It was a chuck roast Father’s Day.
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Last edited by Red Man; June 19, 2022, 08:09 PM.Comment
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Been wanting to do a tomahawk for a while now. The day finally came. Also some other ribeyes…
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Carnitas on three cookers. Smoked pork shoulder strips for four hours on the Vision grill. Put them in a Dutch oven on the Vision with onion, garlic, jalapeños, cumin, fresh oregano and basil, Dr. Pepper and orange juice for another 3 hrs. Grilled corn and mango to go with my pico de Gallo on the Santa Maria. Made a green Cremosa. Finished pork in some oil on the Blackstone. Flour tortillas brushed with the sauce used on the corn - olive oil, Tajin and chipotle.Last edited by tbob4; June 19, 2022, 08:58 PM.Comment
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1 Father's Day Cook:
OK ... so it didn't happen ... or at least there are no pics to prove that it did:- 1 pork butt (6.5 lb), liberally covered with about 1/2 cup Memphis Dust.
- 1 Grilla OG at 225F for 10 hours using Grilla Comp Blend.
- 1 Stall at 155-160F
- Double-wrapped in foil at 10 hr/160F and moved to the indoor oven at 225F.
- Finished after 6-7 more hours in the indoor oven at 225F.
- FWIW, there was a weird sort of second "stall" while wrapped. It just wouldn't budge off of 200.3F (Verified by Thermaworks instant-read).
- "Pulled" (quotes because it was like pork jello) and served. No claws or forks required.
Last edited by MBMorgan; June 19, 2022, 09:04 PM.Comment
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Damn MB, just do what I do when too drunk to take pics…steal em from other people, say it’s your own……Rookie!Last edited by Panhead John; June 19, 2022, 09:28 PM.
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I picked up a rib primal a few weeks back from Costco with the intent of dry aging. When I went to start it up, I realized I didn’t have dry age bags big enough. So, plan b was to wet age and I let it go for 3 weeks.
And…..I may have found a steak I like even better! I have a few 42 day dry aged ribeyes in the freezer so next cook will be a side by side comparison to see which we like best!
but a fun cook tonight along with a relaxing after dinner by the fire!
I was generous with the cuts…the ribeye on the left was probably 30oz and fed all three of us!
the waiting game, not bad having my better half with me and the cloud cover and drizzle this evening. As well as an Old Fashioned with a Blue Corn Whiskey i picked up this weekend at the lake.
Finishing off the big ol hunk of ribeye!
And the after dinner fire….with a few toasted marshmallows
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Haven't done ribs in a while, and since it was Fathers Day, I thought "why not?" Well, that and they were on sale yesterday, which helped push me in that direction.
Started with a couple of slabs
Cleaned them up, seasoned them, and then put them on the smoker
Got the corn shucked, cleaned, and cooking
Pulled the ribs off to let them rest
And then it was dinner (and check out that smoke ring!)
It was good.
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"Damn MB, just did what I do when too drunk to take pics…steal em from other people, say it’s your own. Rookie."
Sorry, JP ... hear ya go, amigo ( Panhead John )
...(hic!) ...Last edited by MBMorgan; June 19, 2022, 09:23 PM.Comment
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I’ve had an amazing 30th birthday weekend with some fantastic friends eating the best Indian food in Las Vegas. I made US style barbecue for them today. But my hosts made me green Thai chili shrimp yesterday, so I had to retort with a green Thai chili bbq sauce and a green Thai chili vinegar sauce.Attached FilesComment
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Totally impractical, irrational, and excessive tomahawk for Father's Day. 3 1/2 pounds reverse seared on my SNS Kettle. Too big for a plate so I just brought the cutting board to the table.
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Very simple Father's day dinner. Roasted chicken on the Weber w/ Vortex. Of course I got to use my new 70th anniversary Weber grill!!!!
Marinated in Italian dressing, seasoned with Suzy Q and Simon/Granfunkel and then mopped with Italian dressing emulsified with lemon juice and Dijon mustard. Chicken was tender and moist. The flavor....meh.Attached FilesLast edited by TripleB; June 20, 2022, 09:21 AM.Comment
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Happy belated Fathers Day to all dads!
Fathers Day dinner I made. Pseudo tomahawk steak (for me), small tri-tip (for my kids), lobster tail (for my wife), baked potatoes, Brussels sprouts. Steaks seasoned with SPG, reverse seared on Weber 22 kettle with SnS, rest done on big Weber gasser. Steaks were delicious, sprouts a little over done, wife said I did a good job on the lobster (I don't grill them often). My first time doing a tri-tip, have never seen one in store here before.
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Stacy got me a SRF Wagyu Black Tri-Tip for Father's Day, also. And that is what I cooked for dinner. Plus baked potatoes and corn. A great Washington Cabernet. And home made ice cream for dessert!
That Tri-Tip was amazing. Beefy, rich, tender ..... and I have enough left to make some hash later this week!
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It's the last day of this Spring 2022 SUWYC, get your pics in tonight (and bring on summer!)Comment
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Father's Day pork butt. Used the trusty WSM for this. Super delicious, plenty of bark and super moist. Cooked hot and fast keeping cooker 325-350 degrees the entire cook. No water pan, just wrapped it in foil to keep clean. Used Kosmos Q method to cook it found here https://kosmosq.com/blogs/recipes/me...f61ea630&_ss=r
Just used the method, not the seasoning or rub recipe.
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