Good morning and Happy Thanksgiving.
To the point:
I am shopping meat processing gear and would like to hear what the RT/forum folks are using for meat grinders. I am tired of looking for wild game butchers (the good ones I have been using over the years are gone).
I am steering toward a...
3/2/1.5 on the spicy ribs. Tug off the bone done.
Certainly a tasty meal. Sucklebusters Sweet Habanero rub, finished with a hickory sauce. Ceasar salad to garnish as a side.
Elk roast was smoked @ 225° with the ribs to 115°. Will be seared off tomorrow for another nice meal ala "Bonita Bull".
Three different flavors:
Kinders Spicy Korean BBQ sauce
Famous Dave's Devils Spit
Kinders original
Mexican style corn and jasmine rice.
Brined the chicken (24 hrs)
Dried chicken in fridge on drying racks (1 hr)
Smoked @ 180° with smoke tube (1 hr)
Pulled chicken off and waited for the bull...
I was inspired to make ceviche tonight for dinner.
Fresh caught cod
Fresh limes
Jalepeno
Habanero
Serrano
Radish
Green onion
Red onion
Seeded cucumber
Seeded tomatoe
Cilantro
Chopped garlic
Avocado
Kosher salt (not table salt, not Himalayan salt) 8^)
Soaked the cubed cod in fresh squeezed lime...
I Just started a 14 pound pork butt on the smoker. Applied a sweet/habanero dry rub this morning (marinated all day). The cook will go through the night and should be done hopefully before noon. Stay tuned. Looking to make some pulled pork sandwiches on America's birthday!
This was not quite as rare as I like it but was amazing to my surprise. This was a prime cut from Costco and I think cooking a bit more helped render the fat and give it crazy flavor. It was on the bull @ °225 for about 1.5 hours, then a reverse sear @ °600 on the Genesis. Pulled it off the...
Mothers Day dinner:
Prime aged tri-tip with an amazing garlic rub, 3 hours @180° on the smoker then a 600° reverse sear in the Weber on grill grates. Grilled corn on the cob (elotes style) and sweet kale salad with craisins. And of course Sees Nuts & Chews for desert.
No complaints...
In a salt and brown sugar brine (3 hours). Dry off and spray with olive oil and use your favorite sweet rub. 3 hours on smoke (180°). Flip halfway through. Then under the broiler for a reverse sear. Mop with a sauce of your choice (I like vinegar based for chicken).
There were no complaints.
Spicy - very spicy snack sticks.
Made with ground Canada goose, curing salt, tomato paste, dried New Mexico chilis, pasilla chilis, ancho chilis tepin peppers, petin peppers, and jalapeños peppers.
Smoked with hickory.
Did not taste terrible!
Made some pretty good spare ribs last night. Both rubbed with various products and each mopped with a different glaze.
One rack mopped with Blues Hog Tennessee Red (vinegar base) and the other rack was finished with Beijing sauce (hoisin sauce, dark sesame oil, honey, habanero and Sriracha)...
Did the °225 smoke until the roast reached 115°. Took it out and seared it in the Genesis then pulled off @125° and rested for 45 minutes. It paired well with cast iron garlic red potatoes. Didn't suck.
I am sure you have all done this. Chicken pot pie from Costco.
Into the Bull with it on the "smoke" setting for an hour. Then egg wash the top, plug in a temp probe and set the temp to 375° until 150° internal temp is realized. Now increase temp to 400° and pull off when 170° internal temp is...
Made some tasty smoked chops tonight. Olive oil with a med dusting of White Lighting rub did the trick. 4 hours on low (180°), pulled off at 125° and then a reverse sear in cast iron. If you like juicy, tender and rich flavored, well this meal might be for you.
Cooked a rack of beef ribs today and they didn't disappoint.
Rubbed with AP rub as well as White Lightening rub and Suckle Busters Habanero Sweet rub.
Spritzed every hour with apple juice and white wine vinegar
8 hours @ 225° mopping with a sweet spicy BBQ sauce the last hour