Waterbath cook, then a quick sear
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My very first chuck ribs, cooked on the weber for 9 hours. I never believed anything could be so rich that one would be a serving but I was licked
served with mashed potatoes and yellow corn. 🔥🔥🔥â¤ï¸ðŸ¿
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I have both types. It's just something you do every couple or three hours.
I use a stick and just give the coals a few jabs and then a few sweeps to get it to drop into the catcher. If it's going to be a long cook, I throw a couple of brickettes in as well. -
Those are fantastic! Let me tell you - I absolutely ruined some beautiful ribs about a week ago. We were making toppings for a baked potato bash at work. I started my Kamado and I knew it was too hot. I had to go to work, though. I came home after work and I had hockey pucks. I wanted them to come out 1/2 as nice as yours. I did not serve mine the next day. You have made me envious
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Had myself a porktacular time today. Smoked up a Porter Road pigsket and a rack of Wild Fork baby backs. Fantastic! Quoth my lovely bride, "the best pork ribs I've ever had." Can't ask for better than that
Full details at the link.
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Six pounds of Loaded Breakfast Sausage: Eggs, cheddar, potatoes, bacon added to some venison and pork pan sausage given to me by a friend who had it made in Snook, Texas (the city is known for sausage and as the place that chicken fried bacon originated).
This will be smoked tomorrow then frozen and taken to a three day dove hunt in Concan, Tx in two weeks.
Recipe from Chuds BBQ (As mentioned above, I used premade sausage):
Last edited by 58limited; August 27, 2022, 07:13 PM. Reason: Friend corrected me, the sausage is venison and pork, not wild hog. Howsoever, its good!Comment
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Just a batch of homemade bratwurst. Some for the freezer, some for the grill, and a sample for the cook.
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MsTwiggy they are about 50/50 beef and pork. Seasoned with the PS Seasonings Sheboygan bratwurst mix. I added a healthy dose of black pepper.
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Today's cook was bone-in pork chops. I tend to let the sales at our various markets guide my cooking, so I picked these up at Food Lion yesterday. I had decided yesterday to go with a Jamaican (I think) adobo, Blue Mountain Country, that our local international market sells. I've only used it sparingly and experimentally, never on pork.
I sprinkled this on both sides of my pork chops at about 1 pm, for a dinner time grill. I was essentially dry-brining with the adobo. I was tempted to add some vinegar to marinade them, but I'm glad I didn't.
I fired up my Kamander and got it going to about 500F, lump charcoal and then added some maple and mesquite chips (first time with mesquite) for some quick smoke. I pulled the chops out of the fridge at about 6:30, tossed them on the hot grill with direct heat/fire, and put a half loaf of take-and-bake baguette and put it on the top rack to bake.
Here we are after the first turn:
I love that upper rack because I can usually bake or heat up things that are too sensitive to be so close to the fire. It swings back over the grill so I can close the lid. It usually works out well, and it did tonight.
I definitely had some hot spots on the grill (note the left versus the right). I got everything evened out in the end. The bread baked perfectly (I used parchment to protect the bottom on the upper rack), the chops were around 160-165 when I pulled them off, and dinner was served after a short rest for the meat. Overall cook time was 8-10 minutes.
Here is my plate:
Roasted broccoli (EVOO + salt), baguette, and chop. Some budget Bordeaux and fruit punch soda (my kids made) for drink.
Here is the cut, perfectly juicy throughout, amazing:
I was very happy with this, and these were probably the best chops I've ever made on the grill. They were a little bit salty, but they were tender and juicy all the way through. Thumbs up from the family all the way around the table. I could have eaten two more. The adobo has cumin, oregano, black pepper, and some other spices, so it had all of the usual suspects and was very good. The baguette was a surprisingly good compliment in flavor.
These were thin chops, so I may turn one of those into a sandwich tomorrow. I will definitely make this again, but with a little bit less of the seasoning. Yum.Last edited by HotSun; August 29, 2022, 09:48 AM. Reason: Apparently I don't know the difference between back and bake.Comment
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Homemade and canned salsa! The jars are quart size and we had 4.5 jars when done. Homegrown tomatoes and jalapeños, cayenne peppers. fresh garlic, bell peppers, so much onion, and ACV. 3 hours of chopping and 1 hour or so of cooking via the boiling water method. Our pot could only fit one jar at a time. Best salsa I ever had. A team effort with the wife!Attached FilesLast edited by STEbbq; August 27, 2022, 10:14 PM.Comment
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Steamed Sitka Dungeness crab and a summer vegetable tian (shown before cooking).
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T-bones started on the Broil King and seared on the Primo Junior going full out! USDA prime and very tasty. My wife is not a big steak eater, but she said she really enjoyed it, so woohoo!Attached FilesLast edited by Thunder77; August 27, 2022, 10:59 PM.Comment
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Wings on the Grilla, with Grilla AP and Bachan Yuzu. Almond/plum pellets. Wife doesn’t like wings and she liked a lot.Comment
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If anyone is curious about the arrangement, it's to maximize convection airflow. The OG's deflector dish essentially makes the edge around the grill more like a convection oven, so, better for chicken skin and such. The spot on the left, where the door slides out from, is the hottest spot on the grill, probably because of the air draw between the two panels of the door.
Also, I think I need to change the foil. ;-)
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This site is detrimental to my cholesterol levels-
Oklahoma Onion Burgers, at least the bun is whole grain
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Still had a good load of charcoal left in the Keg from the brisket Fri night so decided to burn it off then I thought.... hey why not smoke something.
Nothing thawed so pulled out a frozen sirloin tip, rinsed with water so the dry rub would stick and on the grate it went.Attached FilesComment
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Fried egg on sourdough with Italian flatleaf parsleyAttached FilesComment
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