Well I was going to smoke ribs on saturday. Left the house early to go buy two racks, got the smoker rolling around 11am, made a rub. Opened up the ribs and the smell hit me in the face pretty hard. Defintely no good! I was in denial for a bit figuring I'd just let them air out a bit, then i washed them off, let them dry.....nope.....still stunk. Brought them back and got my money back, not even a "sorry" and by that point I was too mad to even think about getting more and getting them on in time for dinner. Ended up eating boxed mac and cheese instead.
Great stuff! I couldn't agree more sometimes life just gets in the way especially for me with 3 little ones still involved in sports and other activities so it's not something I can always do, but I will say I do enjoy it! My wife and I look at the calendar see what's going on and pick a day because she knows I am usually mostly out back all day doing yard work and tending to the smoker. I like it keeps me busy and productive! I am big fan of wrapping for time sake (ole Texas crutch), I know some might be against it but I often cheat, will wrap it after hours on the smokers and stick in the oven to finish it off. I usually always have very good results with ribs and pork shoulders. Love those idea's of cubing it vs. slicing and also finishing the next day. The next thing I want to try is holding it overnight in a warmer, my oven has a warm setting and which keeps the oven around 150, ideal for holding it this way I can smoke the day before and hold it till next day and eat for dinner.
Well I did my first brisket on Saturday, or I should say I did my first brisket flat! All in all for my very first time I think it came out pretty good. I am pretty critical of myself, but my wife and kids were raving over it and I ate so much of it I was sick to my stomach literally. I noticed the portion that would be connected to the point was more tender compared to some other bites.
Been a while since I posted on this thread, but we've been cooking on the charcoal grille quite a bit lately......using a mix of Royal Oak lump charcoal and somenof the pecan wood that @T Jeff Veal hooked me up with. Did kabobs, sausages, brats and hotdogs the past week..... And did steaks on the keyhole pit a few weeks back.....
They're hot Italian sausages, made them long enough to fit in hoagie rolls! My buddy does some butchering and I get then from him.
You know....that's something I need that I've never really thought of. A buddy that has butchering as a hobby. Haha
