It's time to reward yourself with some "GOOD EATS"

Tuesday, July 16, 2013

Beef Brisket

 Beef  Brisket was on sale, hard to believe but I bought Choice Brisket at Wal-Mart for $1.49 pound.
I got six in my freezer right now. So am good for a while. No, I really only have five left because I smoked one. Just used salt, pepper and a very small amount of Mexican oregano. The Oregano was not a good choice. Won't be doing that again. The Brisket was good, it was just that the oregano flavor did not belong on a Brisket. Not a Texas Brisket anyway.
Smoked on the UDS (ugly drum smoker) Man I love that smoker, easy to use and holds the temperature really well. I used hickory and red oak for smoke. Smoked at about 225° for 8 hours. The internal temperature was 190° when I pulled and wrapped it. Let rest for 2 hours then sliced. Good eats!!!

Beef Brisket ready for smoker: 

Smoked and ready to enjoy:

Loin Back Pork ribs

Loin back pork ribs, I don't buy these very often because of the cost per. pound.
But boy are they meaty. Makes spare ribs look like scraps. Well maybe they are,  but we sure eat a lot of them. So for us loin or baby back ribs are something special. And these were special.
I cooked them in my smoke house, I love that smoker. Its kinda set and forget it. Really easy to cook in. Although I built it to smoke my bacon and sausage with.
Anyway if you can get you some loin back ribs, try them you will be pleased.
Loin Backs rubbed and ready for smoker: These are rubbed with Hoochie Mama rub from Sucklebusters.

Loin Back Ribs in the Smokehouse: Pecan Smoke