Foodies BS Thread.

Very nice!!!!

 

Dinner was simple, styrofoam plate and all. Grilled chicken that I chopped and threw over some salad with fresh grated mozzarella...

 

I have no idea how to make prime rib. Looks good though.

Wish I knew how to make good ribs, too...

Looks great guys!

 

Good job Tough, looks great!

 

^It was so good I had seconds......

 

ive been MIA... but ive been lurking at the same time

keep up the good work!!! been eating alot at the GF's place.. her mom cooks some yummy food or some simple chicken and salad!

 

Yeah Ant you owe us some pics btw!!!

 

X2!! Dang I havent posted pics in like months!!

 

Good pics guys. Thought I'd throw a couple more on here of my latest smokes...it's really the main style of cooking that I do that I'm at all "proud" of showing off...

2 10lb pork shoulders. I saw a few pages back that someone was learning how to do pork, and got lots of good advice. Here's my contribution. These were on the smoker for about 11 hours, until they hit 190 degrees (like someone else said). You want to pull your pork at no less than 190, but you can go all the way to 205ish and it will be even better. This is what they look like right off the smoker. NOTE: You want them to look like this! They look burnt as hell, but that's the bark that has tons and tons of flavor and really makes the pulled pork good, IMO. It does not at all taste charred or burnt. When you pull it, you'll see that the meat underneath is still perfect, and you should have a nice smoke ring. You can actually still see how pink the meat still looks where these have started to split a little bit. When the bark gets mixed in, it makes for an awesome meal.

I also strongly recommend that you wrap your shoulder in foil immediately after taking it off the smoker and letting it sit for at least a half hour, but probably more like an hour to hour and a half. It will continue to cook and increase in internal temp, and will make it that much more tender and easier to pull. Like I said, I pulled these off at 190, and by the time I started pulling they had moved up to over 200. These 2 shoulders turned out awesome, I actually was able to sell some of it to people at the party and make all my money back, they liked it so much!



And here's a couple slabs of pork spareribs that I did the same day. This was right before saucing (I sauce for the last 1/2 hour so it doesn't get too burnt). These also turned out awesome, much better than my first rib attempt. I think the key was keeping the heat down. Next time I'm going to try and foil them for the last couple hours and see what that does.

 

^They look good. I just got a smoker so I am going to try my luck at smoking some meat this weekend.... hope it turns out good.....

 

Give yourself plenty of time...don't try to rush it. Waiting is half the fun!

 

I was planning on finishing assembly tonight then seasoning it. I want to start it Saturday morning around 7 am, I am not sure what I a going to smoke yet though. How long did the ribs take???

 

The ribs were on for about 5 1/2 hours. There actually was a 3rd slab on the second rack that you can't see in the picture. In all honesty, they could have come off the smoker at about 5 hours...the last half hour wasn't needed.

 

Ok that will be perfect they will be ready for lunch. A friend of mine is coming over to help me dig up my backyard and I am giving him lunch!!!

 

Did you start it with a rub?

 

You're a good friend to give him ribs for lunch!

Yeah, I take them out of the fridge and rub them right before I put them on. I do that with pretty much any meat. Rub doesn't penetrate the surface of the meat anyways, so letting it "soak" doesn't do you any good. And if the meat goes on cold, it helps get you a more pronounced, better smoke ring.

Shoot for about 225-250 for 5 hours and I'd think you should be pretty good. When you start to see the meat pulling away from the bones, that's a good indicator you're close to being done. You don't want the bones to slide out without any force though, that's overdone! The rib meat should hold onto the bone until you eat.

 

Just got a smoker recently and am itchin' to get it going. In the process of a move right now, but soon as the dust settles, I'm gonna be digging through here for tips! Lot of good lookin' grub on here!

 

a few days ago at my GF's place

 

Thanks that is a good write up. I like doing ribs and I have somewhat got a good enough recipe that I have posted pics of on here. Now I have to move onto the smoker....Hey for $20.00 in ribs and a couple hours of back breaking digging it is worth it.

 

So you have been holding out on us, I knew it!!!!