Long weekend + Leafs/Habs Game 2 = rib night!

Mrs RT bought me a bottle of spicy honey. I'm going to use that as rib candy when I wrap them. I am excite.

Twitter thread if you want to follow along. I will be day drinking so hopefully I won't forget to update (narrator: "he's already forgotten.")

May 22, 2021 18:37:21 GMT RT said:

Twitter thread if you want to follow along. I will be day drinking so hopefully I won't forget to update (narrator: "he's already forgotten.")

That looks really tasty! I know they haven't been cooked yet, but this looks like the end result would be a work of art. Do you have any pics of how they turned out? I want the recipe too btw. 

May 23, 2021 2:47:49 GMT Joey said:

May 22, 2021 18:37:21 GMT RT said:

Twitter thread if you want to follow along. I will be day drinking so hopefully I won't forget to update (narrator: "he's already forgotten.")

That looks really tasty! I know they haven't been cooked yet, but this looks like the end result would be a work of art. Do you have any pics of how they turned out? I want the recipe too btw. 

Click on the picture and it'll take you to Twitter. I posted a bunch of pics in the thread.

Recipe is pretty simple. I use a smoker but you can do them in an oven or BBQ just as easy.

Rub mustard all over as a binder then season well with any BBQ rub you want. Buy one or make one at home. Let them sit for about 15 minutes then put on the grill at 180-200F for around 3 hours. Spritz with apple or pineapple juice or Coke or cider vinegar or even just water every 30ish minutes to keep them from drying out.

When the internal temp is around 165F, wrap them in foil with butter, brown sugar and some kind of drizzle. I use honey but maple syrup works well too. After wrapping put them back on the grill or oven at 250F for another couple hours, or until the internal temp is around 202F. Or just open the foil and check for the meat pulling back from the bone. When it's pulled back about an inch they're done.

Unwrap and brush BBQ sauce on the meat side and put them back in meat side up for 10-15 mins to glaze and finish them off. Let sit for 5-10 minutes before serving.

Excellent! Thank you for sharing. My husband loves ribs and I would like to try and make it for him.

Well done RT! They look amazing. And corn bread is an awesome side for any smoked meat.

I bought my first brisket packer on Friday. I butchered it yesterday to separate the point from the flat. Never done that before but watched a 2 min video and feel like I did it properly.

We're basically on lockdown here during this third wave, so I'm going to have to wait until restrictions ease and can have 5 people over in my backyard to smoke that beast. Looking forward to the challenge!

I also bought another pork butt and a nice piece of pork belly that will be smoked soon.

Pear maple syrup sounds wild and amazing.

Looks awesome RT, mad jealousy at this end.

Haven't seen Joey for like three weeks. Hopefully we didn't scare her off!

I mentioned about a month ago that I bought a brisket packer and butchered it. Well I finally smoked it. Decided to smoke the point because it's fattier and I prefer that cut to the flat.

I turned 40 recently, and got some gifts from friends. One of those included some meat church rub, so I covered that bad boy in the holy gospel rub for 24+ hours.



Fired up the smoker to about 225 and put on some hickory wood. Once I got some nice smoke going, tossed the brisket in there and watched the temperature. I was ok with anything between 220-245. Once it got to 250 I'd dial down the heat a bit. Stall come at about 165-167. Didn't want to move, but that's ok. Bark looked nice so I pulled it off, wrapped in foil, and tossed back in there.



Tried keeping the temperatures closer to 220 this time. Once that brisket hit 201, I pulled it off and used my thermopen to see if it was to temp everywhere. Slid in like butter, it was good to go. Wrapped it back up in foil, and several tea towels, and put it in the oven to rest (was feeling lazy and didn't want to dig out my cooler). Let it rest for about 2 hours.



Sliced that bad boy up (against the grain, right RT ?) and proceeded to give myself the meat sweats. I found the rub to be a little too peppery and not salty enough for my taste, so that's easily remedied next time I use it. This was my 4th brisket smoked and without a doubt the best one. I smoked it Thursday and have tapped out. I gave my neighbour a good chunk today (his family doesn't eat beef, so this is a treat for him), and froze the rest for a random sandwich or two in the future. Smoke ring isn't very dominant, but that's ok. I'm not in it for the aesthetics. GReat smoke flavour, but not too much. My wife had a piece for the first time! That's a win.





Today I baked off some tater tots, threw on some shredded sharp cheddar, a bunch of brisket chunks, and covered it in some delicious memphis hot and sweet bbq sauce that the Pieman sent me. You'd be proud 🤯. Delicious brisket faux poutine.

@admin, anymore meat cooking adventures? iNCY, do you even have time to bbq or smoke? Maybe firing up the grill here or there? @ness? Are you allowed to use your old man's rig? Gyro LC you always have good input!

