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ozzie

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ozzie last won the day on June 24 2019

ozzie had the most liked content!

About ozzie

  • Birthday 12/05/1978

Profile Information

  • Name:
    Ozzie
  • Location:
    central minnesota
  • Interests:
    Outdoors
  • Gender:
    Male

Recent Profile Visitors

6,056 profile views
  1. huh would have never guessed that is how horseradish is made! learned something new
  2. I am a rookie and have 36 more points to move up in the ranks...over 3,400 post since March of 2005. Finally getting closer to not being a rookie! Edit: I am a newbie and not a rookie!! I got a ways to go but the post I made gave me a badge for my 500th post
  3. keep your spirits high and I wish nothing but the best for you hungonion1!
  4. my friend, that we cook ribs with on the 4th, doesn't wrap her racks? either and just cooks them straight for 5 or so hours. Her final product is not too bad but I still prefer the racks I did as the meat appeared to be juicier overall. Hope everyone enjoyed their 4th and enjoyed a nice meal of ribs!!
  5. with the process that I listed for ribs IF I turn the heat to 225, for the 2.5 hours they are to be in the foil, I find the meat still holds to the bone but still tender meat. My family just prefers the pull the bone out and eat type of ribs. And i am not sure where you would question 6 hours to smoke baby back ribs as almost all the recipes out there say to use to 3-2-1 method or a 2-2-1 method, but I just adjusted to a 3-2.5-.5 method. It all depends on the temp you like to run them at. Like I said I start the first 3 hours at 180 to get the most smoke flavor out of my pellet grill then I crank up the heat. If i started at 225 or 250 then this process might be overkill for baby back ribs. But do as you please as Dave mentioned it is pretty hard to screw up ribs!
  6. Ribs are pretty simple. Dave's method is almost spot on to what I do. My prep is as Dave does...I have a pellet grill and go 3 hours at 180, then as Dave said meat side down into foil with apple juice 1/2-3/4 cup back on at 250 for 2.5hours and then pull out of foil (they will be fall off the bone so handle gently) then I sauce them and put them back on the grill for 20-30 minutes
  7. I second the smoke tube if wanting a more smokey flavor to your meats on a pellet grill. I have used it a few times but my family and I have found that we like the more subtle smoke flavor from the pellet grill than with the smoke tube.
  8. about time they cut their losses with Saunders. Just seemed in over his head from the start. It sounds like Finch is highly regarded but interesting that they did not go with Vanderpool being he is on the staff currently and is highly respected as an assistant coach. Oh well a new Twolves era but I am sure the results will be all too familiar!
  9. I just throw them in the garbage. ? Interesting to know if they do help gardens and grass grow as it would get me to spread them on the lawn all summer.
  10. I don't think the traffic would create too much an issue...probably nothing more than is already coming through the area. The lick may make them stop for a longer period in the summer/spring months.
  11. Woody seems to be a great guy and knows the lake really well from what I have followed. He used to post on here, and I would follow his summer adventures, and boy did he seem to catch fish...and BIG fish! I don't think you can go wrong using Woody!!!
  12. I found I had to go to Chrome to see the site correctly now. My old internet explorer was displaying the site in ways I could not navigate.
  13. I have a chuck roast on the Traeger currently...put it on at 5:15am and foiled at 160degrees at 12:30. Should hit 204 by 4pm and into the cooler until dinner! Can't wait!!
  14. i now have owned my Traeger for 3 months and can say that it certainly makes food taste better! My pork butts are better, chicken legs juicier, burgers so good my youngest now eats them! In fact, now whenever I cook on the Traeger, my youngest will eat whatever we cook as he calls it all Traeger meat!! ? They are a pain to have to vacuum out and make sure the foil is in but overall I could not be happier with the food the pellet grill cooks! I have done brisket, burgers, steaks, pork butt, ribs, frozen pizzas, chicken legs, and everything so far is better than either my electric smoker or the propane grill. I did purchase sear plates for the smoker to finish my burgers and sear my steaks on. I like to use Pit Boss Competition blend pellets from Menards as they seem to have the best overall flavor!
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