Going shopping

[OldUsedParts]

If that's the case then I'll take a Bark Sammich

[Txdragon]

Ooooohhhhhh.... Puuuurrrrty!

I'm liking the bark on the beef bones, not so much on the pork shoulder. Most of that flavor comes after the pulling but I still like the bark.

No skin for good bark. It looks like I see some crispy cracklin' there though! Been a while since I've done a picnic shoulder. Have a little get together at the house next week I'm cooking for. Maybe I see a shoulder in my future!! (Unless they request brisket)

[outlaw]

Ooooohhhhhh.... Puuuurrrrty!

I'm liking the bark on the beef bones, not so much on the pork shoulder. Most of that flavor comes after the pulling but I still like the bark.

No skin for good bark. It looks like I see some crispy cracklin' there though! Been a while since I've done a picnic shoulder. Have a little get together at the house next week I'm cooking for. Maybe I see a shoulder in my future!! (Unless they request brisket)

To be perfectly honest, I would rather smoke pork than beef. It seems a little more forgiving if I'm not as diligent with the fire as needed.

[outlaw]

If that's the case then I'll take a Bark Sammich

I'll put one back for you Sir.

[outlaw]

Ok have no idea what order the pics will show up, but you can follow along I'm sure. There are a couple of the ribs I smoked, they turned out nice, great color, smoke ring, etc but they were a little chewy at the membrane on the bone. Was I supposed to pull the membrane off the bones on the back? (I did, like when doing pork spares, but the meat separated from the bone). A couple of pics from my wife's fabulous fried cabbage and then a couple of the PS rested and then pulled. OMG, I think it was the best PP I have ever done. I got lazy when I pulled the ribs off to rest and transferred it to the oven for the last 3 hrs at 300 in about an inch of apple juice.

[Txdragon]

It all turned out looking wonderful! As for the back of the bones, that same membrane on beef is a bit of trouble. It is just like the pork bones, but tougher. Lol! As for removal, you can remove it BUT note that most times, it will result in the bones falling off when they are cooked. I've had zero luck in the department of presentation when I pull that membrane pre cook.

[Chasdev]

I for one love the chewy part under the beef ribs! Send em to me!

[OldUsedParts]

as for me, that is just some great looking grub - - - -

[outlaw]

It all turned out looking wonderful! As for the back of the bones, that same membrane on beef is a bit of trouble. It is just like the pork bones, but tougher. Lol! As for removal, you can remove it BUT note that most times, it will result in the bones falling off when they are cooked. I've had zero luck in the department of presentation when I pull that membrane pre cook.

Yeah, it was really difficult to pull off. I used the old paper towel trick for traction and it was still a chore. Are they ok if you don't remove it? I'm not really concerned about presentation except for people making fun of me here. I do like the idea of getting the rub into the meat from the back tho.

[outlaw]

I for one love the chewy part under the beef ribs! Send em to me!

Okay, on the next batch. Unfortunately these are gone, or about to be. We each had one last night, and have one for lunch today.

[outlaw]

as for me, that is just some great looking grub - - - -

Thank you Sir. Wish you were here for a sammy. The pulled pork really did turn out nice.

[bsooner75]

very nice cook. Noticed you bought the meat at WinCo. What is your overall impression of their meat department? I haven't been in one but we receive a sales ad from them on occasion.

[outlaw]

very nice cook. Noticed you bought the meat at WinCo. What is your overall impression of their meat department? I haven't been in one but we receive a sales ad from them on occasion.

I like them. They have various grades available. The cheap stuff like $1.48 brisket is the same as anywhere, but they do have better quality upon request. They ordered me a fresh turkey for next weekend.

[bsooner75]

Thanks Outlaw. I'll check them out.


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[Txdragon]

It all turned out looking wonderful! As for the back of the bones, that same membrane on beef is a bit of trouble. It is just like the pork bones, but tougher. Lol! As for removal, you can remove it BUT note that most times, it will result in the bones falling off when they are cooked. I've had zero luck in the department of presentation when I pull that membrane pre cook.

Yeah, it was really difficult to pull off. I used the old paper towel trick for traction and it was still a chore. Are they ok if you don't remove it? I'm not really concerned about presentation except for people making fun of me here. I do like the idea of getting the rub into the meat from the back tho.

They're certainly ok with it on. I like that part myself. For that dastardly deed of removing it, you can score it instead. (It's what I do!!) You get the best of 2 worlds here: membrane on for bone chewers like me, and scoring allows rub to get through!