Not sauced yet. Shredded them this morning.
You sauce your meat? red, white, or vinegar?
Half of it. My wife doesn't like it with sauce but my kids do. If I make sauce, it's vinegary. I love that. But, due to being busy, I'll probably end up using sauce from the cabinet, not sure what's in there now. We'll see how the day progresses.
i'm not a fan of it with sweet sauce either. I like the vinegar sauce... super easy and oh so tasty. little turbinado sugar, vinegar, hot peppers, and a small squeeze of tomato paste.
1st smoke with a controller. I've got 4 Boston butts in the WSM. Maintaining a perfect 230F. Love it. I bought the one that Auber sells:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396
Did some Beef Short Ribs.
Did some Beef Short Ribs.
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
I've never made short ribs.. that looks amazin'!! Going to have to try that. Did you buy from a butcher or supermarket?
I'm going to have to do some beef short ribs soon.
The damn auger tube on my traeger is clogged with wet, expanding wood pellets and there's only one guy around here who can fix it. I'm out a smoker for a couple weeks!
its super easy to pull.
remove your controller and unplug the harness. empty the hopper. remove the hopper (4 screws i think). pull the motor - i think this is just 2 screws and a pin. bam - the auger is free to pull out.
^7 thousand posts on HBT... Lol
He's only charging $50 b/c he's just gonna replace a small cotter pin. 5 minute job. It will take you longer to run the grill to the shop and back
You seriously think you can pull the auger tube in five minutes?
Edit: just saw it on YouTube. Super easy. Thanks!!
Did some Beef Short Ribs.
Found some nice meaty bones.
Brushed with EVOO and then some Montreal seasoning and into the fridge for about 24 hours.
Then into the Mini WSM...about 250º.
After about 4 hours.
Into a foil pan, covered and braised for about two hours in Irish Ale.
Some crash hot taters and grilled zucchini with EVOO, S&P, topped with parmesan cheese. Did these on the Weber Geni B.
Your plate.
Enjoy!
Thanks for lookin'
Did some Beef Short Ribs. Your plate.
Thanks for look-in'
Solid! Only give'n ya a had time b/c I replaced nearly every part on my old traeger. None of the jobs were difficult at all and I have zero mechanical aptitude.
BTW - traeger customer service is open 7 days a week and will more than likely ship you replacement parts on the house. Their customer service is top shelf.
Man! I am. Along with others of course. I've got two perfecto pork shoulders, marinated and all that, just yearning to be put in the smoker. I almost have an orgasm thinking about how great they will be, that's a real treat for a 74 yr old. Really, though, My family and friends love pork shoulder. so we will be enjoying the weekend with BBQ. Cheers!
Good thing because the pin is broken and the auger is so jammed that it won't budge. I still have to take it in to the dude because he has rig that will unclog it without bending anything.
Nice cook. I saw your entry on TVWBB. I'll be doin mine this weekend for the throwdown.
Spares? Looks good either way :rockin:Threw on a rack of ribs for me and the kids earlier. Should be done soon.
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