After a looooooooong 10 day stretch at work it's time to spend time with my Bradley, and of course my fiance as well. My future mother in law has been talking about smoking a turkey breast since I got my new toy so I decided I'm smoking dinner. SO I went shopping......
4 racks of meaty beef ribs
10 lb brisket
8 lb pork but
5 lbs of jerky marinading for late tonight
1 5 lb pork belly on the meet and greet until next Monday
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0369.jpg)
HAD to stop and pick up beverages for today
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0375.jpg)
the view for me today, ahhhh FINALLY 70 degrees!!!!!
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0373.jpg)
AND NOW THE VICTIMS!!!!!
just 2 racks of the ribs, (both split)
1 with mustard and molasses and Jan's Rub
1 with mustard and molasses and Billy Bones BBQ Rub
40 min ride of Hickory and then 2 hours of apple
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0371.jpg)
after the ribs go through the hickory and a puck of apple I'm throwing in this 2.5 lb turkey breast on the remainder of the Apple train
cooking everything at 225, Turkey will go til 160 IT and then pull wrap in foil and let sit. I will then throw in oven to crisp the skin.
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0372.jpg)
AFTER dinner I have 5 lbs of a NEW MIX of jerky I made up, if it ends up sucking there will be no pics, if there are pics I will post the recipe.
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0376.jpg)
More pics and money shots to come later!
-Sugar
Consooger
I am so jelous sitting here at work! :D
Looks like a great day! ;)
But..... I have to ask??
Did you sign your post "Sugar" ? ;D
Is there something your not telling us? ;D
Mike
HAHAHA not really, my last name is Consugar (sounds just like it looks) but my nickname everywhere I have gone has either been Sugar or Consooger so I just go by Sugar.
Ten Days??
Time to get you butt to work. ::)
I'm hungry!! 8)
here comes the breast and some ribs......
turkey almost finished and the ribs in foil
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0378.jpg)
ribs on their last half hour, YUMMY! Money shot to come soon!!!!
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0379.jpg)
10 days off? That's a smoke session... I envy you dude.
Quote from: STLstyle on March 13, 2012, 03:01:42 PM
10 days off? That's a smoke session... I envy you dude.
NO............I was on a 10 day stretch of straight 10 hour days, now I finally have a day off, well 2 if you consider tomorrow off before I o in tomorrow on night shift! I wish I had 10 straight days off!
Sorry dude. Read that one wrong, but I still have envy and live through you mid-week smokers! Can't wait til Friday...
All looks great! You're going to love those beef ribs!
I'm droolin'! :P
Lookin' good "Sugar"! ;D I always wanted to say that but I was always scared I'd get slapped! :)
Mike
AND here are the money shots PLUS jerky before smoke
This turkey was ABSOLUTELY AMAZING!!!! SO moist and juicy and the skin cooked perfect in the over (350 at 45 mins)
I however wasn't a fan of the beef ribs, more fat than meat but holy crap were they amazing, such flavor!
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0380.jpg)
AND...........5 lbs of (if it sucks it chucks, if it's awesome I post and eat the SH!T out of it) jerky recipe
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0381.jpg)
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0382.jpg)
(http://i247.photobucket.com/albums/gg129/Consooger/IMG_0383.jpg)
-Sugar
PLEASE NOTE, that Cabela's Jerky mix is NOT in this batch of jerky! That's in my 5 lbs of tomorrow morning jerky :-)
Sounds like my week last week? Im spendin this week near Pittsburgh PA.....musta been your smoker I was smellin today!
The beef ribs look amazing. Got them on the list now for sure. How do you know when to pull out those bad boys?
Very nice smokes!!
Sent from my iPhone using Tapatalk
Quote from: STLstyle on March 13, 2012, 07:43:42 PM
The beef ribs look amazing. Got them on the list now for sure. How do you know when to pull out those bad boys?
I did the 3-2-1 on the ribs, IF you follow that technique you will rarely have a problem. I wouldn't keep them in any longer than that. DUring the 2 hour foil I ended up wrapping them up and put pure apple cider on them, that kept them moist, the last hour I but bbq sauce on them, gave them that carmelized bark I was looking for. Although if I didn't put them back in for that last hour they would have been ready anyways. You will know when they are done when you see the meat pulling back and exposing the bone. All in all they were very tasty!
Quote from: Consooger on March 14, 2012, 08:48:00 AM
Quote from: STLstyle on March 13, 2012, 07:43:42 PM
The beef ribs look amazing. Got them on the list now for sure. How do you know when to pull out those bad boys?
I did the 3-2-1 on the ribs, IF you follow that technique you will rarely have a problem. I wouldn't keep them in any longer than that. DUring the 2 hour foil I ended up wrapping them up and put pure apple cider on them, that kept them moist, the last hour I but bbq sauce on them, gave them that carmelized bark I was looking for. Although if I didn't put them back in for that last hour they would have been ready anyways. You will know when they are done when you see the meat pulling back and exposing the bone. All in all they were very tasty!
OK so I am a little dense..........3-2-1? is that 3 hours smoke at 225, 2 hours in foil in the bradley at 225 and 1 hour in t he Bradley afet coating with BBQ sauce? :-\
BTW it all looks really good! I am slobbering as I type...................... OK so that might be too much information.................. ;D
Quote from: 4given on March 14, 2012, 01:53:01 PM
Quote from: Consooger on March 14, 2012, 08:48:00 AM
Quote from: STLstyle on March 13, 2012, 07:43:42 PM
The beef ribs look amazing. Got them on the list now for sure. How do you know when to pull out those bad boys?
I did the 3-2-1 on the ribs, IF you follow that technique you will rarely have a problem. I wouldn't keep them in any longer than that. DUring the 2 hour foil I ended up wrapping them up and put pure apple cider on them, that kept them moist, the last hour I but bbq sauce on them, gave them that carmelized bark I was looking for. Although if I didn't put them back in for that last hour they would have been ready anyways. You will know when they are done when you see the meat pulling back and exposing the bone. All in all they were very tasty!
that is correct, on the last hour i dropped the temp to about 200-210 because my Maverick was reading about 220 at that point. As I said I only kept them in that extra hour to thicken the bark and carmelize the sauce.
OK so I am a little dense..........3-2-1? is that 3 hours smoke at 225, 2 hours in foil in the bradley at 225 and 1 hour in t he Bradley afet coating with BBQ sauce? :-\
Thanks sugar............. and I mean that in a manly hairy chested sort of way..... :D
QuoteThanks sugar............. and I mean that in a manly hairy chested sort of way..... :D
LMAO ;D ;D ;D