. I just added a split every 45 minutes or so.
It's been about 4 hours in right here.
This is at the 6 hour mark. Probably another hour or so to go.
Here they are all done. It took them to 203-205 to get probe tender.
Now here is the cool thing. I was expecting to see a well done, meaning brown piece of meat when I cut the ribs, but as you can see the smoke penetrated all the way thru. That is one big smoke ring!!
Even after they were done, they were still about 3" thick!
Judy & I ended up splitting one rib & we were full, no sides or anything. So the next day we took the meat off the other 2 bones & made a sort of soup/stew.
Judy took the pan drippings, and de-fatted them in the fridge. Then we boiled down the stock added some veggies, cubed up the meat, added it, and then added some noodles.
And this was last nights dinner.
Very good, tasty & filling. Have enough for tonight too.
Just to give you an idea how big these bones were, check this out!
Thanks for looking fellas!
The only thing I have left from WFF is a brisket, aged & prime. Can't wait to see how that goes! A big shout out to Wild Fork Foods for the quality & service they provide. If your lucky enough to live in Florida, these guys are the real deal!!
Al
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