PCS Posted September 16, 2017 Share Posted September 16, 2017 Simple and straightforward tonight. Local grass fed ground beef on the grill with salt and pepper for some great burgers. 3 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 25, 2017 Share Posted October 25, 2017 (edited) Dinner tonight: Red wind (edit: wine) braised short ribs with petite yellow potatoes and baby carrots. This was a first for me and a hit with the family. This one I made awhile ago: yeah pasta and fish probaby an unorthodox meal but it was good. Bourbon and ginger glazed trout with my favorite dish to make; creamy shrimp spinach alfredo. I’ve made this several times and it’s a family favorite and uber easy to make. Edited October 25, 2017 by AsburySkinsFan 5 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted October 25, 2017 Share Posted October 25, 2017 Looks really good! 1 Link to comment Share on other sites More sharing options...
Going Commando Posted October 25, 2017 Share Posted October 25, 2017 Grilled halibut with creamed grits and fried pumpkin and apples for my wife's birthday last night. Southern and fall flavors. The pumpkin was a cushaw we got from a local grower. That was a first for me. I fried the crook neck and turned the base into purée that I froze for thanksgiving. 2 Link to comment Share on other sites More sharing options...
steve09ru Posted October 25, 2017 Author Share Posted October 25, 2017 13 hours ago, AsburySkinsFan said: Dinner tonight: Red wind braised short ribs with petite yellow potatoes and baby carrots. Looks good! is there a certain mph that is better to sit them out in? Guessing it's be better with high gusts so the marinade gets pushed through more? Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 25, 2017 Share Posted October 25, 2017 Just now, steve09ru said: Looks good! is there a certain mph that is better to sit them out in? Guessing it's be better with high gusts so the marinade gets pushed through more? LoL!!!! I never had these problems until I started posting primarily from my phone! 34 minutes ago, stevemcqueen1 said: Grilled halibut with creamed grits and fried pumpkin and apples for my wife's birthday last night. Southern and fall flavors. The pumpkin was a cushaw we got from a local grower. That was a first for me. I fried the crook neck and turned the base into purée that I froze for thanksgiving. Pics or it didn’t happen. LoL Link to comment Share on other sites More sharing options...
steve09ru Posted October 25, 2017 Author Share Posted October 25, 2017 3 minutes ago, AsburySkinsFan said: LoL!!!! I never had these problems until I started posting primarily from my phone! Haha yeah all I use is my phone- happens to me all the time Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted October 25, 2017 Share Posted October 25, 2017 1 hour ago, stevemcqueen1 said: Grilled halibut with creamed grits and fried pumpkin and apples for my wife's birthday last night. Southern and fall flavors. The pumpkin was a cushaw we got from a local grower. That was a first for me. I fried the crook neck and turned the base into purée that I froze for thanksgiving. How much are you paying for Halibut in your neck of the woods? Here in Baltimore metro area, it's crazy expensive, even at Costco Link to comment Share on other sites More sharing options...
LadySkinsFan Posted October 25, 2017 Share Posted October 25, 2017 I made cheese grits and scrambled eggs for brunch today. One of my favorite breakfasts. Out of orange juice, so a couple of orange Emergen C packets. Fighting a cold too. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 25, 2017 Share Posted October 25, 2017 5 hours ago, LadySkinsFan said: I made cheese grits and scrambled eggs for brunch today. One of my favorite breakfasts. Out of orange juice, so a couple of orange Emergen C packets. Fighting a cold too. Sorry, girl. Feel better soon. You had a great breakfast, tho! 1 Link to comment Share on other sites More sharing options...
Going Commando Posted October 26, 2017 Share Posted October 26, 2017 9 hours ago, Skinsfan1311 said: How much are you paying for Halibut in your neck of the woods? Here in Baltimore metro area, it's crazy expensive, even at Costco I didn't buy this one, my father in law did. But it's really expensive here in Norfolk too. 1 Link to comment Share on other sites More sharing options...
USS Redskins Posted October 26, 2017 Share Posted October 26, 2017 I finally had time to get to the smoke I got for Christmas... a charbroil electric. Never smoked before but have done baby back ribs twice now and both times worked very well. Love the Smokey flavor... was pretty easy to do just time consuming. Any suggestions? i want to try several things... including seafood. i have a big pork shoulder in the fridge for the weekend... hard or easy or..? 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 26, 2017 Share Posted October 26, 2017 I love smoked turkey. I also know folks who smoke full bologna loafs. Chicken wings and thighs are awesome too. Smoked pork butt should be pretty straight forward, it will be time consuming. Best results on a full sized shoulder is a 12 hour smoke. Low & Slow allows for smoke penetration and fat rendering. You can smoke faster with higher heat but it can have mixed results like tougher meat that isn’t fully rendered. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 26, 2017 Share Posted October 26, 2017 Smoked crab legs. Mmmmmm..... 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted October 26, 2017 Share Posted October 26, 2017 7 hours ago, USS Redskins said: I finally had time to get to the smoke I got for Christmas... a charbroil electric. Never smoked before but have done baby back ribs twice now and both times worked very well. Love the Smokey flavor... was pretty easy to do just time consuming. Any suggestions? i want to try several things... including seafood. i have a big pork shoulder in the fridge for the weekend... hard or easy or..? Easy. Pork shoulders are very forgiving. Keep temp ~225°-275°, or somewhere in between. Use your favorite rub. Take the shoulder up to around 190, and check for probe tender meat. Wrap in foil and rest in a cooler for an hour. My concern, when reading your post is "big" shoulder. Not sure what you mean by "big", but if it's more than 5lbs, that thing can take forever. I'm talking 14+ hrs. My advice is to cut it into smaller roasts. I seldom go over 4 lbs. When feeding a crowd, I buy a larger shoulder, and cut it in half. There is no set time, it's done when it's done. Every piece of meat is different, when a probe slides in and out like butter, it's done. Wrapping and resting is very, very important. And be patient! Good luck! 3 Link to comment Share on other sites More sharing options...
