Recent content by Lee Rogers

Thanks.

Does anyone have any suggestions for storing and reheating prepared tri-tip? I bought a couple and smoked them today, but we could only finish one. The one thats left is medium-rare so is it ok to wrap up and stick in the fridge? I assume reheating in the oven would be ok?

I am thinking about trying to make some burnt ends on my WSM for the first time. Ive never made them before, but they are my favorite BBQ dish and its what i almost always order when I go out for BBQ in KC. I know traditionally burnt ends are just the trimmings from a brisket, but is it...

It looks like it has everything I wish the WSM had (handles, built in thermometer, extra access door) but probably cant touch the quality.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Al Silverman: Got camera??? Al </div></BLOCKQUOTE> Yes but they're frozen wrapped in freezer paper right now. Im going to wait until next weekend to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary C: I haven't tried smoking them, but these are outstanding on the grill with just some salt and pepper seasoning. The boneless ribs that I've had...

If the tube was a little longer that thing would double as a nice beer bong too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I've had people tell me they take pork loin and make pulled pork. Of course it's not the pork we think of from a butt, but they describe slow...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: When you buy "Boneless Country Style Ribs" and they are pork, then the meat is not ribs at all but rather it's shoulder or butt sliced in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Lee, I wasn't trying to be a jerk, sorry if I came across that way. I've had a few today. It's a gloomy, dreary, damp day here. I've never done...

Well the label he printed out labels them as "Boneless Country Style Ribs". I guess its a cut of ribs with meat attached, then the bones pulled out. Like I said, it was all he had available so I took them. Heres a recipe I found for them so I guess they are widely available. This recipe however...

I decided to try beef ribs for the first time, but my butcher only had some boneless ready so I bought them. Has anyone ever tried to smoke boneless beef ribs or any boneless ribs at all? I assumed the bones helped add flavor during a slow cook but my butcher said they should cook/taste the...

Thanks for the quick reply. I actually planned on putting the raw butt and raw ribs in at the same time. I realize the ribs will finish quicker, but thats fine.

I bought an 8lb butt and a couple slabs of back ribs for my second smoke with the WSM. Is it ok to put the butt on the lower rack and the ribs up top during the same smoke? Also does everyone recommend foiling the ribs or is it okay to just let them stay in there without foiling until they're...

If anyone is in the market for a lot of wood, you can use this Cabela's promotion code during checkout and get free shipping - 68FREE. You have to buy $150 worth of wood, which would be around 160 lbs.