What We’re Smoking (or Grilling, or Curing)!

[aja8888]

Yes I know, I’ve seen the blade machine in action at the store.

I hadn’t noticed with the cryovacs. This is easily visible and I did not see it on short ribs or brisket. To me the marks are obvious.

Good point about recently done and clean. But I still prefer my tri-tips not blade tenderized.

Glad they don’t ruin the tenderloin.

I did not see any tenderizing marks on the Costco brisket I did last week.

 

[braumeister]

FWIW, I don't think there is any regulation about putting the blade tenderizing comment on the label, so it may be hard to tell.
Personally, I'm another one who would rather not have it done. I'm perfectly capable of tenderizing anything my own way.

 

[CP Soon]

Smoked some pork baby back ribs over Labor Day weekend. I get my ribs from Costco as they are very meaty with more meat above the bone than between the bone. Even though they are vacuum sealed, they already have the silver skin removed from the back side. I use an electric MasterBuilt analog smoker that I got for a good price many years ago and it has never let me down. While my process is not considered a purist method, it works really good for my ribs.

Meat Prep
Cut into four rib slabs
Coat ribs fully in dry rub and refrigerate overnight. I use a dry rub recipe from Allrecipes - Not Your Everyday Smoked Pork Spare Ribs

Smoker Prep
Preheat smoker to 250 F
Smoker has three racks. Bottom rack I use a large tin foil roasting pan filled with water.
Middle and Top rack, I again use large tin foil roasting pans. Each filled with ribs and covered with foil
Heat at 250 F for three hours

Smoking Prep
Fill wood chip chamber with water-soaked apple wood chips
Remove foil from rib pans
Mop ribs with the cider mixture mop sauce every 30 minutes
Smoke ribs for 3 hours. Replace wood chips when needed

Sauce Prep
I use Sweet Baby Rays Original Sauce as most of family like this sauce, but any favorite sauce will work
Remove rib pans from smoker
Discard drippings
Cut ribs into single rib servings and return to pans
Coat each rib section with liberal amount of sauce

Continue Smoking
Return sauced rib pans to top and middle racks
Refill wood chip chamber
Continue smoking for additional 90 minutes @ 250 F
Rotate middle & top pans halfway thru 90 minutes

After 90 minutes remove and enjoy. Ribs are very tender, but still have some bit off the bone. The last 90 minutes helps dry them out some more. Smoker cleanup is minimal with the use of the foil pans.

 

[skipro33]

Deep fried okra and crookneck squash for appetizers tonight. Smash with a stone, egg wash, then flour, cornmeal and panko bread crumbs with salt to taste.

 

[MichaelB]

I grilled a bison tri tip last night. First time I’ve ever grilled that cut. It grilled nicely and I let it set for 10 minutes but when I cut it all the juice ran out. It still tasted good and was tender, but dry.

 

[audreyh1]

Interesting that it didn’t retain the juice!

 

[motley]

I grill salmon about once a week give or take. Likewise for turkey burgers. And a steak about once a month. Nothing fancy but works for me.

 

[Lorenzo]

I grilled a bison tri tip last night. First time I’ve ever grilled that cut. It grilled nicely and I let it set for 10 minutes but when I cut it all the juice ran out. It still tasted good and was tender, but dry.

I find bison more flavorful than the best grass-fed beef, but it sure does lack fat. DW and I were just talking tonight about how expensive bison has become. We used to have bison burgers regularly, and a solid cut on rare occasion, but we hardly even see it in the market anymore, and when we do it’s astronomical. Just supply and demand, I suppose.

 

[Palmtree]

We're a big fan of grilled salmon with Paul Prudhomme's blackened fish magic. We don't actually blacken it, just use it as a spice rub on the grill. Probably done about once a week.

 

[Winemaker]

Once again, I had beef liver, seasoned with some salt and Nature Seasonings, dredged in flour 3x, and cooked on a griddle with butter and beef lard for about 3 minutes on each side. Soaked in milk a day ahead of time, it reduces the metallic taste. Served with sauteed Vidalia onions. sweet potato fries, and my GSM blend.
Good eats!

 

[motley]

I've had liver a time or two and liked it but I can't get past that's the organ whose whole existence is to filter out toxins and impurities...not what I'm into eating...

 

[harley]

I've had liver a time or two and liked it but I can't get past that's the organ whose whole existence is to filter out toxins and impurities...not what I'm into eating...

Personally I can't stand liver (taste or smell). I once considered using your reason for avoiding it, but realized my passionfor crabs and mussels and catfish and such would make me sound hypocritical. So I just go with "tastes and smells nasty".

 

[GravitySucks]

Hickory Smoked, roasted, and peeled a bunch of Pablano peppers. Froze a bunch.
Added to scrambled eggs for a flavor kick.
DGF fried some with home fried potatoes. So good!

 

[Winemaker]

I've had liver a time or two and liked it but I can't get past that's the organ whose whole existence is to filter out toxins and impurities...not what I'm into eating...

While that is the liver's job, it doesn't store the toxins and impurities. It creates bile and is excreted. Besides, what kind of toxins would a 18 month old cow get into? I know the farmer, know where the cow grazed, we've been buying beef from him since 1994.