I finished my master's degree today so I celebrated with the thickest steak I've ever had. Porterhouse for me, boneless ribeye for her
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What's For Dinner Thread
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Chicken burritos.
Spagetts
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Potential for losing power tonight thanks to Isaias so I have an excuse for steaks again
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Did my first actual Boston Butt (I've done 1 shoulder in the past) and first crack at ribs as well last night. All came out fantastic and the meat just from Meijer.
Butt was lathered in mustard for bonding and seasoned with Jack Daniel's pork rub. 225 for 8 hours or so to 199*. I ran out of time and couldn't get it wrapped up in a cooler for an hour. Was slightly hard to pull, but tasted great and the bark was on-point.
I think I'll try taking it off a 203ish next time and allow for the rest to help break down tissue.
The ribs were St. Louis cut and were way easier to handle than a full spare rib. Seasoned with Famous Dave's rib rub. I cooked them bone down (membrane removed) and spritzed with apple juice every 45-60 minutes. Took about 3.5 hours to get to 175-185* and I foil wrapped for 45 minutes to rest (and wait for the butt).
I think I'll try bone up next time to get more meat facing the smoke. I'm too lazy for the 3-2-1 method, but I'm not sure it would be worth the effort based on how well these turned out.
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Butt was lathered in mustard for bonding and seasoned with Jack Daniel's pork rub. 225 for 8 hours or so to 199*. I ran out of time and couldn't get it wrapped up in a cooler for an hour. Was slightly hard to pull, but tasted great and the bark was on-point.
I think I'll try taking it off a 203ish next time and allow for the rest to help break down tissue.
The ribs were St. Louis cut and were way easier to handle than a full spare rib. Seasoned with Famous Dave's rib rub. I cooked them bone down (membrane removed) and spritzed with apple juice every 45-60 minutes. Took about 3.5 hours to get to 175-185* and I foil wrapped for 45 minutes to rest (and wait for the butt).
I think I'll try bone up next time to get more meat facing the smoke. I'm too lazy for the 3-2-1 method, but I'm not sure it would be worth the effort based on how well these turned out.
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Smoked Salmon with California Garlic Medley and Lemon Juice while drinking a (I didn’t write down the name so I get to name that shit) Tennessee Ginger.
“Criminal Lives Matter” -TwistedBootyhole
“Criminal Lives Matter” -TwistedBootyhole
What's that brew in your fridge, Bunky?
Was going to make a pizza but the grocery store is still out of pepperoni. Apparently there is actually a shortage of pepperoni. Looks like I'll have baked chicken instead. Pepperoni And Cheese Shortage Leading To Increased Prices At Pizza Shops
More butts today for the boy's birthday party. Was a long day...
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Hey Tony, where's my portion? LOL! That dish sounds awesome. Deelish!
It was killer! It's really just regular breaded chicken cutlets and I put Frank's Xtra Hot Hot Sauce on them right before I stuff them down my gullet. lol
It was good. Thanks!
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