What's For Dinner? | Page 487 | FerrariChat

What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

This site may earn a commission from merchant affiliate links, including eBay, Amazon, Skimlinks, and others.

  1. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931
  2. PureEuroM3

    PureEuroM3 F1 Veteran
    Silver Subscribed

    Jan 31, 2006
    8,795
    Toronto, Ontario, Canada
    Full Name:
    Thomas
    Ah well Dalhousie University is in Halifax. This is about 8 hours north lol. Many people associate the city and university but is not the case!

    That looks so good!
     
  3. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Really. Learn something new every day here on F-chat. Thanks!
    T
     
  4. NbyNW

    NbyNW F1 Rookie
    Silver Subscribed

    That looks really good.
     
  5. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Looks yummy. Sweet corn at this time of the year. I'm jealous. Gotta see if the supermarkets here have that...T
     
  6. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,020
    vancouver
  7. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Oh Max, you have stumbled! Make amends with a salad tonight. How you liking your new home?

    Smoking day at the ranch.
    Image Unavailable, Please Login

    Small two-bone standing rib roast from Costco (prime) and some beef ribs I saw @ Central Market after dust man's earlier post. So, I figured to give it a whirl. Covered with salt, fresh cracked and a little Mccormick chipotle & garlic. The plan is heavy oak and briquettes for a couple of hours then finish in oven. May finish off the rib roast with as much time at 500 F as I can get away with before the smoke detectors go off. Or, use the broiler seeing. Not sure.

    Image Unavailable, Please Login
    Wife's working today, so it's just me and my partner in crime!

    T
     
    arizonaitalian and NbyNW like this.
  8. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931
    Beef ribs love a lot of pepper, fwiw.
     
    tomc likes this.
  9. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931
    And spray with some diluted apple juice every 30 min for first few hours.
     
    tomc likes this.
  10. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    OK , thanks. I got a lot of pepper, for us, on there. Too much and the wife will start carping. The Mccormick also has pepper in it...T
     
  11. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Hmm. Have none in the house, will need to remember for next time.

    Question - l'm guessing that like pork ribs, when you can wriggle the bone loose from the meat, they're ready?

    T
     
  12. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931
    Pork yes, beef I dont find them falling off the same and that’s ok.

    I like beef ribs to be 203 temp and they are perfect.Nearly falling off bone!

    Most of the time my beef ribs smoke for 5-6 hrs +/-, no foil/crutch needed. Just a long day of smoke and some spray occasionally.

    There’s a rub called Hardcore Carnivore that is awesome on beef ribs. To die for. Amazon.
     
    tomc likes this.
  13. I.T. Guy

    I.T. Guy F1 World Champ
    Rossa Subscribed

    Jul 17, 2004
    12,694
    Canada
    Full Name:
    Jason
    arizonaitalian, tomc and dustman like this.
  14. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    OK. I need a new gizmo for measuring meat temperature. I have 3 gizmos measuring internal temp on my rib roast. Happily, 2 agree / one electronic, one mechanical - the third is reading different temp that's off by 40 F. This thing is coming in mooing rare or overdone!

    In ready to resort to poke testing for doneness!

    Any suggestions on a good meat thermometer?

    T
     
  15. max930

    max930 Two Time F1 World Champ
    Silver Subscribed

    Apr 16, 2017
    20,020
    vancouver
    New house is o.k.... its only temporary. going back to salad tonight.
     
    arizonaitalian likes this.
  16. NbyNW

    NbyNW F1 Rookie
    Silver Subscribed

    I don’t have one. For steaks I do the touch test. I look occasionally on Amazon but just can’t hit the buy button on one. See what others say.
     
  17. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    I do that for regular steaks, not as confident for a thick roast...T
     
    arizonaitalian likes this.
  18. NbyNW

    NbyNW F1 Rookie
    Silver Subscribed

    arizonaitalian and SCFerrari like this.
  19. NbyNW

    NbyNW F1 Rookie
    Silver Subscribed

    Trust your inner caveman. And your inner scienceman.
     
  20. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Yes, Obi Wan! I will trust the power of the kitchen force.

    Image Unavailable, Please Login
    Threw some fingerling potatoes on the smoker to suck up some of the residual smoke. Same herbs and spices as on the rib roast.

    Then toss with a little bacon fat. Zap in the microwave for 3'. Then finish off with a little char in a rocket hot Lodge carbon steel skillet.

    T
     
    arizonaitalian likes this.
  21. NbyNW

    NbyNW F1 Rookie
    Silver Subscribed

    Just treat your partner in crime!
     
  22. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931
    I.T. Guy likes this.
  23. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Believe you me, that is not an issue!

    Image Unavailable, Please Login
    On the smoker for only about 15 min by this time.

    Image Unavailable, Please Login
    Transferred from smoker to the oven after 2.5 hours or so.

    Image Unavailable, Please Login
    Pulled it at 138 F. Hit 140 F upon resting. More than I'd like, but the wife was happy. Would have liked to zap it at high temp, but passed on that since I also had ribs finishing up.

    Image Unavailable, Please Login
    Nice smoke flavor of oak. Not too intense.

    T
     
    arizonaitalian likes this.
  24. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
    25,865
    DFW, Texas
    Full Name:
    Tom C
    Thank you. Palermo. Cool name. That's where my grandpa was born! At $10, can't go wrong...T
     
    I.T. Guy likes this.
  25. dustman

    dustman F1 Veteran
    Rossa Subscribed

    Jun 12, 2007
    8,931

Share This Page