Posted on 07/04/2010 7:00:26 AM PDT by traderrob6
I'm sure it's my technique rather than the raw material.
I’m laying low today.......For my trip to VEGAS tomorrow!!!
WOOHOOO!!!......I guess.
Beef Short ribs marinated in hard apple cider for 24 hours
Oak smoked
Sweet Baby Rays BBQ Sauce with Hard cider, Apple Butter, extra garlic, yellow mustard and onion-beaten smooth.
Smoked about 2-3 hours, sauce applied once. Then sealed in broiler pan with more sauce and baked for about 45 minutes to an hours to mix it all together
bump...hoping for some good recipes.
Had a great BBQ planned for today, but it’s raining :(, so I am embracing my Hungarian heritage and making a large tray of stuffed cabbage (red and green, with extra lean ground turkey), red wine on the side. It is delicious!
I’m waiting till about 4:00 to start the actual cooking. Have country-cut pork ribs ready to go on the grill along with baked potatoes and fresh corn in the husk. Side of 3-bean & sausage bbq beans in the crockpot. No muss, no fuss. I’m starving! (maybe an ice cold beer would help tide me over...hehe)
Giant rib-eye steaks with spaghetti and Alfredo sauce on the side.
I don’t like mesquite either. Don’t care for the smell or the taste. I use soaked hickory chips and add them around the coals after they’re turning grey and burning good.
Oh my gosh, that sounds good! A nice beverage ALWAYS helps tide me over, LOL!!
Ya cant go wrong!
That, is awesome.
This will clog the ol' arteries.
The thing is, I used soaked chips, but the water makes the wood smoke too much. Smoke is good in small amounts, extremely sorry in large amounts. Like salt.
So, what I do is chunks, on a grill, or splits in my offset smoker. Let the chunks burn a bit to eliminate the volatiles, and make sure the exit holes are wide open. Control the temperature with the air entry holes.
Try it, I think you will be impressed.
Steaks and hot dogs.
One of the prettiest wineries in Santa Barbara County, CA. Dont miss it if you ever get the chance to visit the area. The wine isnt bad either, all the way from affordable to oh my goodness worth it
....liver with some fava beans and a nice Chianti.
Mesquite is best used for grilling-burns hot. Sear the juices in.
It has a bitter acrid taste for long slow smoking. Most places that claim “Mesquite smoked” only use it to smoke for a short time
Favorite wood is oak. Burns hot for grilling and has a nice smoke flavor for long slow smoking.
BIG slab of pork spare ribs. Fiesta brand rib rub only.
Slow cooked about 10 hours at about 200 degrees.
Tater salad and homemade bread.
That’s one of the reasons why the wife stays with me.
There is no excuse for not knowing how to cook.
And never trust a skinny cook.
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