Just Burgers today, and my sweetie cooked those.
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Happy Kentucky Derby Day, Pitmasters!Attached FilesComment
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I already posted these in the PBC page, but thought I would share a couple of pics here as well. First cook on the PBC, pork loin and chicken legs. Partly because I'm going to be doing pork loin and wings for a contest in my little town in June so I'm starting to practice, partly because 2 granddaughters were going to be here, and that's favorite. MMD on the loin, a little Pit Barrel rub on the chicken. With a garden salad, corn, & cowboy beans. Kid approved.
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RichieB My wife wanted beef and shrimp tomorrow. I had to dig past about 8 racks of ribs and 4 full loins to get to some beef. Supermarket had a good sale not long ago. So, I've got lots of ribs to try out, and turkey that needs to get used up to make room in the freezer, and pork belly (along with the loin) that's going to become back and streaky bacon. PBC might have to share some time with the Blaz'n. All I need is nice weather and time. At least the weather is finally turning nice.Last edited by Bogy; May 7, 2022, 05:59 PM.
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My lovely bride made meatballs on pappardelle from something called "meat loaf mix", ostensibly a blend of beef, veal, and pork. Try as I might (read: 30 minutes of Googling... ok, have you googled one thing for 30 minutes? Seems like an eternity.) that's as much as I've been able to glean - nothing on the proportions, which cuts are the "beef" and "pork" and "veal", etc. If anyone has the scoop on this, I'd love to hear it.
Anyway, meatballs seared then oven baked before being returned to the sauce prior to loading onto the pasta. I don't know many more details because my lovely bride is Queen of the Kitchen (and I really mean this). I just show up for the plate of food she puts before me and dig in
and then do the dishes after. Paired with garlic bread and a splendid 2016 Chianti (cue Anthony Hopkins).
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Thank you Murdy ! This was something that didn't look like it came from behind the counter, it was packaged with a "real" printed label in a styrofoam tray with sealed plastic on the top lip, wish I'd saved it... you can see a similar product at this link: https://mealwhizz.com/images/products/en-US/17562.jpg
So I assume they must have some set formula. 1/3 of each would be sensible but there's no ratios given.
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Boneless country-style spare ribs were on sale at Wegman’s, $2.19/lb!
Confession: for years, these are what I thought ribs were. They were what my mom bought, and when I started cooking they’re what I bought. I’m used to seeing the loin ribs, with the little curved bone; we don’t get the shoulder steaks around here. These threw me, though, because they came as a solid slab of pork! I had already cut them into strips before I thought to take a snap, they came as a square brick! But, look at how the grain runs two directions, meeting at a "V" in the middle. The grain is even running in different directions in the white meat, you can see if you look close. These are from a little further up the loin, I guess.
This was an all Meathead cook, meaning I used the Meathead brand pork rub and the Meathead brand bbq sauce; IMO it is important that those products replicate my experience with the recipes. If I’m going to buy them and use them, I have to know.
I rubbed the meat the night before, set the BGE for high heat direct, seeded the charcoal with about a cup of hickory chips, and grilled them until brown and kinda crispy on the edges. I changed the Egg to indirect, put the ribs in a foil pan with Meathead brand bbq sauce, and let them simmer at 250-275 for a couple hours. Notice how they eventually separated at the V.
With brown rice and flat green beans. That’s taijin seasoning on the rice and beans, my newest favorite seasoning!
These were freakin’ OUTSTANDING. Tender, flavorful, just perfect. Mrs Mosca: "Did you get more of these?" Which is the highest praise she can give, and yes I did.
The rub is pretty much the same, but with salt. The sauce is sweeter than I make it; when I make it from the recipe, I use a scootch more of the acids (I just measure heavy) and about 3/4 the sweets. But it is damn good. And with the smoke from the chips, I didn’t notice the liquid smoke in the sauce.
Recommended, the Meathead products. And, people: PLEASE don’t short sell country-style loin ribs. They’re cheaper, faster, and taste FANTASTIC.Last edited by Mosca; May 8, 2022, 07:47 AM.Comment
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Talk about simple and lazy. Lot's of cooks this past week. Tonight went fast food Saturday, sort of. Traders Joes Breaded Chicken Tenderloin and McCains Beer Battered Fries. Closest I've found to McDonald's. Honey for the chicken and catsup for the fries.
Yea, that's how I spell catsup.
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I put off my Cinco de Mayo cook for some Dorito burgers. I was not sorry. I celebrated today.Comment
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Geez, all these outstanding cooks here in the last few days! I dare another website/forum to beat you guys. I’m really proud to even be in this same group of pit masters. And we’ve also got quite a few new members who are coming in, kicking ass and taking names. Anyway, before I get all teary eyed, 🥸 I’ll do my best to keep up.
After going to my favorite meat market I posted about earlier, I decided to get one of their awesome stuffed pork chops {stuffed with dirty rice} These folks have the best sausage I’ve had. Real Man sausage, not that processed crap from the grocery store. I ate about 3/4 of the poke chop and some of the sausage before I had to call it quits. My side of corn was actually pretty darn decent, coming from a can, Del Monte Southwestern Style Corn. Will buy again.
HERE’S MY HOT SPOT
HOW THE HELL DO I DECIDE FROM ALL THIS SAUSAGE?
STUFFED PORK CHOP….
AFTERWARDS, ABOUT ONE HOUR ON THE GRILL
BEST SAUSAGE IN TOWN
Last edited by Panhead John; May 8, 2022, 07:50 AM.Comment
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Panhead John - I would gladly pay! As soon as he told me he was moving back I started a savings account in hopes of treating you to dinner. I am confused about Troutman , though. You keep bashing him in your private messages - did he finally stop calling you Pencilhead? -
I bad mouth Troutman to his face, I don’t need no stinking PM’s……
😂
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Mother's day gift for tomorrow....smoked meatballs....
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Cioppino
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Last edited by Attjack; May 7, 2022, 11:21 PM.Comment
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I’ve had my Blackstone for about two years. Luckily it has lips. I am always so impressed with your photos. Not only do your cooks look great but your skills on that round top are unrivaledLast edited by tbob4; May 8, 2022, 09:18 AM. Reason: Autocorrect changed impressive to illegal hahaha
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Many firsts last night. Richard’s pork rub, on a first time pork shoulder. On my new rotisserie, using, for the first time a Meater wireless probe.
For someone that will smoke a brisky at the drop of a cowboy hat. I was very intimidated, for some reason, about this cook! Dee Lish!
Thank you Richard! I highly recommend!Comment
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I tried Kenji's beef with broccoli from "The Wok"
I found evidence that Kenji is a meat alchemist, step 8.
Started with a frozen top round london broil from the freezer. Partially thawed and cut against the grain. Only one head of broc and a lot of meat so I used half broccolini.
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I took some ribs out without checking the weather first, and by the time they defrosted I found rain and storms forecast for the next few days. So I decided what the heck, let's just hot tub these. I used Serious Eats recommended 24 hours at 152, rubbed half with Amazin Cajun and half with Meat Church Holy Vodoo before the sous vide. They came out ugly but remarkably good. A little liquid smoke would have made them better. A couple minutes under the broiler with a little sauce made them beautiful.
Pre broiler
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