The Grill and BBQ thread

#2,926
#2,926
Behr said:
Yea, I found that out after I had already bought 2 Ghost pepper plants. I read they won't produce if the temp gets below 70. Two days after I brought them home it fell down to 47. They're growing nice and healthy, but the flowers die and fall off.

Anyway, I just wondered where Cali got his seeds. Do you know where your brother got his? I've found several places on the Internet, but I'd like to get a good referral or some advice.
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I'm actually growing from plants. Our local hardware stores had them. Growing about a dozen or so different varieties of peppers. Only ones I wanted and didn't get find were a Reaper and Chocolate Habanero.

If you want to buy seeds, join the Facebook group "For the Love of Hot Sauce". I'm sure you can either get good advice as to where to buy them or someone in the group will sell them to you.
 
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#2,927
#2,927
He gets his online, but he cautioned that a lot of retailers try to jack the price due to novelty.
 
#2,930
#2,930
cali_vol said:
I'm actually growing from plants. Our local hardware stores had them. Growing about a dozen or so different varieties of peppers. Only ones I wanted and didn't get find were a Reaper and Chocolate Habanero.

If you want to buy seeds, join the Facebook group "For the Love of Hot Sauce". I'm sure you can either get good advice as to where to buy them or someone in the group will sell them to you.
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Thanks. I haven't been able to find any plants other than the two Ghost pepper. I could order them but I want to give the seeds a try. I'm going to order, Carolina reaper, Trinidad Moruga, 7Pot Douglah and Bhut Jolokia. Thought it would be a fun summer project.

I'll check out the Facebook group. Thanks again!
 
#2,931
#2,931
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#2,932
#2,932
NEVolFan said:
If you freeze the meat and then when it is still somewhat frozen (not rock hard)... it will allow you to slice nice thin strips easily with a good kitchen knife. And yes, home make jerky beats the stuffing out of anything store bought jerky.
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A compromise product - definitely cheaper than a slicer (though I love having a meat slicer)

https://www.amazon.com/TSM-Products-Cutting-10-Inch-Slicer/dp/B002L82KYS/ref=pd_sim_79_11?_encoding=UTF8&pd_rd_i=B002L82KYS&pd_rd_r=WABQQFJPRXY8K1A16JGA&pd_rd_w=VSK99&pd_rd_wg=o2jc1&psc=1&refRID=WABQQFJPRXY8K1A16JGA
 
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#2,933
#2,933
kiddiedoc said:
He gets his online, but he cautioned that a lot of retailers try to jack the price due to novelty.
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I'm not really worried about the price as much as getting quality seeds. You know? I'd hate to spend the next 5 months growing Scorpions and Reapers, only to end up with Lima beans.
 
#2,934
#2,934
Behr said:
Thanks. I haven't been able to find any plants other than the two Ghost pepper. I could order them but I want to give the seeds a try. I'm going to order, Carolina reaper, Trinidad Moruga, 7Pot Douglah and Bhut Jolokia. Thought it would be a fun summer project.

I'll check out the Facebook group. Thanks again!
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Sure thing! I grew a few last year and got the bug. I plan on bottling a bunch of sauces this fall. Fingers crossed as I've already put them in the ground and we've had some cooler temps. Hopefully that does't prevent me from getting fruit from the super hots. Oh well...wait and see.
 
#2,935
#2,935
#2,939
#2,939
First time posting in here but looked back at some of yalls creations and my mouth is watering!

I'm new to smoking and I'm going to try my hand at some beef plate short ribs this Saturday. Picking them up from the butcher tomorrow. I had a question I was hoping someone who has experience smoking beef ribs could answer.

To wrap at the end or not to wrap? I have seen recipes both ways. I want them tender so I lean towards wrapping but I want them to have a good bark as well.

If you have any tips or advice that would be great as well. Thanks guys.
 
#2,940
#2,940
Nash_Vol97 said:
First time posting in here but looked back at some of yalls creations and my mouth is watering!

I'm new to smoking and I'm going to try my hand at some beef plate short ribs this Saturday. Picking them up from the butcher tomorrow. I had a question I was hoping someone who has experience smoking beef ribs could answer.

To wrap at the end or not to wrap? I have seen recipes both ways. I want them tender so I lean towards wrapping but I want them to have a good bark as well.

If you have any tips or advice that would be great as well. Thanks guys.
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If you're new to smoking, I'd definitely wrap. Unless you really know what you're doing, you'll want that moist environment too aid in breaking down the connective tissue. I've been smoking meats for years, and I frequently wrap.

Smoke until the ribs attain the color you want and then wrap and continue cooking until they hit 197+ degrees. You can even add your favorite braising liquid to the foil pouch when you wrap them in order to speed things up.

Good luck, and post some pics.
 
#2,943
#2,943
Big Orange Jeff said:
If you're new to smoking, I'd definitely wrap. Unless you really know what you're doing, you'll want that moist environment too aid in breaking down the connective tissue. I've been smoking meats for years, and I frequently wrap.

