quote:

Originally posted by Gustofer:
I'm jealous joatmonv. I do love a good lamb. I'm partial to rosemary with the oregano though.

Curious what temp you cooked that to. With the juices running it looks just right.

Cooked to 145° internal and rested for half an hour. It turned out pretty damn good and I just finished a plate with some warmed pita bread.

Baby backs today...

This message has been edited. Last edited by: xantom,

Dino ribs tonight.

Those ribs look awesome Jeff.

Jeff, sir,,,,, Will you adopt me please?

I'm not being properly fed.

Thanks guys

Here are some beef ribs I smoked over the weekend

Got me another Prime NY Strip marked down yesterday. 4th one in about 2 weeks. I'll be cooking it on the stovetop like the rank amateur I am.

I'm back to eating nothing but meat, eggs, nuts, and Avocado. I'm at my best doing this and it's like a hobby going to find the good meats marked down throughout the week. Sorta like a hunt, at the grocery store.

Nothing better than scoring a 1-lb+ Ribeye or NY Strip and eating that for breakfast. Sets the tone.

Those ribs look great.
I have (apparently) like Slippery Pete have gone Keto as well.
The bright side is LOTs of great Beef I can eat and Ribs like this are one of them.
A slight step down from Carnivore (diet) with Keto you can still eat a shitload of steak, Ribs ... anything with FAT!

Family get together Saturday, first time our son has been this side of the Mississippi in several years. I sprung for a Gold Grade Wagyu brisket from Snake River Farms for the event.

Pics and feedback to come!

quote:

Originally posted by smschulz:
Those ribs look great.
I have (apparently) like Slippery Pete have gone Keto as well.
The bright side is LOTs of great Beef I can eat and Ribs like this are one of them.
A slight step down from Carnivore (diet) with Keto you can still eat a shitload of steak, Ribs ... anything with FAT!

I depart from Keto in that I eat more protein but it's splitting hairs. Same foods. I did back ribs Sunday night in the slow cook. It's too good, I feel guilty when I do that. I feel spectacular eating like this. Don't need as much sleep, way more energy, lean out, etc etc.

I've been slacking lately. Did a Angus eye of round roast and spatchcocked lemon pepper chicken.

Looks good!

I haven't done any smoking for a while myself. I sold smokezilla 3 weeks ago, it was bitter sweet.



But I just got word my new cookers are done, finally!
Santa Maria:


Vertical Smoker:

This message has been edited. Last edited by: xantom,

my son in law just got both of those, took close to a year I think, sumbitches are heavy as shit,

Be sure to have a half dozen people over to help you get the wheels on the cabinet, and take all the racks and doors off it when you move it, it's like moving a safe....

xantom, beautiful new rigs! Who's the maker? Surely not surly Shirley's, are they?

Did a couple briskets yesterday for a grad party today. Also did 25lbs of pork butt for same party. Damn kids eat a lot! These briskets still had about 4 hours to go at this point. Had to hold these overnight in the Cambro will be reheating a bit today for the party this afternoon. I'll try to remember to take pics of slicing later.

Looks great! Using a Cambro changed the game for me. Great investment.

I got mine here:

https://www.webstaurantstore.c...-8/214EPP180BLK.html

quote:

Originally posted by Jeff Yarchin:
Looks great! Using a Cambro changed the game for me. Great investment.

I got mine here:

https://www.webstaurantstore.c...-8/214EPP180BLK.html

I buy stuff from that place on occasion. Their shipping is expensive though. Cambro's are life saver. I held pork butts in mine for 14 hours the other day before I pulled them. They still probed at 120 after 14 hours rest. I got lucky and found mine on Craigslist about eight years ago. A double set with the caster cart to roll them around on for $150.

Beautiful rigs Xantom! You're going to love that Santa Maria. I had a vertical smoker and a Santa Maria mounted on a trailer. Sold it some years back I just couldn't get along with that vertical but that Santa Maria was a delight! Mine was hard to control the heat in. Heat naturally rises so I was always fighting stuff burning on the top couple racks while stuff at the bottom was half cooked. I had to take the bottom two racks out and install a pan to use as a heat sink by filling it with either water or sand so I lost capacity.

I cooked different meats a lot as well so I was always trying to work around not having chicken or poultry dripping down on beef or pork or whatever. I didn't necessarily like beef drippings on my chicken either so we just parted ways. But I will say this it was one hell of a rib cooking machine once I figured out the heat sink and got better control of the temps. looking forward to seeing what comes off both those rigs!