flyingpiglet made a beautiful Torta Sole Zucchine e Mozzarella. Accompanied it with a couple of prime ribeyes, dry-brined and reverse seared on the SnS kettle.
texastweeter - The torta was delicious. Great combo of flavors from the zucchini, sun dried tomatoes and cheese. flyingpiglet says that next time she will try it with dry mozzarella rather than fresh as she used here. The fresh mozzarella had a lot of moisture in it that kept pooling in the middle of the torta and had to be mopped up a few times during the cook.
The day went pretty much as planned. Started with a cool morning and it was a great day to be outside.
250-275, just over 4.5 hours of actual cooking time. I did end up rotating the ribs about every hour and used that opportunity to spritz (Beer & Apple Juice) . We are getting many compliments from the folks who picked up their Ribs.
I cooked the flap and cut into bite size chunks w/ BBQ Sace so folks could sample ...
It was a good cook and it was good to participate in the Fund-Raiser
Old Glory ....hope your day goes as well AND you have good weather!
We bought a 1/4 cow recently, which is the first time we've done that. These were the first two ribeyes that got grilled up tonight. The marbling was pretty darn good. It looks to be on par with prime beef IMO. And they tasted even better than they looked after a reverse sear on the grill.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlenโs โBrisket Chroniclesโ
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Spent the day at the range. Iโm a volunteer Range Safety Officer for my local gun club, so I was out there for the day (9 AM to 2 PM) followed by a bit of my own proficiency shooting. Got home and steaks, baked potatoes and green salad were on the dinner agenda. Stacy prepped everything and all I had to do was cook the steaks. Itโs a beautiful 70 degree day in the Pacific Northwest and now Iโm outside after dinner with a cigar. Seems a great start on Memorial Day weekend to me.
22โ 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
Wrights bacon. This brand is becoming my new go-to. Not overkill like that one brand (name is escaping me) where you can smell the smoke through the sealed package. Yet, not washed out.
Berkshire Coppa steaks from Wildfork Foods on the PK grill.
They come as a two pack so I had one last night and the other will be my lunch while I cook the brisket today. Served with Tony Chachere's yellow rice and a German Dunkelweisse.
First time flanken cut yesterday. I don't usually use marinades, but read these benefit, so went thru the fridge to see what I could come up with...
Was a short marinade. Pretty much just long enough to get the charcoal ashed over, then put them on indirect for a quick smoke. Not long at all...., they were even still cold when I pulled them off.
Warp ten on the Grill Grates, for about one minute a side.
Over all.... nope.
The flavor of the marinade was fine, but there wasn't much of it. The meat just didn't take much from it.
These benefit from an overnight marinade to be honest. Next time go at least 4 hours. Also they are best grilled hot and fast for the entire cook. Grillgrates are the right idea, and I donโt think you can overcook them as when we do the full short rib we are going for 195+. Just looking not to dry these out.
Memorial Day weekend BBQ (Sunday) โ I followed Malcom Reedโs Chuck Roast Burnt Ends cooking method. And BBQed it up with Uncle Jack. Used a chuck steak and country style ribs. See post grill notes. Jack Daniels Beef Rub for the chuck steak, Jack Daniels Pork Rub for the Country style ribs, Jack Daniels Original BBQ Sauce for the burnt ends part, Jack Daniels Whisky Barrell wood chips for smoking. BBQ Beans (Bushโs Original seasoned with Jack Daniels Original BBQ Sauce) cooked in my little black pot, macaroni and cheese for a side, and some Louisiana Pear Cobbler for dessert. Post grill โ the country style ribs cut into cubes cooked much quicker than the chuck steak. I ended up with some burnt alongside my burnt ends (pic 6 pork, pic 8 beef). Something to keep an eye on next time. I also added 1 cup of bouillon instead of ยฝ cup to 1 cup Jack Daniels BBQ sauce. Just keep an eye on the times and it should be fine. #jackdaniels #bushbeans #knorr #slapyamama #howtobbqright #Pwtallahassee #pigglywigglysouthtallahassee #winndixie #wrangler #teamchargriller #chargriller #chargrillergrills #kingsford #bbcharcoal
โ
My first meal home request was burgers but didn't go for the double this time. Waking up this morning, with there still being an uncooked patty left and all, I figured I'd make a "breakfast burger"
Lightly toasted onion roll, cheese, touch of bacon jam, egg.
There's something to be said for jet-lag after all.
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