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The Water Cooler
General Discussion
BBQ season is here.... what's cookin' this week??
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<blockquote data-quote="tRidiot" data-source="post: 2740483" data-attributes="member: 9374"><p>Well, howdy folks. Been a while, I've been away, busy workin' and such. Can't post or even lurk this forum from work, as the Taliban admin has us shut down - anything "gun related" is considered terrorist. lol</p><p></p><p>Anyways, today I'm gonna do a coupla racks of St. Louis-cut ribs on the smoker. Simple deal this time, just threw some kosher salt on 'em yesterday and they've been sittin' in the fridge. I was gonna do them yesterday, but I got sidetracked with this:</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150427_120209_zpsejsd3ckv.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Sorry no pics before I cut it up, but it's about a 2 1/2 lb chuck roast I threw on the smoker for about 3 hours. Ended up about the flavor and texture of prime rib, but, being chuck was not as tender. Totally unseasoned, though, just "nekkid". </p><p></p><p></p><p>Then I browned it up and turned it into this:</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150427_174930_zps80au4xuo.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Yes, yes, I know, I know... real Texas chili puritans will call me heretical. A few carrots and a few beans, blah blah. But I like it. It was good. A few hours in the pot and that chuck was as tender as anyone could wish for. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p>Today, I have this to start the festivities:</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150428_070258_zpsczxxckmv.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150428_090128_zpsjk1jgg5s.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>About 2 1/2 pounds there, pre-cooked weight. I have special plans for this little piggy later on today... stay tuned! <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /></p><p></p><p></p><p>More pics of the ribs on the smoker coming up later, too.</p><p></p><p></p><p></p><p>Oh my God who else is glad winter is OVER?!?!?!?!?!?</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2740483, member: 9374"] Well, howdy folks. Been a while, I've been away, busy workin' and such. Can't post or even lurk this forum from work, as the Taliban admin has us shut down - anything "gun related" is considered terrorist. lol Anyways, today I'm gonna do a coupla racks of St. Louis-cut ribs on the smoker. Simple deal this time, just threw some kosher salt on 'em yesterday and they've been sittin' in the fridge. I was gonna do them yesterday, but I got sidetracked with this: [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150427_120209_zpsejsd3ckv.jpg[/IMG] Sorry no pics before I cut it up, but it's about a 2 1/2 lb chuck roast I threw on the smoker for about 3 hours. Ended up about the flavor and texture of prime rib, but, being chuck was not as tender. Totally unseasoned, though, just "nekkid". Then I browned it up and turned it into this: [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150427_174930_zps80au4xuo.jpg[/IMG] Yes, yes, I know, I know... real Texas chili puritans will call me heretical. A few carrots and a few beans, blah blah. But I like it. It was good. A few hours in the pot and that chuck was as tender as anyone could wish for. :D Today, I have this to start the festivities: [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150428_070258_zpsczxxckmv.jpg[/IMG] [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202015_20150428_090128_zpsjk1jgg5s.jpg[/IMG] About 2 1/2 pounds there, pre-cooked weight. I have special plans for this little piggy later on today... stay tuned! :D More pics of the ribs on the smoker coming up later, too. Oh my God who else is glad winter is OVER?!?!?!?!?!? [/QUOTE]
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