St Louis ribs with Memphis dust rub on my cheapo brinkman smoker. Used cherry wood chunks. No crutch and basted it hourly with some Carolina dip. I tell you what it cranks out some great tasting ribs
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I did a corned bottom round in the smoker yesterday. Soaked it in a pot of cold water for about 4 hrs. changing the water once. I rubbed it with Gulden's spicey brown mustard and my personal rub. Smoked it using hickory until the temp reached approximately 170 deg. Wrapped it with a little beef broth and finished it in the oven until it reached 198 deg. Carry over brought it to 202 deg. It was very tender but this is a lean cut of meat. It seemed to tighten up quickly as it cooled so you definitely needed a juice to serve over it but all in all a good cook.Comment
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Brisket. She is still cooking now. Almost done.Attached FilesComment
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Yesterday I tried my rotisserie attachment on my kettle. Two chickens dry brine for 5 hours, then seasoned with some poultry rub and blackened rub from Cabelas. First time doing rotisserie. It came out great.Attached FilesComment
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Tourney ribs.
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I know how much you guys love it when I brag about my HEB, but I gotta give a continued shout out to their Berkshire pork tomahawk chops. They have these all the time and they are totally awesome!! I dread the day they quit carrying these, I buy them 8 or 12 at a time.
Anyhow, this batch was massive, well over a pound each. Check out the insane marbling;
Cooked them using live fire on my Gabby's grill. Grilled them using oak splits in a bed of coals, love the way the fire kisses them to a perfect sear. Basted with Woody's and Italian Dressing, they came out tender and juicy. Served them with a Dijon Cream sauce, a vinaigrette salad and some corn. One chop was all I needed to be satisfied !!
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Troutman Regarding my post elsewhere on front vs reverse sears, etc: Were these chops done over the coals/wood splits the whole way? Flip frequently? Did you start cold, or bring to room temp first? (Sifu, many questions from 'Grasshopper') -
Dr. Pepper These were done using old fashion grilling on my Gabby's grill with splits all the way. Combination of raising and lowering the grate as well as frequent flipping. I also mopped these continuously. Been doing chops and steaks that way for years before all this front/rear sear stuff emerged. Just gotta stay with them.
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Was a busy day.
2 birds
Poterhouse and Rib eye
Boerewors
2 x 1Kg pork bellies for burnt ends
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OK, I was a bad Irishman on the 17th and did nothing. Decided to wait until this weekend.
Yesterday I cooked 13.33# of corned beef (3 points). Before the 17th they were $2.66/#. The flats were more expensive. The 18th I picked up an extra point for $1.99/#. Can’t beat that price. I trimmed off 3# 10oz of fat (27%).
Added some extra pickling spice and at the end, also added carrots, turnips, rhudibega and parsnips, as I usually do. Not sure I’ll add these anymore, not getting much enjoyment from them.
Pretty standard, so no pics. So I’ll just say that cooked corned beef magically showed up this morning.
This morning, I tried the corned beef hash in Tested Recipes. I LOVE corned beef hash. I have it everyplace I go that offers it. Of all that I have sampled, only two places stood out, so I am very picky. I admit that, to be politically correct, when it comes to corned beef hash, I have SIGNIFICANT inherent biases.
Bottom line first. It was good and I have saved the leftovers for future consumption.
Here are my thoughts on what I would do differently if there is a next time.
I got sloppy with my dicing. For ME, all the ingredients need to be brunoised size (thank you, HouseHomey !). I’d use less liquid as I had to lift the lid to cook off excessive liquid, and increase the ratio of corned beef to other ingredients and add pepper when plated.
First pic is the hash in the CI pot after I removed the eggs and smoothed out the hash (forgot to take the pic with the eggs in). The second is an example of unfortunate plating!
I LOVE a bit of a crust on top, so I took some out of the ci pot, made a small loaf and put it under the broiler while I poached an egg. Last pic.
Better!Attached FilesLast edited by richinlbrg; March 21, 2021, 01:19 PM.Comment
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Had some leftover oxtail in the freezer. Well, that's a great excuse to make pasta.....
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Ernest Beautiful, as usual! Did you braise the short ribs? Smoke em? Throw em raw into the finished pasta as you were plating?
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Dr. Pepper braised the oxtail in red wine. Brown the tails, Standard onion, celery and carrots. Thyme and bay leaf, ad wine and beef stock. In the oven until tender.
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Cheese steak a la Kent Rollins: https://pitmaster.amazingribs.com/fo...s-cheese-steak
One 1 1/2 lb A bar N wagyu skirt steak. Rubbed with lime juice, dusted with Adolph's tenderizer, and lightly seasoned with Salt Grass 7. Into a ziplock and into the fridge overnight.
Onto the PK Grill
Gettin' some color
Medium rare - color doesn't show very well
Yum! I added a Hatch chili to the cheese sauce.
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I know this is a little late but we had out of state guests for the first time in gosh knows how long. Everyone was vaccinated and with a last name of Kelly, belayed corned beef for a few days. I did Clint Cantwell's sous vide pastrami and I may not cook brisket any other way again. This was the best I have ever had. Thanks guys.Attached FilesComment
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First turkey on the PBC!Comment
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the 22 weber i bought at wally world i finally got up and running..made several mods/ash catcher/front handle/add a temp gauge/vent handle..and the Arteflame
cooked bourbon rib eyes/sweet potatoes in lime and spice honey/roasted garlic /and stuffed tomatoes..and a butter onion
held the temp excellent...i was impressed with it...cooked over fogo lumpAttached FilesComment
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