Skinsfan1311 Posted June 14, 2022 Share Posted June 14, 2022 14 hours ago, BatteredFanSyndrome said: Pretty much like you said, it was actually very good - but obviously I was stuck on just how good it was right after I pulled it. I did add some apple juice, apple cider vinegar, and a little more rub before reheating. Everyone raved about it, took to-go containers, and we've been eating it to the extent I made pulled pork tacquitos for lunch. I think next time I'll be putting it on like 10-11 at night and letting it smoke all night long through the day so I can pull just before serving. It was close to 16 hours for 3 9lb pork butts. My next cook will be smoked birria tacos. I'm all porked out. Glad it worked out! I've found that you can reduce cook time, by smoking smaller roasts. My experience is that 4lbs is perfect, but I'll go up to 5 lbs max. If I can't find a smaller roast, I'll look for 8-10lb butts, and get the butcher to cut them in half. They smoke faster and you get twice the delicious bark.😉 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 14, 2022 Share Posted June 14, 2022 Dinner Sunday, breakfast Monday. 1 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 17, 2022 Share Posted June 17, 2022 Pollo asado street tacos, w/ the seasoned grilled corn tortillas. 3 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 17, 2022 Share Posted June 17, 2022 ^^^ You're such a badass, seriously. Those look amazing. 2 Link to comment Share on other sites More sharing options...
Fergasun Posted June 19, 2022 Share Posted June 19, 2022 First day I have grilled in over 6 months. We have been heavy on the Instant Pot and Air Fryer. Cleaned out the Weber 3 burner... got some chicken and potatoes on. I forgot how much I enjoyed grilling! We are doing Asada and Chicken tacos for Father's Day. 5 Link to comment Share on other sites More sharing options...
Llevron Posted June 19, 2022 Share Posted June 19, 2022 Ribs on for Father’s Day. Pop and I are gonna share a (few) racks lol. 3-2-1 method cause the wife likes them falling off. I’ll take pics if they look nice otherwise ima just eat them. I legit won an award for these ribs once. Wife won’t let me change the recipe I really wanna try something else eventually though. 3 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 19, 2022 Share Posted June 19, 2022 4 hours ago, Llevron said: Ribs on for Father’s Day. Pop and I are gonna share a (few) racks lol. 3-2-1 method cause the wife likes them falling off. I’ll take pics if they look nice otherwise ima just eat them. I legit won an award for these ribs once. Wife won’t let me change the recipe I really wanna try something else eventually though. Nice! I'm not a big fan of 3-2-1 ribs either, I prefer a little tug on mine but, that's the way I make 'em because that's what Mrs. Skinsfan likes..... 1 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted June 19, 2022 Share Posted June 19, 2022 Wife told me we were having ribs for Father's day 😀 Going to use the rib rub from work & shoot for 3 hours at 250. 1 Link to comment Share on other sites More sharing options...
Llevron Posted June 19, 2022 Share Posted June 19, 2022 (edited) Lmao it’s so funny that we all get the same kind of “requests” lololol Edited June 19, 2022 by Llevron 1 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted June 19, 2022 Share Posted June 19, 2022 Let me hold one rib. Link to comment Share on other sites More sharing options...
Llevron Posted June 19, 2022 Share Posted June 19, 2022 9 minutes ago, TradeTheBeal! said: Let me hold one rib. I promise I would given the opportunity. Maybe at a [Commanders] tailgate one day 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 19, 2022 Share Posted June 19, 2022 I'M OUT OF WORCESTERSHIRE SAUCE!!! This half-pound burger isn't gonna have the usual "oomph". This is tragic. I'm out of a lot of stuff...my only meat left in the freezer is a big fat tuna steak. (I call it "meat sale shopping", go around to all the grocery stores, get it on sale, and put the food saver to work.) Sauteing the red onions and shrooms. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted June 19, 2022 Share Posted June 19, 2022 I roasted a chicken yesterday. I'm having some breast slices with some rice. 2 Link to comment Share on other sites More sharing options...
dfitzo53 Posted June 19, 2022 Share Posted June 19, 2022 Corned beef hash with eggs over easy for breakfast this morning. 3 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 19, 2022 Share Posted June 19, 2022 6 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted June 20, 2022 Share Posted June 20, 2022 11 hours ago, Skinsfan1311 said: Nice! I'm not a big fan of 3-2-1 ribs either, I prefer a little tug on mine but, that's the way I make 'em because that's what Mrs. Skinsfan likes..... I love 3-2-1 ribs that fall off the bone if you give them a good scowl. If you want a bit of a tug, eat beef jerky. 1 Link to comment Share on other sites More sharing options...
zCommander Posted June 20, 2022 Share Posted June 20, 2022 A little father's day dinner. Smoked chicken and briskets. 😋 5 Link to comment Share on other sites More sharing options...
