What's Cooking?

[Chief Grey Bear]

Right on Ness!

Later on, in a month or so, they will put out whole Ribeyes. Still $5.99 or $6.99 lb.

Talk about a time to get you summers worth of steak!!

[Chief Grey Bear]

Corned beef

Bologna

Pork butt

I apologize for the pic turning upside down

[ness]

Alright, here's a shot of the ribs. I was disappointed because they weren't cooked enough -- almost like eating a pork chop. Part of it is the ribs that are available at the store -- a little too meaty. The other part is that I didn't recognize that and cook them more. They had a solid 4 hours at 250-300, which is a little hotter than I usually do because I was in a hurry. I brought them inside and put them in the oven for the last hour or so, because I could tell they needed more time at higher heat. I really liked the smoke, the rub and the sauce I used. They just need more time or a higher heat. This is the second time I got these results -- thought I adjusted by cooking hotter and longer than before, but I need to adjust more. Another variable -- I pull them at about 2 hours and wrap them in foil. I noticed this time there was a lot of moisture in the packets. Wet, not fat. If the boys leave any, Im gonna put them back in the oven for about an hour. Want to dry them out, cook them well and get to where it's tender and tasty.

Anyhoo, they were excellent at the ends and on the less meaty parts. The meaty parts were tasty, but a little chewy. They were pretty though:

[rps]

I finally learned to cook to temp and not time. For the connective tissue to turn to soft gel, the internal temp must reach 185 to 190. Until it does, keep cooking!

[ness]

Hmm. Hadn't thought of that for ribs. Makes sense.

I had about 6 ribs left, and gave them another hour in the oven at 350, wrapped in foil. Much better, but still some meat that's not tender enough. They're back in right now. Gonna give them 30 minutes more.

The bark is outstanding...

[ness]

Update

Ness I didn't read your post completely.

With all the St. Patrick's stuff going on I thought you were doing a corned beef. I should read more.

At any rate, I'm smoking a corned beef. Sorry about that.

I have also added a pork butt that I got this morning for $.99a pound!

So, does smoked corned beef become pastrami?

I like corned beef, but a little goes a long way with me. Add to that nobody else here likes it, and I'm not doing it any more. May have to hit one of the local diners and get my fix. Or drive down your way.....

[ness]

image.jpg

Corned beef

Bologna

Pork butt

I apologize for the pic turning upside down

I'll tell you what -- that all looks outstanding! The bark on the pork but is about making me drool! What's up with the bologna? I've been thinking about that as a pink subprime lunchmeat due to my upbringing -- but I know there's more to it.

[Chief Grey Bear]

I love Ozark Roundsteak!

You take some smoked, fry in a pan, melt a slice of cheese on it, top with a garden fresh mater, and you have world class dining!

It gets s Michelin rating of 6 stars!

[jdmidwest]

What I have noticed on Pork Ribs the past few years is they have more fat on them then they used too. Farmers are fattening out hogs too much. I love to eat ribs cold as leftovers, but too much fat makes them nasty and greasy.

Looks like a good summer for pork, prices and feed cost have dropped alot from last year.

[ness]

Inspired by America's Test Kitchen, and because I had most of this on hand, I did a Cioppino (spicy fish stew) tonight. Tomatoes, onion, garlic, red pepper flakes, and white wine for the broth; poached some white fish (tilapia), and mussels, shrimp, and scallops in the broth. Outstanding!!!

This would work with anything that swims.