October 22nd, 2020 at 4:38 PM ^
Fork one over.
October 22nd, 2020 at 4:42 PM ^
I'd write "Fork you" as a joke but somewhere else I wrote "Aw shaddup" as a joking reply to someone, assuming the funky spelling would convey the intended humor, but he took it seriously and now he's gone from my life. Typed words are tricky.
October 22nd, 2020 at 4:47 PM ^
So sad if someone can't take a joke and utters all sorts of nonsense back like "cancel culture". I appreciate the Dad humor.
October 22nd, 2020 at 5:03 PM ^
Stop being so saucy.
October 22nd, 2020 at 8:10 PM ^
Why? you were obviously just 'ribbin
October 22nd, 2020 at 11:19 PM ^
I guess he rubbed it in. He had a bone to pick. He should have just chewed the fat. But he got smoked. He got burned. He got grilled.
Alright, I’ve run out of gas.
October 22nd, 2020 at 4:45 PM ^
Cider vinegar ribs on the traeger.
St. Louis style, IMO better flavor than back ribs.
Rub of your choice, I prefer the night before. I use the smoke setting for at least 2hrs, then wrap in double foil, crank the heat to 250 and add my vinegar sauce in the foil packs.
The sauce consist of.
2 cups apple cider vinegar, 2 tblsp of Brown sugar, 2 tblsp of butter and cayenne to your likening. Heat up and mix on the stove.
This gives a fair amount of sauce so I use it as a baste during the smoke cycle. I’ll usually let the ribs go for a few hrs before taking them from the foil and adding a BBQ sauce, once again your choice. Let the sauce set and chow down.
October 22nd, 2020 at 4:50 PM ^
I usually do the Traeger 3-2-1 model which works pretty well and seems to match what you are doing. I haven't tried St. Louis style yet but maybe I should.
October 22nd, 2020 at 4:54 PM ^
This is pretty much the same concept. I was a back rib guy until my office moved to St. Louis. I haven’t looked back. I got this simple vinegar sauce recipe from an old guy from our NC office. Adds a ton of juice and flavor to the ribs.
October 22nd, 2020 at 4:56 PM ^
Per Meathead Goldwyn, you should not need to crutch ribs. And two hours tends to annihiliate your bark and make the meat mushy. Personally, I never crutch ribs. They spend around five hours at 225° F until they pass the bend test, then head straight to the grill for a final glaze.
October 22nd, 2020 at 5:00 PM ^
Nice MG shoutout. AmazingRibs.com has taught me so much.
October 22nd, 2020 at 5:05 PM ^
Meathead Goldwyn (and Amazingribs.com) is my smoking sherpa. I start with his recipes anytime I want to smoke something. I tried a full packer brisket for the first time earlier this month. His recipe and techniques got me from start to finish without rending my clothes or jerky-fying seventeen pounds of USDA prime brisket.
October 22nd, 2020 at 5:09 PM ^
I never used to wrap prior to the traeger because I was constantly fiddling with the firebox and was fully invested. I only do it this way because it’s just to dam easy. I won’t win a rib off, but all my fat Michigan beer drinking buddies eat these up like a pack of jackals. I’ll still do a brisket for 12 hrs on the old homemade smoker over oak or Apple just to enjoy it and stay in practice. Although since the traeger the days are fewer and fewer.
October 22nd, 2020 at 5:15 PM ^
That's curious. I thought it would be easier to just set it and forget it with a Traeger. Once you fire it up, you can pop on a few slabs and leave them alone for a few hours. Of course, half the point of barbecue is giving yourself something needlessly difficult to do. And stepping outside to crutch would be a good time to crack a beer or refresh your drink.
October 23rd, 2020 at 1:46 PM ^
When I cook old school I spray the meat quite often so it stays moist, usually every 45 minutes or so. When I use foil I don’t have to, although I usually do. We made a drum smoker yrs ago and it’s been great but you really have to be attentive to keep the temps steady or you’ll be there for days with a stubborn brisket. Or you’ll be eating brisket jerky if you get greedy. The key to the pellet smoker is using high quality wood pellets, bear mountain and the traeger brand seem to be the best I’ve used. I’ve got a big Tex traeger and can do around 10 racks and I’ve never had them come out mushy. Traeger pushes a 3-2-1 method, 3 hrs smoke, 2 hrs wrapped and 1 hr sauced. I’ve had perfect ribs every time doing 2 hrs smoked 2hrs wrapped and grilled at the end just long enough for the sauce to set. I picked up a case of killer hogs bbq sauce this summer and that’s been my go to sauce. Prior to that was cashmans, which is a local thing in NW Ohio but is fantastic. Dam I’m hungry!
October 22nd, 2020 at 5:35 PM ^
Meathead (shout out to www.amazing ribs.com for those unfamiliar) is a great resource but he isn’t the end all be all of BBQ. Aaron Franklin wraps his ribs for two hours (per his book anyways) which frankly shocked me. I think 30-45 minutes in foil is fine, especially because I usually plan to finish early and have to hold/rest them and would have to wrap anyway.
