More ribs, 8/14/21

 

Most of our rib cook last week went to a party.  They were so good I decided we needed some for us.  My Mrs picked up 2 more racks while they were still on sale for $1.94/lb.  They sat in the fridge until Saturday when we smoked them.

As usual, a quick trim was all that was needed.  The back flap and a few other snacky bits were retained for meat candy.  After trim each rack was cut in half to fit in our little bullet smoker. All were seasoned with North Main BBQ All N 1 seasoning.  

Into the smoke they went for 4 hours.  After a thorough smoking, the halves were pulled from the smoker and a thick layer of  Green's Honey Chipotle BBQ sauce was slathered on.  Next they were tightly wrapped in foil and into a 250 degree oven for another hour. 

They came out moist, tender, and delicious.  We ate about half a rack and put the rest in the fridge to warm up this week.  They warm up great!

Rib Time 8/7/21

 

Ribs are on sale for $1.94/lb so it's time to fire up the smoker again. Most of these will go with my wife to a party this afternoon, but I'll save half a rack for quality control purposes.  These didn't require a lot of trimming but I did save the flaps and a bit of trimmed meat from an extra piece of backbone for snacky bits.  I leave the membrane on the back because I'm lazy, plus there's not much meat there anyway.  A liberal dusting with North Main BBQ All N 1 seasoning and into the smoke they went.  These were nice large spare ribs and they barely fit into our little smoker.  We figure 4 hours with pecan and oak smoke, then an hour in the oven to finish.  

After 4 hours in the smoker with lots of good oak and pecan smoke we found this on the top rack.  

We pulled the ribs, coated with Green's Honey Chipolte BBQ sauce, wrapped tightly in foil, then into a 250 degree oven for another hour.  

After an hour in the oven the desired tenderness was spot on.  A quick sample found the ribs moist,  tender, and delicious.  Since most of these went over to a party with my Mrs, we may smoke another couple of racks later this week, just for us!

Green's Texas BBQ, Euless

 

Pork belly bites!

The Mighty Smoked Meats Sandwich, part 3

 

Same as yesterday, only the toasted bun held everything together better.  Yum!

The Mighty Smoked Meats Sandwich, part 2

 

As promised earlier, I enjoyed mixing our smoked burgers with other smoked meats and wanted to see what other combinations I could come up with.  This concoction included brisket, rib meat, and beef rib from Pecan Lodge (leftovers from our Trough on Thursday), smoked burger, and jalapeno cheddar sausage from Kreuz.  They all went on a bun with one slice of swiss cheese and a little mayo.  My only mistake was not toasting the buns.  I shall improve on that tomorrow, but not bad today!

Pecan Lodge, The Trough, Dallas

 

sampled 7/15/21

We had our friend John visiting from San Angelo this week.  Next week is his birthday so we filled him up with good BBQ before sending him home.  Yesterday we hit Heim BBQ on Magnolia in Fort Worth and had a fine meal.  Today we headed over to Pecan Lodge for their famous The Trough, a sampler with beef  rib, pork ribs, brisket, sausage, and pulled pork.  I was very surprised when we walked up just after 11 am and there was not a line outside.  Inside we found about 30 people in line ahead of us and the express line was closed.  I guess that's understandable when they don't have a lot of folks waiting.  They called ticket number one to pick up just as we came in and our number was 19.  Usually you get 3 sausages and 3 ribs, but we found ourselves with 4 of each.  Not a problem.

The beef rib was the standout, as usual, but the ribs were excellent, too.  The jalepeno sausage had a nice spice to it and a good snappy casing.  The brisket was a tad overcooked and fell apart when I tried to pick up a slice with a fork.  Not a hint of smoke flavor in anything.  We chowed down about half of The Trough and got a to-go box for the rest.  I also got another half pound of brisket and another beef rib to take home.  

The price for The Trough is now up to $89. I remember it as $79.  Maybe that accounts for the extra sausage and rib.  Their register said Credit Card Only.

I don't know if Terry Black's down the street has cut into their business but I was very surprised how short the line has become.  I remember well when the line was out the door and around the corner and the express line was a must.  Maybe it's a combination of higher BBQ prices and competition down the street.  We drove past Black's on our way home and they had a decent crowd inside, too.  Scott has been raving about their food so I will have to check them out soon.  However the $30/lb they charge for brisket seems steep to me, even for Deep Ellum.

MMMM, brisket nachos

 

sampled 7/11/21

The best end for a great smoked brisket.