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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-05-2012, 06:16 PM   #1
frohe
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Default Maybe I just haven't seen it yet...

but I haven't seen any threads on these items I like to smoke in addition to butts & brisket...

*turkey breast
*pork rib tips
*country style pork ribs
*sausages


Guess I'll be patient and see what time brings.
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Unread 03-05-2012, 06:19 PM   #2
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do a search for brining 101 from smokinokie I think
That has some great info on turkey breasts.

do a search for cooks snacks for rib tips.

lots of threads about country style ribs and sausages also.
the google search below works great

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Unread 03-05-2012, 06:33 PM   #3
bigabyte
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From the last month...

Turkey
http://www.bbq-brethren.com/forum/sh...d.php?t=127386
http://www.bbq-brethren.com/forum/sh...d.php?t=126982
http://www.bbq-brethren.com/forum/sh...d.php?t=127144
http://www.bbq-brethren.com/forum/sh...d.php?t=126570
http://www.bbq-brethren.com/forum/sh...d.php?t=126092
http://www.bbq-brethren.com/forum/sh...d.php?t=125994
http://www.bbq-brethren.com/forum/sh...d.php?t=125641

As for the other ones, I have seen some very recently. In fact, I believe there may be at least one thread per day about sausage, and questions always abound about rib tips. They are out there. If I have some time later, I'll search them up for you. Gotta do dinner now though...
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Unread 03-05-2012, 06:42 PM   #4
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I always smoke the ribs tips I cut off my spares right with the ribs. Then, I put them away to use in beans.

Turkey breast definitely needs a brine. Do a search for brining.

CD
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Unread 03-05-2012, 10:49 PM   #5
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I've seen people do country style ribs by putting them on smoke indirect for a while and then into a pan of sauce and covered with foil to braise. Like bigabyte said there's probably a ton of stuff layin' around here, the search at the bottom of the page works well for me. Heck with that though, just wait till biggie gets done dinner!

This is how I used to do them in the oven before I discovered my addiction. :thumbup:
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Unread 03-05-2012, 11:13 PM   #6
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Yup, I am with Caseydog here as I usually treat me rib tips just like ribs but don't cook them as long. Rib tips to me always become chile verde...I just love that Mexican food!
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Unread 03-05-2012, 11:54 PM   #7
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OK, for Pork Rib Tips, there hasn't been much chatter over the last month. Usually any chatter about these is along the lines of "What the fark do I do with all these rib tips", at which point a million idea flow forth. Here's the only thread over the last month that I could find about Rib Tips...
http://www.bbq-brethren.com/forum/sh...d.php?t=126348

For Country Style Ribs, you may also search for "CSR" as some folks call them that in their threads...
http://www.bbq-brethren.com/forum/sh...d.php?t=127341
http://www.bbq-brethren.com/forum/sh...d.php?t=126511
http://www.bbq-brethren.com/forum/sh...d.php?t=126505

The list of recent sausage threads is really long. These are the ones from just the last week...
http://www.bbq-brethren.com/forum/sh...d.php?t=127500
http://www.bbq-brethren.com/forum/sh...d.php?t=127412
http://www.bbq-brethren.com/forum/sh...d.php?t=127386
http://www.bbq-brethren.com/forum/sh...d.php?t=127265
http://www.bbq-brethren.com/forum/sh...d.php?t=127243
http://www.bbq-brethren.com/forum/sh...d.php?t=127173
http://www.bbq-brethren.com/forum/sh...d.php?t=127091
http://www.bbq-brethren.com/forum/sh...d.php?t=127082
http://www.bbq-brethren.com/forum/sh...d.php?t=126963
http://www.bbq-brethren.com/forum/sh...d.php?t=127010

Hopefully some of these help, or are what you are looking for. If not, just post some threads for the specific info you are looking for. There are so many folks here, all of varied backgrounds, you will be surprised how much feedback you receive!
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Unread 03-06-2012, 06:13 AM   #8
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I was gonna say there have been quite a few sausage threads lately. More motivation to pull the trigger on a *real* sausage stuffer.
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Unread 03-06-2012, 07:16 AM   #9
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There haven't been any lately, but there were a ton of turkey posts around Thanksgiving and the holidays.
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Unread 03-06-2012, 07:24 AM   #10
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I found seven Turkey threads over the last month (actually 8, but I left the ground turkey one out). That is an average of 2 per week, which is pretty respectable considering many probably still aren't interested in turkey after the Holidays.
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