Made some Baby Back Ribs today. Two just salted (my wife has many food intolerances) and two with homemade rub and a light glaze of store bought sauce. Turned out great and we’ll have some leftovers.
Served with homemade corn bread with Honey butter and fresh steamed broccoli.
texastweeter the salt dry brined version tastes kind of like smoked bacon but with a rib meat texture. Definitely more basic but still delicious and beats the alternative (no ribs) if you can’t eat all the usual spices and sauces.
This brisket is going on the Yoder Wichita July 4th early morning. I have a section of the seasoning applied for this picture. Is the seasoning amount about right or should it be more or less?
My backyard is smelling amazing and my next door neighbor says you’re smelling good over there. I’m maintaining a light blue smoke. Just as soon as the coals start wavering with heat blue smoke starts emitting.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
First attempt at Dreamland style ribs tonight on the PK. $8 rack of BB from Meijer. 45 min Kosher salt rub; seared over Jealous Devil and three hickory chunks for 15 min; indirect for 45 min at 350 F. Sauced with Killer Hogs AP and Hoosier Heat liquid sauce. Awesome flavor, chewy texture, family loved. Ribs in an hour? Yes. I'll do that again.
Look great! BTW, if you want to complete the experience, you can order Dreamland sauce (and rub) online. Though you can order it through Dreamland, you can also get it from Walmart online for less. Don't forget the white bread napkins!
SheilaAnn
I applied 1/3 cup of Rudy’s rub. I then took another shaker and added 1 tbsp brown sugar,
1 tbsp granulated garlic, 1 tbsp smoked paprika
1 tbsp of Rudy’s rub and 1/4 cup of 16 mesh black pepper. Mixing all those good in a separate shaker. I also skipped using mustard and lightly wet the surface with water. Hopefully this smokes up great.
Little prime tri tip for dinner. Overnight dry brine, 5 hour SV bath at 131, then ice bath and simple rub followed by sear on the SNS kettle. This was excellent.
A little yard bird on the Bronco.
I was supposed to cook it yesterday, but time got away from me. So, it sat in the fridge overnight injected with butter and lemon juice, and covered in Heath Riles pecan rub. and I cooked it tonight.
turned out pretty darn good...
Don't know why I didn't start doing a grill/smoke log earlier. I captured so much information wrestling with the fire and weather conditions today and have good notes for the future. I had not done a rib roast before and culled information from this site. I seasoned it with salt, pepper, and garlic flavor. Had a hard time getting a low temp but since I was doing the potato recipe, I pulled out my other grill and moved coals over. That allowed me to have 325 on the Akorn and 225 on the Member's Mark. I put the cut potatoes on the Akorn and the prime rib on the Members Mark, both going indirect.
When the potatoes hit temp, I moved them to direct heat and brushed with the melted butter. I left them too long when I flipped them on the skin side but it wasn't anything some butter, sour cream, and milk wouldn't fix. Also added scallions and real bacon bits to the mashed potato mixture. Moved the roast to the Akorn (better temp maintenance) and finished to 130 degrees internal (225-250 internal). I wrapped it in foil and rested it just short of two hours (waiting for some family to return). Roast was delicious, tender, and juicy. Potatoes had better flavor than regular mashed potatoes. Clean plates all around!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A tri tip on this wonderful long weekend! Not sitting outside during the cook though - it’s a bit toasty out there! Had steamed broccoli and a great cold pasta salad my wife made!
Information
Prep time
20min
Total time
35min
Servings
4
This easy recipe is loosely based on the famous Caribbean fish stew and substitutes turmeric and paprika for the more traditional achiote (also known as annatto). Cilantro stems — too often underused and underestimated — and spicy habaneros pack a punch and depth of flavor in the curry paste. This version is fairly mild, but you can increase or decrease the amount of habanero chile depending on your spice tolerance.
Ingredients
3 small onions, peeled
⅓ cup finely chopped fresh cilantro stems, plus chopped leaves for garnish
2 large garlic cloves
1 red habanero or 2 serrano chiles, stemmed and seeded, depending on heat preference
1 tablespoon paprika
1 tablespoon ground turmeric
2 (14 ounce) cans unsweetened coconut milk
2 tablespoons coconut or vegetable oil
1 red and 1 yellow bell pepper, cut into ½-inch slices
2 large sweet potatoes (about 1 to ½ pounds), peeled and cut into 1½-inch pieces
2 portions Pacific cod (or any white fish), (8 to 10 ounces each)cut into 2-inch chunks
Salt and freshly ground pepper
Lime wedges, for serving
Cooked long grain rice, for serving
Directions
Make the Curry Paste
On a cutting board, thinly slice 2 of the onions and cut the remaining onion into quarters.In a food processor combine the quartered onion, cilantro stems, garlic, habanero, paprika, turmeric, 1 teaspoon salt, and 2 tablespoons of the coconut milk and pulse to form a curry paste.
Make the Stew
Meanwhile, in a heavy saucepan over medium-high heat, heat the oil until shimmering. Add the sliced onion and cook, stirring, until translucent, about 5 minutes. Add the bell peppers, sweet potatoes, curry paste, and remaining coconut milk and bring to a boil, stirring. Reduce the heat and simmer until the sweet potatoes are tender but not falling apart, 10 to 15 minutes.Pat the fish dry, season with salt, and add it to the pot, nestling it into the sauce. Cover and simmer until the fish is just cooked through, about 5 minutes. Season with salt to taste.
Serve
Ladle the stew into bowls, garnish with chopped cilantro leaves, and serve with lime wedges and steamed rice on the side.
Pro tips
Pair it Up
A pinot gris or gewürztraminer from the Alsace region of France will have great floral notes, a hint of sweetness, and the right amount of acidity for creamy chowder.
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Tara Holland
Tara Holland stepped out of her successful career in the financial corporate world to follow her culinary dream and graduated with honors from the Institute of Culinary Education in 2017. She was Assistant Food Editor at Rachael Ray Every Day magazine and is now a freelance recipe developer, writer, and recipe tester. Her work has been in Rachael Ray In Season, Reveal magazine, Cleanplates.com, The Kitchn, and WeightWatchers.
Night night little parcel. See you on the 4th! Speaking of fourth, this is my fourth brisket this year. Figuring out brisket was one of my 2023 goals and I’m getting there - “got my technique down and everything”
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
Sunday Supper Baltimorelger here are my beef ribs as noted above. About 2/3 the way in…my little hunk of oak sparked up when I lifted the lid for a picture.
pulled and resting before service
horrible pic of my rib sliced up. You can barely tell, but at about six o’clock is a smoky chimichurri. Dang good eats, right there!!! And a splash of Lexington sauce on the bread.
I just threw together a Hawaiian-Style Potato-Mac Salad to eat tonight. Heading to a baseball game during the day and then home to some grilled chicken thighs, watermelon and salad. Happy 4th to anyone celebrating today!
Munchies for later today.
Crunchy pepper jack cheese crisps topped with solid white albacore tuna salad made with freshly chopped spring onions, diced jalapenos then topped with a few drops of Sriracha and spicy Wasabi sauce.
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