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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-16-2018, 10:22 PM | #1 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Brisket, Chicken, and MOOSE RIBS (?!?!) Tomorrow
Saturday's epic smokefest will consist of the perfunctory USDA Prime whole packer brisket from Costco (to celebrate it being above 20 degrees again here in Minnesota....and thereby warm enough for me to want to smoke a brisket)....
Chicken leg quarters for freezer meat.....and MOOSE RIBS!!! from my parents in Alaska (tonight we deep fried the halibut they brought us and turned em into amazing fish tacos!). Never done moose ribs. Anyone on here have experience, tips, suggestions for technique? Moose is notoriously lean, but delicious if cooked right. Hoping not to dry these babies out.
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Born and raised Alaskan and BBQ lover |
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02-16-2018, 10:30 PM | #2 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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I have no advice but I am looking forward to the results please post pics
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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02-16-2018, 11:09 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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No advice, either, but drooling at the thought
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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02-17-2018, 08:51 AM | #4 |
is One Chatty Farker
Join Date: 04-17-16
Location: Midlothian, Texas
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Cook low and slow until they probe tender with a tooth pick.
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22" Weber Kettle PBC 24x42 Shirley Fabrication Elevated/Straight back patio model with warmer Assassin 36” Pellet Grill LSG Mini on reversed comp cart LSG 20”x36” pellet grill Wes |
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02-17-2018, 11:42 AM | #7 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Here's the initial pics......more to come later. Thanks for the interest and input!
https://photos.app.goo.gl/aA2my1mFEp7XTGzB3 They are so tender, they actually came rolled up in the package. https://photos.app.goo.gl/ZX95vNovRoVTvBlp1 Went with some Montreal steak, garlic powder, onion powder, and Lawry's seasoning salt. https://photos.app.goo.gl/lYfw2vYfAreG07Kf2 Here's the size comparison with my brisket flat and point. I ended up switching the ribs to the middle position after 45 min or so to shield them a bit. Should have thought of that at the start, but fortunately no harm. https://photos.app.goo.gl/5lSRSejDXPnUMjCs1 For the brisket, I did an SPG base layer, then some montreal steak, then Lambert's Sweet Rub O' Mine. https://photos.app.goo.gl/PkPKE8eNSjkhabg52 Pretty full smoker today! Little chicken quarters are off in the vertical for now.....
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 02-17-2018 at 12:03 PM.. |
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02-17-2018, 03:41 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Waiting on the Moose
Nice smoker, does the upright chamber hold heat well?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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02-18-2018, 04:41 PM | #10 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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I've only used it in the winter so far, and it is COLD here. So far it is not good. Even with the main chamber over 300, the vertical will not rise above 150. It would be great for cold smoking or SLOOOOWWWW smoked sausages. But it would not be great for a large cook in which you were hoping to stuff your whole smoker with brisket or butts. Perhaps it will do a little better in the summer. The guy who sold it to me used the vertical almost exclusively, so he must have had the fire rockin.
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Born and raised Alaskan and BBQ lover |
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02-18-2018, 04:50 PM | #12 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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First set of pics:
Used Montreal plus some Lawry's seasoning salt plus some garlic and onion powder on the moose ribs. Used SPG plus equal amount of Montreal plus the Swine rub on the brisket. Swine rub only on the chicken.
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM.. |
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02-18-2018, 04:53 PM | #13 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Second set of photos
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM.. |
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02-18-2018, 04:55 PM | #14 |
is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Final set of pics.....and the best ones :)
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 04-25-2018 at 10:40 PM.. |
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02-18-2018, 05:00 PM | #15 |
Knows what a fatty is.
Join Date: 02-15-18
Location: Meridian, ID
Name/Nickname : Big T
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Looks awesome. How did the ribs taste? Other than a burger, I've never had a moose.
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OK Joe Highland Reverse Flow, Camp Chef SmokePro, and a rarely used propane rig. |
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moose, moose ribs |
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