Nut House Cook and recipe thread

[BWT30]

Will be making smoked ribs tomorrow. Got some duroc ribs from Creekstone Farms and they are just fantastic.

[zigbee]

Will be making smoked ribs tomorrow. Got some duroc ribs from Creekstone Farms and they are just fantastic.

Birthday cake today?   What did you have for dinner?   Go out or was that not an option with the Covid19 pandemic?   Happy Birthday big guy.

[BWT30]

No cake, just went out to dinner with friends. There were 6 of us, went to a cajun joint. We all got seated, same table. The place was very busy. Tables were alternating with people and empty table. Booths were all taken...and we went early. Had cajun catfish plus the beer was COLD. They eased restrictions here and it shows. Nobody wore masks even the restaurant staff. We all had a great time. Used hand sanitizer before and after, but that's about it.
Thanks for the card Zig.

[osurox]

Smoked a 9 lb. pork butt Saturday. After 11 ours it was "done", but not shred-able just yet, so we had some pork steaks. These were actually was fantastic... needed another hour or so to be completely shed-able but my wife couldn't wait any longer haha.

[BWT30]

Was planning a 14 hour brisket smoke but with the weather being so iffy, decided to smoke/sear some NY strips on Sunday and do some wings(weather permitting) on the smoker and finish them off in the fryer. Sauce consists of Texas Pete, sugar/honey, garlic, and red pepper flakes.

[Hightop77]

Just fixed some white rice and then mixed it with a can of Dinty Moore beef stew.  What a feast!

[Erhino]

I did something I hadnâ€t done in a long time, bone in breasts with only salt, pepper and garlic powder. I usually do bone in breasts with Cornell bbq sauce.

Basic and great.


I have a question for smokers, what is the cost? I have rarely had someoneâ€s home smoked meats that seemed worth the effort and potential cost.

I donâ€t think I am up to all day cooking unless you pop it in and ignore for 12 hrs. Brewing is tough enough with a 6 hour project, but at least it is active.

[Syncro]

Just threw a 10lb bone-in Boston Butt into the brine for the day, will get it on the smoker tonight before bed.

Brine recipe:

Apple cider
Apple cider vinegar
water
salt
Worcestershire
garlic powder
onion powder
brown sugar
1/2 cup of the rub

Rub recipe:

Salt
Onion powder
Garlic powder
Paprika
Cumin
Cayenne
Brown sugar

Will brine it all day, then inject with the brine before a heavy dusting of the rub, then smoke it on the grate at 220* overnight before covering it in a tin pan with a few cups of apple juice for the rest of the cook.

Will also make burgers tomorrow. I like a 70/30 blend of ground beef and pork sausage...hand mixed with a few eggs and Panko crumbs

[osurox]

Looks good synchro. I don't typically use garlic/onion in the brine; just water, brown sugar, vinegar, salt etc.. Otherwise looks like a great recipe.

I've got wings in a brine right now, about to throw them on the smoker at 3. Smoke at 250F for about 2 hours, maybe less. these are meaty wings, so may take a bit longer at 250 than normal. No rub on the wings this time; smoke for an hour with apple chips. At the 1 hour mark, adding bbq sauce (Honey Habenero BBQ Sauce), cook for another hour or so, then done.

[Syncro]

Ended up being close to 19 hours on the Traeger (Timberline 850).

Was the best pork shoulder I've ever made.

You're probably right about the onion/garlic in the brine. Most likely just a waste of the spices.

[BWT30]

Have 4 16oz. average prime beef ribs on the smoker. Two different rubs, and topped off with honey granules. We'll see in about 4-5 hours how it went. Going with grilled brussels sprouts/bacon and fresh corn on the side with corn bread and grilled baby redskins(potatoes)!!

[Alabuckeye]

How'd those beef ribs turn out? Done right, those can be fall apart tender, and full of flavor.

My wife loves brussel sprouts.....she pan fries, which stinks up the house. Oddly, unlike most other vegetables(to me) they actually taste better done this way than others. For example, broccoli is great(to me) raw, but steamed, cooked, any warming whatsoever makes a nasty mess of smell and taste.

[BWT30]

How'd those beef ribs turn out?  Done right, those can be fall apart tender, and full of flavor.

My wife loves brussel sprouts.....she pan fries, which stinks up the house.  Oddly, unlike most other vegetables(to me) they actually taste better done this way than others.  For example, broccoli is great(to me) raw, but steamed, cooked, any warming whatsoever makes a nasty mess of smell and taste.

Funny you should mention brussel  sprouts, we had those with the ribs. I do essentially the same as your wife, but I put mine on a sheet pan and put it in the toaster oven. Try frying broccoli. A little olive oil, salt and white pepper fry it until you see some fry marks. Just like brussel sprouts.

The beef ribs were just fantastic. I need to learn how to post a picture, but every time I try I won't copy. Anyway, I got these at Creekstone Farms, and I got 2 big very thick slabs, 8 bones total of prime beef. I had them on the smoker until the internal temp hit 165* about 3-4 hours, then I wrapped them with some beef stock, honey and some rub as a basting liquid, for another 2 hours. They came off at 205*, I sauced half and the other half just had my rib seasoning on them.  They were outstanding, very rich, but just turned out great.

[zigbee]

I love brussel sprouts but later when it's digested??????????  BAD GAS!  The gas stinks worse than the cooked sprouts.

[osurox]

just installed my new natural gas weber. Used it last night on some burgers and brats. Came out very impressed, but man , I still prefer the charcoal flavor.