Food Smokers and Smoking Tips/Tricks/Techniques

There were a few armadillo eggs in there. Only greens I ate were jalapenos surrounded by meat and wrapped in bacon.

 

Armidillo eggs, or Atomic Buffalo Turds? You may have had as much spirits as I've had... LOL

 

Y'all ever grill lobster tails?? Never done lobster period, wife been asking.

 

Alright it’s ok then. Was going to say it may have tainted the meat. Honestly it looked sort of like a green pepper which I don’t touch. I don’t what it is but green peppers (even red/yellow ones) give me killer indigestion anymore.

 

I have. Frozen tails, thawed. Skewered to keep 'em from curling up. Got the temp and time from utube. Result was good, and I'm not big on lobster.

 

What Curt said



I have come to like my King crab and lobster tails grilled over steamed now.

 

Do what is said below. I’d sprinkle a little kosher salt and maybe some pepper on them first.

Don’t talk yourself out of it next time. They are worth it.

 

Mother in law got me a new toy for Christmas, finally putting it to use today. More pics to come

 

I want to do beef ribs on the pellet smoker. Anyone have any tips?

 

Haven't grilled since last Saturday, just as the blizzard hit. And have A1C blood draw in the morning so have to fast starting in a few hours. Want a decent meal today after my Costco run yesterday. But have to clear a path to the grill, at least one of them.



Sun is on the deck now and with a high today of -4 guess I better take advantage of it.



Wind chill sucks, don't care how sunny it is. Ready for Spring.

 

Same Here. Sun is just the Con Man tellin' you it's not cold out when you know better.

 

Ribeyes for dinner, salt and pepper for seasoning. This with grilled shrimp should be good.

 

SPOG, 225F, 3-2-1.

Translated, that’s Salt, Pepper, Onion, and Garlic in equal parts for a rub. Set your smoker to 225 degrees. 3 hours on the smoker, 2 more hours wrapped in foil, then one hour unwrapped to finish.

When you gonna put a roof on that deck?

 

I thought beef ribs didn't lend to the 3-2-1.

More cook til done like brisket. That's how I've done em before . Wrap if you want too

@bvbull200

 

Pitch is wrong to extend the house roof over the deck, so will be an expensive roof. And the deck should be rebuilt in a few years. But I will be 61 soon and doubt that I will still be living here in 4 or 5 years. So short answer, probably never But believe me I have thought about it a lot. Extending it, wrapping around house, 3 season screens, etc.

 

I suppose it depends on the kind of ribs, but when I did my short ribs a few days ago that’s what I did with them and they were melt in your mouth, clean bone, fall apart tender and delicious.

 

Like @Kremtok says, it matters which kind of beef ribs. Back ribs and short/plate ribs will be different. Within short ribs, it depends on the amount of meat, too.

Short rib I do cook until tenderness, like brisket, but @Kremtok 's timing is close to what I usually experience. I usually end up around 3-4 hours uncovered, then put in a foil pan and cover until finished - usually around another hour or so. I plan on about a 5 hour cook at 275*.

 

Thanks folks. I'll head to Costco and see what they've got this week. Should make for a good Saturday next weekend.

 

Ran out of a couple ingredients, so I don't have quite enough for all the samples. Headed to the market now to get what I need. Two jars full ought to be enough to send the 11 folks on the sign up list a decent sized sample.

 

Damm what list?