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Post Info TOPIC: First Pellet Cook


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First Pellet Cook


I am excited about this Pellet Grill and, at my age, it doesn't take much.  It appears that my first cook was successful, in spite of the gusty winds and low 40s weather this morning.  However, I was NOT pleased with the taste of the ribs.  They were tender, juicy and stayed on the bone but pretty bland, as far as my preference goes.  I usually use Apple wood but used B n B Hickory Wood Pellets today.  I spritzed them with Apple Juice several times during the cook and I did not rest them at all so next time it's Apple Wood Pellets and some Suckle Buster's Hog Waller Rub and Chipolte Q Sauce.

Cole Slaw and Charro beans completes the plate.








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Man I wish I could just reach in and taste them. I've never used apple juice on my ribs but I'm going to next time. Licking my lips,lol

Later gator
Russ

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Almost looks like they could have stayed on the fire a bit longer - of course, I would, if nearby, be willing to help with the testing to make sure. As I've said before, we don't have any decent 'que places nearby. Our friend closed his OK place when he couldn't get good help (there is NO real unemployment here and hasn't been)



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Dave W (Irelands Child/IC2)

Quando omni flunkus, moritati (When all else fails, play dead - R Green)



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BBQ is a way of life down here in Tejas, as you probably know, but we still have the "Good, The Bad and The Ugly" as well. Don't think that length of heat time was the problem and the smoke ring was nice considering it was a Pellet cook. I am deboning the leftovers today and we're having Rib Sammiches without the Rib. Actually that's "What's For Dinner" !

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When I do ribs, there no leftovers, my kids start texting as to when they are ready and they line up for them,lol. Now I just tell them one at a time so no arguments,lol. I normally do about a kilo at a time, nuff for two of us. Wife doesn't like ribs,I'm happy with that. My mate who recently sold his butcher shop gave me a wee bottle of smoke! It's a liquid you add and it gives ribs a smoky flavour. Don't know what I'm gunna use when it's all gone!

Later gator
Russ



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?liquid smoke? - - - I'm guessing you do your ribs in the house and in the oven, eh???

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Yeah I boil slowly foa 40 mins then cover and add my home made tomato sauce, Worcester sauce mustard a bit of vinegar and some sugar and a few other things and bake for an hour on slow til sauce thickens and coats everything. Pretty good for an amateur.lol

Later gator
Russ

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Boiling Ribs is a Hanging Offense here in Tejas

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Lol, the end result is pretty good, I ain't changing.

Later gator
Russ

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LOL, I'm been known to break some Q laws but my friends never found out - - - - the SMOKE flavor is what's popular down here - - - especially since we have lots of available wood for cooking close by. I even ordered an accessory unit that you put pellets into and place in the barrel with the meat to create even more Smoke. I'm gonna do an all night brisket cook next week so I'll be using both toys soon.

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You guys have a lot more resources compared to down here. I'm in envy watching the BBQ guys on satellite tv (mysky) here of your guys in the competitions in your country. My mate the butcher who gave me liquid smoke is in Vietnam at the moment. He's retired but goes to a nunnery over there and teaches English to the kids. I'll find out where he got it from. It will be formulated in a lab somewhere but it really does taste and smell of smoke.

Later gator
Russ



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I was kinda "yankin yer leg a little" about the boiling and etc - - - as I mentioned, I have been guilty of using Liquid Smoke (SEE PIC) especially in an oven cooked brisket.  All of the major grocery stores around here keep it stocked.  I just hope none of my Compadres see this post hahahahahaha



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I keep a couple of bottles of "Liquid Smoke" brand "smoke juice" in the cupboard for special needs - when I want the flavor, but am cooking in a non-wood or grill environment like the oven or crock pot; got a hickory and a mesquite. But there is no substitute for real smoke - it just is different. Being a Southern California kid, our staple local "Q" is what is frequently referred to as "Santa Maria Bar-b-que"; most often, a tri-tip roast rubbed with "Santa Maria" rub, or seasoning, which is basically onion powder, garlic powder, salt, pepper, a dab of sage, rosemary, and thyme. It is cooked low and slow over a fire of California Live Oak or "Coastal Oak", and has a distinctly different flavor from hickory or mesquite. Often times, the "chef" will mix in some local mesquite wood with the oak, but the oak is the predominant smoke flavor. Other woods that are locally indigenous are apricot, almond, pecan, pear, and apple, but they are usually a local thing depending on what is grown in the region. Here in Nevada, we have mesquite growing all over the place, but no oak or hickory, and fruit wood is strictly a "what is growing in your yard", or "whatever you can get your hands on" thing.

Russ, if you can get your hands on even a small amount of fruit wood, such as apple, pear, or apricot, or some sort of non-resinous hard wood similar to hickory or mesquite, and you have the means to cook outdoors on a grill or open fire, you can get true smoke flavor in your meats and other fixin's; you don't need anything fancy. Open fire cooking imparts a milder smoke flavor than closed smoke cooking, but many prefer that.

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^^^^^^^^
yeah, what he said



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I have a look around and I will try doing them on my BBQ with lid down and on slow. I'm getting some apple juice to add to next batch as well. Be interesting to see the difference.

Later gator
Russ

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Panties, not the best thing in the world, but, next to the best thing in the world.

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