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Discussion in 'General Discussion' started by dennishoddy, Feb 3, 2017.
I usually bake it at 425.
Kool, if I smoke it slow it will already be around 110 degrees in an hour or 2 so I will play with temp using a temp probe inside it.
Let us know how it comes out.
Beef ribs tonight. Smoked with cherry after a marinade of lime juice, garlic and onion for two hours in a zip lock.
Rinsed after the marinade and put on the 22”Blackstone griddle on a grate, left side.
Fired up the right side burner on low with a smoke tube of cherry pellets to provide color and shut the lid.
2 hours later it was extremely tender with a great bark.
Pork tenderloin sitting in some Apple Juice and Vinegar brine. With protection!
I'm doing some pork chops this evening with a apple juice and BBQ sauce soak (salt and spices also). Probably my favorite way to grill chops!
Mine too. I'll bacon wrap this and put some BBQ sauce on it. Then slow cook it for a few hours. Best way to eat them.
One of our new favorites for chicken or pork is to brine it for a day or so in pickle juice. My 7 year old doesnt care for anything that isnt prepackaged or composed of at least 80% carbs, but she does pretty good eating chicken prepped this way. My 14yo son LOVES it.
The biggest gotcha is to not add more salt out of habit while cooking. The juice left from a jar of Claussen pickles has plenty in it already. If you get sidetracked and forget it for several days, it will also be very salty but far from inedible.
Claussen dill pickle juice is my 'secret' ingredient in my salsa.
I have a recipe for chicken on the grill that is 80% pickle juice. It's always a hit at work pot lucks. It really tenderizes the chicken.