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Last edited by Texas Larry; May 30, 2022, 09:30 PM. -
A couple of days worth of cooks.
First up is a Click tri-tip. Reverse seared using the pooper, and the Weber. I should have trimmed the fat cap off before cooking, but live and learn.
Next, pork belly burnt ends. These will be the appetizer for my going away dinner at my very soon to be previous job.
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Well, Memorial Day 2022 kept me busy as can be, from about 7:30am when I woke up, until almost 2pm when the last leftovers went into the fridge...
On the menu were spares, cut down to Saint Louis style along with the rib tips, bratwurst, chicken wings, grilled corn, and a pot of Rancho Gordo pinto beans. All cooked outside of course!
I'll start with the two rubs that were the star of the show. I used the Rendezvous seasoning on the ribs, and the Flatiron Pepper Company rub on the rib tips. All the women-folk present found the rib tips to be "too hot", so I am glad I didn't use it on the ribs as well... Personally I really liked the spiciness of it, and it was not as hot cooked on the ribs as it was tasting a sprinkle straight from the jar.
I'll also say that if you have not tried it, there is a recipe on the free side for the Rendezvous seasoning, and I highly recommend it if you want a savory rub that is a bit different from MMD. One of my kids brought this jar back from Memphis, otherwise I would be making a batch using Meathead's version of the rub. I kinda like it better than MMD if truth be told...
And the setting for the cook....
I ran the pintos on one burner at one end of the Camp Chef flat-top, and it worked out very well. Just didn't have room to get this onto the Weber Performer or the SNS Kamado. Thought about firing up the offset, but then decided it was too much work...
Had to start with some bacon to add to the beans of course, and as a mid-morning snack!
Pintos and corn going... these are Rancho Gordo pintos, and I added chicken stock (instead of water), a diced up red bell pepper, a diced onion, 4 strips of diced bacon, salt, pepper and garlic. I used the quick method, boiling for 15 minutes then simmering for about 3 hours.
Wings - seasoned with Morton Season-all, and brushed with Huskee 's mix of creamy caesar and Frank's Redhot.
A FULLY loaded down SNS Kamado... ribs went on about 8am, rib tips (cut up) about 10am, bratwurst around noon, and the cook was done at 1pm. I took advantage of the extra heat coming up around the edges of the kamado to get those brats done.
Another shot of some of the meats - wings were served straight off the grill...
These were some of the best ribs I've made in a long time.... came out perfect in about 5 hours at 275F.
And finally - this hangs out in my grilling area, and seems to hold very true!
Last edited by jfmorris; May 31, 2022, 09:45 AM.Comment
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Without question, I always enjoy the posts when you cook for your extended family. It is so much fun!
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Jim, the only thing I love better than your photos and descriptions of delicious family feasts is a photo of your lovely family sitting around the table enjoying the food and the love. It's missing in this photo essay, but I mentally plugged it in nonetheless.
Kathryn
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I wanted to show you my latest cook from last night. I decided to reverse sear some top sirloins on my Weber. I used lump charcoal and smoked with a few chunks of mesquite on my sidebox. The corn you see was basted with mayo, 100% pure maple syrup, and soy sauce. The corn was cooked for about 15 minutes, and constantly turned to avoid burning it. I paired the entire meal with a wonderful Spanish wine. Totally amazing!Attached FilesComment
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Memorial Day food with our neighbors .... Tri-Tip, baked potatoes, green salad, lots of Washington state wine.
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I almost never post but I am really proud of my Memorial Day cook.
Chuck 'burnt ends'
Dry brined the meat for 24 hours
Smoked to 195 (bout 7 hours, I never wrap lol)
Chilled in fridge overnight, then cut into cubes
Rendered fat and flash fried cubes in their own juices (cast iron pan)
Sauced, then back in the smoker till the ends were at 160 degrees
Wow!Attached FilesComment
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Yesterday I fed a multitude in our backyard and the whole thing kind of came together last minute, so in my rush I only have one picture. It's too bad, because it was epic. Did baby backs on the Big Joe, Corn in the kettle, and Peruvian Chicken in the PBC. Also had mussels in a wine butter garlic sauce, and repurposed that delicious leftover mussel liquid to bathe the corn. The beans were pink beans per the old Goya recipe that used to be on the back of the can before they started selling their own pre-made sofrito. I could eat that every day for the rest of my life. Oh yeah, my wife and daughter made the stuffed grape leaves and tatziki. One of my other daughters was the only person who thought to snap a picture, which is featured below. She missed out on some darn good chicken.
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Pizza, box says cook on oven rack, but as it thaws it sags, makes a mess to get out.
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So I was a day late with this cook. Still good and lots of leftovers since I'm home alone this week.
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Brisket Tamale Pie! (Which, oddly enough, seems to have little to do with tamales.)
I based this on Traeger's recipe on their web site. It's homemade cornbread with hatch chiles smoked at 375 F for about 20 minutes, then you dump on brisket (I used equal parts point and flat, both chopped) mixed with red enchilada sauce. You then layer that with a ridiculous amount of cheese.
Turned out quite good. I originally wanted to saute some poblano and onions to go with the brisket, but I think it turned out better without. The brisket flavor shined through nicely here.
(And my plating skills are terrible today!)
(I also just realized....now my leftovers have leftovers!!!)
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Hi. Thought I'd share a fun quick cook. Wings on Kettle/Vortex. Rubbed with Meathead's Poultry Rub. 3 were doused with Frank's Hot Sauce. Fun was not knowing which were and which weren't. With some Dortios. Really crispy and the taste, oh yea.
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I had a great weekend planned. Daughter's family joined us at the vacation house. Plan was brisket on Saturday, smoked chicken legs and breasts on Sunday and brats and burgers on Monday. Friday I started a very crappy weekend, literally. Nothing stayed in for over 24 hours. Not that I tried. The rest of the family had take out chicken for one meal and sandwiches the others. Daughter and her family left after lunch on Sunday because the weather was not recommended for boating, and the forecast wasn't even great for driving. So a dry brined, trimmed brisket went into the freezer, along with chicken and brats.
Back home, I'm still not up to even rolling the new griddle out to the patio or to take the time to smoke something, so tonite we had the salmon we were going to have last night with some of our first home grown asparagus of the season, on the grill grates on the gasser. Tried to frame it so you couldn't see how gross the GGs are.
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New York strips from Vandal Meats … which is part of the University of Idaho … you can call them and get stuff shipped. Pretty much all their beef is Prime plus. But priced more like Choice.
Fancy flame table pic just for MsTwiggy
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