Image Unavailable, Please Login Prime NY, Mexican sweet corn with butter, lime zest and coriander glaze
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!
Looks yummy. Sweet corn at this time of the year. I'm jealous. Gotta see if the supermarkets here have that...T
I cheated on my diet. Beef dip and chocolate milkshake at Rocko's Diner. https://www.tripadvisor.ca/Restaurant_Review-g181781-d708478-Reviews-Rocko_s_Family_Diner-Mission_British_Columbia.html The diner has been used as a filming location for the show Riverdale. Never seen the show, guess its popular with teenagers. The place gets some bad reviews, but I thought it was good enough for an 8 out of 10.
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
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
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
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.
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
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.
We had a whole chicken in the fridge so no trips to the store on a Sunday. Came out great. And decaf espresso. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
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
Image Unavailable, Please Login Image Unavailable, Please Login I use both of these. The pop is very highly regarded but Palermo has been my go to last 6 months.
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
Image Unavailable, Please Login Image Unavailable, Please Login County style pork ribs again...low and slow in oven. Damn.