Food Smokers and Smoking Tips/Tricks/Techniques

I wrapped ribs for the first time last weekend. Well unless you count the times I have done them in the oven many years ago from time to time but those don't count LOL.

Honestly I didn't see any real gain from it. Or maybe I'm just lazy too

 

I really don’t get the tug thing on ribs? WTF? I love rib meat that I can simply suck off the bone. I don’t like it over done to the point of mealy/mushy...

 

To each their own.

 

@WBF610 after our talk last week about pie irons I looked out at the storage shed and thought about digging mine out. But that would require shoveling about 18" of snow to get the doors open. And thought about how we both agreed the new ones in the last 20 years or so aren't as good as the old cast iron ones.

Went down a rabbit hole LOL. Lot of manufactures still out there and some recently came back to market. The mountain pie name came from the Old Mountain brand, which is still around. And Rome made the Hobo pie maker which is where I picked it up from.

They are in use all around the world. The Australians call them Jaffle pressure toasters and came out in the 50's there, later than most places.



Because I was used to the Rome ones that is what I ordered last weekend. Been breaking them in and seasoning them all week. A round and a square one. Because they cooked sealed they do produce pressure and are different than cooking on an open griddle. Something I don't think that I realized before.



Has taken quite a few cooks to get them well seasoned. But they are about there now. Have done pizza, ham and cheese and a lot of pies. Sons like the blueberry and I do too. Favorite though is pecan pie filling that I made from Americas test kitchen. With honey wheat bread.



The main issue is finding bread large enough to fit into the square maker. At some point going to make it to a bakery and get something that fits better. Some of the specialty breads come close.



After this week think I've had enough bread to last a long time. Although did do cheddar bacon brat patties and hot dogs on the jumbo joe and grill mates tonight. They all ended up on King Hawaiian rolls.

 

You are a rock star. Thanks for the detailed layout.

 

Nice write up. Thanks.

Mine are at my parents, but I’m suddenly wishing they were here.
I cannot recall what brand they are at this point. With regards to bread size, we always just used white bread. Maybe the new one is a little larger.

 

i've been telling you guys for months to stop foiling your ribs. once you do it and get the process down, you'll never go back to foiled ribs. i haven't foiled ribs in years.

 

Fuh Real. I have never ever ever ever foiled any of my meat.

 

It was good. But the Trigg Ribs are still one of my favorites. Maybe I could try making a baste for the end. Hmmm... May have to do this.

 

Spritz with Apple or peach juice with brown sugar mixed in then brush a little honey on done!

 

I normally use apple juice in a spray bottle and wait until the bark is setup pretty good before I spray and only do it a couple of times. But never thought to mix brown sugar in with it Must Try...

 

I don't wrap my ribs or to be honest anything. I am one of the ones who likes the meat to have a little bite to it though especially on my ribs. I want to know I'm eating meat so the fall off the bone ones aren't my thing. This is why everyone cooks different though, we all have way's we like things. My wife loves pot roast and I hate it because of the texture lol, when I make it for her I eat the veggies in it and that's about it.

Man now I need to find my sandwich maker thing. All I needed was some other food to obsess about. I swear this place is going to make me weigh 500lbs lol.

 

It’s like the pellet pooper vs traditional vs green egg blah blah blah.

I don’t give a F if it comes from a pellet pooper, wsm, or if it’s unwrapped, wrapped, dropped on the floor, as long as it tastes good

 

all that matters..

 

Damn skippy!

 

You got it, as long as I like the taste that's what's important. Now fat cap up or fat cap down, everyone needs to do it the RIGHT way.

 

I am not going down that rabbit hole

 

Movers delivered GMG to the new house Saturday. Brought it home and put her together! Fired up and did the burn-off per directions. Ribs getting ready to go on later today!