Simple but satisfying. Found a ribeye lurking in the depths of the freezer so pulled it out for a SVQ treatment. That was 135F for 2 hours then a quick sear in a CI skillet indoors because the monsoon season isn’t over yet. My wife roasted up some cherry tomatoes and made smashed potatoes.
-
-
Picked up a couple of racks of pork loin back ribs from Publix this week.
I cooked them today, aiming to keep one rack for my wife and me and the other was to go to some friends who've had a rough week. I peeled the membranes and dry brined three hours or so.
Even though it was around noon when they went into my Kamado, I must have still been asleep, because I totally spaced and did not put in the Baking Steel I use as a heat deflector or a drip pan/water pan. It was well over an hour into the cook before my mistake suddenly dawned on me.
"No problem", I thought. "I'm just cooking in garbage can, I mean barrel, mode and I can even put this cook in the smackdown thread. After all, the Kamado keeps steady heat throughout the cooker."
Well, in reality the cook probably belongs in the fail thread. Here we are at just three hours in at 275 degrees:
Despite their apparent size, that's the smaller of the two racks in the foreground and the larger in the back. What the photo doesn't show is that the backsides of the ribs are carbon black. A crying shame, since that was nearly the last of my KC Royale. Trying the bend test, the rack in the foreground had gone all the way through bendy to hockey puck. It was stiff as a board. The one in the back actually was only slightly past ideal. It broke into two as I removed it into foil to hold for a couple of hours.
I won't give any pictures of the scorched rack we tried to eat. There was about a bite or two of edible meat on the very tops of those ribs, but as you got to the bone level, it was a no-go zone.
I did get some pics, though, of the okay rack before we delivered it. I hope they enjoyed.
Last edited by Jim White; July 31, 2022, 06:21 PM.Comment
-
Was going to do these thighs on the Silverbac but this contest between non-WSM contraptions made me think otherwise so I did these on my WSM. The bottom 4 we’re marinated with the zesty Italian dressing and the top 4 we’re BBQ glazed. Cook time was about an hour and a half and they were delicious. Did them low and slow around 240 for an hour with some apple chunks and then I removed the empty water pan to bring the temp up and crisp the skin. It was a fun cook.Attached FilesComment
-
-
Hawaiian-Style Kalua Pulled Pork!!!
Seasoned Boston Butt with Hawaiian Alaea Sea Salt. Smoked for 2 hrs at 225°F to impart a little smoke flavor. Pulled off the smoker then wrapped in banana leaves followed by aluminum foil. Increased temp to 325°F and cooked until the IT reached 203°F/probe tender. Rested for 2 hrs then pulled! DELICIOUS!!!
Attached FilesComment
-
RichieB Thank you! Yep I got the banana leaves at a local Hispanic supermarket near me. Asian markets will sometimes carry them as well. When doing my research for this recipe, everyone used Hawaiian sea salt so I simply followed suit to be as authentic as I could. I just ordered it off Amazon. It has a a distinct color from the clay over there in Hawaii from my understanding. I’d imagine regular sea salt would be just fine. -
WayneT I went to Maui on vacation years ago and had Kalua pig at a Luau. It was excellent. Thought it would be fun to try and do at home. Super easy and delicious!
-
-
Snake River Farms Wagyu burgers and Orzo salad on a hot summer evening.
​​​​​​​
Comment
-
Picked up a wagyu tri-tip from my local bbq store (support local). I’m on their mailing list and I got 20% off. it’s from a farm in Tasmania. I said Tasmania.
Rubbed with MH Santa Maria recipe and cooked over red oak. Grilled squash skewers. Chimichurri sauce also from MH.
I pulled this roast at 130*F! It rested and temped again at 133*F. This dang roast felt like a raw tenderloin. I take solace in knowing that leftovers will not be over cooked.
Comment
-
PBC chicken, manna from heaven, smackdown crow. . . Oakridge Secret Weapon Chicken and Pork rub. Cooked over oak lump charcoal with a hunk of pecan. Also a salad and I finally used my skewers, they are fun 🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
-
-
Here's some butter braised BBQ chicken thighs I cooked in the Weber Kettle last night. These were using Malcom Reeds recipe from "How To BBQ Right". The only thing I do differently is add some rub under the skin.....These are some really good eats and something folks should give a shot trying IMO!!!
Comment
-
SheilaAnn These are not injected with butter, i used the Butchers Blend mixed with water like they do in the video. Then into a 250F smoker for 30-45 mins, take them off and place a pat of butter on top of each thigh and wrap to braise and steam for 90 mins at 250. Then dunk in a thinned sauce/glaze and put back on the smoker for 10-15 mins.
-
-
Making bacon today, so needed to dispose of some of the offcuts. Not that meaty but tasty.
Comment
-
I finally broke in the blaze grill I won this weekend!!! I used the Peking duck recipe off the site, it turned out great! Normally duck is to tough to eat because of the fat, with the skin separation method you only had to eat how much fat you wanted to. Used the FireBoard to track both breast temps and grill temp. On low for outside burners with center burner off it held right at 370 degrees.
Last edited by Vandenberg103; August 1, 2022, 12:34 PM.Comment
-
Another stab at cooking on the new griddle today. Cook #3 I think? Anyway, Teriyaki flat iron steak, shrooms, and hash browns. Really tasty. Clean up 30 seconds. I’m loving this thing!
Comment
-
-
I’m still playing around with this new seasoning my wife bought and tried something new, for me.
Here’s my take on smoky, lemon-pepper chicken wings.
After removing wing tips, I lightly coated wings with lemon-pepper seasoning.
Smoked on the pellet smoker at 180-200F for 1 hour. IT was about 115F afterwards.
Vac sealed them and put them in SV for 1 hour at 167F.
After SV, flash chilled, then tossed in flour, baking powder, lemon-pepper mixture. Added a little cayenne to some of them.
Refrigerated for 8 hours. Air fried at 400F for about 20 mins. They came out golden, crunchy and moist with a hint of smoke.
Epilogue: My wife usually eats only 5-6 pieces when we get wings from our local wing joint. She ate about 10 of these and said they’re the best she’s ever had. We tried various sauces on them but all were too bold and masked the delicate smoky flavor.Comment
😎
Comment