A Steven Raichlen-Thon ......


 
www.stevenraichlen.com

About Steven Raichlen

Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. Find out more about him.
www.stevenraichlen.com

For some of the recipes.
 
I recorded all of it , as I was caught up in my own rib cook. I smoked four racks of ribs on three different smokers. That kept me busy.

But I will get to this , ASAP .
 
Michael Richards said:
How did the multiple racks (of ribs) multiple smokers cook go?
Click to expand...

It was a Chinese fire drill.

I did this last summer with the offset and the Masterbuilt 560. But I neglected the MB560, forgot to add wood during the cook, and was not happy with the comparison.

Sooo, I did the same cook and added the WSM. For me, the results are still pending. When I spend time breathing smoke, it seems to desensitize my taste buds. It takes some time to clear out. But I could detect a definite difference in flavor from the WSM. Not so much in the MB560. But Mrs Dollar and I both preferred the offset, because that's the flavor we enjoy. I knew that going in, just wanted to compare. She liked the WSM rib better than the MB560, which surprised me.

But it was quite a project. I will continue to compare as we eat on those four racks of ribs.



20220211_183926.jpg
 
Lynn Dollar said:
It was a Chinese fire drill.

I did this last summer with the offset and the Masterbuilt 560. But I neglected the MB560, forgot to add wood during the cook, and was not happy with the comparison.

Sooo, I did the same cook and added the WSM. For me, the results are still pending. When I spend time breathing smoke, it seems to desensitize my taste buds. It takes some time to clear out. But I could detect a definite difference in flavor from the WSM. Not so much in the MB560. But Mrs Dollar and I both preferred the offset, because that's the flavor we enjoy. I knew that going in, just wanted to compare. She liked the WSM rib better than the MB560, which surprised me.

But it was quite a project. I will continue to compare as we eat on those four racks of ribs.



View attachment 45297
Click to expand...
So if I took a guess I would say the top ribs is from the off set, masterbuilt in the middle, and WSM on the bottom. Did I get any right? I agree about after a day around the smoker, the food is always better the next day or two. That is why I am making a fresh pan of Mac and cheese right now to have some pulled pork that I smoked on Wednesday into Thursday.
 
I recorded 10 episodes from yesterday. The only ones I don't have are numbers 9 and 10. There were 12 in the series. And my Tablo TV guide says they're not gonna show 9 and 10. The shows will be repeating tomorrow and all next week, except for 9 and 10.

I was listening to a Texas barbecue podcast, Tales From the Pits, and they were touting the fusion barbecue in Houston, that it was really breaking loose, especially Asian/American fusion ........... well, hey, fusion is in Raichlen's wheelhouse. He done a lot of that, he even wrote a book " Planet Barbecue " .

I've been rewatching his Primal Grill series, which was recorded in years 2008, 09, and 10 . While I cringe at some of his smoking technique, like soaking "logs " to put on an offset stick burner with charcoal in the firebox and how much dirty smoke he gets on meats ..... his rubs, his seasoning, etc ............ worth paying attention to .
 
Joan said:
Lynn, the site I posted a link to says there are 13 episodes.
Click to expand...

That would jive with the number of episodes in a calendar quarter , which is 13. And TV series are generally made for a quarter. Diners, Drive Ins, and Dives is 13 episodes per season, and there's two or three seasons per year.

IDK why Created did not show them all. Can't even guess why.
 
You must log in or register to reply here.

 

Back
Top