Smoked sweet mushroom sausage loaf, sauteed tomatotes, garlic, and basil from the patio. Cheddar and egg on top. Had to name this one "The Breakfast Pile".
My mentor always said bring your favorite butcher some of you best pulled pork, and he will watch out for you. It's true, he went into the back and brought out two nice packs of Boneless Country style ribs.
I know what to do with these.
Now for my Yoder to work it's magic
Coming up to temp quickly. Set the sauce and serve.
Last night: Wagyu top sirloin in my Field skillet with serrano bottle caps, pommes frites, and chipotle ketchup. A little compound butter tops the steak.
Bio
Name: John Hall
Occupation: Pharmacist, Independent Retail Pharmacist.
Location: West Columbia, Texas
Age:48
Marriage Status: Divorced 2013
Interest: Motorcycle, Cooking Outdoors for friends and family. And LSU football GEAUX TIGERS baby.
Pits:
Large Big Green Egg
Accessories for BGE
-Ceramic Grill Store Adjustable Grill Grate with deflector stone
-Woo and deflector stone
-Grill extender
-BGE Cover
-Future built table
Pit Barrel Cooker
Accessories for PBC
-Hinged Grill Grate
-Attachable ash pan
-Cover
Ole Smokey
Accessories for Old Smokey
-three 2.5 foot sections of 2" Galvanized pipe as leg extenders
-Ice chest full of beer
Hasty-Bake second cook will be a pork loin. The loin slept in a brine overnight. Simple one of water, salt, brown sugar, apple cider vinegar, some peppercorns, a smattering of dried rosemary and a few bay leaves. This is my first time trying a brine.
I seasoned it with salt, pepper, garlic powder and onion powder. Threw on the pit. Added some post oak smoking wood for good measure. Going to learn the pit and try to maintain 225-250 smoking temperature.
I might throw some corn on the cob up top for my son. And something low carb for me. We shall see.
Attached Files
Last edited by Cajunrph; July 28, 2021, 04:12 PM.
Reason: clarified brine ingredients.
I cooked some chicken in the Kettle with the Vortex tonight, and I did not partially close the top vent to moderate temps, so the dome thermometer topped out ~ 550°. My wife said the skin was wonderful - Win! Sides were home grown field peas and fresh picked tomatoes from the garden.
The peas were passed down from my Grandfather to my Dad and then to me. My grandfather grew them most of his life, and he was born in 1880, so I'm sure it's an old variety of field peas.
Last week was the worst possible week that I could be part of in my profession. Yesterday my wife came home with a package of spareribs and some local beer for me to get away from things for a while.
I spent the day at my stress reduction spot in my yard.
with a few local beers and some spareribs and plenty of Waylon Jennings and Lynyrd Skynyrd playing .
The final product which is Meathead's last rib recipe and Texas salt and pepper ribs. Just what was needed.
Sorry to hear about your rough week. I hope things improve on that front. In the meanwhile, sounds like your wife knew just the thing to blow away the blues. What a good wife you've got there. The ribs look mighty fine.
Wednesday afternoon lunch time grilling… the trimmed end of a strip loin. Trimmed both ends before cutting steaks, and reserved for chef use. What better use than a ten minute turn, burn, turn, burn. Not even that.
Used Lillie’s Q SPG or whatever they call it and then some Blis steak sauce. Like A-1 with a kick. Tasty.
Recently saw a pork loin that was marked down for under $10 so I went for it. I followed Meathead's SVQ pork loin recipe with no deviations, turned out fantastic. Incredible bargain, we will be eating on this for days. Did a baguette and some broccoli to go with it
Attjack Like a bomb-maker leaving his signature twisted wire, I can spot your cooks by your signature watermelon (or as our 2 ½ y/o grandson calls it, 'AguaMommy.'
Panhead John I did these ribs using the sauce leftover from a Bison brisket I did earlier. My brother in-law showed up to the cabin the night I was making it and we ended up eating at 10 that night. It apparently blew his mind because he couldn't stop talking about it. My sister said as he was drifting off to sleep he was still muttering about it. That made me be sure to save the sauce and I decided to use it as a wet rub on the ribs.
Dr. Pepper I have been hitting the watermelon pretty hard this year. For the last month I've been getting it from the Mennonite produce barn a ways up the road from here. My cousin also brought a giant watermelon to the family reunion last weekend which left us with a surplus. So the other night we juiced it and I made watermelon, basil, lime cocktails with vodka and a pinch of salt. And it was good.
Smoked tri-tip, then seared on blackstone to finish, homemade fettuccini alfredo, salad. Tri-tip had awesome flavor and super tender, fettuccini was nice and garlicky! Tasted better than the restaurant serving I had a couple weeks ago. 🤣
​
Comment