Wet brine with salt, sugar, juniper berries, Black peppercorns, rosemary, thyme, bay leaves and garlic. Then smoked over hickory to temp, removed and let cool. Finally butter seared in black iron. Served with chipotle broccoli rice and cheese. Regular old commodity pork rib chops.
I finally got around to doing my first brisket. If I’m honest, I finally got up the courage. 🙄
I had a prime packer from Wild Fork Foods. It was 18.7 pounds untrimmed. I trimmed it up on Friday evening as guided by Aaron Franklin’s bbq book. I then salted it and into the fridge it went.
On Saturday evening I hit it with BBBR from the free side. Then on to my Recteq RT-700 running at 220 at 8:00 PM.
Sunday morning at about 8:00 AM I wrapped it in butcher paper, bumped the cooker up to 250, and put it back on to finish. It was probing like butter at around 11:15 so I pulled it and into the faux cambro it went.
We took it over to our son and DIL’s house for serving at about 4:30. OMG. Why did I wait? Moist, tender, and just delish. We demolished it. Even the little granddaughters gobbled it up. I’ll be doing this again soon!
Great first brisket! I too was literally afraid to do my first one, even after doing pork butts for decades, but it wasn't really much more difficult in the end. Glad you knocked it out of the park!
So my wife comes out to the patio while I’m smoking ribs to go with bread (for other people), and says, “really, I’m sitting here eating cheap ass store bread while others re getting good bread, do I need to pay for a loaf. Problem solved, feels good to cut one open again! 😜
Last edited by Richard Chrz; August 15, 2021, 07:18 PM.
Beautiful laf, Brother..I have not worked at bakin near as much as my other culinary skills...hopefully retirement will provide some better opportunities...
I saw a billboard today for Whataburger’s pico de gallo hamburger and it looked pretty damn good. Thought I’d make a couple for myself tonight, I’ve never had one. It turned out pretty good I guess, I only ate 2 of them and some French fries. After seeing Richard Chrz ‘s fries earlier today, I wasn’t about to post mine.
Thank God for stretchy pants.
Shop Spanx.com for the largest selection of slimming intimates, body shapers, hosiery, apparel, and the latest innovations in shapewear for men and women.
Santa Maria barbecue. Tri-tip over a red oak live fire on the Buckaroo. Also blistered some shishitos from the garden. Served with pinquito beans and roasted tomatillo salsa.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Beef plate ribs with Char Crust coffee rub , so good but a really bizarre cook. The ribs hit 180 internal after just under an hour with the pit running at 275. I confirmed both the It and the pit temp with other probes so I know the probes are good. They were also probing like butter. This was about 9:30 and dinner wasn't until 5:30 so what to do? I pulled them, let them cool a bit, then threw them into the sous vide at 185 until dinner time then seared them and served. They were awesome, just a very strange cook.
Considered Aurora but they're prices are really on the high side.
They're meats are fantastic, my mother still goes there for her meat but the sticker shock....
pkadare I don't know what happened, except the final product looks incredible. The color of the bark & the texture! (You're certain that you didn't open a package of already SV'd ribs??) I'd be thrilled if I could replicate your result. I nominate those last two photos for the monthly bulletin!
Last edited by Dr. Pepper; August 16, 2021, 11:38 AM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I only cooked once over the weekend, on Saturday, but think it was a nice meal. Had a rack of SLC ribs, smoked on the SNS Deluxe Kamado, using the Rendezvous dry rub recipe from the free side - I am really liking that rub! I feel it gave a really nice bark. I grilled some asparagus during the last 15-20 minutes of the cook, and I also made a pot of black eyed peas, using my fairly new Misen dutch oven. I'll let Mr. Bones decide if they pass his qualifications as "beans".
First, those black eyed peas, made with chicken stock, for judgement by Mr. Bones
Then out to the grill, where the ribs are finished and waiting on the asparagus to cook.
Here's a good look at the bark on those ribs. They also easily passed the bend test, as they pretty much started breaking in half when I picked them up, and I had to get a second pair of tongs!
And finally, plated.
