Friday Night's S n S NY Strip....Twice Baked Potatoes and Roasted Broccoli 
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ChefSteps sous vide pastrami using chuck short ribs. Smoked 7 hours at 150°F with cherry then in the HTTM for 48 hours at 149°F. The rub is SPICY with chili pepper flakes in it. Her Nibs, who is both a pastrami aficionado and possesses a cast iron palate said it was really good. Who am I to argue?Attached FilesComment
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Smoked turkey breast and thighs with the SnS.Attached FilesComment
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So yesterday I asked what everyone wanted to eat, and ribs got the vote. I decided to do a side by side comparison of Memphis Dust, and my Memphis Dry Rub. I probably will get run out of the forum for saying this, but I find MMD a little bit sweet for my taste. I like a little more zing, and a little less sweet. So I did one rack with MMD, and one with my Memphis dry rub. My son declared the MMD more "balanced, and less zesty" than my rub. Bark was a little better with MMD, but I will give up some bark to cut back on the sweetness. I like my Memphis rub better for the flavor profile. I didn't sugar my rub, but instead sprinkled sugar on the ribs first, before applying my rub. I guess I will have to make two racks of ribs every time now. The trials we endure.... :-PComment
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Did a free range chicken on the PBC last nite, Just fired up the PBC per Kathryn and cooked on the Turkey hanger, I did not watch PBC temps and removed bird at 155* internal used KB and 1 small apple chunk, Wife approved.Comment
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More ribeyes cooking on red oak using the Buckaroo. Can't seem to get enough of these!
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I grabbed a smallish prime rib (about 4lbs) on sale after easter. I have a Kamado Joe and recently got a Joetisserie and was wanting to try it out with some beef. Dry brined it overnight, then rubbed it a few hours before cooking with some mustard as glue and a good dose of Dizzy Pig Salt Lick. Back in the fridge for a few hours, then on the Joetisserie for a somewhere between an hour and an hour and half. Cooked it a bit beyond medium rare for the sake of the wife. Turned out great - best rib roast I have ever made. Out guests loved it!
Attached FilesLast edited by kingdarb; April 10, 2016, 05:22 PM.Comment
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We got back from our Smokey Mountain trip around noon today and I mow/weedeat the grass so I decided to do something simple for supper like thick grilled pork chops marinaded in Moore's marinade and smother with Sweet Baby Ray's BBQ, fried taters and Mac & cheese.Comment
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David Parrish I dig the Kick Ask basket, but I could live without it. I find that for me where it shines is when I want to cook really hot (i.e. searing). It seems to allow better/more airflow, so getting up to temp seems to happen faster. That said, I think that it may well burn through charcoal faster due to this, so I think I am not going to use it for low and slow anymore. As far as cleanup goes, I don't really find this any easier/faster than with the stock equipment. That said, kamado makers always seem to recommend lump as the ash from briquettes can impede airflow. I think that if one were to put briquettes in the kickash then this would not really be an issue, as the kickash maker recommends removing the bottom iron grate when the basket is being used anyways...Comment
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No such thing as leftovers huh..Comment
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Thick cut choice ribeye. Irish butter and Montreal Steak seasoning. Cast iron skillet.Attached FilesComment
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New batch of Memphis Dust! Tried to bake out the clumps of brown sugar........should've probably just baked the sugar alone, but nothing burnt!Attached FilesComment
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