Outdoor mobile unit.
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Panhead John the back, maybe twice in order to move
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Ribs and corn for today, won't have a finished pic of the corn but it got 45 min of smoke, then foiled the tray to sit in the oven on low til fireworks and eating time.
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tbob4 an electric knife does it clean without tearing the tender rib meat. -
tbob4 I messed up on like 2 of the ribs because one rack had those pesky extra bones. But I just wear a glove, hold the rack on it's side and use my fish filet knife to try and cut down the center of the meat. Because baby's have that curve I like the on the side method so you can see the bone.
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Oh, and some pork belly on the BGE. Along with a Pitmaster Breakfast. 😎
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Panhead John wants to know where Sabrina is. He said "no Sabrina photos? It didn’t happen" -
tbob4 I actually think he should just put Sabrina’s picture in his avatar, instead of his. 🥸 -
I will have to tell her that she is a big hit around here. LOL tbob4 Panhead John
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Some appetizers getting ready for the smoke.
My soon to be famous Poppers and a bunch of Texas lollipops.
Finished pics will be available for your viewing pleasure tomorrow. 😁Comment
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You scooped out the seeds and pulp?!? WussLast edited by Panhead John; July 3, 2022, 04:50 PM. -
Panhead John that was only to make room for the Reaper cheese. Otherwise seeds and pulp are a must. -
I know, just messin with ya. I always scoop mine out too, and will tomorrow for my poppers.
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Made to the finish line. WINNER.
Two racks of STL spares from Wild Fork rubbed up with "Rub This On Everything-Sweet Heat" from 43rd Parallel BBQ. Then onto the Recteq at 235* at around 10:45 this morning.
Pulled after six hours. Glazed with Blues Hog Raspberry Chipotle bbq sauce about 20 minutes before that. They were done perfectly for our liking.
This was a new rub/sauce combo for me. Wow. You’d think the rub and sauce were made specifically to go together. Fantastic flavor profile for pork.
Happy Holiday everyone!!Comment
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Last edited by cashelton; July 3, 2022, 06:30 PM.Comment
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Went with beef ribs from Costco. With the exception of my wife and kids no one in the family had ever tried beef ribs. Well, it was fantastic. My nephew who’s an extremely picky eater couldn’t resist. This is why I love BBQ. Did them on the Traeger at 250 for 9 hours with Meathchurch Holy Cow rub.
also did 2 pans of Costco Mac and cheese, a dozen brats, and a brick of cream cheese. All in all it was a great day.Attached FilesComment
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Can’t be the 4th of July without a few hot dog cooks at least. Doing my ribs tomorrow. For only the second time ever, I did bacon wrapped dogs. I doubt if I’ll ever go back to doing hot dogs again without wrapping them in bacon, man it adds so much to the taste…big surprise huh?
I used some Nathan’s dogs for both of my bacon wrapped cooks. The first time I wrapped the wieners with raw bacon and by the time the bacon was done, the wieners were over cooked on the kettle. They weren’t very plump, kinda skinny.
This time I pre-fried my bacon a little bit on the stove, just until they started to brown. After letting them cool off I then wrapped the dogs with the bacon. Made a big difference, came out great. If you bake your French fries in the oven as I do, sprinkle em with some Tony’s….you won’t even need ketchup. Instead of grated cheese I used some Queso, with onions and Wolf Brand Chili. Don’t bother with buying canned Hot Dog Chili Sauce, it sucks.
Last edited by Panhead John; July 4, 2022, 01:35 PM.Comment
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St. Louis cut pork ribs on the weber. Sous vide corn, and a big &$$ cake.Attached FilesLast edited by MsTwiggy; July 3, 2022, 07:44 PM.Comment
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Cake or ribs? I know your ribs are good, but at that age can ribs really win? -
LA Pork Butt cake wins for now, he was unfased when I suggested he slow down or he might feel sick. He just said "if I get sick will you let me eat more" 😂😂😂
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Happy independence day everyone! Today was beef ribs day. Smoked two racks of prime beef ribs from Wild Fork. Had to trim some silverskin but otherwise both were really nice cuts of beef. I seasoned with kosher salt, Lawry's, pepper and granulated garlic. On the smoker at 7 am and smoked all day with oak and cherry between 220-250f. At 3:30 when they hit 185f I wrapped in butcher paper after drenching them in some homemade tallow. Let them ride in the paper for another 2 hours. I did not take a final temp but they were incredibly tender and oozing juice. They were by far the best beef ribs I have cooked; now I just need to figure out how to get a brisket to come out like these ribs. I also spatchcocked a chicken but it is hardly worth mentioning compared to the ribs. Hope everyone has a great day tomorrow and hope your cooks go well.Attached FilesComment
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Because our out of state relatives who were coming for the 4th had to cancel at the last minute due to common flu felling the parents and three of the four kids, the chicken/vegetarian meal we had planned got changed. I did one rack of St.Ls on my WSCG. Used the Minion Method (40 briquettes in the ring, and 10 lit briquettes in the chimney dumped on the end of the ring). Cook time at a fairly constant 220 was just over 5 hours, most UNATTENDED thanks to a remote thermometer that let me know when the temp wavered too much. Followed Meathead's Last Meal Ribs (p.205 of "The Science . . ." including dry brining. HOWEVER, we used a Trader Joe's 101 BBQ rub which put the combined salt level higher than I like. Won't do THAT again on the other two racks. "Overcooked" green beans from the garden with minced onion, bacon, and bacon fat (uh, cooked until the crunch in the beans is gone) plus mac and cheese from scratch rounded out the meal. Also toasted the memory of Mr. Bones with a chocolate milkshake for dessert. And all the veggies we bought for the visitors? I grilled the eggplant, zucchini, etc., which will be used this week to make baba ganoush and ratatouille.
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