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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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08-03-2008, 01:05 AM | #1 |
is One Chatty Farker
Join Date: 07-06-08
Location: Caldwell, Idaho
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Beef Ribs, Pork Ribs & Chicken
That's what's on the menu for Sunday. I got a rack of beef and pork spare ribs and 2 whole chickens. Now I need some help. I've never smoked different meats at the same time. I'm using a Traeger with a digital heat controller. I figure I'll cook them at 250 or 275 so it doesn't take too long since I stay up half the night and sleep half the day. (I work graveyards and can't go to sleep early on the weekends.) I'm wondering how long to cook each type of meat. Anyone want to lay out a schedule for Me? Thanks.
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Gateway drum smoker, OK Joe Longhorn Dual, OC Smokehouse, OK Joe Judge. |
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08-03-2008, 02:03 AM | #2 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
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08-03-2008, 02:20 AM | #3 |
is One Chatty Farker
Join Date: 07-06-08
Location: Caldwell, Idaho
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Thanks Norcoredneck. I'm not sure what 3-2-1 means though. Also I smoked a turkey once that had leathery skin when it was done. Is that due to the temp? The meat was unbelievably good though.
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Gateway drum smoker, OK Joe Longhorn Dual, OC Smokehouse, OK Joe Judge. |
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08-03-2008, 03:29 AM | #4 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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3 in smoke, 2 in foil, 1 back on to firm up. Poultry skin needs higher temp plus finesse for bite through. Stick around you will se a never ending quest for bit through skin.
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08-03-2008, 03:31 AM | #5 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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