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mikeyis4dcats. 09-02-2012 02:26 PM
Quote:
Originally Posted by GloryDayz (Post 8872849)
Or know the folks at Hy-Vee.... But the trip to and from the car can be considered the day's cardio workout!
yeah, given our HyVee I wouldn't expect any troubles buying more than 2....they are easy going.

Saccopoo 09-02-2012 02:31 PM
2 Attachment(s)
Finished product. Now I'm off to the pool to enjoy a little sun, water, beer and BBQ. You all have a nice weekend.

GloryDayz 09-02-2012 02:41 PM
Quote:
Originally Posted by Saccopoo (Post 8872873)
Finished product. Now I'm off to the pool to enjoy a little sun, water, beer and BBQ. You all have a nice weekend.
Rep!!!!!!!!! Have a good one...

FlaChief58 09-02-2012 03:37 PM
Quote:
Originally Posted by Saccopoo (Post 8872873)
Finished product. Now I'm off to the pool to enjoy a little sun, water, beer and BBQ. You all have a nice weekend.
Very nice, enjoy! :)

jspchief 09-02-2012 03:46 PM
Quote:
Originally Posted by mikeyis4dcats. (Post 8872724)
you guys have pressured me into deciding to pull the bullet smoker out of the basement and go buy some loin back ribs at HyVee ($1.99/lb)
Are they the injected ones? or from the meat case?

lewdog 09-02-2012 05:29 PM
What is the best way to "reheat" the ribs I made yesterday?

Shogun 09-02-2012 05:33 PM
Quote:
Originally Posted by lewdog (Post 8873047)
What is the best way to "reheat" the ribs I made yesterday?
i always use the oven imo

FlaChief58 09-02-2012 05:36 PM
Quote:
Originally Posted by lewdog (Post 8873047)
What is the best way to "reheat" the ribs I made yesterday?
Wrap in foil to keep them moist & pop em in the oven

mikeyis4dcats. 09-02-2012 07:27 PM
Quote:
Originally Posted by jspchief (Post 8872948)
Are they the injected ones? or from the meat case?
cryovac Armour

Bill Lundberg 09-03-2012 10:55 AM
1 Attachment(s)
Attachment 102039

Game on!

gblowfish 09-03-2012 11:01 AM
Yesterday I did baby back ribs and turkey breast. Apple wood for the smoke. I marinated the ribs overnight in apple cider vinegar, apple juice, brown sugar salt. Turkey brined with kosher salt and sugar. Cut down on the salt in the dry rub this time, everything turned out great. I tried a Famous Dave sauce called Apricot Chipolte on the ribs. Hot, sweet, tangy, very good. Best thing for turkey is Gates original. Ribs were fall off the bone tender, turkey was moist inside and very tasty. Also smoked the bbq breans. The smoke really punches them up. All in all, a good day in the smoker.

Raiderhater 09-03-2012 12:08 PM
I am completely experimenting today. Working with a piece of meat that I've never used before. Going to smoke which I've never done before. And I completely guessed on my marinade, one ingredient I'm already questioning but, that is what happens when you are concocting it at 4 in the morning.

I picked up a boneless pork loin ribeye roast that is a shade over 2 1/2 lbs. It is marinating in extra virgin olive oil, ground mustard, garlic pepper and oregano (the spice I'm wondering what I was thinking about). I have apple juice to apply during the cooking. And I'm using hickory chips. I have some Stubbs Hickory Bourbon BBQ sauce that I was thinking about basting the pork with towards the end of cooking. But I'm not sure now with the oregano fuck up.

Anyway, I have no idea what in the hell I'm doing but, it is going to be fun learning. :)

gblowfish 09-03-2012 12:12 PM
Quote:
Originally Posted by Raiderhader (Post 8874082)
I am completely experimenting today. Working with a piece of meat that I've never used before. Going to smoke which I've never done before. And I completely guessed on my marinade, one ingredient I'm already questioning but, that is what happens when you are concocting it at 4 in the morning.

I picked up a boneless pork loin ribeye roast that is a shade over 2 1/2 lbs. It is marinating in extra virgin olive oil, ground mustard, garlic pepper and oregano (the spice I'm wondering what I was thinking about). I have apple juice to apply during the cooking. And I'm using hickory chips. I have some Stubbs Hickory Bourbon BBQ sauce that I was thinking about basting the pork with towards the end of cooking. But I'm not sure now with the oregano fuck up.

Anyway, I have no idea what in the hell I'm doing but, it is going to be fun learning. :)
Don't over-do it with the hickory. Little dab'll do ya.

In58men 09-03-2012 12:41 PM
Never use lighter fluid or liquid smoke in marinades.

In58men 09-03-2012 01:28 PM
http://img.tapatalk.com/d/12/09/04/y5adyvyr.jpg

http://img.tapatalk.com/d/12/09/04/atyzazus.jpg

http://img.tapatalk.com/d/12/09/04/ru8e7ujy.jpg


Sweet and spicy ribs. Result pictures next. It's a process


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