Recipies & Cooking
What have you smoked lately? Q-view...
Fish- Not sure what to recommend but i know some spare ribs do have quite a bit of fat. Maybe just take some off. Baby backs are my favorite. The fat on the ribs seem to help moisten the meat and then becomes part of the bark. Attached is a rack I smoked this past Friday. Some chew (which is what I like) but the bones come out clean and very tasty. Hope you find a process that works for your family.
Fish- What kind of ribs are you smoking ?? baby backs..St. Louis..full spare ribs etc? I usually stick to baby-back and I buy them at the local grocery stores and they usually are not too fatty.. You do need some fat on the ribs to help keep them tender during the smoking process (fat also adds flavor). Assume if you have too much fat then you could trim some off before you smoke.
No pictures, sorry, but I smoked ribs last night on my smoker. I didn't have any apple juice for the moistening stage, so I used orange juice. Any liquid will do, I guess, and it worked out well. One thing I wish I'd figure out is how to reduce the fat on some of these ribs I've cooked. The fat just tends to stay on there, and my wife and kids do not like the fat at all. Any ways of cooking ribs and somehow cooking the fat off, or cutting it off first? Otherwise, could it be that I'm using the "cheap" ribs from the grocery store? Should I be buying the good ones at a butcher shop?
I’ve done a lot of brisket but I’ve always separated the point from the flat, mainly to cut down on cooking time. They have always turned out well. I always do more than I should because I vacuum seal what’s left over and use for chili in the winter. One of my favorite things in winter is smoked brisket chili.
Brisket looks awesome Kona. Nice smoke ring!
Built a smoker with a friend using a vintage Kelvinator and a cheapo pellet grill I got on clearance at Wal-mart for $150. Been drinking beer out of it at a friend’s cabin for over 20 years, so I had to find a use for it. The grill took a ride in a big wind storm, but the auger/burner/hopper assembly still worked fine. The two items are decades apart in technology, but paired well with each other for this.
I’ve done bacon and hams out of two hogs we home butchered, a couple of chickens, and some other things. So far the results have been good.
Last week I did 80 lbs of pork shoulder for sandwiches at our son’s graduation party. It was a crowd pleaser.
@Shellfish. I used the probe that came with the grill. I don't have a hand held so it's possible it may not be accurate as you mention. I had the probe in the meat at about the average thickness, half way between the small and large end. These pieces were off the larger end and in the pic they do look more rare than they were. The small end was more done which is to be expected. Stuff seems to get done faster than I would expect on it that's for sure.
It was delicious and didn't last long.