This post falls in to what I'm going to cook or you'll see this again!
Went to our BJ's and picked up a whole beef ribeye had it sliced in the steaks. This was Canadian beef and you can see the marveling on the top layer of the picture I'm sharing. 6 and 1/2 meals. 13 steaks.
Cost per pound was 11.99, which is less than inferior quality at Wally world.
Rounded out my Labor Day weekend cook-a-thon with chili made with brisket point, New Mexico green chile & red chile powder, augmenting a Carroll Shelby chili mix - that stuff is just great. Came out extremely well. Details over yonder.
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.
I did 2 racks of St Louis cut ribs followed by a tri tip on the PBJ. When I took the ribs off wrapped in butcher paper and in the oven. Then I hung the tri tip to 125. Wrapped in oven too. My daughter and family came over. Tri tip on gasser for a reverse sear after burgers and hotdogs off for grandsons. Everyone enjoyed. Crappy pictures. I had to hold them off from plating to get these. The rib picture is a rack and a half. To hectic to get good pictures.
51st birthday today, I chose a cut that I have never sourced before, Prime Ribeye Cap steak and made up some mushroom & garden herb risotto.
The Steak was dry brined for 24 hours, thenSV, next I lit up a chimney of BB Lump, once I laid down the bed of lump on fire, I put a BB pecan split on, and seared the steak right over the live fire.
So good.
Hope your day was good!
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Last edited by Richard Chrz; September 3, 2023, 08:46 PM.
I've been working on the garage (wall rotted due to rotten window trim) so I haven't really cooked this holiday weekend. I threw together some pork chucks and Thai style marinade yesterday. I grilled some last night and the rest tonight. Good ending to a hot day.
This is similar to Moo Ping - a Thai street food favorite. Usually the pork is cut thin and woven onto the skewer. I did bite sized chunks. This really turned out good!
On the SnS Kamado cooking over direct heat. I threw some hickory on the coals.
Done. Three skewers burned off.
The project (Its hot today!): 1 X 4 wood trim around window rotted and caused rot to the surrounding wood. I did demolition yesterday which included taking down the tiles and cutting out the bad wood. Today I finished demolition and replaced the bad wood. Tomorrow I'll replace the trim and reinstall the tiles. The long hole is where an electrical box used to be - there was rot in that area too.
The metal clips at the bottom of some of the studs have rust - 1 foot of water went through when Hurricane Ike hit in 2009. They are still solid so I left them alone.
Tar paper is up. Tiles go on tomorrow plus I have to mount an A/C shut off box and run No.8 wire to the breaker box 25 feet away. All of this because I'm getting a new outdoor A/C unit and moving it over to here where my standby generator used to be (ruined by Hurricane Ike).
Chuck short ribs on the Smoke Vault. Dry-brined overnight, then rubbed with Meat head's BBB rub. Ran smoker at 260F. Fast cook: 6 hours, nekkid, no stall.
Served with fresh corn and herb salad and sauteed maitake mushrooms.
Last edited by theroc; September 5, 2023, 11:08 AM.
Did some smash burgers on the Pit Boss tonight, served with hash browns. Double meat and cheese, onions, mushrooms and bacon….oh yeah!
I’ve posted this before, but if you’re doing smash burgers, forget messing with the parchment paper to keep the burgers from sticking to your burger press or spatula. Wrap it in aluminum foil, shiny side down. You don’t have to mess with moving and cutting parchment paper. This will allow you to do as many burgers as you want and guaranteed not to stick.
Thanks for the tip on the foil. I did 50 smash burgers for our church picnic a few weeks ago (to busy keeping track of the burgers, so no pictures) and with the foil I didn't have any issues with sticking.
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.
I planned a Sunday dinner with our parents, and I went to Meijer to find what was on sale. I bought two packages of pork tenderloin back-straps and I planned on doing pork medallions. Yesterday I decided I was tired of doing that, so I ground up the pork tenderloins and made a pork meatloaf out of them. And then I wrapped the meatloaves in bacon. Mediocre. Not the best thing I've cooked lately, but they had good flavor and were tender and juicy.
I wish I had added jalapeno peppers and stuffed them with cheese. No one complained except me in my head.
Last edited by mrteddyprincess; September 3, 2023, 07:29 PM.
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