-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
What's that you're eating?
- Thread starter Lorien
- Start date
Murphjd25
Basic Member
- Joined
- Apr 27, 2016
- Messages
- 11,735
Do you 3-2-1 them?
clinton1
Platinum Member
- Joined
- Jan 17, 2022
- Messages
- 2,646
Yes! Kind of......With some tweaks.....
Trying to find out how to make them decent in a colder environment (15 degrees here)...... So I started them hotter!
These went 2 hours at 250, then 1 at 180, uncovered.
Wrapped for 1 hour at 225, then 1 at 180.
Then about 45 min unwrapped and sauced at 225....
........so kind of???
ETA: temperature
trevitrace
Gold Member
- Joined
- Jul 21, 2013
- Messages
- 21,875
2-2-1 guy here.
clinton1
Platinum Member
- Joined
- Jan 17, 2022
- Messages
- 2,646
Temps?
trevitrace
Gold Member
- Joined
- Jul 21, 2013
- Messages
- 21,875
I wing it on a Weber. Top vent open about ⅓, bottom vents about ¼.
Murphjd25
Basic Member
- Joined
- Apr 27, 2016
- Messages
- 11,735
I’ve never had a not tender rib in years of 3-2-1. I smoke them for 3 hours boneside down at 180, 2 hours wrapped at 250, with brown sugar and apple juice, meat side down, then unwrapped 1 hour at 250 with whatever sauce I want to lather, or no sauce, bone side up.
trevitrace
Gold Member
- Joined
- Jul 21, 2013
- Messages
- 21,875
- Joined
- Sep 4, 2011
- Messages
- 10,267
I score the membrane in an x pattern, I've had decent luck so far!
clinton1
Platinum Member
- Joined
- Jan 17, 2022
- Messages
- 2,646
Ellis Wyatt
Gold Member
- Joined
- May 17, 2009
- Messages
- 3,633
trevitrace
Gold Member
- Joined
- Jul 21, 2013
- Messages
- 21,875
That'll do.
Ellis Wyatt
Gold Member
- Joined
- May 17, 2009
- Messages
- 3,633
Ingredients
Got the dry black eyed peas going first with some beef stock and seasonings. Just let them simmer for about 2 hours.
Then cooked up some bacon and onions to add to the green beans for flavor.
Chicken went into the sous vide until it was ready to go, then sliced up.
Reserved the bacon grease to add to the mashed potatoes.
Dinner
Got the dry black eyed peas going first with some beef stock and seasonings. Just let them simmer for about 2 hours.
Then cooked up some bacon and onions to add to the green beans for flavor.
Chicken went into the sous vide until it was ready to go, then sliced up.
Reserved the bacon grease to add to the mashed potatoes.
Dinner
- Joined
- Sep 4, 2011
- Messages
- 10,267
You still haven't invited me or sent me your address hahahahahahaha
Ellis Wyatt
Gold Member
- Joined
- May 17, 2009
- Messages
- 3,633
I’m still trying to find and stock enough IPA to host!
Hahaha. Nice counters!Here he goes again......
Hey, just because you have similar counter tops to me andEMCEE , doesn't mean we're eating the same!!
View attachment 2737694
Looks great (as usual!!!))
clinton1
Platinum Member
- Joined
- Jan 17, 2022
- Messages
- 2,646
For reals tho.....I did put the microwave breakfast sandwich away....
We had chicken Green curry, with dal and Naan bread. (Did NOT make it all from scratch!!! I wish!!)
I don't think the egg roll is authentic, but I thought it went well.
We had chicken Green curry, with dal and Naan bread. (Did NOT make it all from scratch!!! I wish!!)
I don't think the egg roll is authentic, but I thought it went well.
