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Yep. mtmuleyAnything but coors light, I think @mtmuley calls it cowgirl koolaid.
How’s the beef ribs turn out?Yep. mtmuley
Wow, that is beautiful!bighorn sheep haunch roast and ribs.
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Sorry, missed this. They were great. I went sauceless. I actually prefer beef ribs over pork. If I can fill a cow tag close to the truck or on my property, I'm gonna smoke some elk ribs. mtmuleyHow’s the beef ribs turn out?
Smoke a 2 lb back strap roast. Take it to ~120 degrees then sear it in a cast iron pan. It’s delicious. Also how I do tri-tip.Sorry, missed this. They were great. I went sauceless. I actually prefer beef ribs over pork. If I can fill a cow tag close to the truck or on my property, I'm gonna smoke some elk ribs. mtmuley
Reverse sear is definitely my preferred method for most things these days.Smoke a 2 lb back strap roast. Take it to ~120 degrees then sear it in a cast iron pan. It’s delicious. Also how I do tri-tip.
Low & slow , fat & greasy, off direct heat , you can never have to much bacon on wild game bbqView attachment 223295
Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.
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For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.
How did it go?View attachment 223295
Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.
View attachment 223296
For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.
A little drier than I wouldve hoped but still pretty damn good. Smoked it for about 7 hrs then transferred it to a dutch oven with poblano peppers, garlic, onion, and a beer for 3ish hours.How did it go?
Damn. Looks delish.A little drier than I wouldve hoped but still pretty damn good. Smoked it for about 7 hrs then transferred it to a dutch oven with poblano peppers, garlic, onion, and a beer for 3ish hours.
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In retrospect I shouldve either just eaten it straight off the smoker, or added about 3x beers into the dutch so that it was almost covered in liquid. Ive never messed with injecting liquid mid-smoke but Im interested in trying that too.
It was sliced thin and served on a sandwich of my wife's sourdough, spicy pickles and mustard with swiss melted on top.