Down in the dumps - need consoling!

[Caneyscud]

Gloom, despair, and agony on me
Deep, dark depression, excessive misery
If it weren't for bad luck, I'd have no luck at all
Gloom, despair, and agony on me


Wanted to use the Bradley this past weekend, but there was a threat of rain - so broke out the stickburner.  Worked great - good smoke going - held steady in 200 to 225 range with lots of wind - Oak charcoal with Pecan chunks.  Had a hankering for beef.  Found some dino bones at Krogers and Fresh Market had rib roast on sale for $6.99/lb.  Never done one of them things but had my mouth watering thinking about it!

After 4 hours looked like the ribs were done but not tender.  So wrapped them up in foil with a little butter, a little Dale's, and a little worsh... worche....worstesh....Dagnabbit - that Lea and Perrins stuff.....ya know that worcestershire stuff and put it in the hot part of the smoker for another hour.  Apparrently , the roast was still a little icy in the center - as it had barely climbed.  Took six hours to get to 125.  Took off and let sit for 45 min. to let the juices settle back in. 

Dino bones came out first - looked great and the first bite was sublime - my wife looks at me like I'm a Champion!  After the first bite - man those were the most gristly dino bones I have ever had.  Great taste, meat was tender, but was hard to eat around all that gristle.  So was looking forward to that mouthwateringly, melt in your mouth rib roast.  Kept waiting, kept waiting, kept waiting....until finally around 8:30 took it out and let rest.  It was late, but I'd still would have sank my fangs into a slice of rib roast.  Cut into it and there was a difference of opinion.  I said it was rare - wife said it was raw.  She won - as USUAL!  In reality, it was a little rare than I wanted - it apparently did not continue to cook after being taken off - or my thermo is off.  Preheated the oven to 450, cut it off and put the roast in.  By that time, my heart wasn't into it anymore!  Wrapped and in fridge.  Maybe tonight get to enjoy the fruits of my labor!  But in the mean time --  gloom, despair.......need consoling over my failures! 

Blue Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'

 

[macattak]

I know where you're coming from.  I tried a turkey breast this weekend and it wasn't my best effort.  I'm not a big poultry smoker as I don't care for the skin, but I figured I'd give it a shot.  I didn't brine, just rubbed and smoked.  I kept an eye on it, checked the temp, took it off 10 degrees early so I could FTC.  It looked sooo tasty when I went to cut it.  Unfortunately it was so tough I didn't want to eat it.  The flavor was OK, but not much smoke taste. I figure it must have been a tough old coot, 'cause it couldn't have been me. :-\  to top it off, when I went to clean the  Bradley after dinner, I found 5 unburned bisquettes in the tower!  Arrgg!  I was so bummed I just brought the tower inside and put it in a corner.

The moral of my story?  There really isn't one.  We all have our small disasters.  We just learn from our mistakes, or try to anyway.  You'll get it right the next time, and the next, and the next.

[sherlock]

It must have been bad atmospheric conditions.

I started smoke on 8 pounds of jerky. Went back an hour and a half later to rotate it and the unit was off. I had the dehydrator and the smoker going at the same time on the same circuit and the load was too much. The breaker had tripped.

Started back up on seperate circuits and finished it. Not worth worrying about in the big scheme of things.

;D

[Ka Honu]

The moral of my story?  There really isn't one.  We all have our small disasters.  We just learn from our mistakes, or try to anyway.  You'll get it right the next time, and the next, and the next.

Sounds like a moral to me...

[NePaSmoKer]

It happens to the best of us. I ruined 10lbs of venison jerky not long ago  :'(

Hey just blame it on swamp gas  :o

nepas

[FLBentRider]

Bummer!

I have not been able to get the dino bones right either. lousy source product around here.

[canadiansmoker]

I feel your pain Caneyscud. I had 3 pieces of pork loin curing in the fridge for almost 3 weeks trying to make back bacon and when I took them out to put them in the smoker 1 of the loins looked like it hadn't cured at all on one side >:(

[seemore]

Caney, I feel your pain.
The first time I tried to grill regular ribs for Seemore when we were dating, they were absolutely horrible.  Raw - and they weren't even Dino bones!
That was 25 years ago;  my prowess in the kitchen has vastly improved.
Chin up.  It happens to the best of us.  Just a good excuse to order a pizza.............
Mrs.

P.S.  Get back in the smoking ring and duke it out!  You will be victorious in the next round!!

[La Quinta]

Gotta tell ya...my last effort was pretty killer...3 hours of smoke at 210....brought them in the house, wrapped them in foil....into the oven for another 1.5 hours (oven temp @225)....to the firdge (after cooling fully in the foil)....I was thrilled...

I am a flop and finishing ribs on the grill...I do...foil...oven...fridge...re-warm...I'm good to go...I always do them after we have eaten dinner for the night...

[Caneyscud]

Yeh, atmospheric conditions --- I like that!!!

BTW, got to sample a piece last night after a class I teach on Monday nights.  Pretty darn good eats.  It was a small slice off the end with all that smoky goodness.  Tonight, I can't wait to get home.  Will slice us off a pretty thick slice each, slap on the grill to warm it up and pig out!  Man going home time can't come fast enough!  Not so blue now!!!  Reminds me of the days when a friend of mine worked at the Oscar Meyer plant and he get me their cooked prime ribs - whole cooked Prime Ribs for $15-$18!  We'd slice us off a slab or two and slap those puppies on the grill.  Good eat'n for newlyweds. 


Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'