washguy Posted May 5, 2019 Report Posted May 5, 2019 2 minutes ago, mrmackc said: Hell, WASH with all this tootie-fruittie beer these Great Lakes Coast dudes are drinking, no telling how they are liable to cook their hog meat! LOL EXACTLY ! Wash
shepp Posted May 5, 2019 Report Posted May 5, 2019 4 hours ago, mrmackc said: Hell, WASH with all this tootie-fruittie beer these Great Lakes Coast dudes are drinking, no telling how they are liable to cook their hog meat! LOL Mind you these were the latest and greatest pellets a year ago according to wash. But you good old guys can’t even remember what ya’ll ate for breakfast sooooo who am I to judge......
shepp Posted May 5, 2019 Report Posted May 5, 2019 3-2-1 ribs just about done, on the last step right now and if they taste as good as the smell they’ll be heaven. If im doing the dead crappie flop in a few hours I guess wash was right, but I HIGHLY doubt that seeing how we both used the same stuff a year ago. Think that magic potion he’s taking it making him go far out man
Madhouse Posted May 5, 2019 Report Posted May 5, 2019 I just heard about the 3-2-1 method this past week, gonna have to try that. Those look real good shepp.
shepp Posted May 5, 2019 Report Posted May 5, 2019 10 minutes ago, Madhouse said: I just heard about the 3-2-1 method this past week, gonna have to try that. Those look real good shepp. I’ll report back soon
shepp Posted May 5, 2019 Report Posted May 5, 2019 (edited) IStupid tender like when people cheat and put them in the crock pot, except these got all the flavor Think the only thing I would do different is maybe after pulling outta the foil, 30 min back on no sauce to firm up the rub then sauce them for 30-45 longer. They were soooo juicy and tender idk if you’d have an issue drying them out 2 RACKS BABY BACK PORK RIBS 1/3 CUP YELLOW MUSTARD 1/2 CUP, DIVIDED APPLE JUICE 1 TBSP WORCESTERSHIRE SAUCE 1/2 CUP DARK BROWN SUGAR 1 CUP TRAEGER 'QUE SAUCE 1/3 CUP HONEY, WARMED TRAEGER PORK AND POULTRY RUB, TO TASTE (I used oakridge dominator and secrete weapon with a touch of death dust like I use on my butts) PREPARATION If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry rub. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs. Return the foiled ribs to the grill and cook for an additional two hours. Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 minutes to 60 minutes more. Let the ribs rest for a few minutes before serving. Enjoy! *Cook times will vary depending on set and ambient temperatures. Edited May 5, 2019 by shepp
Sisco Posted May 6, 2019 Report Posted May 6, 2019 Damn! Nice! I had fresh caught Coho salmon myself, but couldn’t get the picture to load.
shepp Posted May 6, 2019 Report Posted May 6, 2019 16 minutes ago, Sisco said: Damn! Nice! I had fresh caught Coho salmon myself, but couldn’t get the picture to load. I had walleye and eggs for breakfast, I’m eating like a king 😬
Sisco Posted May 6, 2019 Report Posted May 6, 2019 13 hours ago, shepp said: I had walleye and eggs for breakfast, I’m eating like a king 😬 Yes you are!
mrmackc Posted May 7, 2019 Report Posted May 7, 2019 (edited) On 5/5/2019 at 5:39 PM, shepp said: Mind you these were the latest and greatest pellets a year ago according to wash. But you good old guys can’t even remember what ya’ll ate for breakfast sooooo who am I to judge...... You are kinda right Shepp, maybe if you start eatin' right and watching your six you will one day become one of us good ols dang computer where did that s get in old for?.guys, good luck! Oh by the way, I usually get up late enough to just have coffee with a nice lunch. 😋 Edited May 7, 2019 by mrmackc
shepp Posted May 7, 2019 Report Posted May 7, 2019 8 minutes ago, mrmackc said: You are kinda right Shepp, maybe if you start eatin' right and watching your six you will one day become one of us good ols dang computer where did that s get in old for?.guys, good luck! Oh by the way, I usually get up late enough to just have coffee with a nice lunch. 😋 A ribbing for a ribbing 😉😉
Sisco Posted May 17, 2019 Report Posted May 17, 2019 (edited) Brontosaurus steak for dinner. Edited May 17, 2019 by Sisco
sketch Posted May 29, 2019 Report Posted May 29, 2019 my famous ribs are back in season! never missed a beat! look at the garlic on top! yum🍻😋
Boot_Scraper Posted June 9, 2019 Report Posted June 9, 2019 ☝️That's some fine looking smoked meats fellas! Just put some CSR's on the REC TEC after cooking hot dogs for lunch. Gonna be a good day.
Armed Eye Doc Posted June 9, 2019 Report Posted June 9, 2019 1 minute ago, Boot_Scraper said: Just put some CSR's on the REC TEC Customer service reps?
Boot_Scraper Posted June 9, 2019 Report Posted June 9, 2019 County style ribs. Basically a pork shoulder cut into strips. Damn good.
98Z5V Posted June 12, 2019 Report Posted June 12, 2019 Jalapeno and pepperjack burgers, Larue Dillo Dust, thick slice of swiss, topped with Devine Swine Spicy Siracha uncured bacon jerky - heated on the grill. This stuff, from the makers of Divine Bovine Jerky: https://www.divinebovinejerky.com/
Boot_Scraper Posted June 12, 2019 Report Posted June 12, 2019 4 hours ago, 98Z5V said: Jalapeno and pepperjack burgers, Larue Dillo Dust, thick slice of swiss, topped with Devine Swine Spicy Siracha uncured bacon jerky - heated on the grill. This stuff, from the makers of Divine Bovine Jerky: https://www.divinebovinejerky.com/ Dat ain't your average burger! Looks tasty.👌
shepp Posted June 12, 2019 Report Posted June 12, 2019 Picked these up from a local butcher the other day holy shit they were good chicken breast with cheese and said veggie on the inside wrapped in a healthy amount of bacon
98Z5V Posted June 13, 2019 Report Posted June 13, 2019 14 hours ago, shepp said: Picked these up from a local butcher the other day holy poop they were good chicken breast with cheese and said veggie on the inside wrapped in a healthy amount of bacon I have to try to make some of that myself - or fly up to your butcher...
shepp Posted June 13, 2019 Report Posted June 13, 2019 11 minutes ago, 98Z5V said: I have to try to make some of that myself - or fly up to your butcher... The jalapeño had cream cheese the asparagus was like Monterey Jack? I could probably make them too but as cheap and good as they were I’ll just stop in. youre always welcome
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