Meathead also deadlocks on cooking everything except chicken at 225 F, which IMO is fine but generally takes too long. 250-275F works just as well in my experience and speeds up the cook significantly, particularly in the stall.
October 22nd, 2020 at 8:03 PM ^
Aaron franklins book contradicts what he says son his appearances on various shows. Most specifically for how and when to wrap things.
October 22nd, 2020 at 8:01 PM ^
Amen. Crutch nothing you lazy bums.
October 23rd, 2020 at 6:11 PM ^
I mean, maybe not a need, but I found this about 30 seconds after into looking for recipes on Meathead Goldwyn’s site:
Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a savory sweet glaze. The secret is that you'll use the Texas Crutch, which is wrapping the meat in foil late in the cook, and then take the juices from the foil, add some apple juice, maple syrup, and make the glaze. It makes extremely tender, juicy, meat with a beautiful mirror like sheen. More than one cook has written me to tell me that the recipe makes the best ribs they have ever tasted.
October 22nd, 2020 at 4:51 PM ^
You can also do these on a gas grill which I did in Gatlinburg a few months back. Just start out at 180 for a few hrs then heat up to 250. Definitely not the low and slow smoke flavor but a hell of a lot better than the crockpot.
October 22nd, 2020 at 4:46 PM ^
Dunno if it's been discussed here before or not, but I highly recommend making pastrami. You have to cure it for a week, but it's 100% worth it. I've made dozens and dozens of different recipes on the smoker the past few years, and pastrami is by far the best.
October 22nd, 2020 at 4:48 PM ^
Isn't Yoder banned from this site?
October 22nd, 2020 at 4:47 PM ^
If you want real fun, see if you can find a rotisserie attachment for your grill. I just picked one up recently - did a chicken 2 weekends ago, and pork tenderloin last weekend. It's hard to replicate that with regular grill/stove/oven.
October 22nd, 2020 at 4:55 PM ^
Speaking of rotisserie fun... Fireball Whisky Pineapple is always a crowd pleaser.
October 22nd, 2020 at 4:51 PM ^
I'm making a tailgate soup when I get home today..... to practice up for Saturday.
I take a rocks glass, add two ice cubes and pour 4 oz of Elijah Craig Barrel Proof Bourbon over them. Sip slowly.
October 22nd, 2020 at 4:56 PM ^
Nothing better than a couple bowls of loud mouth soup on game day.
October 22nd, 2020 at 5:03 PM ^
Mmm. Chilled soup.
Though 4 oz. is a pretty small bowl. I suggest something larger.
October 23rd, 2020 at 11:00 AM ^
Barrel proof = 136.8 proof.... 4oz portions is sufficient
October 22nd, 2020 at 4:54 PM ^
I’d be glad to pick it up if the last user doesn’t want to.
worked as a chef for alinea group, hogsalt hospitality, and well known group in A2
October 23rd, 2020 at 8:56 AM ^
you wanna tag team this stuff? i've got ~15 years in hospitality
drop me a line at
jfakxboxlive
^
that's a gmail address but I don't need webcrawlers picking it up
October 22nd, 2020 at 6:19 PM ^
We need a sponsor. He has a lot of costs that go into what he does, and it has to be worth taking him away from his normal stuff.
October 22nd, 2020 at 7:15 PM ^
You should reach out to Mitch McGary
MGoBBQ sponsored by Mitch's Marijuana Emporium
I'd read that shit each week
October 22nd, 2020 at 8:17 PM ^
thanks for the response
good for him for finding a profitable outlet for his content
it is difficult to pump out week after week content like this when you need to meet this criteria:
- New dishes each week (we don't need 15 different ways to cook a pork butt, just slow cook the thing and shred it)
- Simple enough for a novice to cook (some familiarity with cooking is needed but no one is looking for beef wellington's here)
- Time sensitive and bountiful (gotta be able to share at gatherings and nobody wants a recipe on how to put a rib roast on the smoker 18 hours before it will be ready)
hopefully this thread acts as the proverbial fire under somebody's ass to bring similar content back like this, even if it doesn't warrant front page posts
October 22nd, 2020 at 8:17 PM ^
Sounds fun. I’d do it for free. Work from home given me way too much time.
October 22nd, 2020 at 6:36 PM ^
We need something to go with our drinks!!
October 22nd, 2020 at 8:33 PM ^
Fresh caught Salmon skin on, competition rub , brown sugar, lemon, olive oil.
Pecan Pellets @ 275 about an hour on The Pit Boss or until the skin is crispy. Eating at 5 so I have room for a 12 pack later during the game. I will need it.
Eazy Peazy.
October 22nd, 2020 at 9:02 PM ^
My man
October 23rd, 2020 at 11:42 AM ^
Have never done fish yet, myself. Intrigued to try. The above sounds like a good first attempt sometime soon.
October 22nd, 2020 at 9:24 PM ^
I make the Mgobbq bacon jam recipe every fall - best I’ve found (with minor personal-taste tweaks).