Looks great
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Last night's steak dinner. 2 Delmonicos were in the bargain bin with a sell-by of 5/31 so I snagged them, and one more ribeye for good measure. All about ~1" thick or a pinch under.
Reverse-seared over only well-lit charcoal with the kettle & SnS.
Sides were garlic & EVOO-sauteed broccoli, and sauteed mushrooms and onions. And a Pabst because it was a cheap beer kinda evening for me.
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This is nothing but a simple chicken cook. Lemon pepper boneless skinless chicken breasts, roasted potatoes, field greens.
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Late to post. but here are some baby backs I made on Sunday. I usually cook St. Louieys but these were on sale for $14. So I had to get them. I cooked them at about 275 F for maybe 2 1/2 hours. Then basted with blues hog red sauce and some Texas Rib candy. MMMMMMMMM they were tasty. No left overs. So I guess that has to count for something.
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This is really late posting but had to share some good results. I planned to smoke up brisket and some beef ribs for my wife's interns as a gift to celebrate them graduating college. As usual it's really an excuse for me to smoke a hunk of meat or two
. The first pick is after the ribs were pulled and the brisket is on the smoker with a chicken for the neighbor while it was running. After smoking the first brisket and sharing in it with the grads my wife was upset I didn't save some for us since it was so good, lol. So at her request i went right to the store Saturday when we got home and bought another whole packer and beef ribs. Since I was already at the store I picked up some spare ribs to go along with the two rack of baby's I cooked as well. The spares came out a bit tough but when i reheated in the over they were awesome. The baby backs were super tender and really delicious. Sorry forgot to get photos of the pork ribs.
This was the 5th and 6th smokes on the smoker so I'm just getting into my groove with it. It is really fantastic and cooks much faster than my grill dome.Comment
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I do love this thread although I have trouble remembering to look at it...
It was Simon and Garfunkel Chix tonight with southern style green beans and a sweet potato for sides. I remembered to take the "before" shot, but almost forgot to take the "after" shot.
I don't mix the rub - I just sprinkle a little of this and a little of that on - whatever I feel like at the time.
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So yesterday I decided to try this method for burgs featuring Big Bertha.
Weber Genesis Silver B, GrillGrates, 3 burners on Low, Lid Down, Cooking in the mid - high 500's. Done in about 20 minutes. Wasn't sure how fast they would cook, so I initially flipped every 2 min, but realized I could hold out for 5-6 mins.
These are 4 oz patties, but somehow this isn't some Quarter Pounder w/ Cheese.
-- Ed
Ready for Cheese! (medium cheddar off the block)
Done!
The Rig!
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Here's the recipe:
Law = Law(d)! This is way too @#!& Good!
Here's the recipe - it's low sodium to boot!
1 1/4 pounds ground beef
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
Now for the killer. Cook these in cast iron. Throw in some onions and cook them up in the grease.
Melt some cheese over the burgs. Serve the burgs right out of the iron onto the bun and pile with onions. Don't drain anything. 
Don't need condiments; may need bib.
Law!
I have some issues where the burgs start to fall apart when flipping. Solution: Flash Freeze patties 20-30 minutes ( 30 is probably the max ) right before you cook.
--EdComment
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loving the capacity on my Hasty-Bake Gourmet! 3 racks of baby back with memphis dust, local smoked sausage, tamales, and a pile of corn. Feeding 15 people for memorial day was a breeze. not pictured: two spatchcocked chickens dry brined for 8 hours and smoked for dinner that night.
finally getting the hang of managing my fire in the HB. Several folks said they were my best ribs yet.Comment
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Yesterday was Farm-to-Table pick up so when I got home I opened the box to see what we had. Among the goodies were Rainbow Swiss Chard, yellow squash, and blueberries. I incorporated all into the meal.
I pulled Dino Kale and a Baby Bok Choy (last week's Farm-to-Table) and some grilled beets soaking in balsamic vinegar with Simon & Garfunkel seasoning. I washed the greens and separated the stalks of the Baby Bok Choy and Rainbow Chard from the leaves and then sliced the stalks down the middle. I set them aside with the Dino Kale. The remaining leaves were cut into long, thin strips and placed in a serving dish. I drizzled EVO and lemon juice on them, diced the grilled beets, and then laid the beets across the top. That went into the refrigerator. The stalks and the Dino Kale were put in a bowl and tossed with 1.5 TBS of melted Kerry's Gold Butter (salted), a drizzle of EVO, salt, and pepper; they were then left out to sit. Next up, I split the three yellow squash lengthwise and drizzled them with Worcestershire.
The Ribeye had been dry brining for 72 hours and had Big Bad Beef Rub on it for 36 hours. Below is the timeline and temps for the Weber. I purchased Cowboy Lump the other day to try out on hot and fast cooks.
Fuel: 1/2 Chimney of Cowboy Lump Charcoal, 1/2 Chimney of KBB, a double handful of extra lump on top of the lit charcoal. No wood.
Time Grate Temp Meat Temp Actions
4:55pm 325 106 BV .5 TV .5
5pm 325 115 Pulled meat off the grill because Leah was running late
5:30pm 180 in fridge Open both vents all the way
6:30pm 406 Put meat and veggies on the grill and began searing them. Beef came off at 132 (his) 145 (hers) Greens laid over the salad.
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Quick Thursday night indoor reverse sear sirloin steak. No seasoning besides a very liberal dry brine, simple and delicious. A little over seared on the one side with too much grey meat, but still really tasty.Last edited by bbqoaf; June 2, 2016, 05:06 PM.Comment
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The Cook: Stuffed Chicken DATE: June 2, 2016
PREPARATION: Extra sharp cheddar sliced thick. Combine 2 TBS Honey Mustard Dressing, 1 TBS mustard, 1 squeeze of hoisin sauce. Butterflied the chicken and then marinated meat in pork injection from The Book (https://amazingribs.com/meathead/the_book.html) for about an hour. Painted the inside of the chicken with the mustard sauce, placed a slice of ham and a slice of cheese in it and rolled up the butterflied pieces. Wrapped a single piece of bacon around the thighs and wrapped two pieces in opposite directions around the breasts. Secured the wraps with high-temp silicon bands because the UPS guy is late with my butcher’s twine.
NOTES: Used boneless, skinless thighs and breasts. When meat came off the grill it went into a baking pan, covered it with foil and then placed the pan in a zippered, insulated, casserole tote until Leah got home. Made a simple lettuce and tomato salad for the side.TARGET TEMPERATURE: 325-375 FUEL & SMOKE: ¼ chimney of leftover lump charcoal and filled the rest of the chimney with lump but left room for 8 Kingsford briquettes. FINISHING AND SERVING: Simple salad on the side, no salt or pepper needed.Time Grate Temp Meat Temp Actions 4:15 Chimney started 4:40 Charcoal in grill 4:45 338 TV .5 BV .5 5:00 334 Put chicken on the grill, BV .75 5:15 324 Added layer of lump and opened both vents wide open 5:45 354 153 All thighs at 170+ pulled and held them 5:54 365 180 Checked breasts with Thermopen, all between 167-175 pulled them and closed the vents on grill. Breasts held with thighs.
FINISHED PRODUCT: Thighs and breasts had distinctly different tastes. Both were juicy, the breast less so naturally. You could taste the ham in the breast but the ham was lost in the thigh as it was stronger. The bacon was a great finish.
NEXT TIME: Put a stronger, creamier cheese in.
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Some great looking stuff above.Comment
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