Smoked Beef Back Ribs!
Smoked between 235° and 250° for 3hrs. Wrapped with some seasoned beef broth & placed back into the kettle for just under 2 hrs until probe tender. Left uncovered in the foil for about 15 more minutes to bark back up a bit before resting. ABSOLUTELY DELICIOUS!!!
Thank you jfmorris. Those were the first beef back rubs I’ve done myself. I wasn’t quite sure what to expect. Although not perfect, they sure were tasty! Really impressed with the flavor!
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Okay, I obviously didn’t cook this, but I’m at Gator baseball and there’s a barbecue food truck. Since I couldn’t make it to the Meat Up, I got a brisket combo. The brisket is interesting. So much red color, I think it’s partially cured. They were selling pastrami sandwiches, so I wonder if they cure their own. Their tangy mustard-vinegar sauce is pretty good, as are the corn nuggets. Meat is overcooked to falling apart but tastes okay.
This is something I threw together for lunch the other day and it turned out crazy good. This was just a box of Kraft Whole Wheat Mac and Cheese, which is nothing special.....but I perked it up with two sliced beef hot dogs, some smoked paprika, cayenne, garlic powder, and dusting of parm cheese. Amazing what a few extra things will do to enhance an otherwise relatively bland dish.
The flavor of this meatloaf is a noted departure from traditional meatloaf....it's almost Tex-Mex in a way, and I actually think that goes better with the smoke flavor than other smoked meatloaf recipes I've done.
You start with 1 lb each of ground pork and ground beef (I used 80/20 ground chuck). To that add panko, diced green chiles (I used hatch), soy paste, a packet of fajita seasoning, and two eggs. Mix and form into a loaf. Smoke at 250 F until the internal temp reaches 155 F.
About every 30 minutes, glaze with a sauce that is 1.5 cups ketchup, 3 tbl diced chipotle chiles, and 1/2 cup apricot jam/preserves.
It's really good. Very moist, very juicy. I served my slices with some pickled jalapeños and Black Swan's Beso del Fuego BBQ sauce.
Here is everything in the bowl about to be mixed...
I didn't do too bad on my shaping...
After the first glaze...
Three hours later.... (I'm glad I did 250 F. I had forgotten that the Chimp actually puts out a good amount of smoke on Pro mode at that temp.)
SheilaAnn It isn't really soy sauce concentrate.....it's soy sauce but with added sugar and starch added to make it sweeter and thicker. Useful in dishes in which you want soy flavor, but not much more liquid (like meatloaf). It's similar to oyster sauce, but not as sweet.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Immediately thawed this tri-tip after the Click delivery. BTW, package showed 2.02# and after I unwrapped (based on other click comments) it weighed in at 1# 13 oz. 🤔
simply dry brined for a few hours, dusted with MH Beef Rub. Red oak for about an hour. Shoulda trimmed, but didn’t. Slaw and leftover beans from Bones Memorial Cook. Pulled at 132*F and rested for about 15 minutes.
I am not surprised at the weight difference. The two tri-tips I got (one of which arrived at 50 degrees) were marked 1.9 and 2.02 pounds, but have so much liquid in the bag that I imagine it accounts for a sizable percentage of the weight. I doubt I will be ordering from Click again, and am still waiting to see what they will do about the ribs and tri-tip that I feel arrived at unsafe temperatures.
Boy been awhile since I fired up the BKK so today for your enjoyment a 4-5 lbs sirloin tip roast.
Using a mix of Royal Oak and Kingsford briquettes with cherry chunks/maple chips
Have a beauty day up here so hoping to run at 260ish
Aiming for 135-145 medium rare
Bang zoom done.
Not what I wanted, inside temp got up to 155 from the 145 I was aiming for.
The wife kept on piling chore after chore after honey doo’s on my beleaguered arse and the temp got away on me.
Still plenty moist n tender....calling it a win
SammyJ Walmart is stupid. Rib tips are a thing. Trim from a spare rib rack to create a St. Louis rack gives you rib tips. That said, rib tips are my Achilles heel. I love those things!
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
This is put together from what’s in the fridge. We got some leftover grilled bbq chicken thighs, some coleslaw, some salsa, roasted red pepper, and cotija cheese, and some street taco shells. So I reheated the chicken and made two tacos with coleslaw and roasted red pepper, and two with salsa and cotija.
Outstanding. I couldn’t say which were better, they were both delicious!
A man after my own heart. Leftovers make tacos and sometimes things that you might not think go together make the best tacos ever. Your ingredients all actually match.
It was more windy than I like to grill with today, so changed the lemon-garlic-red pepper pork loins to the oven instead of the intended grill and mixed up this sweet potato salad with stuff on the counter and in the cupboard/fridge.
I agree with DaveD . The moistness jumps out at me. It is why I avoid loin sometimes. I am 50/50 with them. If I could ensure mine looked like yours I would cook it more often
Today was a pair of Click Akaushi ribeyes done sous vide que. Salted about four hours before going in the hot tub, and used my standard EVOO + granulated garlic + fresh ground pepper + 1 bay leaf in the bag. Still getting fully used to the GrillGrates, and have learned to use a slightly lower target T prior to searing, in this case 126F/52C. GGs were just under 600F/315C when the steaks went on for 90 seconds per side. For sides, some steamed asparagus and we split another mutant mondo potato. The steaks were wonderful, especially the spinalis (duh, I know). Just superb flavor and this is the best sear I've yet put on steak, I reckon
After SV:
On the GrillGrates:
Time to plate. Paired with a 2018 Ridge Paso Robles zinfandel.
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