Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Hell fire.... That look like the real deal right there! My wife and I like having pulled pork and topping them with homemade pickled red onions and bread and butter pickles on Texas toast. That reminds me of that a little!

 

Lunch is about to go on.
I got an email a few weeks ago about the Traeger app on the iWatch so I had to see what it was about. Well now I don’t even have to find my phone to check temps. Just look at my watch. super convenient while drinking or prepping other food I guess.

 

If that’s lunch, I can’t wait to see what’s for dinner. Great tech on that grill!

 

Im not sure yet. I’m either going to switch grills and prep some chicken breasts for work the next couple nights..or have the wife boil me some chicken. For shredded chicken.


Or keep eating these “Poor man burnt ends” all day.

 

Shoot any burnt ends are good in my opinion! Enjoy

 

Got the Pitts & Spitts going today. Making a few racks of ribs for a gathering this evening.

 

Looks yummy!

I suck at making ribs. Or at least I have no confidence in them yet. I need to work on them.


I do have 2 plates of beef short ribs that I’m going to try one of these weekends. Hopefully they turn out better then my pork ribs I made before.

 

225 for 6 hours. Play around with when you wrap based on how you like them. Havent done beef ribs yet

 

When do you usually wrap?

 

Usually hour 4 for 1.5 hours. Then 30 minute finish unwrapped

 

So with ribs.....

They are not really that hard and pretty forgiving. I prefer a St. Louis style over baby back. They lay flatter, more marbling, and easier to cook evenly.

3-2-1 method is a popular method. 3 hours of smoke, 2 hours of the ribs wrapped with brown sugar, parkay butter, more rub, then 1 hour more with the ribs out of the wrap back on the smoker. That last hour is the time to glaze them with sauce if you like.

I have tried the 3-2-1 method 10+ times and they are over cooked every time for me. What I mean is the ribs fall apart too much and soggy. I want a really tender rib that will stay on the bone, but when you bite into it it will have a little snap but still come off the bone cleanly.

I usually smoke at 250. I found the 2-2.5 hours for the first stage. I will then rap and just use a little butter and some more rub. I usually go 1-1.25 hours wrapped. By now the ribs are pretty tender. I will pull them out of the wrap and go back on the smoker for about 1 hour. If you like, the last 30 minutes you can sauce and glaze.

So I do 2.5-1.25-1 basically and it is good.

Even if you don't wrap, you can tell a rib is done by lifting up on the bottom of the rib in the middle on the rack. The top of the rib will start to sort of crack. Pull them off right then. If you lift up and you see no tearing of the top of the rib, it still needs a little time.

 

I’ll try and remember your times...or maybe I start a bbq binder. My problem is I try something then forget it weeks or months later when I try it again.

I don’t eat ribs often. That’s part of the problem. If I was going to have pork 9 times out of 10 it’s tenderloin or butt/shoulder.

 

ai also admit ai have had 10+ different smokers and it varies by each. Each one is a little different even though the temp gauges say the same temperature. You just have to experiment a little. After 7 to 8 smoking sessions of doing some racks of ribs, you will start to get it dialed in.

Just takes a little practice for your texture and taste!!!

 

I started keeping notes when I got my PitBoss a little over a year ago. It helps a lot.

 

Keeping a log of your cooks is a great idea. Keep in mind every cut of meat cooks differently but it will give you a good baseline to go from.

 

My finished product. Tender, still has a bite, could of left wrapped longer for fall off the bone, if wanted, but needed to slice for get together. Smoke ring damn near all the way through.

 

yeah I realize cut of meat and outside temp would play a lot on time.

I’m thinking more method, ingredients. I experiment frequently with new binder/rubs that sometimes I forget. Sometimes things work awesome and sometimes it comes out ok...but I probably wouldn’t do it again.

 

Yes sir, that looks like some good eating to me!!!

 

Anyone got any good Duck recipes or methods?

Costco has whole duck for about $30cad.

I'm thinking dry skin in fridge 24hrs, s&p rub, ceramic Kamado, 250* for 3hrs or so until it hits 160, crisp skin a few minutes and serve.

I've never done duck. Never even tried it.

 

We have duck occasionally, at times as a turkey substitute at Thanksgiving. If it came with orange sauce, we've had good luck just following the cooking instructions on the package. I've never smoked it, but coincidentally we were talking about smoking one just last night. These recipes have also turned out good for us.

 

Since you mentioned smoking, and we were just talking about it, I found this recipe.
https://amazingribs.com/tested-recipes/duck-and-goose-recipes/grill-roasted-peking-duck-recipe

 

16 hours low and slow...

 

Ha....Peking Duck was mentioned on a few smoking forums I saw when I was searching!

It sure looks good.

 

I'm going to try it in the next few weeks. But we have roasted duck, Bahamian wahoo casserole, wings and ribs on the menu now. So much food, so little time.

 

what's your rub?

 

Angelos on these, also use Meat Church Hot Honey Hog.

 

Awesome thank you sir

 

Just discovered this subforum.. here's some pics from some recent cooks:

 

And I have to look forward to frozen pizza, at least it's Digorno!