BBQ Time
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My new smoker came the other day. I broke it in yesterday with a split chicken, which came out fantastic. However, it's chicken. Today is the hard "grand opening." Beef short ribs, pork tenderloin and baby back ribs:
I pulled the tenderloin at 150, gave it a few minutes per side on the screaming hot sear box, and let it sit for 15-20 before slicing. Holy shit!
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That tenderloin looks amazing
That tenderloin looks amazing, BK. I might have to rethink my dinner plans. I don't have a smoker, but I've got a nice Weber propane grill that does a good job with roasting.
Top of Page Bottom of Page PermalinkFull Name: Tim
Fan of the meats
Fan of the meats
Top of Page Bottom of Page PermalinkFull Name: Briank
I'm looking forward to an
I'm looking forward to an evening of meat sweats.
Pellet smoker technology has come a long way since I got my Traeger 10 years ago. I can control the temp and smoke from my damn phone, and it has 4 built in probes that I can set to send me notifications when the meat is 5 degrees from being done.
Top of Page Bottom of Page PermalinkFull Name: Druba
That smoke ring looks amazing
That smoke ring looks amazing, yummylicious!!!
Top of Page Bottom of Page PermalinkFull Name: That’s Nancy with the laughin’ face
Smoked onions are delicious
Smoked onions are delicious
Top of Page Bottom of Page PermalinkFull Name: Briank
Onions, huh? Do you marinate
Onions, huh? Do you marinate or rub them first, or just straight up?
Top of Page Bottom of Page PermalinkFull Name: That’s Nancy with the laughin’ face
Not sure, my neighbor cooked
Not sure, my neighbor cooked some for me on his smoker. I think he just smoked them - whole. cant hurt to marinate them though
heres the first recipe I just googled, although I would use a vegan butter or oil..
https://www.meatchurch.com/blogs/recipes/26637316-smoked-onion
Top of Page Bottom of Page PermalinkFull Name: skyjunk
That's not BBQ ing, that is
That's not BBQ ing, that is cooking in an outdoor oveN
Top of Page Bottom of Page PermalinkFull Name: That’s Nancy with the laughin’ face
Smoked onions on pizza or
Smoked onions on pizza or sammies are delicious
Top of Page Bottom of Page PermalinkFull Name: Briank
Ha ha, Fabes, I was wondering
Ha ha, Fabes, I was wondering how long it would take before a purist poo-pooed the pellet smoker.
Those "outdoor ovens" win a hell of a lot of BBQ championships.
Top of Page Bottom of Page PermalinkFull Name: skyjunk
It's just not fair when you
It's just not fair when you can dial in temps under 200 degrees, but they do produce some tastee food. I tease my future son in law about his Traeger all the time.
Top of Page Bottom of Page PermalinkFull Name: Druba
A friend smoked all his salsa
A friend smoked all his salsa ingredients before making it, was great stuff! Also, smoking sides like mac/cheese, baked beans, cheeses, nuts, even salt.... enjoy!
Top of Page Bottom of Page PermalinkFull Name: Briank
I know. I put my brisket on
I know. I put my brisket on at midnight, and the only thing that wakes us up is the delicious smell wafting through the windows. Fuck that fire tending!
I'd rather put my energy into sauces and sides. The meat still feels the love.
This new one imparts way more flavor than the Traeger ever did.
Top of Page Bottom of Page PermalinkFull Name: MarkD
Looks great! Brian, if I send
Looks great! Brian, if I send you a SASE...........
Top of Page Bottom of Page PermalinkFull Name: Briank
B&P?
B&P?
Top of Page Bottom of Page PermalinkFull Name: Tim
Smoked shrimps..........
Smoked shrimps...........MMMMMMMM
Top of Page Bottom of Page PermalinkFull Name: DZ
smoked corn chowder
smoked corn chowder
thank me later
Top of Page Bottom of Page PermalinkFull Name: Briank
Baby backs. I brought a bunch
Baby backs. I brought a bunch of the rack over to my tenants, who have lived here for 4 years. The wife is vegetarian and has sat out on all the BBQ, until today. We polished off the rest of the rack in about 5 minutes.
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((((( Sweet meats & Meat
((((( Sweet meats & Meat Sweats )))))
Top of Page Bottom of Page PermalinkFull Name: Briank
After a savory dessert of
After a savory dessert of short ribs, in an hour or so, the meat sweats should settle in nicely.
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That's a helluva Passover
That's a helluva Passover spread you put out, BK ;-)
Top of Page Bottom of Page PermalinkFull Name: Briank
Damn right, Mike. It's a
Damn right, Mike. It's a porky Passover, Night II, at the BK household.
Right here is the crowning glory: short ribs!
Top of Page Bottom of Page PermalinkFull Name: Alan R
the best part is that clean
the best part is that clean machine -- nothing like a spankin new grill -- they never look that way again
Top of Page Bottom of Page PermalinkFull Name: Frank3
looks great !
looks great !
i want in on that B+P :)
Top of Page Bottom of Page PermalinkFull Name: Briank
I think I did a friggin' food
I think I did a friggin' food blog today.
The meat sweats have officially set in.
Top of Page Bottom of Page PermalinkFull Name: skyjunk
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