Gonna try cold smoking some nuts soon. Walnuts, cashews and pecans. Pound of each. Ill probably just coat them with olive oil and add salt and pepper to let the smoke flavor them. Hickory will be the wood as I want a strong flavor. Anybody else try this? Any input?
Grilling steak tips in a bit. Marinaded in veg oil, Montreal steak seasoning, garlic, and soy sauce. Maybe 4 hrs marinating in a zip lock bag.
Bought a rack of St. Louis style ribs last night for a weekend smoke. Any difference smoking these vs baby backs ribs? 3/2/1 method work okay? Probably use either apple or cherry.
Baby backs IME usually take a little less time, less fat on them to render. 3-2-1 IMO isn't bad, some will swear by it while others will lose their minds over it. It truly depends on what you like. Those who despise it say it makes the meat to mushy and too fall of the bone. While other love fall off the bone. Then you've got the crowd that says ribs done right are not fall off the bone has to have a clean bite. I say it's all BS IMO, you cook what you like unless your in competition BBQ. I personally wouldn't rely on 3-2-1 because ribs are very funny and you can't go by time on them, you really need to go by feel on just about everything in BBQ. You want a good bark forming after a few hours, little pull back on the bone, little moisture pooling. When your happy with the color and the way it looks you can now go for tenderness by wrapping and either back on the pit or into the oven at 275-300. Depending on what they are temping at I'd check them at 45-1hr and then every 15min after that because that window of being underdone or overdone (depending on what you like) is small compared to other proteins. You want them to bend/fold onto themselves and if allowed to the meat will start tearing away. You want to wiggle a bone or two and see if they are lose and if you wanted to could pull it out of the rack, get your temp pen and prob the meat, should be like butta.......then you know they are tender. I showed my BBQ nerdness Little money saving tip, buy the full spare ribs, cut your own St. Louis. Very easy to do and don't sleep on those rib tips, they are dynamite BBQ bites. My kids love em.
Oh gee look.... Apple sausages!!! Grilling them up while my SIL and husband are with us. They leave for NC in the morning. Having with sauted summer squashes, cole slaw, potatoes salad
Thanks for the insight. We've done 321 a couple times. First was perfect fall off the bone and second was a flop. Do you pull the membrane?
Exactly! That's why sometimes it works or don't because each rib slab is different, can't go by time and temp alone, they are just tools. I do, I prefer them more tender fall off the bone and I feel it's easy enough to pull it so why not. Some swear by not pulling it and lots of big BBQ joints don't and make great ribs especially if your cooking hot n fast.
We raised a couple pigs a year for butcher some years ago. Free Ranged in a back pasture loaded with white oak acorn trees. With small amounts of a commercial feed in addition to the hog’s foraging we had the best pork ever, anywhere! Prefered Birkshire breed…..man do I miss that
Ribs came out pretty good. 50-75% fall off the bone. Smashed potatoes and fresh green beans the sides. We didn't binhe and save some for another meal. Raining here and too lazy to cold smoke nuts although an ideal day for it.
Probably doing our first brisket smoke in a couple weekends. Her daughter bought half a side of beef and offered them up. What wood would be ideal? Im not looking forward to this 12 hour ordeal. These are the ten I have to choose from: Apple Beech Cherry Hickory Mulberry Oak Pear Plum Sassafras Sugar maple I think I have a bag of mesquite chips too. Im leaning toward hickory. I like a strong smoke flavor.
I can sympathize with you! I personally like hickory wood for my briskets. Only do one or two a year because of the time commitment. Kosher salt, 16mesh black pepper, and smoke. I also smoke on an offset so a bit more tending, which is probably why I don’t do many. Also, I finish mine in the oven once I wrap. Gives me a break. Still about 12 hrs on the smoker before going in the oven. Let us know how it goes
I have, on occasion. Like pork butts, I'll start in the evening and let it go overnight. I live the smell of bbq in the morning.