Riggo#44 Posted October 26, 2017 Share Posted October 26, 2017 7 hours ago, AsburySkinsFan said: You can smoke faster with higher heat but it can have mixed results like tougher meat that isn’t fully rendered. It also dries it out. The biggest issue I've faced with smoking shoulder is The Stall. The shoulder will essentially stop cooking, the internal temperature will slowly increase by just a few degrees an hour. Wrapping it in foil when this happens will save you an hour or two. I usually can do a 7 lb, bone in shoulder in 10 hrs. 2 Link to comment Share on other sites More sharing options...
pointyfootball Posted October 26, 2017 Share Posted October 26, 2017 Anyone ever cook on lava stones? Best steak you'll ever have IMO. Oh...and be careful opening lid of BGE, or any egg-like grill, quickly after closing for awhile. I have a hairless arm right now from lesson learned. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 26, 2017 Share Posted October 26, 2017 I want to echo everything that @Skinsfan1311 and @Riggo#44 just said. Most importantly about “when it’s done it’s done.” Cook to temperature NOT time. When we cook on the rig we’re around 240 but not every piece of shoulder will be ready at the same time. We run a carrousel which helps a lot, every piece of meat is different. Have a good instant read probe and pull when it’s done not when the timer goes off. Shoulders and briskets take time, don’t rush them...especially the brisket unless you want shoe leather. 2 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 26, 2017 Share Posted October 26, 2017 I deal with the stall by taking the shoulder off the smoker, wrapping tightly in foil and finishing for a couple hours in the oven. It's plenty smoky after 8 hours and that way you don't have to fight with it. Comes out perfect every time. Doing one Saturday for the Sunday's game. 2 Link to comment Share on other sites More sharing options...
pointyfootball Posted October 26, 2017 Share Posted October 26, 2017 Nothing more stressful than 175deg showing on the thermometer at 2pm with people coming over for a 4pm game. I used to try and do a large (~10-12#) butt at 225, but it would take 20+ hours on BGE if I didn't wrap it. Now I aim for 240-250, put it on at around 9-10pm, wrap it in foil (with a little apple juice) in the morning and once it reaches 190+, I pull it, wrap in another layer of foil and several towels and quickly put in a cooler. Will stay very warm for hours and is ready to shred for dinner. So much less stress. 2 Link to comment Share on other sites More sharing options...
Riggo#44 Posted October 26, 2017 Share Posted October 26, 2017 Having a good smoker is huge too. I went from a Brinkman's POS, rust-bucket, offset smoker that had the insulation of a screen door to a Primo Large Oval. World of difference. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted October 26, 2017 Share Posted October 26, 2017 3 hours ago, KAOSkins said: I deal with the stall by taking the shoulder off the smoker, wrapping tightly in foil and finishing for a couple hours in the oven. It's plenty smoky after 8 hours and that way you don't have to fight with it. Comes out perfect every time. Doing one Saturday for the Sunday's game. Good call. Any smoke flavor will have been absorbed in the first hour, or so, of cooking. 4 Link to comment Share on other sites More sharing options...
USS Redskins Posted October 27, 2017 Share Posted October 27, 2017 14 hours ago, Skinsfan1311 said: Easy. Pork shoulders are very forgiving. Keep temp ~225°-275°, or somewhere in between. Use your favorite rub. Take the shoulder up to around 190, and check for probe tender meat. Wrap in foil and rest in a cooler for an hour. My concern, when reading your post is "big" shoulder. Not sure what you mean by "big", but if it's more than 5lbs, that thing can take forever. I'm talking 14+ hrs. My advice is to cut it into smaller roasts. I seldom go over 4 lbs. When feeding a crowd, I buy a larger shoulder, and cut it in half. There is no set time, it's done when it's done. Every piece of meat is different, when a probe slides in and out like butter, it's done. Wrapping and resting is very, very important. And be patient! Good luck! Excellent... thanks dude! its 3lbs, so thanks for advice! I def. don’t have patience for 14 hrs. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted October 27, 2017 Share Posted October 27, 2017 11 hours ago, USS Redskins said: Excellent... thanks dude! its 3lbs, so thanks for advice! I def. don’t have patience for 14 hrs. No problem. Resting for an hour is key. When it's done, wrap it tightly in heavy-duty aluminum foil and rest it. Google "faux cambro" , which is basically a cooler with a couple of towels in it. I pour a couple gallons of hot water in it first to preheat it, dump the water, toss is an old towel, then the wrapped meat, and another towel. Keep the temp probe in the meat. It'll stay piping hot for hours and, as long as the temp remains above 140°, it's safe. 1 Link to comment Share on other sites More sharing options...
Riggo#44 Posted October 27, 2017 Share Posted October 27, 2017 Instead of a cooler, especially for smaller roasts, a towel and an insulated bag works well. There is less space, so less cool air. 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now