Kansas Crimson

TraditionKU wrote: ↑Sun Apr 28, 2019 7:29 pm some colleagues made goose pastrami over the winter...fucking fantastic

That must taste divine.

it was shockingly good

Oh!

Shout out to The Notorious P.I.G. in Missoula.

Burnt ends were good and the rib sammich was killer. Cole Aldrich slaw, tater salad, and beans were all delish.

Now I think I gotta smoke somethin for dinner.

a doobie...

stopped at Smokin' Yards in Idaho Springs. Two meat platter plus one side was a touristy $16 bucks (!!!)

Half chicken was really good but the pulled pork was dry. Mac and cheese was rich and creamy, though the portion was weak. (isn't it annoying when the "side" comes in those little plastic to-go ramekins that were probably meant for sauce?)

Speaking of, the bold sauce, sweet sauce, and chipotle sauce were all solid.

Kinda cool hole-in-the-wall vibe. Bonus points for self-serve pickles and boiled peanuts.

Touristy?

Sounds like a good deal.

Just got back from the rust belt. The same meal there would have been under 10 bucks with two sides.

It might be just a touch over what I'd expect.
For me, a two meat combo with a side should be 13-14 bucks.

smoked a couple of pork spare rib racks over the weekend

beer brined overnight with some dos equis, brown sugar, salt, and pepper

~5 hrs at 215-225 with a mix or cherry and mesquite

turned out great, but might be better as left overs

Short ribs spent 72 hours cooking sous vide, then I hard-seared them last night. Unbelievably great.

Probably off-topic, I guess.

Beef back ribs last night.

3 hours over hardwood lump and cherry.
Then 4 hours wrapped in foil in the oven at 250F.
Let cool.
Then an hour back on the Weber with high, indirect heat. Finished with Gate's.

Not bad.

I'll be firing up the smoker this weekend.
I may, gasp, use wood chips instead of chunks!

Good luck with that.

lol

i’m thrilled with the results from pellets...but admittedly, i’d like to get a standard smoker at some point

TraditionKU wrote: ↑Tue May 28, 2019 3:41 pm i’m thrilled with the results from pellets...but admittedly, i’d like to get a standard smoker at some point

Which pellet smoker do you have?

I have a Green Mountain.

Smoked a beef tenderloin over the weekend for the first time.

Holy crap was that ever tasty.

Feral wrote: ↑Wed May 29, 2019 3:08 pm

TraditionKU wrote: ↑Tue May 28, 2019 3:41 pm i’m thrilled with the results from pellets...but admittedly, i’d like to get a standard smoker at some point

Which pellet smoker do you have?

I have a Green Mountain.

traeger

can anyone recommend a bbq sauce you can buy off the shelf at a grocery store in CO?