True, but he is more south than me. Maybe I should just move into his back yard.
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:-):-) :-) :-)
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Great pics guys. Dom when are you going to quit your day job and open a restaurant?
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From the looks of it he could definitely do some catering!
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Thanks, guys. :-)
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Nice as usual Dom. What is the cabinet style smoker… a FEC?
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It's an Assassin 28, Brent.
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Dom, you clearly buy a lot of meat. Any preference in where to get it from, quality/price wise?

For me I've bopped around to different grocery stores but I can't beat the prices I find here: http://www.restaurantdepot.com/Branc...hio_valley.pdf

Unfortunately funding (lack thereof) doesn't allow me to buy as much or as often as I'd like.
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Mike, I have a Restaurant Depot membership but haven't found the savings to be worth the trip.
I get a lot of my meat from Sams, Costco, etc...
They offer even cheaper prices if you buy by the case.
A case of ribs has 9 racks in it, and a case of butts has 8.
If I grab a case of butts I usually cook 2, use 4 for sausage, and freeze 2.
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Did some Smoked Meatloaf Stuffed Peppers the other day.
Still needs work.

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Doing some beef ribs today.
Trying something different, started with a simple salt, pepper, garlic seasoning.

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Then into a marinade.
Have to say this is the first time I've ever tried marinating ribs.

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Going to let them marinade for about 3 hours, then season them again before they hit the smoker.
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Love smoking beef ribs. Usually we just go with the salt, pepper, garlic, onion.

Your Meatloaf Stuffed Peppers look interesting. When you say they need work...what do you think would help?
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Dang Dom! :-):-)
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Mostly I need to work on the technique. The flavors were there but the texture was off.
As the peppers and meatloaf cooked down, the moisture and fat that rendered got trapped inside the pepper, and caused the meatloaf to steam/boil.
Also, usually when I make stuffed peppers I use ground beef that I have browned. Using a raw meatloaf mixture caused some shrinkage, and left me with a poor pepper to meatloaf ratio.
Next time I have to remember to overstuff the peppers.

Pulled the ribs out of the marinade and added a coating of seasoning then it was onto the smoker.

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All done!

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lookin' good!...I don't think I've ever made beef ribs...certainly not in recent memory...gonna give em a whirl...opinions on the marinade "technique"?
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Nice looking stuff, Dom.

I've never marinaded or brined beef ribs, curious, how much flavor do you think came though, Dom?
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Very good.
They were different though.
None of the usual BBQ flavors. No paprika, no chili powder, no mustard, no sauce....etc..
They were a perfect balance of sweet and salty.
Most of the salt came from the marinade, as I usually am light with it.
I was expecting bolder flavor, and I didn't get that, more balanced.
Kept them in the marinade for 3 hours. Perhaps I'll go longer next time.
I think I got some of the sweetness from the smoking wood.
Used a mixture of Peach and Hickory.
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Anyone smoke peppers for future use? I'm looking for suggestions/advice. I happen to have quite a few peppers of all sorts, from bell to ghost and thai peppers;Lots of jalapenos, orange habaneros, and even a few pablanos (spelling?).

I considered hanging some to dry and I am going to do ABTs with some of the jalapenos but I'm considering smoking some of the rest (the bulk of them) for use in sauces or other meals. I don't know how long, temps, how to store afterwards, or what to use them in if I do smoke a bunch of them up, other than sauces maybe.
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Cold smoke if you can, Mike. That's keeping the temp under 90F. You dont want to cook them, but just impart a smoke flavor. Then proceed to hang/dry, or put in a dehydrator.
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My PBC arrived yesterday. Super excited for its maiden voyage on Sat. Gonna do 3 racks of BB ribs and a couple tri tips. Will post pics once it's done.
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Can't wait to see the pics, Gary! :-)
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