These cooked for about 5.5 hours, and were probably slightly overdone. I had to go visit my mom for a couple hours, and when I left, the cooker was at 250F. When I got back, it was at 330F! . I got things cranked back down, but that hour or two at higher temps definitely tenderized the ribs.
The other comment - these were Tyson SLC cut ribs, from Walmart, that I bought back in the spring as meat prices around here were sky rocketing. They were cut "SLC" style, but very weirdly, and parts of the ribs had the rib tips and little bits of cartilage in there, at one end of the rack. The other end, which I finished for lunch yesterday, didn't have those.
Last edited by jfmorris; August 16, 2021, 10:07 AM.
Mr. Bones I'll have to follow your process next time I make some beans. This time I was doing the "quick soak" recipe on a bag of dried black eyed peas, where you bring to a boil, let sit for an hour, rinse, then simmer in a fresh pot of water for a couple of hours. Seemed like a good time to use a dutch oven rather than a crock pot too.
Not thing one with th 'Hurry Up' 1 hour method on th beans; cain't say I've really ever noted any difference, Jimbo... \
Looks like a wonderful meal, an I ain't Th Bean Police, though I fiercely love me some beans, advocate fer em extensively, an like min like I like mine...
We'uns often throwed collard, mustard, turnip green into beans, last little parta th simmer,as well; waste not: want not... iron, fiber, an all kinda good vitamings...
Gunthorp Farms Berkshire St. Louis cut spares, seasoned with Meat Church’s Deez Nuts rub… hung on the OJB with B&B Lump, two chunks of plum, one of maple wood. Cleanest smoke yet and I think best ribs I’ve made on the OJB. Sad that Berkshires are so small, though.
potatoes were cleaned, fork poked all over, rubbed with olive oil, seasoned with Lillie’s Q "Q-rub" and launched for about 90 minutes on the Grilla OG at 250 with Candy’s Mix pellets. Sour cream, butter, cheddar, bacon.
not pictured: Tres Agaves Margarita PKB - 2oz reposado tequila, 1 Oz fresh pressed lime juice, 1 Oz Agave nectar.
wife said it was one of the best meals ever. I dunno about all that, but it was a great rib cook on the OJB, good potatoes off the Grilla, and great cocktails. Getting the OJB more dialed in.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Ahh, refreshing weather here in New England. Great for a cook. Pork Shoulder done on Kettle with SnS. Dry Brined overnight. Rub was Memphis Dust. Indirect about 7.5 hours at 230 to 245. Pulled at 198. Rest 20 minutes then bear claws out to work. Had on burger bun and Stubbs Hickory Bourbon Sauce. Rather pleased to say the least. Tonight it's tacos. Then soon to be I'll be going Big E. Baked Potatoes with pulled pork and BBQ sauce. Oh so good.
Google Big E if you're not familiar. All about food.
Our eldest daughter's 40th bday last evening. They have a friend from Connecticut who connected them with https://www.mainelobsternow.com for 1 day delivery of fresh lobster, raw or cooked, on ice. He has educated them about the rivalry/tension between Maine (fennel, mayo, celery, parsley, chives cold lobster salad) vs Connecticut (straight up, warm, with only melted butter) lobster rolls. So, they made both. The company includes the requisite rolls. We steamed the already cooked lobster meat for 1 minute to take the chill out for the CT, kept the ME lobster cold.
Everyone got one of each roll. In after meal polling, the CT lobster rolls won out for pure sweet lobster flavor, 4 vs 2. The ME were delicious as well, but you dilute the sweet lobster meat with all the other flavorful and textured ingredients. And, the CT style sure save you prep time!
(And, nothing like a little 'golden hour' light for photos!)
The Bday girl and hubby, handing out Italian Cappelleti Spritzers.
Maine Lobster Roll on the left, Connecticut on the right
My wife calls these two: Mafiosa-ettes
Last edited by Dr. Pepper; August 16, 2021, 12:41 PM.
I usually take the fat cap off before cooking, but decided to leave it on and score it. I smoked a couple of butts for a youth church event and everyone love it. I used Meatchurch honey hog and gospel rubs.
. I got things cranked back down, but that hour or two at higher temps definitely tenderized the ribs.
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