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Home Made Sausage, Cured, and Smoked Meats

Omega Male

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Chuck or plate ribs?
 

Piobaire

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Plan to Traeger some wings tomorrow. What should I marinade them in? Thinking some olive oil, lemon juice, S&P, a bay leaf then dust with our house dry rub before I toss them on.
 

vdubiv

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To make amends I got 2 slabs of beefy back wagyu ribs. Pray the smoke god shows mercy for my transgressions. I'm going to sous vide these for around 30 hours at 155 and finish them off on the smoker at 225 for 2-3 hours.

View attachment 1491518View attachment 1491519
You got my mouth watering already, I think the smoke gods will give you a pardon.
Shit those racks were too big for my sous vide containers, so improvisation time. Never used this soft cooler like this, but only losers worry about function.

View attachment 1491593
I see no problem here, keeps hot things hot and cold things cold, other than the sleight air gap where you can't close the zipper all the way, i bet this holds a more true temperature than those plastic bins most people use.
 

Piobaire

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4lbnr5.jpg
 

vdubiv

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Plan to Traeger some wings tomorrow. What should I marinade them in? Thinking some olive oil, lemon juice, S&P, a bay leaf then dust with our house dry rub before I toss them on.
What is in your house rub?

When I smoke wings I generally go olive oil, lemon juice, S&P, and red pepper flake ( or chipotle chili flake if I can find it for extra smokiness) and find they come out fabulous with the less is more approach.

I may steal your Bay leaf idea for my next batch.
pepper.jpg
 

Piobaire

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It's mainly salt, brown sugar, and paprika with some pepper, garlic, and onion powder.
 

beargonefishing

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My mom brought a brisket over and asked for me to cook for tonight. I just gutted this bitch, and am smoking it at 275. Been on for about 45 minutes. I seriously took off probably 3 lbs of fat.

20201107_112822.jpg
 

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