Reheating Ribs

Ontrack · April 23, 2008, 03:59:05 AM

Whew! Glad that's over... :D

La Quinta · April 24, 2008, 04:22:05 PM

The beauty of "drinking at a distance" is that you can always come back OnTrack.....:)

Ontrack · April 24, 2008, 07:12:07 PM

I'm mad and I'm never coming back. ;D At least not until Friday.

La Quinta · April 24, 2008, 07:15:39 PM

See ya Friday Dude!!! You can run...but you CANNOT hide!!! :)

Ontrack · April 25, 2008, 11:55:21 AM

It's Friday! :D ;D My weekend officially starts in 33 minutes...

Mr Walleye · April 25, 2008, 12:21:17 PM

Quote from: Ontrack on April 25, 2008, 11:55:21 AM
It's Friday! :D ;D My weekend officially starts in 33 minutes...

Life is just not fair! >:(

Mine doesn't start for 3 hours & 42 minutes!

On the positive side the ice is off the local lake, docks are in and I will be test running the boat this weekend! ;D

..... and 7 days, 13 hours and 42 minutes till opening day! ;D

Mike

FLBentRider · April 25, 2008, 02:31:34 PM

Mine has started - I have 5lbs of beef jerky in the OBS, and 3lbs of Almonds on deck.

Ontrack · April 25, 2008, 02:45:26 PM

Mine, too. A 10 pound just injected, rubbed, and ready to go on about 5:00am Saturday. Mike, good luck with the boat test and go get those toothy devils!

La Quinta · April 25, 2008, 03:56:01 PM

Hey FLBent...what is the cut of meat you're using...gotta a good recipe from JimGuy...but what cut of (I assume beef) are you using?

Ontrack · April 25, 2008, 04:00:01 PM

Quote from: Ontrack on April 25, 2008, 02:45:26 PM
Mine, too. A 10 pound just injected, rubbed, and ready to go on about 5:00am Saturday.

Sorry, it's a brisket. ::)

La Quinta · April 25, 2008, 04:05:22 PM

OnT...are you doing jerky?

FLBentRider · April 25, 2008, 04:57:27 PM

LQ,
I honestly can't remember - whatever was on sale last week @ my local Publix supermarket. Pot roast I think it was marked. I just trim the fat and cut it up into chunks, partially freeze it, hit it with the slicer, season (I am currentl using Hi Mountain ), vac seal in cannister, smoke with 1 hour of Hickory, finish in convection oven set to "dry" .

What a run-on sentance!!

Ontrack · April 25, 2008, 05:29:47 PM

A brisket, LQ. Sorry I left out that part.

La Quinta · April 25, 2008, 05:50:29 PM

FLBent and OnT...let me know how they come out? I know...I'm a dork but still haven't figured out which dehydrator to buy??? Gotta make a decision before Bob's son in law and daughter get here!!

FLBentRider · April 25, 2008, 05:56:19 PM

The Jerky is done. Rave reviews. 1 hour of Hickory is all the smoke it needs.

I use the "drying" function on the Jenn-air convection oven / range. I am currently coveting one of those Cabelas dehydrators, but due to space constraints, I won't be getting one any time soon.

You _can_ use a regular oven to dry jerky, just set it on 200 and prop the door open about 3 inches with a ball of foil or something.