cooking

[redneck joe]

Nope, just rockfish and cod

I'm a suckered for getting my fingers dirty

 

[redneck joe]

There is nothing incorrect in this meme.

 

[aspeck]

Well, I disagree, sort of ... when wrapping presents I don't use wrapping paper, I just use yesterday's newspaper and tailor which section I use with the person getting the gift ... sports, business, community events, headlines, etc.

 

[redneck joe]

Well, I disagree, sort of ... when wrapping presents I don't use wrapping paper, I just use yesterday's newspaper and tailor which section I use with the person getting the gift ... sports, business, community events, headlines, etc.

Newspapers are soooo 20th century. But I used to do the same with the Sunday colored comics page.


I put the s..t in a box and slap a small peice of wrapping paper on, draw a bow with a 'to' name and call it good.

 

[kd4pbs]

I really need to figure out what the admiral did to break the pellet smoker. We use it as a pellet grill often times a week as well, and it's been down for almost 3 months during prime grilling season.
I'm really missing some of my amazing smoked-at-home pork butt and smoked-at-home brisket...

 

[redneck joe]

Ones on the left heck yes

 

[redneck joe]

Getting ready for a slab of ribs for supper on the egg. Dry rub this morning so it can st for a couple three hours, start the grill so it can settle into temp at 222. I like 222. Not 225. I use a smobot. Will put them on about 1100. I buy the whole spare rib and break it down. I love that skinny flap of meat on the bone side. That is grillmasters snacks. Buying the whole slab is half the cost of buying St Louis cut and I get the snacky snacks as a bonus.




I'm going to die on this hill:

I don't remove the silver skin.

 

[jlh3rd]

If I die with brisket in my mouth, I'll be a happy guy.
As long as I'm not choking on it.

 

[Pmt133]

I also don't remove silver skin. I know its polarizing but if you smoke em right its a non issue.

 

[redneck joe]

I also don't remove silver skin. I know its polarizing but if you smoke em right its a non issue.

Even baked, I like ripping off with my teeth and the visceral chew. Sometimes I slice along the bones so I can rope the pieces apart when cooked rather than cut.

 

[redneck joe]

The two st Louis, the flap from the bone side, tips and drops from squaring off. Few different future meals and I now have boneless for those weirdos that have snuck into my life.

 

[redneck joe]

Hour one

 

[redneck joe]

I hate the stall.


I kicked up to 350. I love my smobot.

 

[redneck joe]

Raise temp, meat temps drop.

I hate the stall.

 

[Pmt133]

I shouldn't be looking at this hungry

 

[redneck joe]

Still stuck at 120. Gonna wrap early.

 

[redneck joe]

Welp, smobot probe is wrong. Stuck my Meater in before I wrapped and it was 165. So not as far behind as I thought. At 195 gonna pull and let the coals naturally aspirated for a few to about hot and caramelized the sauces.

 

[redneck joe]

 

[redneck joe]

Forgot to take the pretty pic when we started, here is enroute.
One sweet baby ray, one spicy asian orange sauce.