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I’ve never had much luck with beef ribs. The last couple of times I’ve tried smoking them, they have come off the smoker dry, almost like jerky on a bone. Very little meat and just horrible. This time however, I was able to pick up a rack of beef ribs that were meaty and well Continue reading … Ribs! It’ what’s for dinner! I love brisket. I’m not sure if I like brisket as much a chuck roast on the smoker, but after reading about home ground hamburger meat made from a brisket I knew I had to give it a shot. It took me two stores to find a brisket that had the look and feel I Continue reading … Brisket Burgers… Courtesy Cowgirl's Country One of the great things about the BBQ community is the willingness to share ideas. I came across this great post on one of my fellow BBQ Brethren’s blog. Enjoy Cowgirl’s Smoked Baked Steak. 11:00PM (12/5/2008) – Sixty three pounds of chuck roast, rubbed with Plowboys “Bovine Bold” and ready for the smokers. 08:00AM (12/6/2008) – Nine hours in. Smokers are holding pretty well at the 230 degree mark. Meat is averaging 165 degrees. Just need to get through the plateau and we’re home free.
Started with a chimney of Lazzari Mesquite Lump. Man this stuff sparks like nothing I’ve ever used before. I don’t think I could use this in the summer months because of fire danger. This new 26 inch kettle is huge. Here is is with a whole bag of lump in it. I got to grill up some hamburgers for Father’s Day. The picture says it all…
Now that my wife and I are “empty nesters” we are enjoy trying different types of foods and flavor profiles that we couldn’t try with kids at home. We are also trying to eat healthier. Ellie Krieger’s book “The Food You Crave” has given us several great meals that don’t necessarily taste Continue reading … Healthier Grilling Is Possible I’ve been reading about smoked bologna for a couple of months and thought I would give it a try yesterday. First thing I did was take a 6 pound bologna chub and rubbed it down with olive oil and a good dose of Plowboys new beta beef rub. Smoked the chub at 225 degrees with Wild Cherry Continue reading … This isn’t your mother’s bologna! |
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