Smoke until the ribs attain the color you want and then wrap and continue cooking until they hit 197+ degrees. You can even add your favorite braising liquid to the foil pouch when you wrap them in order to speed things up.

Good luck, and post some pics.
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Agreed, I'd wrap especially with beef. Pork tends to be more forgiving. Beef on the other hand can be a SOB.
 
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#2,944
#2,944
Big Orange Jeff said:
If you're new to smoking, I'd definitely wrap. Unless you really know what you're doing, you'll want that moist environment too aid in breaking down the connective tissue. I've been smoking meats for years, and I frequently wrap.

Smoke until the ribs attain the color you want and then wrap and continue cooking until they hit 197+ degrees. You can even add your favorite braising liquid to the foil pouch when you wrap them in order to speed things up.

Good luck, and post some pics.
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Thank you for the advice. Wrap it is. This is the 4th of 5th time I've fired up the new smoker and the beef ribs I've read can be a difficult smoke, but after trying beef plate short ribs while driving through Texas a few years back I am hooked and have to try. Hopefully they turn out half as good as those were.

I'll be sure to post in here how it goes. Thanks again!
 
#2,946
#2,946
Nash_Vol97 said:
Thank you for the advice. Wrap it is. This is the 4th of 5th time I've fired up the new smoker and the beef ribs I've read can be a difficult smoke, but after trying beef plate short ribs while driving through Texas a few years back I am hooked and have to try. Hopefully they turn out half as good as those were.

I'll be sure to post in here how it goes. Thanks again!
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Good luck! Be sure to post some pics!:good!:
 
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#2,947
#2,947
Nash_Vol97 said:
First time posting in here but looked back at some of yalls creations and my mouth is watering!

I'm new to smoking and I'm going to try my hand at some beef plate short ribs this Saturday. Picking them up from the butcher tomorrow. I had a question I was hoping someone who has experience smoking beef ribs could answer.

To wrap at the end or not to wrap? I have seen recipes both ways. I want them tender so I lean towards wrapping but I want them to have a good bark as well.

If you have any tips or advice that would be great as well. Thanks guys.
Click to expand...

If you want good bark, smoke, wrap, and smoke again. I know for baby backs, I smoke at 225º for 3 hours, wrap with some fruit juice for 2, then unwrap, sauce and smoke another hour to bark 'em up. Haven't tried beef ribs yet.

I may be missing something, but I can't imagine how you'd get any bark wrapping last.

And welcome and good luck! Post pix.
 
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#2,948
#2,948
VolMax said:
If you want good bark, smoke, wrap, and smoke again. I know for baby backs, I smoke at 225º for 3 hours, wrap with some fruit juice for 2, then unwrap, sauce and smoke another hour to bark 'em up. Haven't tried beef ribs yet.

I may be missing something, but I can't imagine how you'd get any bark wrapping last.

And welcome and good luck! Post pix.
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Thanks, that's a good point. I may end up either getting them close to finished and then grill it on high just to set the bark at the end. Or do like you said and unwrap close to the desired temp and smoke unwrapped to finish.

I did the 3-2-1 method for some pork ribs and they came out great but still would've liked more of a bark (used a Memphis style dry rub. Flavor was great at least.) I will have to see how they are looking after wrapping to decide what to do on these.
 
#2,949
#2,949
Nash_Vol97 said:
Thanks, that's a good point. I may end up either getting them close to finished and then grill it on high just to set the bark at the end. Or do like you said and unwrap close to the desired temp and smoke unwrapped to finish.

I did the 3-2-1 method for some pork ribs and they came out great but still would've liked more of a bark (used a Memphis style dry rub. Flavor was great at least.) I will have to see how they are looking after wrapping to decide what to do on these.
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Throwing them on the grill should work. Let us know...
 
#2,950
#2,950
Well, beef ribs are done and just finished eating. Really pleased with how most of it went and turned out. Smoked them for 7 1/2 hours. 3 unwrapped, 3 wrapped, and 1 and a half unwrapped again in the smoker. Used a simple rub. Salt, cracked peppercorn, onion powder and garlic salt. Really tasty bark. They were in for 3 hours and I pulled them off at 169 degrees in biggest section. Wrapped them with 1/2 cup of beef stock. After 3 hours I unwrapped then at 187 and put them back in and they finished an hour and a half later at 201.

The things I'll do next time: cut the 4 rack in half. The 2 small sections with less meat cooked quicker and were overdone. Still edible and good flavor but needed to be taken off earlier. The other 2 larger sections were very tasty. Still very moist and soft like butter. I'll also try unwrapping earlier next time. I hit the stall so kept trying to push through it wrapped, but didn't get very far so unwrapped them and then the temp went up fairly quick after that. Learned my lesson on that.

All in all, tasted great and learned a lot for next time. I'll definitely be trying again.
 

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