Today, I’m doing beef back ribs.
Per a trick I’ve learned from a local San Diego BBQ, I’ve cut out the bone of every other rib. This means that each serving – or bone – is substantially meaty.
There is a cath. And that is I might end up with slightly dryer ribs. Of course, it also means more bark, which means more smoke flavor.
I’m setting the smoker at a target 225. Again, this Traeger wood pellet smoker I’m using tends to jump higher in temp. So, by setting the smoker at 225, I’ll likely be cooking often at 250.
I’ll spraying the ribs with apple cider vinegar once, an hour in, at what I’m planning will be halfway through the cook.
Were the ribs too dry? Was there too much bark? Were the ribs too smoky or not smokey enough?
The cook went for two hours. The ribs were cooked, but they could have been more tender. Perhaps I’ll try a three hour cook. The ribs certainly were not too smokey. And they weren’t too dry.
This brisket was a monster, or suffice it to say: big. Clocking in at roughly 16 lbs., this brisket was substantially larger than anything I’d tackled before. As such, it took longer to cook than the previous brisket. Continue reading “Thanksgiving 2017 Brisket”
It’s been so long since I’ve brewed beer (~10 months?) that I may have forgotten how to do it. But, as with all recipes I’ve done, let’s start with the recipe – and onto Brewer’s Friend! Continue reading “#101: Chocolate Stout – 10.1.17 Update”
Learning is good. And there’s nothing like experience to help you learn – unless of course it’s learning from some one else’s experiences. Here’s what I’ve learned:
Continue reading “Best Brewing Practices – Updated 10/1/17”
I’ve been making a bunch of pies lately – mostly because I need it. And I can share one take-away: give me corn starch or give me death. Continue reading “Let Them Eat Pie”
I know I’m breaking some cardinal rule of homebrewing by using malt extract. However, I can’t give up the convenience factor. This is especially the case given the fact that I want to do a double-batch of a high ABV beer. And that’s just not possible with all grain because I lack the equipment.
Continue reading “Ginger Sweet Stout – 4.22.17 update”
For dad’s birthday, I made brisket. He’s never had my brisket before. So, I’d like to get his first brisket I’ve made for him right. Let’s review our best practices from my previous posts/notes for To-Do’s for this cook.
Continue reading “Dad’s Birthday Brisket”
My notes for future reference – pretty much the main reason I’m putting all this stuff down.
Continue reading “Brisket Best Practices – 4.2.17 Update”
As I type this, it’s 3:30 a.m. And the brisket is just about to go into the smoker. I’m just waiting for the smoker to hit 250 degrees.
Continue reading “Brisket”
So, I know this is a beer blog but…
I just threw the de-boned leg of lamb on at 2:56 p.m. My target temp is 145 degrees. I’ll use this post as notes going forward. Smoker temp is 225 degrees. But the Traeger temp does fluctuate wildly.
Continue reading “Smoked Leg of Lamb”