I found Malcom's youtube channel 2 years ago. He makes some awesome stuff. After watching his ribeye video I ended up buying his steak trio seasoning. It's awesome. I cooked 5 ribeye last night and everyone said the flavor was great. I made myself another one this evening for dinner lol. I'm going to check out some of his other sauces and rubs he has for sale. Quick shipping.
Yes, one of the bigger meat markets in town though. The grocery store had them (Wegmans) but they were a rip off and they cut the ribs in half. I wanted them whole.
I need to get more into these methods, I've always just straight smoked them uncovered for 5 hrs keeping temps at 225-250 which is what we did when I worked at a BBQ joint in high school, but last time I did them wasn't overly happy with the results. The one time I did wrap, the meat came out more as I like it - fall off the bone, but I also like having a decent bark and these almost seemed a bit soggy. I guess that's the fun thing about smoking - there is no "right" way to do it other than to make it how you like it
There is no "right" method except for the one that works for you The last hour or less back on the grill after the foil will give you the bark that was actually created in the first smoking time prior to the foil. If you are adding bbq sauce, the last segment is when you will do this as well. Try different methods. I wasnt happy with the last ones I cooked on the 3-2-1 method as they were overdone-I knew I screwed up and should have taken them off the heat a little after the foil. This time using 2-1-1 at 250-275 to speed things up, I knew enough to cut back the last hour to 30 minutes by the way they looked after the foiled hour. I actually prefer them to not be totally falling off the bone and have a little firmer texture to the meat and come off the bone easily, but not falling apart. If I use a foil method, I am going to try cutting the foil time back to 40 minutes and see how that works. To me, the only final result that is "wrong" is overdone and drier than I like them.
I found this video that gave me the 2-1-1 method. Also used their recipe for the rub and it was awesome ! Skeeter should be making these videos!!
I had a couple 3.5lb boneless pork roasts,one I'm cooking whole,rubbed with soy sauce and Memphis rub.the other I cut in half and got 3 nice lookin steaks outta....the other half I cubed and put in my chinee marinade
Skeet, got me a "Primo" kamado a few weeks ago! All I've done is a chicken. It was at a salvage place for $619, it came with the minimal racks and I finally got my accessories this past week (multi level rack and heat deflectors for smoking and a pizza stone). I gotta start playing with it. Do you ever use a little real wood for more smoke?
Definitely!!!!! Different woods for different meats and tastes. Just throw some chunks on top of the lump after it gets going. Nice find on the Primo as well
For sure on the wood....depending what your cookin,some things like pizza the lump is plenty.....did you get round or oval?
Thinking about smoking either a whole chicken or some chicken wings this weekend...Any helpful tips on rub, cook time, wood type and length of cook would be greatly appreciated.
Got the 18.5" round. They had 4-5 different Primo models along with a tiny Green Egg and a handful of "upper end" SS gas cookers. Being a cheap sob I knew I'd never spring for a $1000+ ceramic BGE or a Joe so I checked out Primo online and at a local dealer to see if they're legit and jumped in. Now the learning begins and I think pizza is on tonight's menu.
cant go wrong with a beer can chicken.....temps need to be 275°+ for crispy skin,i usually cook lower than that cause i dont care about the skin.....a regular roaster bird takes 3-4 hours....too many variables not knowing your setup.spatchcock or split chicken halves you can cook skin side down allowing for rub/ seasoning to get on the meat....i dont rub beer can chickens,kinda a moot point imo i just give em a good coating of cooking spray and they brown up nice.
did you get divider for the fire box?if not fab one up! i cut mine outta 3/8 plate the ceramic one was a failure... also a ring like this is nice for cookin stews/braising etc.
