Things We're Cooking

[Across The Field]

I'm smoking a 3.5 lb lamb leg tonight. It's marinating in salt, pepper, thyme, rosemary, garlic, shallots, red wine vinegar, and olive oil right now, with the juice and rind of a lemon in there also. I've smoked lamb meatballs and lamb loins before, but not a leg, so I'm pretty excited. Pictures later.

 

[Rambunctious]

Has anyone here ever made pork spareribs in a dry slow cooker? I tried it two weeks ago when it was pouring down rain so I couldn't use the grill. I bought a rack of baby back spareribs pulled the membrane off the backside and coated it with my favorite rub. I let it sit in the fridge overnight. In the morning I cut the rack in half and stood the two pieces up and leaned them membrane side against the side of the crock pot. No sauce. If you add moisture you get pork rib soup. I let them cook in the slow cooker for 8 hours. then I took them out coated them with Bbq sauce and slid them under the broiler for 25-30 minuets.
My guests devoured them. they were as good a rib as I've ever had. And it was easy.

 

[Across The Field]

Has anyone here ever made pork spareribs in a dry slow cooker? I tried it two weeks ago when it was pouring down rain so I couldn't use the grill. I bought a rack of baby back spareribs pulled the membrane off the backside and coated it with my favorite rub. I let it sit in the fridge overnight. In the morning I cut the rack in half and stood the two pieces up and leaned them membrane side against the side of the crock pot. No sauce. If you add moisture you get pork rib soup. I let them cook in the slow cooker for 8 hours. then I took them out coated them with Bbq sauce and slid them under the broiler for 25-30 minuets.
My guests devoured them. they were as good a rib as I've ever had. And it was easy.

Good call on the baby backs. They're so easy, and I hate when people don't finish them in the broiler. It makes them so much better, no matter what. Nothing can replicate it unless you have like a Big Green Egg that you can fire up to 600 or something.

 

[Cobrabit]

Don't open your smoker at all if you can help it. If you don't have a Bluetooth thermometer, it'd be a great pickup. You can buy the Weber ones on Amazon for pretty cheap, ~$25-30. I use it quite a bit. You can monitor the temp on your phone and it's pretty accurate. You want to make sure you keep the temp as consistent as you possibly can, which is a hell of a labor given the long smoke time.

Also, don't get too cute with the seasoning. Marinating it overnight is a great way to get some good flavor into it (I've used Worcestershire sauce and some spices in the past and it's turned out great). You don't need much more than salt and pepper. If you have room on your grill top, try putting a cup of Worcestershire sauce and water on it alongside the brisket while it smokes.

Lastly, when you're picking out the brisket, try and find the most evenly flat one you can find to make sure it cooks evenly.

Don't get pissed if it doesn't come out amazing the first time. Brisket isn't the easiest thing to smoke by any means, and you're not experienced with it. The process is a lot of fun, though. Good luck

I appreciate the suggestions. I've got a 40 inch masterbuilt smoker, so it's essentially like a croc pot holding temp. I'll fill the water reservoir and place the pellet maze inside and can monitor temp with several probes. A good coarse grind of S&P is all I planned to season with letting the smoke be the main add to the beef flavour. I'll be sure to look for an even sized brisket to cook consistently.

Definitely won't expect greatness with a first attempt, but do expect something that will be delicious with things to improve upon. A bottle of bourbon will help the first and increase the second, but that's what's fun about bbq.

 

[Across The Field]

I'm smoking a 3.5 lb lamb leg tonight. It's marinating in salt, pepper, thyme, rosemary, garlic, shallots, red wine vinegar, and olive oil right now, with the juice and rind of a lemon in there also. I've smoked lamb meatballs and lamb loins before, but not a leg, so I'm pretty excited. Pictures later.

Turned out extremely good. This is probably my favorite way I've ever had lamb, and we'll definitely be doing it again.

 

[Cobrabit]

Looks good. I did a rack of lamb way back when that came out okay, but the wife isn't a fan of lamb, so doubt I'll try another.

Currently devouring some chili I started in the croc pot this morning.

3 lbs ground turkey
4 bell peppers
2 onions
3 cans rotel Serrano peppers
1 large can diced tomatoes
4 fresh jalapenos (I typically use habaneros if it's just me)
3 packs of McCormick chili seasoning, hot and mild (I went last on this versus making my own seasoning)
1/2-1 cup brown sugar

Serve with add ons of cheddar cheese, sour cream, sliced jalapenos, and jalapeno cornbread. Pretty much a standard base recipe that I'll modify for whomever is also eating it.

 

[Edisto_Tiger]

Doing my part for a family gathering tomorrow.
Cheesecake, bread, and bacon wrapped onion rings.

