Made up some skirt steak Arrcherra on the BGE the other night. We love to make these, slice them up and load them into a wedge salad. It is great stuff!
-
-
Who says you can’t have it all?
I ordered filet mignons for our anniversary as it’s Ms Florist’s favorite. Porter Road. The ship was maybe a day late, but it was supposed to deliver on Friday. And it was out for delivery according to the tracking. But it wasn’t delivered. So, supposedly scheduled for Saturday, but no show. It’s Sunday, so I go to my local high end butcher, and he cuts me two 8-10 Oz off a fresh tenderloin.
Friday, something was delivered. You may remember me lamenting that I kinda wanted an Kettle sometimes but couldn’t justify the ownership with the other three cookers. Well, the Bronco will actually accept an SNS Charcoal basket in place of its regular basket. So, I do have it all.
B&B charcoal, small chunks of mesquite, slowed, then seared. Came out lovely. Might displace the Grilla to Griddle as the reverse seat of choice.Comment
-
I was looking at getting a vortex, which would probably work just as well, but since I've always had SnS envy, I got set on getting one. Did not find one that would fit on an 18", but, here's the basket... which functions much the same. I dunno how much slow I'm gonna do with it, but the reverse sear is legit, and no taking the grate and deflector out, plus the coal basket, flipping the deflector, putting the coal basket back on... etc. Works well.
-
Been saving wing tips, spines and scrap celery in the freezer for a while, smoked the chicken as well as the carcasses from the Cornish hens the other night at 275 for 2 hours. Threw garlic and an onion in there as well.
Had some more celery and some shaved carrots that were gonna go bad soon so they joined the party in the pot with a bay leaf, 2 guallio peppers, and some pepper corns. A 30 minute boil, some descumming, and then simmered for 18 hours. Strained about 5 times and now have a slightly spicy chicken stock.
2 are getting frozen, I think I'll make pasta or rice with the other one.
Comment
-
Old Glory I kinda wanted something closer to bone broth otherwise I woulda done a shorter simmer. -
Nice job! There nothing like good homemade chicken stock.
FWIW, the Instant Pot makes good chicken stock too, the pressure helping to infuse a ton of flavor. Dewesq55 turned me on to his IP recipe for stock: https://pitmaster.amazingribs.com/fo...073#post825073
Kathryn -
@Fozxdoc I generally use the IP for beef stock or bone broth, but even though we have a large one, it wasn't big enough to get as much liquid as I wanted with how many solids I had to throw in. Definitely makes things quicker and less smelly when I can use it though
-
-
Porkchops with baked potatoes and a salad on the side.
Comment
-
Did a KBQ (two racks on the left) vs BGE (one rack on the right) cook off! My wife was surprised to learn that she prefers the KBQ ribs… I on the other hand, was not surprised by that at all these all came out great though.
weirdly enough, we all agreed the BGE ribs tasted smokier, but the KBQs were… scrumptious? Subtly smoked? Exactly like you want?Comment
-
Creekstone Farms Prime Angus beef Chuck Ribs. These were amazing. I dry brined/ seasoned them with a modified BBBR containing salt and some other additions. I used a binder of mustard, Worcestershire and soy sauce first and laid down a pretty heavy coat of the rub and let them sit uncovered in the fridge for a couple of hours.
I cooked them on the Masterbuilt Thermotemp XL bone side down at 250-260°F for 4 hours then kicked the temp up to 275° until they were probe tender and the IT was 198°. Side dish was a tri-color pasta salad.
Comment
-
I also should have mentioned that this rack was one I got with my Secret Santa gift card from Panhead John . Barbara said they were the best ribs ever. Thanks, PJ! -
Nice looking ribs. I bought 2 orders a couple weeks ago when Creekstone had them on sale
-
Ribeyes and Waffle FriesAttached FilesComment
-
-
Another stir fry. This time with yellow and green zucchini from the garden.
Comment
-
Chicken tonight, on the OG since the Bronco was stubborn. Yes, its scrawny, but actually the right size for two of us. This was a very young bird . This is what happens to a chicken who wants to prove he's a rooster, when he's living in a city which does not allow chickens in the city limits. Roosters who crow get to be dinner.
Comment
-
First official cook of summer... two slabs of pre-cut SLS ribs from Kroger, bought on sale a couple of weeks back. Running the cook in "Turbo Slow" mode with the SNS on the SNS Kamado. Trying mustard as a binder - something I've not done in years, and slab on top has MMD, slab on the bottom is using Flatiron Pepper Co's Dark and Smoky BBQ rub. Both dry brined for about 4 hours... I started to put the Flatiron seasoned ribs on top, and rethought it, since I figured hot and smokey drippings would up the heat on the ribs below them too much!
These pre-cut SLS style ribs have a lot of the meat I trim off past the bone still on the slab to square it up - what I would normally cook as trimmings. I did cut off some meat from past the small end bone to shorten them, and those two little scraps have Rendezvous rub, and are going into a pot of beans in a bit...
I'll update later with some late cook or post cook pictures. These are to share with the boys when they come to brew beer with me after work at 5pm...
EDIT:
It's been so long since I used the SNS versus just running in kamado mode with the heat deflector that I am struggling to get the vent settings right. Took a while to stabilize at 225F at the main cooking grate, with the top at 2, bottom at 4 (wind screen closed). Now trying to figure out how to get the main grate to 250F in this mode. I'm so used to the normal kamado mode, since I use it much more often... Kinda wish I had left the coals in the bottom and run kamado mode at this point in the afternoon... I would have had the temps where I wanted them an hour or more ago... Also feel that all the partially burned lump I scooped from the bottom of the grill and loaded into the SNS basket is too fine, and is choking the airflow in the SNS basket.
POST COOK EDIT:
Thought I would add a few more pics post-cook.
I ended up putting a pot of beans on the grill, and sooted up one of my stainless pots real good!
I swapped the ribs out about 3 hours into the cook, from top to bottom, here they are looking about done. No sauce - just dry rub and smoke.
Yep - I would say the bend test is showing this is done!
Both racks of ribs ready to go inside...
And finally, ready to eat! This was the one with the Flatiron Pepper Co. Dark & Smoky BBQ rub. It was my favorite. My son liked the MMD. Son in law liked both.
They were nice and moist!
Served with baked beans, Patti Labelle Mac and cheese (got lazy - it was a weekday!), and crispy crown tater tots...
Last edited by jfmorris; June 24, 2022, 07:29 AM.Comment
-
Panhead John it was really good considering I didn’t have to make it from scratch. The best Mac and cheese is from scratch though…
-
Shrimps...
Comment
-
Father's Day cook- Three racks of Swift St. Loius cut ribs from Costco that were dry brined overnight. There was a mystery pork rub in my spice drawer that I made in December, so I finished it off on these bones. They were smoked over oak and hickory on the Bronco at 220º-240º for 41/2 hours before I brushed them with a mix of BBQ sauce and a homemade apricot glaze. Then they were finished on the grates so I could cook some corn too.
During the cook, one of the hanging racks almost broke free. I usually daisy-chain, but I did not do that this time. Instead, I hooked these ribs on the third rib down to raise the bottom rib further away from the fire. I thought the beefier 3rd rib would hold better. There was, however, no char on the bottom ribs.
Comment
Comment