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Old 06-24-2017, 10:40 AM   #751
TheHeel
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I made this the other evening. Two and a half pound Skirt Steak at 550 degrees for 3 minutes each side. Charred outside, medium rare inside. When I flipped the meat, I added chimichurri sauce. Asparagus in the foil.


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Old 06-24-2017, 05:11 PM   #752
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9 hours later...they be pull off the bone done

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Old 06-24-2017, 07:06 PM   #753
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I bought a Rec Tec pellet grill about a month ago and have been cooking lots of different meats. So far I have cooked butts, steak, pizzas, calzones, fish, pork chops, ribs,and chicken breasts.

Today I smoked some chicken wings. They were GOOD!
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Old 07-06-2017, 06:01 PM   #754
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Have this week off and bought some St. Louis-Style Spareribs last week at the grocery store. Decided to smoke them today. Used Rufus Teague Meat Rub and Rufus Teague Honey Sweet BBQ Sauce. Turned out great!



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Old 12-25-2017, 05:32 PM   #755
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Had a little extra money and wanted to try a Standing Rib Roast for Christmas Dinner. Got one from my local grocery store that I get most of my best meat from. It weighed almost 5 pounds and costed around $42. Used Rufus Teague's Steak Rub and used a couple small pieces of cherry wood because I didn't want the smoke to overpower the beef flavor. It was the most tender and delicious beef I've ever had.



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Old 06-09-2018, 11:11 AM   #756
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Summer time....

What are you grilling and smoking?
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Old 06-09-2018, 01:08 PM   #757
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Venison burgers w/apple wood for lunch.

Dinners gonna be some rubbed Tbones and grilled cheesy potatoes

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Old 06-09-2018, 03:58 PM   #758
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Question For the rib experts: Do you peel off the membrane on the bone side of your ribs before you cook them?


Thanks!
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Old 06-09-2018, 05:09 PM   #759
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Quote:
Originally Posted by blackbears86 View Post
Question For the rib experts: Do you peel off the membrane on the bone side of your ribs before you cook them?


Thanks!
I’ve only smoked ribs maybe 4 or 5 times but yes.

I generally stick to brisket, chicken, sausage, and burgers.
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Old 06-09-2018, 05:12 PM   #760
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I’ve only smoked ribs maybe 4 or 5 times but yes.

I generally stick to brisket, chicken, sausage, and burgers.


Thank you sir!!!!!!!!!
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Old 06-09-2018, 05:13 PM   #761
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Thank you sir!!!!!!!!!
Have fun.
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Old 06-09-2018, 05:59 PM   #762
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Quote:
Originally Posted by blackbears86 View Post
Question For the rib experts: Do you peel off the membrane on the bone side of your ribs before you cook them?


Thanks!
Cut it with a knife and grab on with a paper towel. Try rubbing the ribs with a little mustard before adding your seasoning too
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Old 06-09-2018, 06:15 PM   #763
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Cut it with a knife and grab on with a paper towel. Try rubbing the ribs with a little mustard before adding your seasoning too


Why mustard?

Is the fancy type mustard ok?
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Old 06-09-2018, 07:47 PM   #764
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I need to read through this thread. We finally moved to a place with a solid grilling setup and I've recently started grilling up a storm. The wife has insisted on steaks five times in the last two weeks. We're both huge fans of rubbing in a little brown sugar and getting just a hint of that sweet crunch.
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Old 06-09-2018, 08:48 PM   #765
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Why mustard?

Is the fancy type mustard ok?
I just use yellow mustard. I think the vinegar helps it tenderize the meat.

I do 3-2-1 for ribs. 3 hours meat up at 225 then 2 hours wrapped in tinfoil with some apple juice in the bottom then 1 hour uncovered but sauced. All at 225 using hickory pellets
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Old 06-09-2018, 08:54 PM   #766
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Quote:
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I just use yellow mustard. I think the vinegar helps it tenderize the meat.

I do 3-2-1 for ribs. 3 hours meat up at 225 then 2 hours wrapped in tinfoil with some apple juice in the bottom then 1 hour uncovered but sauced. All at 225 using hickory pellets
Great! thank you!
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Old 06-11-2018, 05:47 PM   #767
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The mustard helps with the rub adhesion, and adds some flavor.

Yuengling marinated venison strips with asparagus, cauliflower, broccoli, and carrots....all via the grill

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Old 06-12-2018, 12:36 PM   #768
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Picked up a 22" Weber Smoker the other day at a garage sale for $60 in really good condition, this thing is a big boy!

Fired it up for the first time over the weekend, with a medium sized tri-tip and a rack of pork ribs.

Couple thoughts:

The food cooked fast, in 3 hours and I had to take it off. I was surprised, only a couple times did the heat get above the smoke zone range. Was my cuts of meat too small? I thought maybe tri-tip just cooks fast because it isn't a big ole piece of meat. I thought the flavor was still really good, really smokey and tender, so both items turned out well.

I never had an issue with water evaporating, I only added water once, when reading about smoking meat I assumed I'd be re-doing the coals and water every hour, but I really didn't have to.

Anyways, will be smoking something again before too long, not sure what to try, but definitely something that will require a longer smoke time.
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Old 06-12-2018, 08:24 PM   #769
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Quote:
Originally Posted by TOMBB25 View Post
Picked up a 22" Weber Smoker the other day at a garage sale for $60 in really good condition, this thing is a big boy!

Fired it up for the first time over the weekend, with a medium sized tri-tip and a rack of pork ribs.

Couple thoughts:

The food cooked fast, in 3 hours and I had to take it off. I was surprised, only a couple times did the heat get above the smoke zone range. Was my cuts of meat too small? I thought maybe tri-tip just cooks fast because it isn't a big ole piece of meat. I thought the flavor was still really good, really smokey and tender, so both items turned out well.

I never had an issue with water evaporating, I only added water once, when reading about smoking meat I assumed I'd be re-doing the coals and water every hour, but I really didn't have to.

Anyways, will be smoking something again before too long, not sure what to try, but definitely something that will require a longer smoke time.
When I cook a 10 lbs brisket, it takes 24-36 hours start to finish. Patience, patience, and patience.
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Old 06-12-2018, 08:41 PM   #770
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I make alot of different things. Here is a pic smoking pork belly that was cure for two weeks into my makers mark whicky, apple wood smoked bacon.
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