Nothing wrong in loving pastrami. Nothing at all. Some rye bread, brown mustard. Life is good. Significantly shortened, but good.Originally Posted by UNM1136
Nothing wrong in loving pastrami. Nothing at all. Some rye bread, brown mustard. Life is good. Significantly shortened, but good.
Wife and I have been binging on Tomatillo Salsa recently. She found a fresh-ingredients (no sugar or preservatives) recipe she likes and we're eating it on everything from fish to salads to tacos. Today we got smart and just made a giant batch. 5+ pounds of Tomatillos, half dozen jalapenos, large yellow onion, 2 full heads of garlic. Cut everything up and put everything in the smoker on low for 90 minutes. Then up to 400'F for the ramp time plus 5 minutes. Peel the garlic cloves, add kosher salt, cilantro, fresh lime juice (I was pushing for some cayenne and ancho powder, but lost). Blend and jar. Got some very good smoke on this batch. That's an 80oz Walmart sized pickle jug. Might last us 2 weeks at current rate of consumption.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
This thread, and this video, have reminded me that I’m overdue for some beef rib smoking.
I love this guy, and his dorky enthusiasm.
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Couldn’t get any “dinosaur” ribs on short notice so wound up doing beef back ribs, which I’ve had decent results with in the past. Don’t know if I was distracted too much during the cook or if they were just a bad sample (I think it was probably both) but now I’m resolved to find a better cut for the coming weekend.
Before cooking these I had to clean out the ash from my fore box. As much as I love my Good One it’s times like those that I want to start looking for something different, possibly even a pellet cooker. With the smoker all set up under the tiki, dragging the ash box out across the patio was far more annoying that I’d expected and left ash everywhere. Which is equal parts my fault that I let it get too full.
I’d really love it if there was a way to clean out the ash from the bottom of the thing.
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Went by Wild Fork today. First time visiting. Picked up two racks of beef short ribs (one 6lbs, one 4lbs), some trout filets, and a tri tip. I've never done a tri tip before but I keep seeing a lot of folks cooking them so why not. Folks seem to recommend a high heat sear at the end for tri tip and my Good One is perfect for that! I think a lot of folks do some sous vide, then smoke, then sear too so maybe that's the way to go.
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FWIW, I find it difficult to get enough smoke on a tri tip, since it heats up pretty quickly. You might want to start out as cold as possible on both the smoker temp and the raw meat temp. Also, last time I did tri tip, I smoked it as long as I dared, then rested and refrigerated it overnight. Then seared it the next day from a cold start. Best results I've gotten so far. Refrigerating the smoked tip overnight gave me enough time to get a good sear on it with much less risk of overcooking (we like rare to medium-rare steak), vs trying to sear when the internal temp is already +/- 95 or so.
Love those beef short ribs. Low and slow. Hard to screw up. Lots of fat, so, lots of flavor.
Enjoy!
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Trust me...smoke till 115f pull and let sit until your fire is kicked up and then sear the shit out of it, you want it to have a killer crust to it. Let it sit 5-10min before your slice. I’ve really started liking this seasoning on tri tip https://jesspryles.com/hardcore-carnivore-black-rub/
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AKA: SkyLine1
I can't upload pics from my phone for some reason, but the ribs I did turned out excellent. Definitely the most tender ones I've done. The KJ's temperature control is so spot on and I didn't have to deal with spikes and refueling like I do in my cheap offset. This thing is ridiculously efficient. I smoked two full racks of pork ribs, 20 lbs of chicken, then removed one of the heat shields and grilled five flat iron steaks and am finishing up 3 lbs of lemon pepper party wings. I probably have just under half of my coals still, and from my test burn shutting off the top and bottom vent will smother the fire and save them.
No buyer's remorse here. The Big Joe was worth it.
Sorta around sometimes for some of your shitty mod needs.
Sorta around sometimes for some of your shitty mod needs.
May not be a technical part of the forum, but is a technical thread. Pics without text, no bueno...
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