Fergasun Posted June 20, 2022 Share Posted June 20, 2022 Simple Carne Asada marinade: Used 5 lbs of Costco "carne asada" beef (unseasoned cut) 2 parts Orange Juice 2/3 parts worchestershire sauce 1/3 part soy sauce Garlic Salt Pepper Onion powder Simple Pollo Street taco rub: Used 2 bags of costco chicken breast (maybe 2-3 (lbs?) 2 parts chili powder 1 part paprika 1 part cumin 1 part oregano 1/2 part garlic powder Salt and pepper to taste maybe 2 tablespoon olive oil fed 10 with ample leftovers... Free tip - you would be surprised how a simple 2 parts paprika, 1.5 part oregano, 1 part salt. 1/2 part pepper rub makes a tasty rub for bbq chicken... I used to wet brine with brown sugar and salt for a good taste and prevent dryness... of course this was pre owning a gas Weber. 3 Link to comment Share on other sites More sharing options...
dfitzo53 Posted June 21, 2022 Share Posted June 21, 2022 3 5 Link to comment Share on other sites More sharing options...
China Posted June 22, 2022 Share Posted June 22, 2022 5 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 25, 2022 Share Posted June 25, 2022 I’m about to attempt baby back ribs for the first time on the pellet smoker. They were BOGO at the grocery store this morning. I’ve seen varying opinions here as with everywhere else about the best ways to do them. My wife falls in line with some of your spouses as well, wanting them to “fall off the bone”. Looking around, it seems 3-2-1 would be the best method to achieve that. Any tips from the congregation? 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 25, 2022 Share Posted June 25, 2022 (edited) 4 hours ago, BatteredFanSyndrome said: I’m about to attempt baby back ribs for the first time on the pellet smoker. They were BOGO at the grocery store this morning. I’ve seen varying opinions here as with everywhere else about the best ways to do them. My wife falls in line with some of your spouses as well, wanting them to “fall off the bone”. Looking around, it seems 3-2-1 would be the best method to achieve that. Any tips from the congregation? Yes. 3-2-1 is too long for baby backs. Go with 2-2-1. 2 hours of smoke between 225-250 2 hours wrapped in foil. 1 hour unwrapped to firm them up. Peel silver skin. Dry brine with salt the night before, if you have time. Fire up the smoker, apply your favorite rub and smoke for 2 hours. Before they come off, I take a large piece of foil, sprinkle a little brown sugar on the foil, a few pats of butter, and a little more rub, and maybe a small smear of pepper jelly and bacon fat. Place the ribs meat side down on the foil, wrap it tightly, (I double wrap), and put the covered ribs, bone side down, for 2 more hours. After 2 hours carefully*, (because of the escaping steam and they will be practically falling apart at this point), remove the rack and smoke them, (bone side down), for another hour. If you like sauced ribs, then brush a very thin layer on them before putting them back on the smoker. *I poke a hole in the foil and drain the juices into a glass cup measure first. The ribs will be falling apart, so be careful, or you'll have a mess on your hands. If you have a good pair of silicon BBQ mitts, this is the time to use them. Hope this helps! Edited June 25, 2022 by Skinsfan1311 1 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted July 2, 2022 Share Posted July 2, 2022 First full packer brisket on the pellet smoker. Rendered the trimmings to make beef tallow. 1 11 Link to comment Share on other sites More sharing options...
skinsmarydu Posted July 2, 2022 Share Posted July 2, 2022 ^^^Dude, that looks ****in' amazing, absolutely perfect. I love crispy outside, and you did that just right. And @Bang tweeted that his wife is making peach salsa tomorrow...I've had some great stuff of that kind being here in GA, please let me know how it turns out! 2 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted July 2, 2022 Share Posted July 2, 2022 @BatteredFanSyndrome So….where do you live? 1 1 Link to comment Share on other sites More sharing options...
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