🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
Smokeyholler
Well-known member
Oh man that's gotta hurt.
T asked me if she should do the ribs in the oven
"Nah it's 90 out and don't heat up the kitchen lol.
PSA
OK y'all know I love P0. I wanted to push the ribs some so I ran up to 250 and then dropped to P0 and it pretty well held that for 1/2 hour or so.
T asked me if she should do the ribs in the oven
"Nah it's 90 out and don't heat up the kitchen lol.
PSA
OK y'all know I love P0. I wanted to push the ribs some so I ran up to 250 and then dropped to P0 and it pretty well held that for 1/2 hour or so.
Great news !Oh man that's gotta hurt.
T asked me if she should do the ribs in the oven
"Nah it's 90 out and don't heat up the kitchen lol.
PSA
OK y'all know I love P0. I wanted to push the ribs some so I ran up to 250 and then dropped to P0 and it pretty well held that for 1/2 hour or so.
But you can tell her to make some homemade biscuits and a cobbler
JerryT
Well-known member
Low and slow tri tip is great!! I smoke it like brisket and family & friends love it!! Anytime we have family gatherings they want tri tip!!This thread just just keeps going. Excellent demonstrations.
Today my nephew shared some tri tip he smoked on an offset barrel smoker he made from scratch years ago. I don’t have pictures and he said it was first slow smoke with tri tip but he nailed it.I haven’t even done tri tip yet.
dagodago1
Well-known member
my IQ CHEF lists tri-tips as steak, and agree it's good when done right.
JerryT
Well-known member
Most people cook it as steak, we just prefer it smoked as “Poor Man’s Brisket “. That’s the great thing about smoking meat, “Options “ !!!
dagodago1
Well-known member
our daughter and son in law showed the steak aspect, but we like it better cooked whole then sliced and kept in the fridge for protein snacks. )
..
JerryT
Well-known member
This kinda proves my point about BBQ and smoking recipes. This is not competition bbq for unknown judges. The only judge is you and your family. If you eat it, like it, keep smoking it that way!!! Every region in the USA has their own twist on BBQ and NONE is better than the other. It always comes down to what you grew up eating and personal taste!! We will always strive to learn and tweak our recipes to improve our recipes, but it still comes back to personal taste!!! Just enjoy the journey!!our daughter and son in law showed the steak aspect, but we like it better cooked whole then sliced and kept in the fridge for protein snacks. )
Upinmygrill
Well-known member
Excellent post. We’re always learning and creating new combinations.
The way I see it even early man eventually realized NOT to use pine to cook a T-Rex with.
Funny, I just read an article saying that evidence found in cemetaries indicate the oldest known plague oubreak likely began in Southeast Siberia after hunter/gatherers started eating raw marmots about 5,500 years ago. We've come a long way baby!
Upinmygrill
Well-known member
As soon as I read marmots I thought caddy shack.Funny, I just read an article saying that evidence found in cemetaries indicate the oldest known plague oubreak likely began in Southeast Siberia after hunter/gatherers started eating raw marmots about 5,500 years ago. We've come a long way baby!
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dagodago1
Well-known member
Are those Cutluxe knives? That's what I have and they rock. I just wish I hadn't ordered the 14" brisket knife, its just a bit too long..iMaybe the best pork loin I've made so far. Turned out really juicy and the rub had a little kick to it. And oh boy do I love my new knives, no more hacksawing the meat!
They are, hats off to @Cowboy1955 for the tip on those. I still need more skill at trimming (not the knife’s fault) but the slicer is amazing!
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