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The ribs turned out great, very well received. I had them in an electric smoker for about 2 hours but it was too cold for it to run any hotter than about 215ºF. Finished them by grilling about 30 minutes medium low heat on a gasser. I made a batch of pom syrup and mixed it with the bottled...

cool finally get to hit the hay ... remind me never to do a big rib cook + fixins by myself again the glaze smells and tastes great, ribs all prepped, lightly rubbed one side (the stuff is potent) I have a bit more to do for my salad and chop the rib garnish veggies otherwise all set ...

N

Yup, I be there

Headed down to the lab ... here's what I came up with for a rub: 3T onion powder 2.5T 5 spice 2T Hungarian Paprika 2T Kashmiri Mirch 2T black pepper 2T coriander 1T sugar .5T white pepper I'm gonna put it on lightly tonight so it can sit a spell. Edit: missed the coriander

Ok, you got me. I'm going to deviate from the recipe and just say 'inspired by recipe in book ... and improved by a friend who knows what he's doing'. I'm still going to do the orange zest, toasted sesame seed and chopped parsley garnish. You know, every recipe in the book except dry rubbed...

I'll add I'm doing a 10 rack rib cook at work ... we take turns cooking lunch for staff through the slow season. We are supposed to use one of the recipe books we sell in the store and that's why I don't want to deviate hugely from the recipe. I'm planning on doing this cook in a demo unit we...

I titled that link Homemade Pomegranate Syrup even though the recipe itself is titled Pomegranate Molasses ... guess I called it right. I like the viscosity and most certainly the color better than what I bought plus the ability to control sweetness & salt levels. Heh ... ingredients on stuff I...

You know what? I think I'll take the stuff back and do this instead ... I find it more appealling Homemade Pomegranate Syrup

So I think I found pomegranate molasses. I need 5 batches for the recipe for a rib cook I'm doing ... can't mess this one up. Couple of concerns ... the recipe says in brackets concentrated juice. Look at how thick this stuff is .... ? The bottles were dusty and the stuff is brown, not red...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The Black Pig BBQ's Screeching Banshee Pork Chili </div></BLOCKQUOTE>J, that recipe sounds great!

Thanks for pointing that out, it's corrected now.

not tried it, never heard of it ... just thinking why not heavily inject lobster with herbed/seasoned butter?

Similar for me, only I didn't know about the WSM ... I experienced 'southern US style BBQ' and just HAD to start cooking it. I don't recall exactly but I started Googling something like 'smoker bbq barbecue'. Then found this place. The members here helped me choose a WSM over a Bradley and the...

Here was my reaction from a recent post to my first experience with dried ghost chiles: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The real story is my first experience with bhut jolokia (ghost) peppers. I spared my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stefan B: Looks good Shawn! Are you able to find prague locally in Calgary? </div></BLOCKQUOTE>Yup, Halford Hide sells it ... one of their lines of...

I'm pleased with the Bradley smoker and my first Jerky results, here's a couple of pics: Break test PASS: Couple of things: I will cut down salt 30% next time. First batch soaked for 14 hours, went for 22 hours at 150ºF rotating hourly, was a bit...

Thanks Kevin, ya, I was talking about curing time. My concern was too much curing time ... but I suppose jerky is supposed to be, well, jerky. Tough, hard and chewy. I decided to go with the cheapest acceptable beef I could find while I'm learning .... tonight that happened to be eye of round...

You might be interest in this one I posted a while back with black beans: Oxacan Rice: 1/2C small diced carrot 1/2C diced onion 1 seeded small diced poblano or 4 oz canned chopped green chiles drained (I used a rehydrated ancho this time) 1 seeded fine diced jalapeno or serrano 2 cloves...

Got my hands on a Bradley digital electric smoker to try out for a while. I think the first thing I want to make is jerky, want to try it this week. Found this recipe by David Lohrentz and I think the brine cure with salt and pink salt is the way I want to go. It states 24-48 hours soak ...