Anyways, super pleased with the results. I did pork belly that turned out amazing but forgot to take pictures. My friends also loaded me up with steak (rib eye, tbone, tenderloin), plus the brisket flat, pork shoulder, and 3 racks of ribs I already had in the freezer should tide me over for quite a while.

That looks so good. I'm looking forward to trying brisket again. I was thinking about it for Fathers Day but my wife and kids are going on a little trip in July so I'm gonna hold off and do it then when I don't have any distractions. I'll save them some. :lol:

Speaking of Fathers Day, I'm probably just going to be lame and smoke some burgers again. I've pretty much perfected the recipe and it's easy. I don't feel like going too crazy tomorrow. Maayyybe do some chicken wings if I'm feeling ambitious but they didn't turn out great last time and my kids got mad at me because it's their favourite food.

Foos, I just showed Wife your post and next care package we request your brisket faux poutine.

RT the trick for wings for me are two things:

1) Add corn starch with your seasonings
2) Once you're done smoking, crank up the heat to crisp them up, or transfer them to a hot grill for a few mins

Good luck!

I'll try smoked burgers eventually. Just too many other meats to smoke before that!

Jun 20, 2021 2:01:26 GMT 🤯 said:

Foos , I just showed Wife your post and next care package we request your brisket faux poutine.

I'll just pack it in dry ice, it'll be good right?! I took a picture about halfway though...

Jun 20, 2021 2:07:05 GMT Foos said:

Jun 20, 2021 2:01:26 GMT 🤯 said:

Foos , I just showed Wife your post and next care package we request your brisket faux poutine.

I'll just pack it in dry ice, it'll be good right?! I took a picture about halfway though...

Food porn torture seeing what we can't eat.

- complains about the lack of food porn
- gets it
- is now mad that it no longer lacks because look but can't touch~

Jun 20, 2021 2:17:14 GMT @ness said:

- complains about the lack of food porn
- gets it
- is now mad that it no longer lacks because look but can't touch~

I want to touch food porn with my mouth parts.

Jun 20, 2021 2:03:48 GMT Foos said:

RT the trick for wings for me are two things:

1) Add corn starch with your seasonings
2) Once you're done smoking, crank up the heat to crisp them up, or transfer them to a hot grill for a few mins

Good luck!

I'll try smoked burgers eventually. Just too many other meats to smoke before that!

I learned the corn starch trick too late. I used to use flour like a fucking pleb.

Second tip is probably what I fucked up last time. Didn't do that and they were stuck to the grill and soft. Thanks man!

Look great Foos! I threw away my smoker. It was a super cheap thin metal square one. It didn’t seal well at all and since it was so thin couldn’t regulate heat well. Not sure when I’ll get another one since I didn’t use it often.

I haven't got a smoker yet, it's on the cards, I just have been a bit busy.
This video is amazing though if you guys have the time to watch it.

Jun 20, 2021 1:37:14 GMT Foos said:

@admin , anymore meat cooking adventures?

That brisket looks like one of the best efforts yet - nice work!

No more BBQ-esque stuff lately for me, but I made a nice slow cooker chicken and dumplings recipe for the first time on the weekend. Doughy dumplings/biscuits etc. feel quite North American to me so I thought I'd ask if anyone here had any experience or tips making them. I liked the seasoning (with quite a lot of thyme) but I think my balls were a bit too large, I'd drop them in smaller next time.

Decided to go simple on Father's Day. Hit up the butcher and grabbed some kebabs. Bacon-wrapped pork loin and herb & garlic chicken. Grilled them up with kale salad and some pasta. And plenty of beer of course.

...

I'm working in Nelson, BC this week and long story short, Nelson is full of awesome restaurants. They have a by-law here that bans drive-thrus, and the reason they did that was to keep big chains out of the city. There is an A&W here that was grandfathered in, and other than a Subway downtown, there are no big chain restaurants here. Everything is locally owned and amazing.

There is a place here called Broken Hill and they are a smoked meat place. Ribs, chicken, brisket, etc. One of those places where you show up and whatever they have on the menu is what you get, and if they have run out by the time you get there, tough shit, you get a burger or wings or something. Get there earlier next time.

The popularity has dwindled a little so I finally decided to check it out because every other time I've worked here the place is packed (pre-covid obviously). I had their brisket sandwich with a side of greens and cornbread and HOLY SHIT. Might have been the best sandwich I've ever had. It had spicy BBQ sauce on it and coleslaw and pickles. Fuck me it was good.

Also they do fancy cocktails and I got a smoked old fashioned. What is a smoked old fashioned? Well it's a regular old fashioned, but they serve it in a frozen glass, and light a piece of cedar on fire and lay it across the top of the glass so that it fills the glass with smoke. The waitress pulled the wood off and there was a little soot in the glass, and this nice thick white smoke seeping out of the frozen glass of whiskey...totally worth the insane price I paid for it. :lol:

Please do share the insane price of a smoked old fashioned RT. I have a number in my head and am wondering if I'm anywhere close.

