Fresh shrimp poboys!
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3 slabs of baby back ribs at the 5 hour mark. Maybe 2 more to go...we shall see. These are my first ribs on the XL Big Green Egg. I had to do a quick peek.
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Going to have some venison cutlets this evening.Comment
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Finished baby back ribs. 3 racks about 3 lbs each. A bit too tender (some were fall-off-the bone) at 6 hours at ~225-230. They would have been perfect bite-off-the-bone at about 5.5 hours. I was surprised they cooked so fast on the Egg. Bark was not tough or chewy and the meat very moist. Happy family!
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The left and right racks had MMD - about 4 tablespoons on each. The center rack had the same, plus about 2 tablespoons of dark brown sugar on top and was a notch (maybe 2 notches) better in taste. -
Looks nice. What works for me on my Egg (220 F) 3 hrs naked, 2 hrs pink butcher (layer soft butter, 1 C brown sugar, 2 T honey on the paper meat side down), 1 hr naked (last 20 minutes very diluted sauce). I rub with Honey Hog Hot from Meat Church. Excellent products and fantastic service!
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Did a small bone in strip on the SnSd Kettle. First in a LONG time!
My kettle had blown off our deck (only a couple of inches) but this was a test to see if it was too far out of round to use.
Was happily surprised that the binder clips still stopped most of the leaks. Absent the clips, not so good.
Bottom line, I still have a useable kettle. Steak turned out well.Comment
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richinlbrg no pics...didn't happen 😎Last edited by DWCowles; April 23, 2016, 07:48 PM. -
Yup, I know the rules. We were just too hungry, and what I really cared most about was how the kettle would work!
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Final product. Cook took 18 hours. I was at 173 around 2:15p, so I wanted to make sure I finished by 5, so I wrapped and got it done around 4:45p. The final product was very tasty. The point was delicious. The flat was a little dry. I opened the wrap to check and the brisket was probe tender at around 200 to 201 IT in certain parts and I let it keep going, which I'm afraid may have dried it out. I had it in a faux cambro for a few hours prior to eating and right when I pulled it and put it in foil the IT crept up to 207 before it started falling.
Either way, my first brisket cook was a success. I didn't get the best smoke ring but the flavor was just fine. Personally, I'd rather just have a chuckie or I'm going to need a DigiQ.
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Saturday night is fish night. Swordfish steaks and freshly harvested Maui onions on the grill.
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Ribs in pbc, Trout in cookshack, chicken in soon napolean w/SnS.Attached FilesComment
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It is not what is for dinner, but, the sous vide has gotten the better of me.
I don't have one. But I have a virtually unused Master built turkey fryer. I checked out temp control, and couldn't figure out why it wouldn't at least somewhat work. So I grabbed 2 vac-sealed frozen , thin (kinda junky) tenderloins outta the freezer and dropped into a 130 bath for about 90 minutes, threw on some Montreal rub and into a hot pan.
THIS has REAL possibilities! VERY GOOD!!Attached FilesLast edited by richinlbrg; April 24, 2016, 06:20 PM.Comment
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Birthday weekend!
Friday night we celebrated with my side of the family. My dad took us all out to La Bisteca which is a phenomenal Italian steakhouse the features Piedmontese beef. Saturday we celebrated with my wife's side of the family and since that actually involved cooking so that's what I am writing about.
This was the menu:
2 slabs of SLC ribs
Red beans and rice
A really nice salad
Cheesy bread from Great Harvest Bread Co.
Dessert: Chocolate peanut butter pie - Graham cracker crust, a creamy peanut butter structure and topped with chocolate (chocolate chips melted into heavy cream and then cooled). Insanely decadent dessert!
My sister-in-law made the salad and it was really good. The bread was obviously purchased but we sliced it lengthwise and tossed it under the broiler just to toast it a bit. It was already larded up with cheese and garlic butter from the bakery so it didn't make sense to slather it with more oil and make garlic bread with it.
For the cajun beans...Dark roux with scratch-made shrimp stock formed the sauce. I sautéed onion, celery and bell pepper and also tossed in a couple of cloves of minced garlic. The base was seasoned with salt and cayenne pepper. The bean mix was cooked with a bay leaf as well. When everything was melded I squeezed in the juice from a lime and stirred in some fresh cilantro. I used brown rice and added a couple of TB of butter and some chicken base to the water for the rice and I used brown rice. All in all it had a nice Louisiana taste to it which was my objective.
I dry brined the ribs 2 days prior and hit with the rub one day prior. The slabs were cooked in a kettle + SnS using hickory, apple and Kingsford original. At the 6 hour mark averaging about 250 throughout the cook the ribs weren't quite done so I wrapped them for a half hour. They developed really nice bark and the KC sauce developed a nice glaze. The first time I used the SnS it maintained a rock steady temp. This time temperatures fluctuated a lot (I have a theory which I will share at the end of this write up) but stayed within my target range of 240-270 for most of the cook - I did have to make some minor adjustments to the top vent a couple of times. When it came time to wrap I had some sauce kind of stuck around the edges of the container so I added a little bit of apple cider vinegar and threw a little on the concave side of the ribs which were wrapped upside down. A little of this mixture stuck to the ribs and provided a nice little bit of acidity which added to the complexity. This may have been my best batch of ribs to date. They developed good bark, good glaze and were really tender and moist. I've pretty much always used baby back but I think spare ribs are probably better - with more marbling and more heft they took longer to cook which means they developed more flavor on the surface.
Here are the pics with my temp fluctuation theory to follow:
This was about an hour before I hit them with sauce.
Just before they were wrapped.
This was the wine we drank:
This was the meal:
Here's my theory regarding the temp fluctuations: erratic breathing.
The kettle was situated close to the garage with a ton of bushes nearby. It was a breezy day but it was constantly changing directions. Thus sometimes the kettle was shielded from the breeze and other times it was full-on. I think this may have affected airflow into the kettle thus making for some pretty sizable fluctuations. It didn't matter though. One thing I've learned from this site is these meats have a pretty big range of temps they can be cooked in and still come out great (I used to obsess about hitting and maintaining 225 - no more).Comment
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Those ribs (and the entire meal) look awesome. Unfortunately I don't see any picture of the dessert - - I love chocolate, and peanut butter, and pit, and...!Comment
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Pacific sockeye salmon. Dry brined, then brushed with oil. Sprinkled with dill, and garlic powder. On the gasser indirect, three right burners on, two under the fish off. I used just a small handful of mesquite chips for a little extra flavor. Pulled at 135 IT. To quote Jerod "off the chain!" 😎 Served with Hinode black rice, and roasted Brussels sprouts. I think I will try a wet brine next time. It's supposed to keep the albumin from expressing out of the fish. Still, this was super moist! Once again this website has saved me. I have been over cooking salmon for years without realizing it.Comment
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bbqoaf, I agree 1000 percent. Farmed stuff has not passed my lips in years. Once you've tasted the wild pacific stuff there is no going back!!Comment
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Back on the road but I got my gear with me....
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Looks good!
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