Mmm que rico

Is your farmer selling for bitcoin? Cuz you got several lamb farmers on nostr that would gladly supply you.

What’d you marinate/rub if any

Hell yeah. I can’t say I’ve had smoked bison, sounds great. Both look mouth watering.

Brother you’re already winning just by sourcing directly from a farm 😮‍💨🔥Those cuts are NOT beginner mode either. Biggest advice: don’t chase perfection too fast. Learn your Traeger, keep notes on temps/timing, and focus on consistency. The people who make insane BBQ usually just did ...

Looks great, Jack! I smoked my first meat - parted up chicken - Saturday night. As a more experienced friend said to me yesterday, ‘even when you mess up, smoked meat is good’.

Yessir!

Okay so I really rec a glaze on the rack of lamb… Dijon mustard (few TB), couple TB maple syrup, garlic, tsp paprika, tsp parsley, half tsp thyme (grow the herb garden so it’s fresh) Brush it on and sear the lamb briefly in cast iron, then coat with the glaze, then smoke it

They both look pretty good man. Were the beef ribs tender & juicy? Tip: season things the day before to enhance flavour penetration.

Is that a euphemism?

Look into dry brining. Basically sprinkle with salt and let sit on wire rack overnight. Then apply rub (without salt) before smoking. Rub oil or mustard before dry rub.

My recommendation would be to also get a Original PK Grill combination charcoal smoker/grill. No power required, no pellets and 100% of the features work even if it can’t connect to your router and phone. Old school and works like a charm.

Blondie tiger needs its meat. 🐯🥩❤️

The smoke helps shield the meat from oxygen but if you want it to really last you gotta make sure it's fully dehydrated. Moisture and oxygen is what you're trying to limit

throw it over an open fire to be primal

I’ve done a lot of hands-on grilling lessons here in Chicago! Lets get cooking💪 -Chef nostr:nprofile1qqsf75d4na67ghd6l60lg8ljpnzcwqxnhdnpjlmelu83jj4hwhnu8gspzemhxue69uhhyetvv9ujuurjd9kkzmpwdejhgqgkwaehxw309aex2mrp0yhxummnw3ezucnpdejq9wrh7z https://blossom.primal.net/f5a85bf9dc7fc4cc2e6c3cc509...

Smoking pork rack ribs on medium heat with an inch layer of sauerkraut during smoking (and nothing else) is amazing. The sauerkraut is also amazing that way.

Jack, all my bitcoin I took a loan out is gone. I can't feed my family, and you're out here posting about ribs?!

I can recommend the green egg. You might wanna paint it orange though. https://blossom.primal.net/b496fd8ea61d68756f16ecd0a9cebcb71adf5cb813871a809169007437520e2c.jpg

if you’re using a traeger, don’t use their pellets. knotty wood plum and competition blend are my favorites, and throw a trout on there.

I know nothing about smoking meats, but my wife and I will gladly come over and eat your smoky meat experiments.

Looks fucking delicious!!

Low and slow on the smoke for 2-3 hours. 250 ish. Texas crunch wrap after that (2-3 more hours) to avoid them from drying out. They should be fantastic!

Hmmm, I don’t need much, I’m accepting of my world good and the limitations of them, but a smoker would definitely improve the quality of maybe not my life, but definitely that of the family. I’m a selfless kinda guy, no fuck that, so so selfish. 🫡🙌

Loooooooooooks damn good

What farm do you get the meat from? Looks delicious. Enjoy!

🔥💨🫡 That’s what’s up! Traeger tip 1: Try using the Traeger Whiskey Barrel & Oak pellets or Meat Church pellets. Traeger tip 2: you better have used the Super Smoke setting… nostr:nprofile1qqsvf646uxlreajhhsv9tms9u6w7nuzeedaqty38z69cpwyhv89ufcqpr4mhxue69uhkummnw3ez6ur4vgh8wetvd3hhy...

Low and slow. Smoking meat is certainly an art. It's like playing golf. You'll never fully master it, but damn will you enjoy trying to.

1. Pick up some rub with sats from nostr:nprofile1qyxhwumn8ghj7mn0wvhxcmmvqyfhwumn8ghj7mn0wd68yt3cxumnwtnrdqqzqaf4zg3xgl9xyn8pvjch5gjkd2nhf53ldqzd2kla9a3ssug0mhx5xwa65j. 2. Always get the Traeger brand pellets. And their main blend is best for what you've cooked so far. There are lots of horror st...

Lookin' good BabyFace Jack.! The better1/2 and I are new to smoking meats as well. Slow 'n Low is the way to go.

there’s no going back

https://blossom.primal.net/e639e33a55c6783b1e5ad8377fd30d0a6a344100fcb48e39205999532b35fbd8.jpg

You need to get your lamb from nostr:npub1f5pre6wl6ad87vr4hr5wppqq30sh58m4p33mthnjreh03qadcajs7gwt3z

Came out good was on the podcast when you were making it