I totally agree with you on resting. I remember one time I smoked 4 racks of beef plate ribs and took them down the street to the boys. I had them wrapped in butchers paper, wrapped in a towel and in a soft cooler. I didnt tell them what I had in there and they didnt ask (easy to assume that a cooler is full of cold beer). We were all standing around doing what guys do so it took hours before I could pull them out of the cooler. I was told by one of my friends that they were the best smoked ribs he had ever had.
I dug out the Joe for a pork butt Friday. Its an easy chunk of meat to smoke and its so good! Smoked over lump and hickory at about 240f. I had to work so it didnt go on until late afternoon. It was a great midnight snack! I did a pulled pork mac n cheese with the left overs on Saturday. The family was pleased but I wasnt happy with the level of smoke. Ive done this before but with little smoke infiltration. This time I put it on for 2 hours at about 225f over lump and hickory. The panko and cheese on top was mildly bitter which is bad in my books. I could tone it down to apple or cherry next time... My wise wife said that if I want to get more smoke deeper in without affecting the panko and cheese on top I should smoke without the top layer for 45 minutes then put it on for a light kiss of smoke after the final topping goes on. It was still very good but I hope to perfect it. Any words of wisdom?
Yes. Send it to me and i will take care of it for you, looks delicious!! Like you alluded to, maybe the hickory is too strong for it... I have aways wanted to find a good smoked Mac and cheese recipe.
I think I got some of that kosmos for Christmas. Joined sams last weekend and got a slab of salmon, so that may get on our rotation. I'll try the kosmos out on a piece....
Just sos youse guize knows that I ain't ascairt, I have another rack of ribs on the smoker- this time St. Louis ribs. They are on the second rack, smoker temp. at the second rack is 350 and they have been on 1:45. Three probes between the ribs reading 212, 217 and 214 respectively. They have hit the stall about a half- hour ago and while going by the probes I would normally pull them, I am holding myself back and going to leave them alone for at least another 1/2 hour at which point I will check them- including the probe / tenderness test. If they are not done but the bark is, I will knock the smoker down to maybe 300F and let them go another 1/2 or 3/4 of an hour, repeatedly, until they are really tender. Not the brightest bulb in the chandelier but maybe, just maybe, I can still learn Will report on ribs and u/load a photo.
Dry ribs- a little dry and hard on part of the outside but fully done (probe went in like peanut butter) and still having enough fat left inside most of the ribs. Overall, excellent! Next time I will go for wet ribs and wrap them.
Pork loin roast. Baked on the smoker, or smoked a bit while baking. Let us just call it 'Smaked' or 'Boked'. Oh high smoke at 340F or so for 1 1/2 hrs. until 160F at the lowest internal probe point. Then 'crusted' at 550F for 18 minutes. I was afraid it might dry out but as can be seen, there is very little fat on the foil and the fat cap is intact.
Haven't been to this thread in a while. Looks like someone never left. Hmmmmm , I wonder who that is ? You guys all make some great looking grub!
Your photos are always excellent and the food looks outstanding. But may I ask if you could put in just a bit of text about what the food is? Not a paragraph, just what was smoked (or grilled) so we (OK, I) can tell what we are looking at? And if possible, how about a very fast description of the cook meaning time / temp., wood type, etc. As I said your meals look outstanding but it would be great to know just the roughest info. so we (again, maybe I) can tell what we are looking at. ????
It's all in the paper plate. Has nothing to do with the meat , wood or how it's done. It's just the plate.
