They will all eventually be reduced to a gummy resin that will need to be scraped off to restart the process over again. It doesn’t matter. Eat Arby’s.
A little camping-cooking going on this weekend. Hot dogs were best I’ve ever had. Pepper medley is baby sweets, red & green jalapenos, serranos, and habaneros.
Threw it on at 225 for a few hours until it got to around 165, then I put it in the foil pan with the veggies and a couple cups of beef broth and put foil over the top until the meat hit around 205. Turned out awesome.
Guys, being a long time baby back guy, after going through 12 racks of spares yesterday, trimming them down to St Louis style (properly for probably the first time in my life), I am here to officially let you all know the truth..... St Louis style cut, seasoned properly, slow smoked, spritzed with a proper spritz, is a superior rib Once I got the trimming down, I was finished trimming a rack faster than my helper could season the last one
Ohh, and it is also official No removing the membrane on spares Remove it on baby backs This is the final word, no questions
Recommendations on ‘to go, easy travel’ piece of equipment. Me and my wife might have bought a small class A vehicle so we can work back in Oregon for a bit of the year and also live in Nebraska. 22’ Blackstone seems like a great bang for buck, if I get the urge while gone I’ll figure out how to make my firepit around the the thing. Anyway some food last weekend from my father-in-laws/mil place and using my first propane smoker (use what you got, they loved it, was a bit dry on ribs and rib roast…Costco day after clearance with dry seal winner! Still have 2 left!) and it turned out solid/good on the road.
While I agree, I may have to change my opinion, now. Not sure I can be on the same side as someone who even entertains this.
Looked into both. Should have been more specific. Almost sure it’s not ideal for my needs on my own if I go all in and those are large enough for proper smoking ‘imo’ because of their size. Think a Blackstone, or similar thing, serves more things I’d use it for daily. The Weber traveler 1 seems great too. If I smoke I’ll rig a firepit to do an offset/onset for some pulled pork or ribs. Probably ignore some brisket. Lol
None of the above means I haven’t entertained the idea. but I have to be super smart about room and mostly my wife who I’ve convinced to live in a motorhome and travel the country part of the year… Another piece of smoking equipment always is putting an extra drop of water in a full glass.
Welcome to the cult. Only time I do babyback ribs anymore is when I am unable to find any quality spares. Definitely superior.
Looking for some advice- Hosting a meeting at my office next week, I'm going to be smoking pork butts for lunch. Was planning on smoking them on Monday for a Thursday meeting, but there's a blizzard coming now so I had to smoke them this evening to beat the snow. Probably going to freeze it after it's rested and pulled. What's the best way to reheat it for lunch? I have a full kitchen at the meeting space. Also have the ability to do sous vide. Any suggestions?