Holy smokes- iz you posting again? Oh happy day!
Yes! Am slipping back in, grabbing some inspiration and see if I can’t get back in the saddle, eh?
(Ooh, I thought we weren’t supposed to talk. Oh, well, it’s Saturday.)
OH sure, you know me and rules. xo
Hiya Biggles! I just found you through Tea’s blog.
Where have you been all my life?
Your blog looks great – the food amazing – I really look forward to checking in regularly. xx
Very nicely maintained skillet.
Them meat-press-torture-machines you got on top of a perfectly nice hunk of protein leave me underwhelmed..
The universe does feel more back to normal since you are back.
Thank you on the skillet, not sure what you meat about the perfect meat searing devices. I dearly love my caramelly meat sear flavors. They don’t weigh enough to remove any juicy goodness. Only help meat to stop curling, even heating love. Be overwhelmed on the flavors!
Wow you are back! Scold me for not noticing earlier. The new header is great. Welcome back sir.
Thank you sir! It feels better every week. Been in San Diego for the last few days, time for some more posting, eh?
All right you were on a jelly roll do not stop now!
My RSS feed for your site went stale or something, thought you were still offline…
Great looking food as expected.
You’ll be happy to know that I donated my gas grill to the neighbor and upgraded to a Traeger wood pellet grill. Will be doing 3-2-1 method baby back ribs tomorrow. Had smoked grilled bacon with breakfast this morning… http://campl.us/b9Nt
OK, maybe not the 3-2-1 method… but I’ll be pouring on the smoke and letting nature do the rest.
Happy 4th, all….
Yeah, all those forum related terms make my head spin. Just smoke or cook the darned things, they’re pork for crissakes!
I did 3 racks of pork baby back ribs yesterday on the Traeger. About an hour on “Smoke” setting (~170deg) and then 3 more hours at 225. After that 4 hours, I put BBQ sauce (generic) on one rack, Thai chili sauce on a second rack, and left the final rack “au natural”. Another hour at 225 when the racks would start to split of you picked them up.
Here they are before sauce, at about the 3.5-4 hour mark: From 2011-07-03 (by Eye-Fi)
These turned out awesome. I love the none-sauced ones, but the Thai chili sauce ones were great too.
Crap, wrong link. Try this one. https://lh6.googleusercontent.com/-Kn5cpgK8D78/ThE3BCPY-3I/AAAAAAAAYSI/9LvCEjfJAGs/s640/DSC_5070.JPG
And the results https://lh4.googleusercontent.com/-NWX7pblcaUQ/ThFCoBHSg3I/AAAAAAAAYbM/Me2D9LSBId4/s800/DSC_5108.JPG
What are those?
Hmmm, a kinda pork sirloin pork chop of some ilk. Darned tasty to say the least. You can cook them to 140 or 210, equally as good.
Your email address will not be published. Required fields are marked *
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>