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Show us what you're cooking - 3/6/2016 through 11/7/2020
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Charter Member
- Nov 2014
- 35
- Olympia, Washington
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Weber Kettle 26.75"
Slow n Sear XL
Weber Genesis Silver A
ThermoPop - Yellow
Thermapen Mk4-Green
Maverick ET 733
Here's my first outing with a Smokenator & country style ribs. I followed Meathead's instructions for pork chops. Dry brined for 5 hours and started cooking when the grill hit 230 degrees as monitored with a Mavrick 733. Cooking was done on a 26" Weber kettle with Kingsford blue bag briquetts and 1 applewood chunk. The ribs were flipped every 20 minutes and basted with Panama Gold sauce at each flip. I Removed the ribs from the grill after an hour of cooking time, when the internal temp was 140-143 as recorded by a Thermopop (yellow). In the end the flavor was good but that one chunk of applewood was a bit much for my taste. Maybe a smaller piece the next time. The meat was tender but still too pink near the bone. I have to say I do LOVE the flavor of that Panama Gold!!! The corn was Meathead's again...right out of his e mail today. Cooked on a Weber genesis silver. Loved the flavors of the taragon and butter but wound up adding salt at the table, just to give 'em a kick. If anyone has an opinion about or experience with getting the internal temp temp or time correct so these ribs cook evenly to the bone, I'd be eternally gratefull, Cheers!!!
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Charter Member
- Jul 2014
- 3745
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
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Looks like the ALL SWIM down at the local pool on a hot day! Parents up top telling the kids they're gonna die if they splash Mom/Dad one more time and the kids at the bottom plotting a water fight next to the parents!
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CeramicChef you're speaking from firsthand experience HAHAHA
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+1^ Been there, done that, got the spanking when Mom's hair got wet! It was worth it!
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
We ate pretty good tonight. Reverse seared ribeye steak... maybe we should call it a roast it was so big... cooked on a kettle/SnS combo.
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Thanks gents! bbqoaf you got a real lol on that one.
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There was definitely a meat coma associated with this meal.
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
Oklahoma Joe COS
Maverick 732 thermometer
Red Thermapen
Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
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@jgjexke1 I used to make my own, but McCormick's Montreal Steak seasoning is so close to it that I just use that now and sometimes augment it. It should go without saying that I dry-brine for up to 24hrs when I can. Thankfully McCormick has a low-salt version.
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boftx , do you dry nine in advance of applying the Montreal, or just apply the Montreal a day in advance?
GREAT looking cook!
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@ribeyeguy
I would, but we ate them already!
My recipe is short and simple,
2 cups Frank's
1/6th cup vegetable oil
1 shot glass of A1 steak sauce
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp table sugar
Put everything in a blender and blend on a low speed.
Don't simmer on the stove, too much water evaporates and over concentrates the flavors. Store at room temperature until ready to use. Don't refrigerate, cold sauce on hot chicken is a disgrace!
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Charter Member
- Aug 2014
- 2096
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
- Likes 7
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Moderator
- Jun 2014
- 12097
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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Jerod Broussard You just might wake up in the morning with a semi park in your driveway 😎
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I think I upped the sugar content using Sugar in the Raw.
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Smoked my Canadian Bacon tonight with cherry wood and used the post bacon coals to sear off my Vietnamese style lemongrass marinated thin sliced ribeye. Served with salad, rice and Steamwhistle Pilsner, great Saturday feast!
Lemongrass marinade recipe: http://honestcooking.com/vietnamese-...served-3-ways/6 Photos
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CapeMay sure, happy to help. What went wrong with your attempt?
I followed MH's brine amount and meat quantity to a T with the only change being that I ran out of garlic powder as I was making it so I used half garlic and half onion powder instead. I bought a whole pork loin on sale, cut the required amount for the bacon and trimmed the fat cap aggressively prior to soaking so that there was only a very small amount of surface fat left. I used a bag to brine it for two weeks and squeezed as much air out of the bag as possible so that the loin was fully submerged in the liquid the entire time. I shook it a few times during the curing period to mix it around and make sure it was evenly soaked.
When I took it out of the brine, I rinsed it thoroughly in water as MH recommends and put it fat side down on the indirect side of a hot kettle (Mav read 350). I used a chunk of cherry wood for smoke and it took just over an hour to get to 150 IT. At that point, I did a quick sear on both sides over the coals and let it rest for about 10 minutes or so before slicing it up.
That's it, it was outstanding, my wife and I both loved it and I have lots leftover for sangers this week and bennies this AM (will post photos of the bennies when they are ready, my wife was up feeding our week old baby all night and so is still asleep as I catch up on work this morning).
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