Jun 22, 2021 21:14:24 GMT Foos said:

Please do share the insane price of a smoked old fashioned RT. I have a number in my head and am wondering if I'm anywhere close.

It was $15. A regular old fashioned was $10. So I paid 5 bucks for a burning piece of wood. :lol:

So worth it. You're not going to do that at home! Although I was gifted a smoking gun years ago that I've never used.

Think I might be getting gifted PI III's smoker. What do I need to know, gents?

Jun 23, 2021 16:04:20 GMT 🤯 said:

Think I might be getting gifted PI III's smoker. What do I need to know, gents?

Excellent! First question, what kind? Propane? Electric? Charcoal? Off-set? That makes a world of difference from what I know. 

1) Electric is lazy man smoke. Set it and forget it. Little pellets come in to provide continuous smoke. Real good for overnight smokes like brisket and pork butts. I want one. 

2) Propane also generally lazy. A bit more to it by adding the wood chips and temperature control. It's what I have (also inherited)

3) Charcoal - a lot of initial work to get it going and at the right temp, but once that's all done, it seems to be the most popular form. I don't think I'd ever consider charcoal, just out of preference. 

4) Offset - fire management non-stop. Always screwing around with the temperature to get it right. Stick burner users say that this is true smoking. A great excuse to ignore your family for a full day and sit in front of the smoker and drink beer because you're "watching the smoker". Another one I doubt I'll ever have. 


I'm still a total n00b. Started in August of last year. Plus 5 months of winter where I only fired it up a few times. You need patience. Don't rush the meat. Be prepared to have dinner late. Or the next day for breakfast. Best purchase would be thermometer probes. Don't cook meat based on time, cook meat based on internal temperature. I use two, one in the meat, and one in the smoker so I know what the temperature is. Otherwise, trial and error Picycle! 

Let us know! 

Jun 23, 2021 21:01:44 GMT Foos said:

Jun 23, 2021 16:04:20 GMT 🤯 said:

Think I might be getting gifted PI III's smoker. What do I need to know, gents?

Excellent! First question, what kind? Propane? Electric? Charcoal? Off-set? That makes a world of difference from what I know. 

1) Electric is lazy man smoke. Set it and forget it. Little pellets come in to provide continuous smoke. Real good for overnight smokes like brisket and pork butts. I want one. 

2) Propane also generally lazy. A bit more to it by adding the wood chips and temperature control. It's what I have (also inherited)

3) Charcoal - a lot of initial work to get it going and at the right temp, but once that's all done, it seems to be the most popular form. I don't think I'd ever consider charcoal, just out of preference. 

4) Offset - fire management non-stop. Always screwing around with the temperature to get it right. Stick burner users say that this is true smoking. A great excuse to ignore your family for a full day and sit in front of the smoker and drink beer because you're "watching the smoker". Another one I doubt I'll ever have. 


I'm still a total n00b. Started in August of last year. Plus 5 months of winter where I only fired it up a few times. You need patience. Don't rush the meat. Be prepared to have dinner late. Or the next day for breakfast. Best purchase would be thermometer probes. Don't cook meat based on time, cook meat based on internal temperature. I use two, one in the meat, and one in the smoker so I know what the temperature is. Otherwise, trial and error Picycle! 

Let us know! 

Good question. Whatever this is:



I think it's electric?

Well again, I'm no expert Pieman, but the power cord combined with the fact that it says electric on it makes me strongly suspect it's electric. It also may be red!

Brinkmans went bankrupt and this is a starter smoker. I believe it's poor because of the lack of temperature control. No ventilation. The only thing you can really do is control how much water is in your water pan. But as long as it's somewhere between 225-250 you'll be golden!

What's the first thing you're going to smoke? For me it was pork belly. Considering how much you and Wife love bacon I'd recommend that!

Jun 24, 2021 1:15:38 GMT Foos said:

Well again, I'm no expert Pieman, but the power cord combined with the fact that it says electric on it makes me strongly suspect it's electric. It also may be red!

Brinkmans went bankrupt and this is a starter smoker. I believe it's poor because of the lack of temperature control. No ventilation. The only thing you can really do is control how much water is in your water pan. But as long as it's somewhere between 225-250 you'll be golden!

What's the first thing you're going to smoke? For me it was pork belly. Considering how much you and Wife love bacon I'd recommend that!

Good call on electric based on those clues. However, I refute your assertion that this contraption is red.

I was thinking of starting with salmon? Unless fish is not to be fucked with as a beginner?

I'm allergic to fish. Not in my wheelhouse so I differ to others.