WildWill
Well-known member
Mom took the kids tonight so me and the wife just made brinner. SOS and some home cured bacon.
Plate ‘em up
- Thread starter Emerica8212
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Scott85
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carne asada fries. 
I'll take that tater!
That Tater was a perfect thing. I’m not sure which I liked best!
duckhunt
Well-known member
Exactly what I was thinking.
How did you cook the ribs? Looks amazing. mtmuley
Hey Muley, thanks for asking.
Kamado Joe Jr., Double Indirect, 300 degrees for about 4 hours (pulled at 200 degrees). Combination of Mesquite and Hickory wood. 60/40 Cracked Black Pepper / Himalayan Sea Salt with a dusting of Q39 Brisket rub to round out the profile and bark. Wrapped and rested in a cooler for 2 hours while the potatoes did their thing.
The wine is a 2016 Jaffurs (Santa Barbara) Petite Syrah.
The Spud is a proper Idaho Russet.
I was gonna ask what the grape juice was.Hey Muley, thanks for asking.
Kamado Joe Jr., Double Indirect, 300 degrees for about 4 hours (pulled at 200 degrees). Combination of Mesquite and Hickory wood. 60/40 Cracked Black Pepper / Himalayan Sea Salt with a dusting of Q39 Brisket rub to round out the profile and bark. Wrapped and rested in a cooler for 2 hours while the potatoes did their thing.
The wine is a 2016 Jaffurs (Santa Barbara) Petite Syrah.
The Spud is a proper Idaho Russet.
I will be cooking ribs on my Traeger. Have done beef ribs once I think, but ready to try again. Thanks for the info, I'll take all I can get. And yes, a proper Idaho spud will be had, but with a local beer instead of wine. mtmuleyProper!I was gonna ask what the grape juice was.
Short Ribs are pretty much like Brisket. Pepper and Salt…lots of good smoke. If I do one thing different next time, it would be to pull a little later, probably 203/4 degrees. The meat knows when it’s done…sometimes it just wants a little more than the traditional thermometer says.
Either way, I’m gonna do this again real soon!
WildWill
Well-known member
Everything looks great I like that Sable as well.
Scott85
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Carne asada. 
WildWill
Well-known member
Deer steak fingers, mashed potato pancakes, and broccoli.
well now, how did you make those?
WildWill
Well-known member
Pound out deer steaks with a meat mallet cut into strips and then soak in milk or butter milk. Next the most important part dredge in seasoned flour, then egg wash, and finally into seasoned flour again before dropping in hot oil.
Steelsearchin
Well-known member
Fresh Costa Rican tuna was amazing. Thank God I found a vac sealer in the house!!
