WELCOME TO RIVER DAVES PLACE

This place is smokin!

timstoy

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evoo= extra virgin olive oil, Agreed, anybody have a drone with a blood hounds nose on it? Maybe we can track him by scent????
Thanks,I’m not good with some of the abbreviations, getting old! I have some friends in the PD that like to eat, we can track him down!
 

Kachina26

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Do you grill with the husks on do you remove silk?
I remove any loose husk and trim the silk off of the end. When ready, I cut off the big end and squeeze the cob out. I can't find the video that I originally saw, but watch this peter puffer do it. He's got some girly hands.
 

185EZ

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is there free beer tomorrow too??? lol
asparagus on the grill is awesome, looks like a great meal to be had. What was the stuffing for the chops?
I pre cook the asparagus so the stuffing is that and cheese
Kinda simple but an all in one meal
 

185EZ

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Thanks for the reply. What is evoo? I enjoy trying different things on the grill. We need to find 185EZ address, he seems to eat good!
evoo, extra virgin olive oil
There's a couple guys getting warmer to my where abouts
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timstoy

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Thank you guys for your ideas. My Dad was a great cook and good on the BBQ, charcoal of course. I was too busy riding motorcycles and keeping them running then cars, girls, you know how it goes. I wish I would have paid more attention to how he prepared his neighborhood famous ribs and BBQ chicken. Mom would make the best coleslaw and potato salad. Mom and Dad are gone and we have the recipes but they don’t taste the same. Luckily for me my Wife is a great cook and she is has been using some her Mom’s recipes with my parents recipies and she is getting closer to what I remember.
 

FishSniper

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Ox-tail yesterday. On the smoker to start then finished in a braise in a cast iron pot.
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CarolynandBob

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Thank you guys for your ideas. My Dad was a great cook and good on the BBQ, charcoal of course. I was too busy riding motorcycles and keeping them running then cars, girls, you know how it goes. I wish I would have paid more attention to how he prepared his neighborhood famous ribs and BBQ chicken. Mom would make the best coleslaw and potato salad. Mom and Dad are gone and we have the recipes but they don’t taste the same. Luckily for me my Wife is a great cook and she is has been using some her Mom’s recipes with my parents recipies and she is getting closer to what I remember.

You just reminded me I have to update some recipes. When I try a new one I will do it exactly like it says. Then when I am eating it I am always thinking how I can make it better. So I make change and remember them, but forget to update the recipes. Wonder if that is what your parents did.
 

Bpracing1127

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How did that sucker turn out?

Good Sammies?

looked good moist how did it taste????


you can also make carnitas out of that - tacos are de Bomb!
This was my first one. So to be honest it is too salty. My injection called for some salt but being pork I don’t think it needs any. Also I left too much on the fat cap so it was extra fatty in some spots causing it to be slimy. I’ll adjust on my next one. I made a pulled pork grilled cheese for lunch yesterday. That was good. I’ll do a quesadilla today
 

185EZ

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Not too much smokin but who doesn't like a side of fried rice on the griddle
stop on by
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185EZ

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Griddle was still smokin so steak fajitas
stop on by
again
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Danger Dave

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Just watched this and thought of this thread.

 

Activated

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Tried a reverse sear Tri tip last weekend with parsnip fries. Good stuff!


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DWC

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Did some Baby Backs between hanging Xmas decorations and misc chores. Used the Guy Fieri recipe. Cooked in foil for 2 hours. Smoked for 3. Damn that hit the spot.

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Good Stuff

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So I failed and didn’t take pictures last night. Made crockpot short ribs and tried out a new smoked mashed potato recipe. Came out great.I did half the recipe and shouldn’t have cause everyone wanted more.

Ingredients​

  • ▢ 5 pounds Yukon gold potatoes
  • ▢ 8 Tablespoons salted butter(softened)
  • ▢ 8 Tablespoons cream cheese(softened)
  • ▢ ½ cup heavy cream (more, as needed)
  • ▢ ½ teaspoon salt (more, as needed)

Instructions​

  • Boil the potatoes. Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and then slowly add in your washed potatoes with the skin still on. Boil the potatoes for 15-20 minutes, or until fork tender. Remove the potatoes from the water and place them in a large mixing bowl.
  • Preheat. Preheat your smoker to 225 degrees F with a mild hardwood like pecan or alder.
  • Mash. Using electric beaters or a potato masher, mash the potatoes until they are about 75% broken down. Add in the butter, cream cheese, and heavy cream. Mix again until they reach your desired consistency. Don't over-whip. Add salt to taste.
  • Smoke. Spread the mashed potatoes into a 12-inch cast iron skillet. Place the skillet in the smoker and close the lid. Smoke for 1 hour.
  • Enjoy. Serve warm with additional melted butter, if desired.
 

