Woke up at 1100. Wife and kids let me sleep in since I haven't gotten more than about 3 maybe four hours of sleep all week. Before I went to bed I had went ahead and started the sponge for sourdough waffles, so waffles for lunch.
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Galbi and banchan-
It finally happened a few days ago. This was my 'bones for Bonesy cook'. I wanted it to be a learning experience because he always greeted new members with "Lookin forward to learnin along with, an from ya!"
While shopping at Costco, my wife found sliced short ribs. We have never cooked them before and agreed that it was a good choice for this cook.
The first photos is my dinner prep of banchan. Clockwise from left, pickled onions, jalapeño relish, and roasted beets mixed with rice vinegar, sesame oil, and honey.
The short ribs marinated overnight and went on the weber kettle directly over the flames for 3-4 minutes on each side. I kept turning them until they were fully cooked and tender. This was a fun experience and I learned something new as I taste-tested, all the way to the dinner table. Can't wait to cook this again!
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Friend gave us a pork loin from one of his hogs.
What do you do with 2 feet of loin?
Ive been hearing a lot of talk about country style ribs so I went to our friend Malcon Reed for a little help. I sliced them about 1.5†and rubbed sets of 6 with different rubs. I let them set overnight covered. I put the first six on the Weber with SnS using Kingsford Professional with cherry for smoke. Cooked indirect at 270* for just over an hour when they had nice color to them. I popped these in a foil pan with 1/2 cup pineapple juice and 3/4 cup bbq sauce, covered and into the oven at 270*. I loaded the Weber with the next 6 wibs and continued like that for all 3 sets. When the wibs in the oven were probe tender, I put them back on the Weber with the same bbq sauce. 5 minutes a side. Yum 🤤Comment
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Trying something a little different today....
So it is Prom Day today - The Boy is going to be doing pictures with his g/f at 1715, and then off to dinner at a local steakhouse (one which has never impressed me, but we don't have anything to choose from, sadly). So I suggested to The Wife that we invite his g/f's parents to come over after we're all finished shooting prom pictures at the park. She's a senior and my son is a junior.
We've met her parents, but never had more than a couple minutes' conversation standing on their porch when we stopped over there to pick her up one day. So this will be our first kind of get to know each other experience.
I decided to do cheese steaks on the Blackstone so I have a bunch of thinly shaved rump roast (oh crap I I just realized I forgot to go get the right buns! And the butcher shop is closed!!!!), but I thought I would do some ribs as 'appetizers'. Picked up a rack of St. Louis this morning, salted 'em for a couple hours and then split 'em into 2 halves. One half is MMD+ (my own slightly amped up version of MMD) and the other is just plain SPG.
I have never done ribs with just SPG, but I did do it once with pork belly when I did trial of S&P (minus G), Asian chili and MMD+. Surprisingly, the S&P was really, really good, with the simple seasoning really allowing the flavor of the pork to shine. So I thought, why not try this with some ribs?
I'm debating about throwing a thin coat of sauce on them at the and and firing up the flamethrower. The Wife is not a fan of sauce on ribs. I'd really like to try the SPG alone, but also want to do the glaze. And I don't have enough with only a half rack to do both. I mean, there're essentially 6 bones on each half. I think the SPG one has 7, but it's also the thinner side.
What should I do??? Help me Pitmasters! What do I do? I want the SPG to shine AND I want to glaze some sauce AND I want to showcase the beauty of dry-rubbed ribs. I'm trying to make a good impression here, we could end up sharing a grandkid with these folks someday! Ok, not likely, like odds are heavily against it, but I do want to show off a bit. lol
What say you?Comment
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I vote for no glaze on the SPG. Just like your prior experience with the pork belly, you will let the flavor of the pork shine. Channel your inner Ernest ! S&P only.
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I'm not a fan of saucing ribs. Enjoy the evening. Oh, they're not vegetarian, right?
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For a first meeting of these folks, I would stick with what you KNOW is good. Experiment on family or yourself.Comment
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OK, by vote of The Pit, I'll pass on the glazing for tonite. I can put sauce out in case they want to try some.Comment
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Burger Night, Briville Smart Grill rocks on burgers.
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Taking Meathead’s pork and chicken rubs out for a test drive on a beautiful spring day in MA. Looking good so far!Attached FilesComment
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Went to a pot luck picnic today
8# boneless thighs and breast marinating in hatch green chiles with water and apple cider vinegar for 3 hours.
On the Klose grill with Kingsford and oak chunks.
Then seared.
Stuff
Ready to go.
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Easy steaks tonight, but damn were they good! I used Weber Savory Steak seasoning for the first time on them and loved the flavor. Hickory pellets in the Grill Grate channels for some smoke. I basted the steaks a couple times with Kerry Gold unsalted butter and the Weber seasoning. We were kinda going for a homemade Texas Roadhouse theme as my wife made green beans roughly based on theirs too (it’s a copy cat recipe). Gotta say, for a simple dinner it was VERY satisfying, especially after a bike ride this afternoon. Bike rides are fun and good calorie burners but they make me instantly hungry.Attached FilesLast edited by Mark-B; April 2, 2022, 04:53 PM.Comment
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I had a 16.5lb whole packer brisket in the freezer and decided to cook it today. Trimmed out to 14ish lbs. covered in yellow mustard, rubbed with John Henry’s East Texas brisket rub and smoked at 250F until it reached an internal temp of 165F. Pulled, wrapped in pink butcher paper, and bumped up the heat on the smoker. Cooked to 205F, rested in a cooler for a couple of hours, then sliced. Despite not having much of a smoke ring it had plenty of smoke flavor and the overall flavor profile was excellent. Very happy with this cook.
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Did a whole chicken spatchcocked & then chopped in two on the gas grill, 2 zone, indirect side at 375, and just let the chicken sit there. Scattered 100% hickory pellets in the GrillGrate channels on the hot side in waves to keep smoke rolling while the breasts got up to the high 150sF/70ishC. Came out fantastic! Extremely juicy and tender, our plates were awash in juices after a few minutes. Skin was nicely crisped, and not tough or rubbery. I've been iterating on a poultry rub, stealing ideas from all the best folks, and this was the final test flight, it's a keeper now.
Served with salad, steamed zucchini, and some splendid cheesy biscuits whipped up by my lovely bride. Winner winner chicken dinner!
Last edited by DaveD; April 2, 2022, 05:47 PM.Comment
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I checked out Flour Water Salt Yeast from the local library. It’s the first cook book I’ve actually read and not skipped to a recipe. Yeah, I did skip the first chapter where the author just talks about themself. 😀 The book is really educational giving the reader key fundamentals to grow on. I’m finding it lives up to the hype and look forward to the next loaf.
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