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I also did burgers today. Fired up the griddle station for some basic bacon cheeseburgers. Nothing fancy for sure. But tasty all the same.
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Man! I forgot how much fun cooking on the kettle is. Not sure if I dig the SNS or the vortex better, the each have a place.
Today was leg day​ Road house rolls with some potato salad. My legs are dead after that biz!
Sorry for the order, posting from my phone, still trying to figure it out. Have a fantastic weekend!!
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Thick cut pork chops marinated in a honey-mustard sauce all day, then 2-zone and a ripping sear. Yum!
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My fellow Pit Boss Ultimate Griddle buddy Jfrosty27 gave me the idea of smash burgers tonight. This was my first time doing them on the griddle. Man, they came out good, crusty exterior and juicy on the inside. I’ll be doing smash burgers more often for sure! For anyone in the market for a new griddle, I can’t recommend this Pit Boss enough. Once you’ve cooked [and cleaned up] on this nonstick surface, I can’t imagine anyone going back to a regular griddle……..
Last edited by Panhead John; August 13, 2022, 12:58 PM.Comment
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texastweeter Is that how you do yours, bacon onion and cheese?
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First cook since last Sunday. Bone in Ribeye on the Kettle. A bit of Hickory and of course Meathead's Beef Rub in fridge about 3 hours. Turned out tender, tasty. Have a bit leftover. Maybe rolled in an omelette or a salad
Forgot to mention this was on sale. My wife got at local grocery store. A bit over 20 oz. Yea, bone included. Sale price $8.50. List was $17.50.
Last edited by RichieB; August 12, 2022, 08:05 PM.Comment
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Ribeyes, corn, baked potatoes, chocolate chip cookie barsAttached FilesComment
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Well, today was interesting. I picked up a rack of Smithfield spareribs from Aldi earlier this week to smoke. I have never smoked any kind of ribs before, so I just tried to follow along with Meathead 's instructions in his ribs book. I trimmed, removed the membrane, and cut what actually looks like a St. Louis cut. There was a hunk of extra meat and bone that I didn't see in the book, so I just separated that to cook. I also cut the meat flap and saved it for 'boneless' ribs, haha. The end result looks kind of like a St. Louis cut, but if I did it right, that was totally unintentional.
I sometimes apply my salt and rub the night before, not sure if that's right, but I have to manage my time. Here is my prep from last night, using my own rub recipe:
I got my Kamander prepped for smoking around noon, using some Japanese maple for smoke (from a tree in my yard). This ended up being a very difficult cook. After a couple hours I took the thin flap off the grill as it was done.
I was using my new InkBird temperature controller, and at some point, it stopped blowing air and I was getting wild temperature fluctuations. Then I had my charcoal extinguish and had no smoke about 3.5 hours in.
I had to fire up some fresh charcoal and grabbed a hunk of cherry to get some more smoke. I had to pull out the water pan (half full)....long story short, it took about 30 minutes to get back up and cooking. I got some good smoke and consistent temperature after that and it was smooth sailing from there. Here is the aftermath once everything was cooked (the small foil packet is a reheat of the flap meat taken off earlier; the big packet is the other chunk of bone and meat that I decided to Texas crutch towards the end):
Total cook time was around 6 hours. Now, getting ready to serve:
My daughter is showing off the smoke ring (I am proud of that):
Everyone in my house likes naked ribs, but I like sauce and brushed some Carolina sauce on mine and let it sit in the oven after I made cornbread. Roasted broccoli as a veggie and dinner was served:
Despite the mishaps, my first ever try at smoking ribs turned out great. The ribs were tender, the family loved them, and I learned a lot. I have no idea what happened with the charcoal, but I probably did something wrong in my setup. Babybacks are on sale at Food Lion, so I will try to pick up a couple racks.
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​Last edited by HotSun; August 16, 2022, 08:49 AM.Comment
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Here's a great rack of baby backs smoked on my Pit Barrel Junior. I've been cooking ribs for many years, and these may be the best I've ever made. I cooked them for 2½ hours, undisturbed, then sauced them and cooked them for another half hour. They were really perfect, with a beautiful smoke ring (I added some apple chips at the very beginning of the cook) and a "competition" pull off the bone.
I tried a new rub with this cook that I read about in the Pitmaster Forum: Oakridge BBQ Competition Beef & Pork Rub and it was as good as any I've ever used. Highly recommended and available on Amazon.Attached FilesLast edited by bocaboy; August 13, 2022, 05:37 AM.Comment
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Son is off to college today. His last meal was a pan Asian feast. Korean fried wings, Vietnamese beef cubes, tomato rice (Vietnamese?) and tomatoes w Japanese carrot ginger dressing.
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The marinade for the beef cubes was outstanding. In fact EVERYTHING I’ve cooked out of this cookbook has been incredible. Highly recommend it
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My first low and slow on the Bronco. A bone in pork butt. Dry brined overnight, seasoned with MMD. Ran for 14 hours at 230ish on a single basket of charcoal with both vents on (1). I used pecan and used the deflector to set a drip pan on. I never wrapped. Noticeably less smokey than the one I just cooked on my PBC. Maybe because pecan is lighter than oak, maybe because i used a drip pan, or some combination of these factors. Butt went on at 7 am and I pulled it at 9:30. Held until around 1 am when I pulled it. Overall bark development was slightly reduced probably because of the lower temps, although last time a different rub was used so not exactly apples to apples comparison. I have never cooked a butt so low for so long. The smoke ring was more defined and a brighter pinker red. The meat was the most moist and tender we have experienced this far. I think i will adjust to shoot for 275 next time to reduce cook time and develop more bark. Overall it was a pleasure to cook on and easy to clean the ash this morning. I will do a more in depth review once I have more cooks on it. 🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
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Did an overnight chuck roast smoke on my Grilla OG. CAB chuck roasts were on sale for $4.49 a pound so I picked up a couple Thursday night after work. Got them salted up and into the garage fridge they went until last night.
I love the color of beef after a 24 hour dry brine.
I then hit them with a bit of vegetable oil and some pepper and granulated garlic.
Onto the Grilla OG they went at 10:30 PM. I ran it at 220° on Pro Mode.
At 7:00 am this morning they had transformed into such a beautiful sight.
At this time they were at 160° but needed about another hour until I was happy with the bark.
Once the bark was beautiful around 8 am I wrapped them in aluminum foil with a bit of Labatt Blue and turned the OG up to 250°. At 10 am they were were probing like softened butter and into the cooler they went for a couple of hours.
I invited my neighbors over at noon for some pulled beef sandwiches and a few beers. After I shredded up the beef I heated it up in a fry pan with some French onion soup and then I served it on some Kaiser rolls I modified into a "Weck" roll by brushing the tops of the rolls with a corn starch slurry and sprinkling on toasted caraway seeds and flaky salt that I then set up in my oven for about 5 minutes. Served them with Dick’s prepared horseradish.
This has become one of my favorite things I make on my smoker.
My neighbors 13 year old joined us and was a bit hesitant to try the sandwich but his father insisted and he took his first bite and he smiled from ear to ear. Best honest review of my BBQ I’ve gotten. A 13 year old ain’t gonna tell you he loves it unless he does.
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