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My dog crosses the line
Picture of Jeff Yarchin
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Looks great!

I just started an overnight smoke.

 
Posts: 12889 | Registered: June 20, 2007Reply With QuoteReport This Post
quarter MOA visionary
Picture of smschulz
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Well nabbed some Wagyu Beef Back Ribs from HEB.
Normally, I go for short ribs but thought I'd give these a try:


Two Hours In:

Finale:
 
Posts: 22063 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
Member
Picture of DrDan
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quote:
Originally posted by smschulz:
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Those look really good!




This space intentionally left blank.
 
Posts: 4787 | Location: Florida | Registered: August 16, 2009Reply With QuoteReport This Post
Alienator
Picture of SIG4EVA
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Awesome beef posts guys!!!

We hosted a life group meeting so I did a 10lb pork butt. That bark was amazing.



SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 6876 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
Drill Here, Drill Now
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I bet wagyu with that level of crust and smoke ring was delicious.



Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
 
Posts: 22386 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
quarter MOA visionary
Picture of smschulz
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^^^ For the record it was American Wagyu not the Jap A5 but still delicious nonetheless.
 
Posts: 22063 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
His Royal Hiney
Picture of Rey HRH
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I just rediscovered this thread and went through all 44 pages since I got a Traeger early this year.

I’m not a cook but I had beginner’s luck. My first three cooks were briskets and they came out very nice. Then I tried chicken thighs and steaks. Then did pork butts in August. I’ll be cooking ribeyes for company in October. But since I didn’t like the amount of reverse sear I got plus the long time it took to get from 225 to 450. I ordered a Su-V gun to do the reverse sear. I plan to sear it at 110 then bring the steaks to the desired temperatures.

I found the Meater probes to be very accurate in their estimates of when the target temperature will be reached. So on the briskets and pulled pork, I monitor the estimated time to temperature and adjust the smoker temperature accordingly.

I plan for when eating time is then back off the expected times on Excel to get the timing for every step including when to start the smoker to warm up.



"It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946.
 
Posts: 19063 | Location: The Free State of Arizona - Ditat Deus | Registered: March 24, 2011Reply With QuoteReport This Post
McNoob
Picture of xantom
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What a nice day it was yesterday, had to cook something. I decided to try a meat church bean recipe I ran across. I had a rack of St. Louis ribs on hand too.












I only used a half bottle of Stubbs Sticky Sweet, and they were a little too sweet for me. If I made them again I wouldn't use a sweet sauce in addition to the already sweet bush beans. I added some cubed smoked pork belly ends that were left from the last time I made bacon. Beans were really good though. Ribs were really tender and juicy.

Meat Church Pit Beans
https://www.youtube.com/watch?v=YpdbrZu4_K0




"We've done four already, but now we're steady..."
 
Posts: 1643 | Location: MN | Registered: November 20, 2013Reply With QuoteReport This Post
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xantom, that looks great!

Saturday was Bacon Day at our place.
Bacon-wrapped pork loin, bacon-wrapped corn on the cob, and bacon-wrapped jalapeno poppers, all smoked.

I'm loving this week's leftovers!







God bless America.
 
Posts: 12912 | Location: The mountainous part of Hokie Nation! | Registered: July 15, 2007Reply With QuoteReport This Post
Alienator
Picture of SIG4EVA
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Apple smoked ribs with Texas Roadhouse sirloin seasoning and paprika.




SIG556 Classic
P220 Carry SAS Gen 2 SAO
SP2022 9mm German Triple Serial
P938 SAS
P365 FDE

Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it"
 
Posts: 6876 | Location: NC | Registered: March 16, 2012Reply With QuoteReport This Post
quarter MOA visionary
Picture of smschulz
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quote:
Originally posted by Rey HRH:
I just rediscovered this thread

I ordered a Su-V gun to do the reverse sear.

I found the Meater probes to be very accurate in their estimates of when the target temperature will be reached.


^^^ Both great devices, have them both.
Using the Su-V Beretta Flame Thrower to start the coals is a blast. Smile
I like using it to sear as well, with it you can cook/smoke it longer and get the sear without overcooking the meat.
 
Posts: 22063 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
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