Show us what your cooking - Quarantine style!
- Thread starter barelfly
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barelfly
New member
Today is #StayInCookout
So, made some ribs - smoked at 250* four just over 3.5 hours using Memphis dust, then went with a painting of Blues Hog Original BBQ sauce for the last 1.5 hours. These were amazingly good, bone was clean and the flavor was perfect. I really like that Blues Hog Original BBQ sause on pork and chicken!
So, made some ribs - smoked at 250* four just over 3.5 hours using Memphis dust, then went with a painting of Blues Hog Original BBQ sauce for the last 1.5 hours. These were amazingly good, bone was clean and the flavor was perfect. I really like that Blues Hog Original BBQ sause on pork and chicken!
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barelfly
New member
Thank for comments! I enjoyed these ribs, really like the Blues Hog and I’m not a BBQ sauce guy. I prefer dry ribs, with a little vinegar dip.
Jeff, that sausage looks great. I haven’t tried making any with cheese at this point, but these sound great! With brats, your process is a fresh sausage style, so no Prague #1 - just grind, stuff and ready to eat once cooked?
Jeff, that sausage looks great. I haven’t tried making any with cheese at this point, but these sound great! With brats, your process is a fresh sausage style, so no Prague #1 - just grind, stuff and ready to eat once cooked?
Norwester
Member
Yep no reason to use cure but some guys do for a little added peace of mind. I did on a batch of chicken Italian sausage, made it really pink when cooked.
And fresh brats are easy, no need to smoke. I'm set up to make either snack stix or summer sausage next, I haven't decided between the two. Either of those will be smoked. It should be easy with the Auber I installed and I'll just use the A-MAZE-N tray for smoke.
And fresh brats are easy, no need to smoke. I'm set up to make either snack stix or summer sausage next, I haven't decided between the two. Either of those will be smoked. It should be easy with the Auber I installed and I'll just use the A-MAZE-N tray for smoke.
I’ve only had the Blackstone for a couple weeks but so far I love it. I’ve so far only done burgers, breakfast, and fajitas. It’s so convenient and cleanup is so much easier than cooking on a stove top with multiple pans etc. Smash burgers are fantastic too. No regrets with the purchase so far! It’s been a nice addition to my arsenal.
barelfly
New member
Mike, I bet the Blackstone does wonders for these! I had to cook in two stages, the kids and my wife all got there’s first, and then me. But the great thing about these, being smashed, they cook in no time.
Maybe one of these days a Blackstone will be added to the arsenal but I need to get a few things out fro the porch to have some more room.
Would love to see some Blackstone photos in action, especially when you do the smash!!!
Maybe one of these days a Blackstone will be added to the arsenal but I need to get a few things out fro the porch to have some more room.
Would love to see some Blackstone photos in action, especially when you do the smash!!!
Barelfly- Next time I do them I’ll post some pics, maybe this week! I love that you can do the smash burgers in a matter of a few minutes. I bet the family loved them! I’ve got a pork butt in the #3 today. I’m going to be trying a smoked jalepeno,bacon, and cheddar cream corn to go along with it. We’ll see how that turns out!
HawkFan70
New member
Looks good Hawkfan! Welcome aboard. Here’s my Sunday smoke. A small pork butt for pulled pork and bacon, cheddar, jalepeno smoked cream corn. First time trying the corn, it was pretty good! Happy Sunday everyone!
