Porter Road chuck roast. 24 hours sous vide. Rubbed with Meathead's Red Meat and seared in the CI skillet on the Weber gasser. Served with a mushroom sauce, grilled corn and rapini.
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The ribeye mentioned in the SUWYDrinking thread. Roasty fingerlings and Brussels with roasted garlic and bacon fat. Make a foil packet and threw it on the grill. Brussels: meh. Potatoes, used the Mural of Flavor mix from Penzey’s. I love this stuff! No salt, so I added a few sprinkles. Ribeye also got a touch of finishing salt.
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Jalapeno popper; bacon wrapped chicken breastsAttached FilesComment
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Baby back ribs have always been difficult for me. Yesterday, I finally turned out ribs that weren't dried out. The larger rack is from my local butcher. The two smaller ones are Duroc from the local store. I brined them with Kosher salt several hours before cooking. I applied the salt-free rub just before cooking. 2 hrs. of smoke at 250 degrees. Wrapped in tinfoil with a little water for approximately 1.5 hrs. at which point they had hit 200 degrees. I then unwrapped them and sauced with Blues Hog Smokey Mountain and returned them to the smoker for 15 minutes to set the sauce. They were fall of the bone due to the extended wrap time, but my grandkids didn't seem to mind because it got really quiet once the food came out
. I didn't notice much difference in the taste between the different racks, so I don't know if the Duroc is worth the extra money
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Just ribs. Keeping it simple. No sauce. First cook with my new Fireboard, set for 265 as I'd been waffling between 250 and 275 over last several cooks. I am pleased so far.Comment
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tbob4 MsTwiggy Starsky thanks for the kind words! To the q - I'm never sure which variables actually made a difference, but some things I did this time which may have affected:
* salt/rub only 45 mins before they went on
* spritz periodically with vinegar/sugar after the first 1.5 hrs
* wrap in foil after 3.5 hrs
* spritz again while wrapping, add grape juice to foil (credit Melissa Cookston)
* do not open foil after pulling, rest outside in foil for an hour before cambroLast edited by das85; July 25, 2022, 01:49 PM.
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Coffee Rubbed Beef Brisket on the Traeger. Low and Slow. Hungry already! Coffee to get started and Bloody Mary's for the morning beverage. Who is ready to come sit on the patio and relax while listening to T-Bone Walker?Attached FilesComment
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Last edited by hoovarmin; July 24, 2022, 09:29 AM.Comment
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Thanks Elton's BBQ. MsTwiggy the shrimp caught just off our coast are the best.
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This is about a 30 oz. choice chuck steak. Always wanted to do Meathead's Red Wine Marinated Grilled Chuck Steak. So it happened last evening. Done on Kettle with a grilled baked potato. It's chuck so not so tender but certainly tolerable and extremely tasty. Great bark too.
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I give you Baja fish tacos (fish, chipotle ranch dressing, cabbage, and a squeeze of lime) made with my Asian smoked salmon (salmon marinaded in soy, wine, ginger, and garlic).
I curry great favor, and am arm twisted much for it's preparation.
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It’s been a smash burger summer for me. For the second time this week, I prepped enough for me and my son, then he had other plans - so I ate it all. I’m going low-ish carb, so lettuce wraps instead of buns.
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The good news is that the new 100000 BTU burner has arrived and been successfully assembled, adjusted, and burned in a bit ... so it's looking like there's a paella in my very near future
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The bad news is that we're expecting heavy thunderstorms and high winds most of the afternoon and evening, so I'm most likely going to be forced inside for this one ...
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If you brew beer, you will enjoy having that 100k BTU burner!
I brewed on a 60,000 BTU burner for years, and doing 10 gallon batches, getting to a boil took forever (I brew in a keggle). Moving to a 102,000 BTU jet burner made a HUGE impact, and probably shaved an hour or more off my brew day. Waiting for strike water, sparge water and getting to a boil all take less time.
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Kettle grilled largemouth bass. Simple salt pepper garlic blend brushed with garlic and thyme.Attached FilesComment
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Made another loaf of sourdough today, this is my third one. I'm really enjoying learning the process, but even more than that I'm enjoying eating the bread
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2 butts going today on 2 different smokers as an experiment. You can follow progress HERE.
Yoder pellet smoker.
Camp Chef Smoke Vault 24 vertical upright propane smoker:
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