What's that you're eating?

I was in the mood for a big BBQ Beef Rib. 🤗

So, I headed over to my favorite local BBQ joint that only serves them on Sunday (yesterday) & this is what I got:

OWRGC4O.jpg


And I killed it!!! 😋

ItP5boa.jpg
 
Last edited:
My first attempt at cooking a pork tenderloin using my smoker.
Just on the smoker.
IMG_1549.JPG
Pulled them at internal temperature around 150-155. I know, FDA says it's okay to eat pork at 145, but the wife is old school (so am I, sort of), and wasn't hearing it.
IMG_1550.JPG
So, after they rested around 10 minutes, this is what I had:
IMG_1551.JPG
Served it with a maple cinnamon Granny Smith apple compote, black eyed peas, a green salad (not shown), and sourdough Italian bread. Not the best plating, but I was running out of steam and didn't feel like prettying it up.
IMG_1552.JPG
I thought it was pretty tasty, albeit a touch dry, and the boss ate it all, so I guess it was a win. :cool:
 
JohnBarleycorn said:
My first attempt at cooking a pork tenderloin using my smoker.
Just on the smoker.
View attachment 2629779
Pulled them at internal temperature around 150-155. I know, FDA says it's okay to eat pork at 145, but the wife is old school (so am I, sort of), and wasn't hearing it.
View attachment 2629780
So, after they rested around 10 minutes, this is what I had:
View attachment 2629781
Served it with a maple cinnamon Granny Smith apple compote, black eyed peas, a green salad (not shown), and sourdough Italian bread. Not the best plating, but I was running out of steam and didn't feel like prettying it up.
View attachment 2629782
I thought it was pretty tasty, albeit a touch dry, and the boss ate it all, so I guess it was a win. :cool:
Click to expand...
If you pull at 140-145, then wrap them in tinfoil, they'll continue cooking. Typically that helps them stay more tender. At least that was the case with the last 3 I've done. In fairness though, I don't bring their final Internal temp much higher than 145.

We've been smoking a different cut of meat 2 meals per day for the last few weeks. It's been fun experimenting and learning!
 
Took a drive to my local REI to cash in my $1 dividend from 2023 (I didn't buy much there last year) and bought 1 of these which I've already eaten:

iu


However, after visiting REI, I walked around the corner to have lunch at restaurant that maintains a full wall of craft beer taps but I didn't realize they also carried some premium whiskeys, including this one that I ordered . . .

cTuBO7I.jpeg


To go along with the Ahi Tuna Salad that I also ordered:

YY3BZgO.jpg
 
Last edited:
oldmanwilly said:
Sunday gravy. Some assembly required.

Pork shoulder getting browned.
https://imgur.com/H7IVz35

Fixings.
jv4GhjZ.jpeg


Quick dinner as I prep. Farro salad and kippers.
yjvCfIK.jpeg


I ground a little fennel seed to make up for my lack of Italian sausage.
h7fgAiH.jpeg


Simmering down.
https://imgur.com/BzKVarO

Not pictured: white onion, garlic, and grated carrots.

We shall see how it turns out.
Click to expand...

Awesome, I can just smell the aroma coming off the steam, beautiful job bro 😎🍻

Imgur shows tbe video👍
 
You must log in or register to reply here.
Back
Top