SVQ Chicken today, SV Chicken Legs & Thighs then finished on the Lone Star Adjustable with some Oak Splits and Lump Charcoal.
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SVQ Chicken today, SV Chicken Legs & Thighs then finished on the Lone Star Adjustable with some Oak Splits and Lump Charcoal. -
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Visiting parents in the Live Free or Die state. They picked up marinated "steak tips". Not sure where on the cow the meat originated but these were really good, moist. I grilled them on parents Weber gasser.
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Two racks tonight. Memphis and KC styles.
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St. Louis no wrap ribs. Usually I use foil for a couple of hours but I thought I’d spray them with water every hour instead. They tasted good but had more of a bite than I like. Plus less bones exposed. Highly eatable but it’s a burn and learn cook. I used plum wood and Butt Rub.Attached FilesComment
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Decided to try out Meathead's recently posted recipe "Yakitori Ribs"
Quite a different kind of ribs, it was really good though and we have plenty of the Yakitori sauce left over that I'm going to use for skewers later in the week
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I think the sauce is a keeper too. The ribs can be a turnoff with chunks of unrendered fat in them. They're at about 175° when removed from the grill at 2.5 to 3 hours (at 225°) as opposed to the nice soft rib racks coming off the grill when they reach 195°+ .
Kathryn -
Problem is, jfmorris , since they're single ribs the meat dries out before the fat is rendered. I took Blasphemy Ribs to 195° once and they were pretty dry. But the fat was rendered. Lose-win.
I think that's why Meathead recommends cooking single ribs @225 for 2.5 to 3 hours, depending on the recipe.
K.Last edited by fzxdoc; August 2, 2021, 06:12 PM.
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1/2 Pork Loin, Olive oil and copious amounts of Tony's. Pit Barrel Junior. Yum Yum Den Sum!
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There is a law against using inadequate amounts of Tony’s. Usually a felony in most states. Glad to see you escaped prison time by using copious amounts.Last edited by Panhead John; August 1, 2021, 09:06 PM. -
Panhead John I forgot to dry brine but quickly made up for it.
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2†thick CAB NY Strip, green beans done on the Hasty-Bake, tomato and blue cheese salad, and an avocado/tomato/jalapeño relish to top the steak … the wine is Mark Ryan Lost Souls Syrah
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Nice meal, and good sear with edge to edge pink! Technique? Front, rear, in the middle? -
Dr. Pepper I went reverse sear. Had the Hasty-Bake indirect zone running about 275F, brought the internal temp to 130F, then seared. After the sear, I held for about 10 minutes. My wife prefers medium to medium rare.Last edited by ecowper; August 1, 2021, 10:24 PM.
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Peruvian style chicken with homemade green sauce, Mayacoba beans, sweet plantains, and oven-fried yuca.
Full disclosure: I cooked the chicken, my talented wife cooked the rest.
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Sous vide a top round roast for 26 hours. Seared on the Weber gasser. Served with chimichurri, grilled corn, blistered shishitos and tomatoes from the garden.
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Simple and Easy: Pork Belly Burnt Ends. May Be The Best Bite in BBQ
cube and season PBBE
smoke to 190*f IT, ~3hrs @250*f
toss with BBQ sauce, honey, foil cover pan, braise @250*f, 205*f IT, ~30min-1hr,
set sauce during shut down cycle, drain pan, or place PBBE in a clean pan return and turn pellet grill off.Last edited by bbqLuv; August 2, 2021, 03:28 PM.Comment
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I smoked some baby backs and beef ribs this weekend. They turned out great.Attached FilesComment
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