Hit the jack pot on these pork ribs.
Haven't seen ribs this meaty in ages.
last day if sale so 30% off didn't hurt either
Fire up the old broke back keg about 1230 and get these kids a humming
Several years ago a local market here had a huge supply of +5lb baby backs! These things looked like bone in loins they were so meaty…
I bought all the Mrs would let me, if I remember I bought like 24 racks…damn they were amazing!
Your look that good!!
Last edited by CHNeal; December 18, 2022, 03:37 PM.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
WayneT it was slightly tannic when tasted right out of the bottle. I didn’t get the blueberry that their tasting notes showed, but I did get dark Cherry. Then when it was dinner time, it paired so well with the rich beef and it totally made the Gorgonzola wake up. Which I loved, because it was cheap cheese in the first place.
texastweeter yeah, I said tater! 🤣🤣 I love Maytag bleu, too!
Ran the second of three batch’s of sauce today to be bottled up and given to the folks at work. They all ask for it when they know I am cooking and I take them some from time to time but always take a pint to everyone for Christmas.
This is from the recipe I posted in the sauces section. You gotta love any recipe that has a quart of Jim Beam in it! This is the sweet everyday variation which seems to be the most popular around these parts.
I probably make 12 gallons of this a year counting the 3 gallons for work and 2 gallons for friends, and maybe 2 gallons make it into our fridge….
pro tip- scrub your own pan…make your evening better!
Last week while we were on vacation in the Lake of the Ozarks at a very nice Air BnB.
Slow roasted Duck Confit. Half Yukon Gold and Sweet Mashed Potatoes, A little Onion, Garlic, Sage, Orange Zest Pan Sauce from some of the Drippings and our usual Steamed Artichokes....
Last edited by troymeister; December 18, 2022, 08:14 PM.
Got er done kidz
Used Visions lump with maple chips.
Keg hung in there at 280 to 300 despite blustery winds and snow squalls today. These took about 3 hours to get probe tender than gave em another 40 mins to give some more finish.
And moist, very meaty, 4 ribs and i was stuffed but wacked down another 3 for goid measure.
One of my better rib efforts....ouch!!!!
Hurt my shoulder patting myself on the back
@SidP Thank you. Its a homemade hybrid of a few rubs.
I start with a recipe I got off the Food Network a few years ago and add or subtract depending on what I have in the pantry so its never really the same twice.
Can post up ingredients if you like.
Did a variation on Attjack Kettle Fried Chicken. I cheated and used Louisiana Chicken Fry because I had a bag that was about to expire.
Did a 24 hour brine in pickle juice and was blown away by this recipe! My Mrs was astounded at how this was really fried chicken without the frying part!!!!
This will go into regular rotation. I did it on a 22 as that’s my comfort zone but will give the 26 a shot next time. Maybe I’ll buy the large vortex…
Anyway thanks for the recipe this was amazing and I’ll use the real deal next time!!
My lazy peach cobbler on the other hand wasn’t the roaring success the chicken was…
Maybe I gave up too soon ( I think that was it actually) maybe I let the coals get old while I was eating the chicken. Either way the cake never setup so I got a soggy mess. Now to be fair it’s a great tasting soggy mess but…
You know what?....It's hard to be perfect. I took perfect 101 in College..Failed...Took it again...Failed...Cosas que pasa..(En Español) Looks delicious to me...Awesome cook Bro...Both!!
I know I made basically the same dish the other day, but my youngest boy is down with a cold. When sick in our house, you get to call dinner. Chicken fried venison and brown butter mashed taters with brown gravy it is.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
My wife found a printed recipe for slow cooker wings/drumettes. She says I printed it. My response, deer in the headlight. I then found it online, put it in Paprika and did it today. I had a 4# package from B.J'S. About 50/50 drums and wings. I used Sweet Baby Rays Honey BBQ. I was skeptical and I was wrong. Tender, crisp and moist. In winter in New England, a great alternative. And being not done on the Kettle with Vortex she ate them.
Since it was 50/50 I did 5 hours, see recipe.
Not exactly your traditional Chanukah meal but it works.
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