Elk ribs, basically experimental. About 3 hours in the smoker. Now about to get foil wrapped and put in the oven for a spell…… update to follow when they come out of the oven
Thick cut cowboy steaks that I brined and some chicken tenderloins soaking in soy,ketchup,onion powder,garlic powder,ginger,and msg
Flavor is good, but as I suspected they are pretty tough and chewy but at least they are not dry. We had so much food for only four people they didn’t get much attention. I figure I’ll put them through the insta pot on the pressure setting, (I do that with pork ribs pretty often and fall apart) but not sure I want to use bbq sauce, and have to have something for liquid. Any ideas or suggestions?
Maybe beef broth? Do you have a sous video? That would probably work good...bit be a bit difficult to get those sealed.
SKEETER McCLUSKEY those cookies are awesome! cnice_37 hope your son feels better soon. Wings look great!
Deep fried tenderloins from yesterday, came out extremely moist and tender...I got a little carried away with the smoked paprika in my batter[
Finally done… 11 1/2 hours.. started when the temperature outside was 30F and currently at 19F…. I probed it with the MEATER cause I’m starting to dig the cook graph…. But the new probes ran right along temp with it. Which makes me happy….
yea, does seem nice for organizing…. It’s temperature read right along with my MEATER…. It’ll be nice to be able to trust the temperature…
