It’s all good, not like I would remember to do it next April! But quite the coincidence that I started the thread three Aprils in a row, probably the only three times I have ever started the thread on CM.
I was a little miffed at RJ for changing the other thread title just because he could (and pretty sure he was one of the first to complain when TT used to do that sort of thing on WW) but I’m over it.
Last night, next year;
2012 Talullah Syrah Shake Ridge Ranch w/ penne rigate and cheesy garlic bread followed by 2014 Jana Rose of Pinot Noir which we are finishing while watching the Pope give Easter Mass. Jesus juice!
Wow, the Hawks View PG was seriously herbaceous. Smelled like flower stems in a water filled vase and the palate was very similar. It’s a completely different wine than it was a year or two ago.
I think they have done 2 BD’s. Bought a 6 pack off the quarantine thread and I’m glad I did these cabs have a lot of potential for the future. And as you know I like to try everything I buy how would I know if I wanted to buy again?
@ScottW58 They say they are done at 175-180 (with the smoker at 225-250), but many say to take them higher (the best way is to see the meat pulling away from the bone, or when you are able to twist a bone free from the meat). I use a combination of hickory, apple, and cherry.
@Mark_L@ScottW58 I like my ribs to still have some meaty texture to them, not the fall-off-the-bone softness some prefer. I (with or without smoke) do 2-2.5 hours at around 250 followed by a sear. It’s never failed me.
Beef ribs, otoh, I tend to go at least 3.5-4 hours at a similar temp of 250-275.
Well yesterday I did a small brisket 3lb sadly that’s all I could get at the store Used around 6 ounces of hickory at 225 and it got stuck when it was around 160 degrees, a quick look on a smoker thread (who knew) and I was told to wrap it in foil and put it back in, that worked! Pulled it at 195 and it was jiggly and perfect and great bark! Smoking a salmon today for bagels tomorrow morning Need to experiment with different kinds of wood, just love the smoke flavors. Needless to say i’m in love with my new toy and wonder how I lived without it.
I got a cabinet smoker/electric because i’m basically lazy, load the food and wood set the temperature. It’s small so does not take any space and works very well. But now i’m thinking I might also get a Weber smokey Joe which from what I have been reading is pretty easy. But the only reason I would get that is if I want to smoke more than 18 pounds of meat
@klezman@Mark_L@ScottW58 they come out fairly tender. The recipe i saw is actually 140 for 36 hours but I don’t have time for that. The noticeable part about doing it this way is the ribs stay super meaty.
2011 Kinsella Estates Cabernet Sauvignon Jersey Boys Vineyard w/mixed greens and berry salad with strawberry balsamic dressing, mushroom risotto, filet mignon and pound cake with mixed berries and whipped cream for dessert.
@losthighwayz@ScottW58 No paint thinner for me had it with carne asada tacos made with tenderloin tips - medium spicy - wine went very well with them. I’ll pop another bottle in a day or 2 and see if any difference.
2016 Kay Brothers Cabernet Sauvignon The Cuthbert an Aussie cab that clocks in at 13.5 ABV. With Flannery New Yorks and baked potatoes. Thanks Lost for reminding me to get some of these Is this crappy month over yet?
@chipgreen@karenhynes I’ve got 10 bottles sitting in the shipping case in my basement (I was hoping to use it for my daughter’s wedding, but reconsidered after trying a bottle (well in advance of the wedding, thankfully). Maybe I should crack one open one of these days. If I ever meet up with Clark I was hoping see if it is what he remembered it tasting like.
I did try to advance it ~364 days by giving an open glassful plenty of air and it just got worse. I believe at the time it was offered (or soon thereafter), one taster said it was “sour”. I got some of that after it sat out for awhile. It was a little better after it initially warmed up some from fridge temperature but it went downhill from there.
Now I can answer smoked a 13 pound pork shoulder a few days ago so leftover quesadillas with leftover pulled pork, woof I’ve been eating this for days every which way. never do that size again until i have a lot of people over!