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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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09-27-2013, 07:33 PM | #1 |
Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Bison Short Ribs w/pron
Thanks to bison raising relatives we are familiar with and enjoy a good helping of buffalo. A couple of months ago I decided I wanted to try smoking a plate of shorts from this magnificent beast. Due to grazing conditions in our area, the butcher was out of buff but trying to find a new source. I put in my order and got the call the other day. I rec'd a full plate cut in half. On one half I removed the large cap of meat for a braising to be held in the future. The other half I left intact--minus membrane of course. The morsels have been rubbed with a brisket profile that I played with a bit and are resting comfortably in the fridge. The smoking will commence tomorrow noonish in my offset using a blend of hickory and red oak. Methinks super low and slow with lots of basting to keep that red meat moist and tender.
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Thanks from:---> |
09-27-2013, 07:41 PM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I'll be watching this one.
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09-27-2013, 08:02 PM | #3 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-27-2013, 08:05 PM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Oooooh yeah.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-27-2013, 09:27 PM | #5 |
Is lookin for wood to cook with.
Join Date: 08-30-13
Location: North Carolina
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Cot dang right
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09-27-2013, 09:51 PM | #6 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-27-2013, 09:54 PM | #7 |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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I have high hopes for this
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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09-27-2013, 09:57 PM | #8 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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What's the holdup,uh?
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leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110 |
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09-27-2013, 10:14 PM | #9 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
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I want me some bison raising relatives (I can think of several I would trade).
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CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal. |
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Thanks from: ---> |
09-27-2013, 10:27 PM | #10 |
Got rid of the matchlight.
Join Date: 09-23-13
Location: Wichita, Ks
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Interesting. Will have to look for these after seeing how they turn out for you.
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09-28-2013, 06:33 PM | #12 |
Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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The next 2 are the first mopping at 1 hour @240 degrees. The 2nd is right at 2 hours as I was removing to wrap. I am thinking I am going to pull the "bare bones" ribs after an hour in the crutch and sear them off for a total cook time of just over 3 hours. The half plate with the meat cap will stay in the wrap for 2 hours plus a sear for just over 4 hours. Hopefully the silver skin between the cap and the top of the bones on the intact section will be softened up by then. If not---I'll learn from it as I eat around it!!
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Thanks from:---> |
09-28-2013, 06:42 PM | #13 |
is One Chatty Farker
Join Date: 06-26-13
Location: MOORESVILLE IN
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Looking good. I too would like to see how these turn out.
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Master Forge Vertical Smoker, Pit Barrel Cooker, Weber OTS 22.5 |
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09-28-2013, 07:05 PM | #14 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Oh hell yea!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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09-28-2013, 07:24 PM | #15 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice work!
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