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      08-12-2022, 07:35 PM   #1651
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Originally Posted by RickFLM4 View Post
Those look great. Prime really does make a difference.

I agree with you. Even with the bone, 1 lb.+/person seems more than sufficient.

Let us know how they turn out. I looked up Wild Fork and it turns out they aren't far from me.
Yup, that's my thinking too----1lb+/person (raw) should be enough with light eaters even when considering the bones and the weight lost during the cook. If I'm wrong, Domino's isn't too far away.....

I'm really impressed with the WildFork packaging and the look of the meat through the packaging. Honestly, it's killin' me that I have to wait until Sunday to open the packaging! I want to dig in! hahaha Also, I'm happy to see there isn't a huge fat cap on either one---better value!

I'll be documenting the cook similarly to how I've done on here with the briskets.
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      08-13-2022, 06:07 PM   #1652
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      08-14-2022, 05:57 PM   #1653
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      08-14-2022, 07:57 PM   #1654
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Boneless rib eye and nopales I just cut

Just salt/pepper since about noon
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      08-16-2022, 03:57 PM   #1655
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Smoked the beef ribs yesterday. The results were pretty good---quite tender---but I didn't like my cooking method. I think I started the temps too low. And I don't think a water pan underneath ribs is the way to go....or if you do a big water pan, the temps need to be higher. The meat took forever to pull back on the bones. The cook took a bit over 12 hours---seems too long for ribs.

So, while the result was still quite decent, I have more work to do when working with beef ribs. Also, I think I put too much spicing on the ribs. I felt it was too salty. I also tried something new----I used Frank's Red Hot sauce as a binder for the spices. I didn't specifically notice the spices of the Frank's sauce, but for some reason, I'm inclined to go back to French's Yellow mustard. Anyway, it's no big deal....the invitee cancelled last minute due to something that came up. So, in the end, I was just BBQing for my family.....all good. I still have one more set of ribs in the freezer. I'm looking forward to doing a better job on those.

Trimmed the fat and Frank's Red Hot sauce on there:


Seasoned and on the smoker for a bit:


Finished and ready to slice:


The final product:
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      08-28-2022, 06:38 PM   #1656
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      09-04-2022, 01:22 PM   #1657
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Some burnt ends for lunch, the rest for dinner
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      09-07-2022, 06:49 PM   #1658
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2 Jack/Ginger - PERFECT
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      09-08-2022, 07:41 AM   #1659
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Will be smoking two, 3lb turkey breasts for the Ohio State football game on Saturday. Having one of our friends and her husband over for the game. She is a die hard OSU fan. Should be a nice game to watch outside with the smells of the smoker going and the cooler temps.

One will have an espresso rub and the other will have a Kansas City type rub.

I will try and get pictures for the thread.
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      09-08-2022, 10:06 AM   #1660
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Some burnt ends for lunch, the rest for dinner
Oooooooh....
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      09-08-2022, 11:53 AM   #1661
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Will be smoking two, 3lb turkey breasts for the Ohio State football game on Saturday. Having one of our friends and her husband over for the game. She is a die hard OSU fan. Should be a nice game to watch outside with the smells of the smoker going and the cooler temps.

One will have an espresso rub and the other will have a Kansas City type rub.

I will try and get pictures for the thread.
So, this is a group invite?
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      09-08-2022, 03:21 PM   #1662
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So, this is a group invite?
lol, come on over!
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      09-09-2022, 04:48 PM   #1663
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TXSTYLE Can you confirm???

TEXAS TWINKIES...brisket stuffed in a bacon wrapped jalapeno with cream cheese


Hungry people shouldn't be allowed on FB just before leaving on a Friday
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      09-11-2022, 12:37 PM   #1664
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TXSTYLE Can you confirm???

TEXAS TWINKIES...brisket stuffed in a bacon wrapped jalapeno with cream cheese


Hungry people shouldn't be allowed on FB just before leaving on a Friday
Confirmed!


https://urbancowgirllife.com/texas-twinkies-recipe/
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      09-11-2022, 02:04 PM   #1665
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Quote:
Originally Posted by TXSTYLE View Post
Quote:
Originally Posted by UncleWede View Post
TXSTYLE Can you confirm???

TEXAS TWINKIES...brisket stuffed in a bacon wrapped jalapeno with cream cheese


Hungry people shouldn't be allowed on FB just before leaving on a Friday
Confirmed!


https://urbancowgirllife.com/texas-twinkies-recipe/
Packing pod. Destination: Texas
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      09-11-2022, 05:55 PM   #1666
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      09-12-2022, 07:19 AM   #1667
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Just a little update from Saturday:

The 2 3lb turkey breasts came out amazing and moist. Had them in the smoker for 3.5hrs at a steady 230 degrees.

Buckeyes won..so it was an awesome day!

I ended up changing the Kansas City rub to a yellow Carolina dry rub but still kept the espresso rub.





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      09-18-2022, 06:51 PM   #1668
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      09-26-2022, 04:47 PM   #1669
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Smoked a brisket to celebrate my friend coming to town. The meat was a USDA Prime full packer brisket locally sourced from Oliver's Meats in Denver. Was really happy with the results.

Trimmed and spiced:


Final product ready for slicing:


I bought some metal trays and put butcher paper on them for serving plates.




This meal was very satisfying!! My favorite bite is Wonder Bread with a nice thick slice of point and homemade coleslaw on top. Oh yes.
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      10-07-2022, 12:32 PM   #1670
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I got my little tailgate grill out of itís box in the garage, cleaned it up and got it fired up before the game tomorrow. First tailgate since 2018.

The entire time I was trying to remember whatever was in the back of my mind about this grill. I seemed to remember there was something I hated about it but couldnít remember what it was. About 15 minutes later I was reminded when I went to open the cover.

Iíll be leaving a glove in the box from now on.
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      10-15-2022, 09:19 PM   #1671
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Decided to do some beef dino ribs today. The wife asked if I could do a Korean BBQ vibe on these. So, I found a recipe for a Korean BBQ-style sauce that was a mix of soy sauce, orange juice, rice vinegar, sesame oil, fresh ginger, garlic and brown sugar.

I seasoned the ribs with just salt and pepper and smoked them on the smoker for 3.5 hours. Then I wrapped them in foil and added the Korean BBQ sauce to the foil, and then cooked them in the oven for another 4.75 hours. 8.25 hour cook.

Pulled them and let them rest for 30 minutes. SO TENDER! And the flavor of the Korean BBQ-style sauce was awesome. Served it with rice and broccoli. Was a really enjoyable meal.

Trimmed and seasoned:


Ready to wrap in foil:


Ready to eat!

Last edited by dogbone; 10-16-2022 at 09:32 AM..
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      10-23-2022, 07:06 PM   #1672
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