Kyle Serlington
Full Fledged Farker
- Joined
- Jun 11, 2014
- Location
- Binghamt...
I did a big cook for myself today. I made sauces last night and a peanut butter pie and put the chicken in Salamida's marinade, then today i put the ribs and chicken on the smoker and then made some mac salad and sweet potatoes.
I took the chicken off for lunch. a recent thread on here made me want to get the Salamida's marinade because people were saying that it makes the skin crispy. I think i overcooked the chicken a little, but it was still alright. the skin seemed crisp when i was poking at it on the smoker, then i took it off and let it rest a little, and it was kind of crisp, but it was tough and not bite through, definitely not rubbery though. the top grate of my WSM was running just under 300 and i cooked it for a little over 3 hours. I think a shorter cook at a higher temp probably would have worked out better. My mac salad came out pretty good though! it was only my 2nd time ever making it
then after lunch I had some PB pie while i waited for my ribs to cook. I used the recipe from the Dinosaur BBQ cookbook. I've made it plenty of times and it's a hard recipe to beat, but i altered it a little. instead of a chocolate cookie crust i used a shortbread crust and then i melted some chocolate chips and topped the pie with it
the beef ribs were actually done when the chicken was, but i wanted them for dinner, so i wrapped them and held them in a cooler.
i had the pork ribs on the bottom rack for most of the cook, which was running at around 275. i think they were on for a little over 5 hours total, they were really meaty, probably the best rack i ever got from a store. i got a nice bark on them too!
they passed the bend test!
after the bend test i cut the rack in half to save one part for leftovers, but then i sauced the pork ribs and put them back in the smoker to set the sauce, and i took half of the beef ribs out of the cooler and sauced them too and threw em on. i have a sauce that i make that i really love on beef, and the flavor of the ribs was pretty good, and i got a great smoke ring, but even though these ribs were super cheap, they weren't really worth it, there just wasn't enough meat on the bones, i haven't been able to find a place in my area yet that sells meaty beef ribs, they all have shiners.
and now for the main event, the pork ribs! these were some of the best i've ever made, maybe even some of the best i've ever eaten! they were tender but not falling apart, and i made a really nice sauce for them using root beer and a green bell pepper. They were very moist and had a good smoke flavor from the apple and hickory wood. The sweet potatoes came out amazing too! i never liked them when i was a kid, but i've come around on them recently, this was only my 2nd time making them but i think i've perfected my recipe, i put a little whiskey in with the potatoes and for the topping i mixed crushed gingersnaps in with the crumb mixture, and i added a little maple syrup too. thanks for lookin!
I took the chicken off for lunch. a recent thread on here made me want to get the Salamida's marinade because people were saying that it makes the skin crispy. I think i overcooked the chicken a little, but it was still alright. the skin seemed crisp when i was poking at it on the smoker, then i took it off and let it rest a little, and it was kind of crisp, but it was tough and not bite through, definitely not rubbery though. the top grate of my WSM was running just under 300 and i cooked it for a little over 3 hours. I think a shorter cook at a higher temp probably would have worked out better. My mac salad came out pretty good though! it was only my 2nd time ever making it
then after lunch I had some PB pie while i waited for my ribs to cook. I used the recipe from the Dinosaur BBQ cookbook. I've made it plenty of times and it's a hard recipe to beat, but i altered it a little. instead of a chocolate cookie crust i used a shortbread crust and then i melted some chocolate chips and topped the pie with it
the beef ribs were actually done when the chicken was, but i wanted them for dinner, so i wrapped them and held them in a cooler.
i had the pork ribs on the bottom rack for most of the cook, which was running at around 275. i think they were on for a little over 5 hours total, they were really meaty, probably the best rack i ever got from a store. i got a nice bark on them too!
they passed the bend test!
after the bend test i cut the rack in half to save one part for leftovers, but then i sauced the pork ribs and put them back in the smoker to set the sauce, and i took half of the beef ribs out of the cooler and sauced them too and threw em on. i have a sauce that i make that i really love on beef, and the flavor of the ribs was pretty good, and i got a great smoke ring, but even though these ribs were super cheap, they weren't really worth it, there just wasn't enough meat on the bones, i haven't been able to find a place in my area yet that sells meaty beef ribs, they all have shiners.
and now for the main event, the pork ribs! these were some of the best i've ever made, maybe even some of the best i've ever eaten! they were tender but not falling apart, and i made a really nice sauce for them using root beer and a green bell pepper. They were very moist and had a good smoke flavor from the apple and hickory wood. The sweet potatoes came out amazing too! i never liked them when i was a kid, but i've come around on them recently, this was only my 2nd time making them but i think i've perfected my recipe, i put a little whiskey in with the potatoes and for the topping i mixed crushed gingersnaps in with the crumb mixture, and i added a little maple syrup too. thanks for lookin!
