What's for Lunch?

[PSU Taco85]

My “linner” today. Homemade cream of mushroom soup, cucumber salad, and baked fresh flounder with breadcrumb and Parmesan.

 

[Taco Loco]

Having a little sumpin for lunch.

 

[Taco Loco]

 

[PSU Taco85]

View attachment 38104

how is that flight? Saw it in the stores and at the bar but haven’t tried it yet.

 

[Taco Loco]

how is that flight? Saw it in the stores and at the bar but haven’t tried it yet.

It's good, very light for these hot days, and much better than mic ultra lite too.

 

[AlienXtx]

Birria tacos

 

[Taco Loco]

 

[AlienXtx]

 

[tx_shooter]

Doing a head to head test today.

 

[Taco Loco]

Doing a head to head test today.

View attachment 38582

You need to try some of the Gringos rub, it's a solid choice, I get the non msg version of it.

 

[Taco Loco]

Doing a head to head test today.

View attachment 38582

This guy is on another forum, not too far from you. I have been meaning to try some of his stuff. Coupon Code for 11%, TFRub11

http://www.pitfacedbbq.com/

 

[tx_shooter]

Will add it to the bracket

 

[AlienXtx]

You need to try some of the Gringos rub, it's a solid choice, I get the non msg version of it.

X2....that's what I use.

 

[tx_shooter]

According to the testing group (sammich maker and myself) the results were inconclusive. So there will be more testing.

 

[Taco Loco]

Try the 321 method for ribs, you want to almost be able to pull the bones out, but yet cut them up without the meat falling off the bones. And then when eating the ribs the bones should be completely clean like the ones in the picture. This is when you know you have prefectly tender and delicious ribs. I'm still perfecting my own ribs, each time I seemed to be getting a little better.

 

[tx_shooter]

That is where it is all a matter of personal opinion vs competition. If you are doing competition the standard 3-2-1 will over cook the ribs for competition standards. I have a couple of friends that are competition smokers I have been getting tips / reviews from. I am using the 3-1-.5 method and getting great results - firm enough to hold/ show teeth marks and soft enough to come cleanly from the bone.

If you want soft ribs might as well boil them.

 

[Taco Loco]

That is where it is all a matter of personal opinion vs competition. If you are doing competition the standard 3-2-1 will over cook the ribs for competition standards. I have a couple of friends that are competition smokers I have been getting tips / reviews from. I am using the 3-1-.5 method and getting great results - firm enough to hold/ show teeth marks and soft enough to come cleanly from the bone.

If you want soft ribs might as well boil them.

Ok good deal.

Heck no, on boil, that sounds so yankee... , gotta have that smoke flavor.

 

[tx_shooter]

Gives the same over done meat as the 3-2-1

 

[AlienXtx]

 

[tx_shooter]

Good to be home this week. Smoking some pork butt today for lunches this week.