|
Off Topic Off Topic - General non-Corvette related discussion. |
|
Share | Thread Tools | Search this Thread |
12-26-2017, 11:46am | #1 | ||||||
Barn Stall Owner #30
Bantayan Kids '13,'14,'15,'17
Join Date: Jan 2011
Posts: 6,687
Thanks: 1,369
Thanked 1,656 Times in 812 Posts
Gameroom Barn Bucks: $1243928
|
dixie mofo and other smoking mofos
gonna do the ufc fight at the house Saturday night. one of the guys coming claims he is a competition smoker.
i need something to blow him away. cant be steak etc cuz there will be lots of people, so... have the primo and a pellet smoker with a sear box to work with. what ya got? |
||||||
12-26-2017, 11:56am | #2 | ||||||
Charter Member
Barn Stall Owner #5 Barn Raising I,II,III,IV NCM Supporter '11,'12,'13,'14,'16,'17,'19,'20,'21 Bantayan Kids '13
Join Date: Oct 2009
Location: Republic of Texas
Posts: 18,810
Thanks: 6,103
Thanked 5,435 Times in 2,934 Posts
Gameroom Barn Bucks: $2173478
|
I like a nice Remington shooting a 12ga 00 buck shot, it’ll knock pretty much anybody off their feet.
I know you said no steak, but what about an entire beef tenderloin? A bit over $100from Costco last I checked. |
||||||
12-26-2017, 12:11pm | #3 | ||||||
2016 Election Expert
Barn Stall Owner #64
Join Date: Jan 2011
Location: Joplin, MO
Posts: 18,039
Thanks: 999
Thanked 10,155 Times in 4,727 Posts
Gameroom Barn Bucks: $11380138
|
Ribs, brisket, or pork butt. Stick with the classics. Obviously ribs are the simplest and only take 5 hours or so. Smoke with hickory, remove the membranes from the ribs (I like loin back ribs, stay away from the smaller baby back ribs) and a good rub is this one. Note that there's no salt in that rub, that's because you add salt as required depending on the type of meat you are using. Ribs need less salt than a pork butt. I make a big batch of this and it lives in a big shaker jar. Smoke at 250-ish for 5 hours or until the ribs are done using the "tear test". That is, if you bend the ribs about 30 degrees the meat should start to tear. If not, they aren't done. If they fall apart you have done overcooked them but they will still be edible.
Seriously, pretty hard to screw up ribs. Pork butt is dead simple too. It just takes a lot longer. I do mine at 220-ish overnight, usually takes over 20 hours. You get them to an internal temp of about 200, let rest for awhile, then shred it up. Sprinkle with apple cider vinegar, server with buns, slaw, BBQ sauce of any style you like. |
||||||
The Following User Says Thank You to Cybercowboy For This Useful Post: |
Thread Tools | Search this Thread |
|
|
Support the Barn: |
Download the Mobile App; |
Follow us on Facebook: |
||