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Post by Ramen on Sept 28, 2014 2:20:29 GMT
Just put the rub on two racks of ribs and I'm brining four trout that I caught this afternoon (two brooks, two rainbows) and going to cure them in something similar to my rib rub as well.
Ribs on the smokers followed by cold smoking some trout tomorrow, plus got some Scotch Ale to go with ribs and football. Giddy up!
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Post by Deleted on Sept 28, 2014 15:33:10 GMT
Just put the rub on two racks of ribs and I'm brining four trout that I caught this afternoon (two brooks, two rainbows) and going to cure them in something similar to my rib rub as well. Ribs on the smokers followed by cold smoking some trout tomorrow, plus got some Scotch Ale to go with ribs and football. Giddy up! Sounds like a great meal to me! I am going to be smoking a chicken, spatchcock style. For lunch I'm breaking out a vacuum sealed pack or two of some brisket chili. Feels like a good day to eat chili and watch Falcons! |
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Post by Ramen on Sept 28, 2014 15:44:42 GMT
Just put the rub on two racks of ribs and I'm brining four trout that I caught this afternoon (two brooks, two rainbows) and going to cure them in something similar to my rib rub as well. Ribs on the smokers followed by cold smoking some trout tomorrow, plus got some Scotch Ale to go with ribs and football. Giddy up! Sounds like a great meal to me! I am going to be smoking a chicken, spatchcock style. For lunch I'm breaking out a vacuum sealed pack or two of some brisket chili. Feels like a good day to eat chili and watch Falcons! Hopefully. I'm pretty confident about the ribs, but smoked fish has been hit or miss so far. None of it was bad, just some was great and some was okay. |
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Post by Deleted on Sept 28, 2014 18:55:10 GMT
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Post by Ramen on Sept 28, 2014 19:20:04 GMT
I went the opposite direction, RG. Felt like I needed to have the meat sweats all day and had a ribeye leftover from the grilling yesterday. Decided to try the "reverse seer" where I smoked it for awhile and then finished on the grill.   The pics aren't great, but you get the idea. Got an hour and a half left on the ribs (also threw on some boudin), then the smoked trout after that. |
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Post by Deleted on Sept 28, 2014 19:29:24 GMT
Shoot! That looks damn fine to me bro!
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Post by Ramen on Sept 28, 2014 19:32:15 GMT
Shoot! That looks damn fine to me bro! It was pretty good for being the first time I've ever tried it. I think it would work better with dry-aged beef, for some reason. Didn't quite get the crust that I wanted, but I'm not going to complain at all. Much better than the times that I've done it straight on the grill. It cooked a lot more evenly throughout. |
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Post by Ramen on Sept 28, 2014 21:16:43 GMT
 And here are the ribs. Not really good at taking food pics. They're good, though. |
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Post by Andrews_31 on Sept 29, 2014 0:30:11 GMT
Regular Guy, forgot to ask on the OMB, you have a pizza stone for your grill? I know Stok has an insert for their grills, but I know that you don't have a Stok. Do tell how you pulled it off!
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Post by Deleted on Sept 29, 2014 5:39:14 GMT
Regular Guy, forgot to ask on the OMB, you have a pizza stone for your grill? I know Stok has an insert for their grills, but I know that you don't have a Stok. Do tell how you pulled it off! Yep, I use a pizza stone along with a diffuser, that lets me cook indirect. I cook them on my big steel kegs. I use a big green egg plate setter (ceramic diffuser) legs down with 3 equal sized aluminum balls placed between it and my pizza stone. I let the fire burn for at least an hour. This gets the stone hot as well as burns off the smoke that would cause the dough to take on a smoky taste. Some people like that, I don't. When I bake on it I want it to be like it was baked in a pizza oven, not have a smoke taste like it was grilled. I've also found that a mixture of old lump mixed with new lump works best. A good temp to cook pizzas at is 600°-$700° depending on what I'm cooking. If I am cooking a Chicago style Deep Dish, I bake it around 400°. A good investment is to have a infrared laser thermometer to check the temp of the pizza stone Vs. relying on your dome temp. Dome temp is always hotter than grate level temp, 50° or more. |
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Post by Ramen on Oct 3, 2014 22:05:26 GMT
Just got the first brisket rubbed and sitting in the fridge for the weekend. Also got some short ribs that I'm going to try as well. I found a modified dalmatian rub that has a little sugar in it for bark that I'm going to try this time around. Also going to Texas crutch the first few tries until I get more comfortable with it.
Hey RG, I've been reading about a "faux cambro" after the meat reaches internal temps around 203F. Know anything about this? Any advice beyond the first post (which has been very helpful).
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Post by Guvmintcheeze on Oct 3, 2014 22:21:45 GMT
It's a glorified cooler. Use it like a thermos,..hot things hot, etc. I'd just recommend using plastic tubs, paper towls and and ol erryday cooler.
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Post by Dago on Oct 3, 2014 23:09:43 GMT
It's a glorified cooler. Use it like a thermos,..hot things hot, etc. I'd just recommend using plastic tubs, paper towls and and ol erryday cooler. do you really think a librul like Ramen would stoop to using a cooler when there is something called a faux cambro out there? |
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Post by Guvmintcheeze on Oct 3, 2014 23:27:02 GMT
It's a glorified cooler. Use it like a thermos,..hot things hot, etc. I'd just recommend using plastic tubs, paper towls and and ol erryday cooler. do you really think a librul like Ramen would stoop to using a cooler when there is something called a faux cambro out there? I hate it when your right. Da fuck was I thinking? |
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Post by Ramen on Oct 3, 2014 23:49:05 GMT
Funny, but the references that I've seen to it suggest a cooler. And besides, my cooler is not just a cooler, it's a solar powered cooler with flowers and leaves painted all over it. So it's even sweeter to call it a faux cambro.
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