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Plum vinegar??? What, is this amateur hour?
Official CCS Grillmasters thread
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The first ribs I ever did I watched a step by step video and they to this day might be the best ribs I've ever made.
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did you rub with cinnamon, chili powder and sugar, wrap in pillsbury crecent roll dough and bake for 35 minutes, glaze with white frosting?
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Just reading blogs, watching vids, and participating in Facebook groups, there are a ton of different methods to smoking ribs. The one I prefer takes the longest, but I get a lot of compliments on how well they turn out.
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So much this @brett05
No innocent piece of meat needs to go through the kind of horrors you have described this morning just because you thought you were literally the first person on the planet to smoke brisket.
The entire state of Texas are flying flags half mast this afternoon for that piece of bovine.
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Did you read the part where his brisket was only 2 lbs??
Texans would piss themselves laughing at the idea of a 2 lb piece of brisket. It's the equivalent of buying a 2 ounce ribeye (i guess that would just be the eye???)
If that brisket had normal brisket consistency wouldn't it cook down to just over a lb???? ???
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I originally read that as '2 libs'
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2 lbs did seem odd. Maybe he just got scammed on some Round Roast that got run over by a hand truck?
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A 2# brisket does hardly seem worth it. You're better off going to Hog Wild in Midlothian and getting the Brisket sammie with some redskin potaters for $10.99. They also have their pierogi lady back, so you can get 5 of those for an extra $2.99
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I think it was probably just a point cut scrap that they sell for people to use in their burger blends.
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Do they stuff theirs with bacon and onion before blasting it at 500 degrees though? Does it come served in a garbage can?
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I think it's on an onion roll.
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I need to pick up a new smoker. Strongly considering a Weber Smokey Mountain, either 18 or 22". Anyone have one or have an opinion on them?
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The 18" is the only smoker I ever owned. Loved it because I have a such small porch to use it on and it took up so little space. You cannot do a lot in there, but I usually only feed two people...maybe 4-6 the rare times I host people.
Some spineless POS yanked it off my porch the one time I forgot to lock it up. I miss it so.
****ing Chicago.
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I wanna say an eight pound pork shoulder was the largest thing I ever fit in it FYI.
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Thank you! Real helpful. That's about my normal cook volume, but sometimes I need a little more than that. I think I'm gonna go for the 22. There are two racks right? So something like ribs you could probably pack more on. But something like a Boston butt you're dealing with one rack.
Burque
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You know, I might get shit for this, but I am not a fan of pork ribs.
I've tried them several times at restaurants, made them myself on the smoker probably 8 or ten times, and while they have great flavor and good bite, they just aren't right for me.
I think it is the fat content or something. I am pretty much down with every meat, but I can pass on pork ribs without a second thought.
Burque
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Did you read the part where his brisket was only 2 lbs??
Texans would piss themselves laughing at the idea of a 2 lb piece of brisket. It's the equivalent of buying a 2 ounce ribeye (i guess that would just be the eye???)
If that brisket had normal brisket consistency wouldn't it cook down to just over a lb???? ???
I honestly think he just had the tip. Just to see if it was nice.
Burque
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That sounds like some kinda fucked up Juicy Lucy...