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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. olbriar

    olbriar  
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    I was expecting my beef ribs to take longer to cook. I smoked the rack at 225° and wrapped them when they reached 160°. I put them in the hot box once they reached 205° after only seven and a half hours of smoke. I'm not upset, just surprised. I was expecting 9+ hours cook time. It's not going to hurt the rack to rest longer than planned. Man they look and smell great.
     

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  2. olbriar

    olbriar  
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    These ribs were worth waiting six months to find! Melt in your mouth beef candy on a stick!!

    Prime Beef Short Ribs.jpg
     
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  3. Unforgiven

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    I don't wrap them. I just leave them at 225 for ten hours.
     
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  4. olbriar

    olbriar  
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    I traditionally wrap my ribs around the 160 mark so these got the same treatment. I've never tried not wrapping them. There is likely little difference between the two beyond the wrap bringing them to temp faster. Do they remain super moist unwrapped?
     
  5. Unforgiven

    Unforgiven ...eschew obfuscation...
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    They stay moist. You are probably right about the speed of the cook.
     
  6. dontpanicbobby

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    Sauces? Sweet or tangy or HOT!
    Are y'all from dry rub states?
     
  7. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    I like to do both on my ribs. I marinate then in the rub, slow cook them and then add the glaze near the end.
     
  8. dontpanicbobby

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    Then the rub?
    To much patience.
    How many days are we talking?
     
  9. olbriar

    olbriar  
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    I've spiced the meat to smoke the night before and just prior to smoking. I honestly couldn't tell there was a difference in the end product. To me the perfect rub delivers multiple levels.
    Sweet at first and then turning hot as you eat. I sometimes glaze the end product and sometimes I like it dry. Lately, I've been using just coarse salt and lots of coarse ground pepper. I'm okay with the taste and it's by far my wife's preference. The fun of rubs and mops is that you are only limited by your imagination.
     
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  10. dontpanicbobby

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    I've been eating ribs from a sub shop in Dudley Square. The sauce would make rancid ribs taste good.
    You'd have to drench them though.
     
  11. olbriar

    olbriar  
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    Years ago, I frequented a corner vendor who's meats were always tender and juicy. However, everything that came from his smoker tasted the same. Whatever his magic rub consisted of, it completely masked the natural flavor of the meat it was on. If you liked his rub.. you were good to go.
     
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  12. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    well patience is a virtue.......lol
    yeah i like to plan ahead if i'm going to make ribs, brisket, or pork butt. I marinate them in the rub over night if i could and then glaze them later. it is only over night.

    i most of my rubs to not have any sweetness as that is what the glaze is for. i mostly use some different spices a only add salt and pepper right before i cook them. adding salt and pepper early will only draw moisture out.
     
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  13. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    just curious. has anyone made bacon with their smoker?
     
  14. dontpanicbobby

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    I will find a hibachi!
     
  15. olbriar

    olbriar  
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    I've not cooked bacon on a smoker. I have grilled bacon on a griddle that I re-purposed to fit a grate panel on my Jenn Air grill. I imagine that bacon could be smoked. Might be fun to try sometime. My buddy makes beef jerky on his smoker all the time. His favorite cut of meat to use is a corned beef brisket. I've not tried it yet but it sounds good and plenty easy enough.

    I smoked pork ribs tonight. They weren't in a rack, they were individually cut. The cut looked much like thick cut pork chops cut 90° from the traditional cut. All of the meat was on one side of the blade bone. Whatever they were, they were good. :)

    Yesterday, down at the cabin, I smoked a beef brisket. I marinated it over night in a beer, vinegar, apple juice, spices, and large diced onions. I then used the marinate as a spritz as the brisket smoked. I was really impressed how the onion flavor enhanced the brisket for something different.
     
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  16. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!
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    I'm more of thinking smoking pork belly.... thus making bacon.......i want to try this when I get an actual smoker.
     
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  17. olbriar

    olbriar  
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    I've never smoked a pork belly. I've seen them smoked on that pit master show. Looks like a fun cook. And how do you not like bacon. :)
     
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  18. dontpanicbobby

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    Seriously @ocnbrze How do you not like bacon?
     
  19. dontpanicbobby

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  20. Unforgiven

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    Yes, well, I've helped my father in law make it, but that was while processing pigs (usually 4 at a time) so more on an industrial scale. The process is brine, smoke, slice. We use my FIL's walk in refrigerator and barrels to brine for a week or so. Ham's too. He also built a smoke house so he can do all the hams and bacon at the same time. I should grab a pic of that, but it really just looks like an outhouse. :p

    I'm going to do some prep for camping season this week and try some canadian bacon. Same process, brine, smoke, slice. It seems easy enough, the meat (pork loin) is cheap enough and readily available. I'll probably do a whole loin, slice it up and freeze it in ~1lb packages. It should yield 8-12 packages and last the summer.
     
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  21. dontpanicbobby

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    @Unforgiven from "This little piggy" to bacon?
    No wonder you don't like it!

    Most city folk like me don't truly understand animals must die.

    Too deep?
     
  22. Unforgiven

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    My son knows where his meat comes from.

    Last week I helped my father in law process 2 cows. That's a literal ton of work. For perspective, after all the steaks, roasts, ribs, stew beef, and briskets I ground and packaged 300 lbs. of burger. I so wanted to take a little of this and a little of that, but alas, not my cow.
     
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  23. olbriar

    olbriar  
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    You don't suppose they would notice if you pulled the cap off of the ribeye loin and made yourself some ribeye cap steaks. :) It would be so tempting.

    As a child, my father and his brother would pick out a calf from my uncle's in-law's ranch. It then saw nothing but the best up to butcher. My father did not care for oven cooked roast so he had all of the roast and brisket cuts ground into hamburger. It might seem a shame but the burger was just incredible... I mean INCREDIBLE! That went on for years until we once picked up our meat and the burger was just normal burger. The butcher no doubt substituted our roasts for normal ground beef and sold off the choice cuts to someone. There was no proving this happened and the butcher denied the accusation but the proof was in the tasting. That incident put an end to that avenue of high quality beef.
     
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  24. dontpanicbobby

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    I'm from Boston!
    No farms here.
    What's your name? Whose your Daddy?
     
  25. Unforgiven

    Unforgiven ...eschew obfuscation...
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    My FIL is adamant that you take home what you bring. It is a bigger deal with wild animals (deer, bear, etc.) than pigs and cows as pigs and cows are slaughtered in suitable environments instead of killed and after an indeterminate amount of time gutted in the woods. Many cutters toss all the meat to be ground into burger / sausages from the various animals together and divvy up the total based on weight. He keeps everything separate by animal, even if one hunter has two deer.
     
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