 

[romeo212000]

Turned out extremely good. This is probably my favorite way I've ever had lamb, and we'll definitely be doing it again.

Need to try roasting one like that. Brown it in the skillet and finish in the oven.

 

[Across The Field]

Need to try roasting one like that. Brown it in the skillet and finish in the oven.

I like doing it in the smoker just to give it the added flavor. Well worth it.

 

[Across The Field]

This mild winter is great for allowing time to use the smoker.

Did two racks on Sunday. Just dried and rubbed before I smoked them, then finished them in the broiler with a glaze of hickory BBQ sauce, honey, dried jalepeno powder, hot sauce, and red pepper flakes:



We had a rack left over so I'm making chili with it tonight.

Last night did some wings, just dry rub and no sauce. Super crispy and moist. Pretty damn delicious.

 

[PnkPanther]

This mild winter is great for allowing time to use the smoker.

Did two racks on Sunday. Just dried and rubbed before I smoked them, then finished them in the broiler with a glaze of hickory BBQ sauce, honey, dried jalepeno powder, hot sauce, and red pepper flakes:

View attachment 231101

We had a rack left over so I'm making chili with it tonight.

Last night did some wings, just dry rub and no sauce. Super crispy and moist. Pretty damn delicious.

View attachment 231103 View attachment 231101

I should make some ribs soon, been awhile. I've been able to use grill a bit earlier than normal, did a whole chicken yesterday.

 

[Across The Field]

I should make some ribs soon, been awhile. I've been able to use grill a bit earlier than normal, did a whole chicken yesterday.

That's one of the only things I haven't done yet that I need to do sometime soon. I buy a lot of rotisserie chickens just to have the meat for salads or tacos, but I've never smoked one myself. How'd you do yours?

 

[PnkPanther]

That's one of the only things I haven't done yet that I need to do sometime soon. I buy a lot of rotisserie chickens just to have the meat for salads or tacos, but I've never smoked one myself. How'd you do yours?

Pretty simple, I spatchcocked it, seasoned it with Kosmo's Dirty Bird, cooked a little higher temp @ 300 to get skin crisp for about 90 minutes. I put coating of texas rib candy on, turned it out pretty good

Spatchcock is my goto unless I use my rotisserie for my weber.

I've found myself using more commercial rubs as the quality has really improved. Few brands I like, easier than buying 20-25 difference spices and mixing them. I used to loathe pre bought rubs, figured it was cheating

 

[Across The Field]

Pretty simple, I spatchcocked it, seasoned it with Kosmo's Dirty Bird, cooked a little higher temp @ 300 to get skin crisp for about 90 minutes. I put coating of texas rib candy on, turned it out pretty good

Spatchcock is my goto unless I use my rotisserie for my weber.

I've found myself using more commercial rubs as the quality has really improved. Few brands I like, easier than buying 20-25 difference spices and mixing them. I used to loathe pre bought rubs, figured it was cheating

I used to feel that same way. I bought some of the Traeger rubs (Big Game, Blackened Saskatchewan, Pork/Poultry) and they're great. I still make my own rubs from time to time if I'm doing something big, but for every day cooking for my wife and I, they just make more sense, and the quality is great.

Did you inject the bird, or put anything in the cavity for extra flavor?

 

[PnkPanther]

I used to feel that same way. I bought some of the Traeger rubs (Big Game, Blackened Saskatchewan, Pork/Poultry) and they're great. I still make my own rubs from time to time if I'm doing something big, but for every day cooking for my wife and I, they just make more sense, and the quality is great.

Did you inject the bird, or put anything in the cavity for extra flavor?

Not this time, but I have. I'll try to match flavor profile up to and including just making injection with the rub.

 

[Edisto_Tiger]

A little pregame appetizer. Local, lowcountry clusters.

 

[Ojb81]

A little pregame appetizer. Local, lowcountry clusters.

View attachment 231546

shuck off!!

 

[Ojb81]

This mild winter is great for allowing time to use the smoker.

Did two racks on Sunday. Just dried and rubbed before I smoked them, then finished them in the broiler with a glaze of hickory BBQ sauce, honey, dried jalepeno powder, hot sauce, and red pepper flakes:

View attachment 231101

We had a rack left over so I'm making chili with it tonight.

Last night did some wings, just dry rub and no sauce. Super crispy and moist. Pretty damn delicious.

View attachment 231103 View attachment 231101

 

[Ojb81]

Doing my part for a family gathering tomorrow.
Cheesecake, bread, and bacon wrapped onion rings.

View attachment 230846 View attachment 230847 View attachment 230848

"bacon wrapped onion rings"

 

[Bayou Tiger]