Summertime...Barbeques, Grills & Smokers!

Gave beef short ribs a try today and they were fantastic.

 

That looks damn good!

 

Thanks. They turned out very well (better than I expected )

 

I suppose it is summer year round in Bethlehem.

Those look delish.

 

Thanks.

Hah.... the white in the pic is snow on the ground.

Part of the reason I use a ceramic grill / smoker is so I can cook year round.

 

Looks great! What kind of rub or sauce did you use on those, if any?

 

It was a super simple rub of salt, pepper, garlic, and a little bit of smoked paprika. No sauce on them.

Here are some pics of the cook... https://imgur.com/gallery/On8P5

 

I haven’t sauced meat while cooking in a long time. I stick to rubs, and typically simple ones. I did get a killer rub recipe from Amazing Ribs called Memphis Dust. It’s a little more complex, but it’s outstanding!

 

Some salmon on the Weber Smokey Joe. I used Fruita Wood & BBQ Supply Alder Wood. It came out great. A nice, subtle Alder flavor. I like the quality and service of Fruita.

 

I was going to probably place an order with Fruita Wood, but as I’ve looked around the wooded area of my property, I have an abundance of wood available to me, just requiring a little cutting/trimming and seasoning. I have maple, beech, persimmon, and a neighbor has an ornamental pear tree in dire need of pruning, so I will soon have a good supply of wood for smoking, some I’ve never considered for smoking. According to things I’ve read, all these woods work really well.

In addition to the above, I also have two or three varieties of oak, and a neighbor has a hickory tree hanging over my property. I have used hickory nuts for smoking for years, producing a more mellow smoke flavor than hickory wood or oak.

 

Nice. That is what I did as well last summer. I have more Cherry, Beech, and Maple than I will use any time soon. I do like fruitawood too and have ordered from them a couple times. I wanted to give Peach a try and didn't have it available locally. Here was my work station and some of the Cherry I put up last summer.

 

My inventory is Oak, Hickory, Apple, Cherry, Pecan (good with chicken), Alder, and Mesquite. Sometimes I do straight Oak when smoking a pork butt. It really does give the meat a different flavor than Hickory or Mesquite. At times, I use a mix of Oak/Hickory. Fun to play around with the different woods.

 

I’ve tried a couple of oak chunks when cooking turkey, and while good, it was a mite strong on the bird. I’m thinking in the future I’ll use maple or maybe pear or persimmon with turkey and save oak and hickory for pork.

 

@PanChango it looks like you’re all set with all that wood! But as much as you cook, maybe not!

 

Baked a ham and mushroom quiche on the kamado tonight. 40 minutes at 400F.

 

Oh man, I bet that’s good! We need to see a pic of that cut into.

 

I will snap a pic at lunch tomorrow.

 

Alder smoked salmon. Delish!!

 

Been doing up some beef the last couple of weekends.

Last weekend I did up my first smoked tri tip. It turned out excellent! Marinated in red wine, soy sauce, honey, thyme, garlic and onion powder and rubbed it with cracked black pepper before going into the smoker.Can't wait to do another.

This weekend it was a beef chuck roast. It turned out great as well. Used a mix of 3 rubs. Mesquite, Montreal steak and seasoned pepper.

 

I just finished up 12 straight days of work and wanted to relax. Unfortunately there is too much to do here to relax, so I did the next best thing... Smoked beef short ribs while I was working in the yard. They took about 7 hours at 250F to finish. Used cherry wood and went simple with just salt, pepper, and a bit of ground de arbol chile.

Anyway, thanks for looking.