Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on May 14, 2021, 11:31:58 AM
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Eating leftovers for breakfast, and lunch, and dinner :chuckle:
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mmmm prob my favorite meal!!
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Missing the baked beans and potato salad to finish it off.
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Missing the baked beans and potato salad to finish it off.
sadly cant have beans but salad yes!
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Corn bread and butter milk for breakfast ribs. My ribs on Mother's day.
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Corn bread and butter milk for breakfast ribs. My ribs on Mother's day.
Yum!
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It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after. Any secrets for keeping the leftovers from drying out?
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I smoked a St. Louis rack in the Weber Tallboy for about three hours and then steam-finished in the oven for 30 minutes (foil-covered pan). They came out really juicy with a good smoke and fell off the bone. Your ribs look fantastic, KC.
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Did Traeger 3-2-1 baby backs the other day
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Did Traeger 3-2-1 baby backs the other day
r
I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.
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Did Traeger 3-2-1 baby backs the other day
So easy and so damn good! We started buying the pre seasoned ribs from Costco, really good !
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It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after. Any secrets for keeping the leftovers from drying out?
I steam them to warm them up, works much better than the microwave and worth the effort.
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It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after. Any secrets for keeping the leftovers from drying out?
I steam them to warm them up, works much better than the microwave and worth the effort.
If you have frozen leftover ribs that you plan for a future meal, reheating them sous vide won't further cook or dry them out. It takes about an hour or two. Microwaving and steaming can render fat and dry them out. I do this with ribs and beef (ribeye, smoked brisket, extra steaks). No need to pre-thaw. Water temp 125F.
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It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after. Any secrets for keeping the leftovers from drying out?
I steam them to warm them up, works much better than the microwave and worth the effort.
If you have frozen leftover ribs that you plan for a future meal, reheating them sous vide won't further cook or dry them out. It takes about an hour or two. Microwaving and steaming can render fat and dry them out. I do this with ribs and beef (ribeye, smoked brisket, extra steaks). No need to pre-thaw. Water temp 125F.
Nice! Another use for the sous vide, which I am a big fan of. My recent sous vide experiment was pork chops, which came out super moist, with a quick grill sear for looks.
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Did Traeger 3-2-1 baby backs the other day
r
I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.
I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see. And I keep mine in the garage when not in use.
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Did Traeger 3-2-1 baby backs the other day
r
I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.
I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.
I just have nowhere to put it without leaving it outside.
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Did Traeger 3-2-1 baby backs the other day
r
I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.
I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.
I just have nowhere to put it without leaving it outside.
I bought one of their covers for it and mine has set outside for years with no issues. :twocents:
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:yeah: don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!
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:yeah: don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!
God I want one bad...and I'm wicked cheap (insert Boston accent here), too. :chuckle:
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:yeah: don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!
God I want one bad...and I'm wicked cheap (insert Boston accent here), too. :chuckle:
It's so simple I find it use it way more than I thought. I figured it'd be good for roasts and whatnot a few times a month but we probably fire it up two or three times a week. Put it somewhere you can see from a commonly used window, there's not alot more satisfying that watching smoke billow out of those things.
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I cooked my turkey on it last fall. It's worth it
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I've done a black-tail hind quarter, wrapped some bacon on it. Served it a game banquet, I was asked where the other quarter was, I might do one but not both. :dunno:
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It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after. Any secrets for keeping the leftovers from drying out?
Reheating very slowly in the oven wrapped in foil with a little liquid has always done pretty well for me. Can't duplicate that fresh off the smoker rib though for sure.
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:drool:
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That looks really good, Mr. Maniac!