mgaretz

Here are the ribs. I bought them as St. Louis, but I think they were actually baby backs. Didn't realize it until after I had smoked them, so they were on about an hour too long. They were still tasty and tender, just not quite as juicy as usual. Served with cole slaw and corn on the cob.

Ribs, St. Louis cut, smoked with a dry rub. Cole slaw.

I have them and like them. The raised side is good for burgers and when you want grill marks, I recently started using the flat side for more of an overall sear.

Never had the need personally, but I seem to recall that a small smear of butter in the corners can be used to stick it to the pan.

Why not make them programmable rather than fixed. It can start off with fixed values but let the user change the preset to reflect their own idea of what medium rare (for example) should be.

Hi Kim, I have the higher capacity version http://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-11-lb-food-scale/120843?Keyword=oxo+scale and I love it.

Made tri-tip again in the smoker. This time I pulled it off at an internal temp of 120F and then did a reverse sear. Served with my roasted carrots (butter, honey, salt, pepper, cumin and lately ginger). Yummy! Just after the sear: And sliced:

After eating pretty straight ahead pulled pork leftovers for two days, tonight I made some hash with it. Pork, potatoes, onions and spinach.

I'll often skip the horizontal cuts as well. I'll only do them if the onion is on the large side.

Thanks. Follow the recipe and method at amazingribs.com - here: http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

It's a pellet grill from Rec Tec http://www.rectecgrills.com/rec-tec-wood-pellet-grill/ They only sell direct. The cooking area is 680 sq in. and it has a 40 lb pellet hopper so you can do all day cooks (like this one) without worrying you'll run out of pellets. What sold it for me is the great temperature control - it holds all day within 5 degrees and usually much better. I used to have a Traeger, which was sold to me as "set it and forget it" - well that's true if you don't mind 20-70 degree temperature swings. The Rec Tec is truly set it and forget it. Construction is super heavy gauge and their customer service is top notch.

My daughter's college graduation party was yesterday. She requested my pulled pork. For 25 guests I smoked 13 pounds uncooked. Everyone loved it. Here is the meat going on the smoker: Coming off: and pulled (one of two trays):

No I haven't actually.

TJs has Rebel Yell at about $11/bottle and it's very good for an inexpensive bourbon. It will cost $20 or so at other places. I remember when they had it for $6.99.

Umm, those are peas.

Last of the smoked brisket leftovers became smoked brisket hash:

Thanks Kim. I followed the procedure here, almost to a T. http://amazingribs.com/recipes/beef/texas_brisket.html His rub recipe used to have salt in it, and that's the version I use. Now he advocates leaving out the salt and salting (dry brining, essentially) separately. I also reduced the pepper by 1/3. If Mr. Kim doesn't know about this site, it is fantastic!

My first ever brisket! Smoked at 225F for 9.5 hours with a 3 hour rest. Came out very tender and a little juicy. Side was potatoes, onions and carrots braised in butter:

Our local Chinese restaurant has this dish and we quite like it. We ask for it mild. I haven't tried to duplicate it, but I would start with rice vermicelli noodles and Mae Ploy yellow curry paste as my base. The version we get has shrimp, chicken and pork and a small amount of thinly sliced strips of veggies.

I have found two ways to keep the crust from getting soggy. First is to apply a light coating of olive oil on the crust before adding the sauce and toppings. Second is to precook any toppings that release a lot of water.

I too quickly got tired of CI, to the point that I realized I had many issues stacked up that I hadn't read. So I switched from the regular subscription to getting the bound volume once a year. May stop that too.

CIA at Greystone. Also had a good meal at Lucy in Yountville.

Primarily I use EVO, except for stir fry and popcorn, when I use peanut oil. Occasionally I will use Rice Bran oil, especially if I need a high smoke point. Unsalted butter for eggs and mushrooms. Someone else mentioned that in their area vegetable oil was rapeseed oil. Rapeseed oil is more commonly known as canola oil. I used to use that, but don't use it fast enough before it goes bad, so I stopped keeping it around.

C'mon! Memorial Day and no one else made BBQ? St. Louis Ribs on my new pellet grill/smoker. Juicy and tender!

That is definitely not the same as the tri-tip we get here in California. The sirloin cap is NAMP 184D, while the tri-tip is NAMP 185D. Here is info on 184: http://boboros.com/meatfaqs/meatfaqs-048-sirling-cap.htm and 185: http://boboros.com/meatfaqs/meatfaqs-028-tri-tip.htm