Recent content by Mark Ritter


 
  1. Mark Ritter

    Brisket & Pork Shoulder

    Looks fantastic! You're making me SO hungry!
  2. Mark Ritter

    Country Style Ribs

    Ken, I usually try to keep the temp at about 275° and I will cook them for about 3-4 hours depending on the thickness of the cuts. I'll usually take a couple of forks and start checking them as it gets near the 3 hour point. If they are very tender and easily start to pull apart when I insert...
  3. Mark Ritter

    Country Style Ribs

    Oh wow, I almost missed seeing this thread again. I posted these pictures back in 2012. Somehow it came back to life. Thanks, everyone, for all the nice comments. I don't think I have grilled country style ribs since these pics were posted. They do look kind of good, even if I say so myself. I...
  4. Mark Ritter

    July 4th Brisket

    I haven't posted any photos in quite a while, so I thought I would post some from today's brisket cook. Hope you enjoy them. [/URL][/IMG]
  5. Mark Ritter

    How to get good flavor in the middle of a pork butt?

    With a smoked pork butt, I always shred the meat and mix it up thoroughly so that the flavor is evenly dispersed throughout the pork. The only flavoring agent I add is salt to the shredded pork when I pull it apart. I will also take some of the liquid drippings and spoon it over the shredded...
  6. Mark Ritter

    Lemon Yellowies

    I think lots of trial and error is called for. With lots of cello! lol
  7. Mark Ritter

    Lemon Yellowies

    That sounds like a great idea! How did they turn out? How much did you add?
  8. Mark Ritter

    Smoked Chuck Roast for the CEO's Birthday

    Looks fantastic! You're making me hungry!
  9. Mark Ritter

    Saturday Ribs and chicken

    Looks delicious, Sandy! Great job.
  10. Mark Ritter

    Saturday Ribs

    Thought I would smoke some ribs today. They spent about 3 hours on the OTG with charcoal and a little hickory. I then foiled them for about 2 more hours. Finished them on the gas grill for about 30 minutes after they were sauced. [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] Made a...
  11. Mark Ritter

    Grilled Chuck Roast

    Thanks, everyone, for all the nice comments. Darren, I don't think there is much chance of it drying out as long as you check it frequently and remove it from the smoker when it first gets tender. I took these roasts to 195°. For about the last hour of the smoke, I wrapped them in foil just so I...
  12. Mark Ritter

    Best Cut Of Beef To Use For Pulled Beef?

    Chuck roast for sure. Here's a link to some I did a couple of weeks ago. http://tvwbb.com/showthread.php?44778-Grilled-Chuck-Roast
  13. Mark Ritter

    Another smoked chicken

    Wow! That looks delicious. Nice job.
  14. Mark Ritter

    Saturday Lamb Chops

    You're making me hungry! Looks fantastic!
  15. Mark Ritter

    Grilled Leg of Lamb

    Tried something new today. I took a boneless leg of lamb and butterflied it. Then I marinated it in olive oil, garlic, chopped onion, apple cider vinegar, zest of lemon, and fresh rosemary, for about an hour. [/URL][/IMG] I then seared it over high heat for 5 minutes per side. [/URL][/IMG]...

 

Top