BIGRED9158

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So I failed and didn’t take pictures last night. Made crockpot short ribs and tried out a new smoked mashed potato recipe. Came out great.I did half the recipe and shouldn’t have cause everyone wanted more.

Ingredients​

  • ▢ 5 pounds Yukon gold potatoes
  • ▢ 8 Tablespoons salted butter(softened)
  • ▢ 8 Tablespoons cream cheese(softened)
  • ▢ ½ cup heavy cream (more, as needed)
  • ▢ ½ teaspoon salt (more, as needed)

Instructions​

  • Boil the potatoes. Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and then slowly add in your washed potatoes with the skin still on. Boil the potatoes for 15-20 minutes, or until fork tender. Remove the potatoes from the water and place them in a large mixing bowl.
  • Preheat. Preheat your smoker to 225 degrees F with a mild hardwood like pecan or alder.
  • Mash. Using electric beaters or a potato masher, mash the potatoes until they are about 75% broken down. Add in the butter, cream cheese, and heavy cream. Mix again until they reach your desired consistency. Don't over-whip. Add salt to taste.
  • Smoke. Spread the mashed potatoes into a 12-inch cast iron skillet. Place the skillet in the smoker and close the lid. Smoke for 1 hour.
  • Enjoy. Serve warm with additional melted butter, if desired.
Can you add the Recipe for short ribs too
 

Good Stuff

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Can you add the Recipe for short ribs too
Short ribs were easy. But long time wise.

Salt and pepper the meat all sides.
Oil a skillet and brown all sides in batches. I use a cast iron right at smoking hot. Don’t clean the pan after you pull the meat.

Diced a shallot and a few carrots. Tossed them in to the skillet after the meat was pulled.

Let them cook for a minute or two and add 5 cloves chopped garlic. Add seasoning I used Italian seasoning, Cajun seasoning, salt and pepper. 1/4 stick of butter to keep everything from drying out.

Deglazed the skillet while veggies still in with some beef broth. This helps to get all the flavor back out of the pan since it’s going into a crockpot to cook.


Short ribs in crock pot (bone side down if not boneless) pour the veggie/broth mix on top. Cover with remaining beef broth/water. I used 4 cups and about a cup of water in my large crockpot.

Low temp for 8 hours. High temp for 4ish.
I did an hour of high temp at the end of 6 hours on low last night.

Pulled out around 3 cups of the broth, strained it, cooked it down a third or less and added Cornstarch slurry to thicken. Added 1/2 cup heavy cream and seasoned to taste for gravy/sauce.

Notes on mine:

Tenderness was solid and taste was great. My short ribs came from a free range cow and really didn’t have the thickness you get from store bought beef. Weren’t as good as meatier short ribs from finished beef would have been. I like the style of beef because it has a very mild game taste due to what it eats but not all cuts are the best. The ribeye for example was super lean with low marbling. Brisket is tiny.
 

DWC

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We haven’t found a good butcher shop in Havasu yet, so when we go home on Sunday it’s usually Ribeye time. The Rib Eyes didn’t look good but since it’s the holidays Staters had roasts ready and cheaper per pound. Grabbed the smallest one they had and threw it on the Traeger. Little coffee rub and garlic salt. Cooked at 250 until it hit 125 and pulled. 👍
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Mrs. Riley1

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care to share
looks awesome
Sure. I don’t know how to link stuff, but it’s from meatchurch.com then just search shotgun shells. They’re really easy to make, just a little time consuming to fill the shells.
 

ltbaney1

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did 3 racks of baby backs this weekend. 3 hours at 180° on the smoker, 1.5 hour at 225° wrapped in foil with about half a beer in each one and an 30-45 minutes on the grill to set sauce, along with some hot linguica and veggies. not a bad meal. come on by, next time.
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CarolynandBob

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What's the meat fill made of and how long at what temp? They look delicious

When I make them I use hot breakfast sausage and cubed cheese. Smoke 225 for 2 hrs and then 275 for 30 min. I found it was best to stuff them the night before and let the sausage and bacon soften the shell.
 

Bpracing1127

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Party today for 20 people, fired up the smoker at 6:00 am

Pork tenderloin
14 drum sticks
2 big tri tips
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Motoxxxloak

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Some 3-2-1 ribs. Never been a fan of ribs. First time ever cooking them. Figured I’d give it a shot. Neighbors seemed to love them.
 

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