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Show us what you're cooking - 3/6/2016 through 11/7/2020

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    Redemption Ribeyes
    After my son emailed me at work to let me know he had completed his tasks and pulled ribeyes out for dinner I found myself looking at rub recipes. Saw a bunch and when I got home I just went with what I remembered and freestyles it. This is what I came up with:
    2tbs ground coffee
    2 tbs smoked paprika
    2 tbs MMD
    1 tbs coriander
    1tbs minced onion dried and ground in mortar
    1 tbs Aleppo pepper
    1 tbs Simon & Garfunkel rub

    When the coals and grate was about ready I pulled the steaks out of the refrigerator. I rubbed EVO on them and then asked SWMBO to select her piece and grind some pepper over it. I know better than to Guinea Pig her!
    Then I shook out some of my concoction and rubbed it in both sides of the meat. To the grill we went! Indirect side was humming along at 350f I put a probe in the thickest cut and went inside to prep the sides. A few minutes later after searing. Score! I am not sure how to describe the flavor but I think I have a better understanding of layers now. I knew there was coffee but I did not taste coffee, I tasted smoke and dark chocolate followed by a little savory and hint of sweet. The taste lingers and makes your mouth water. Is it store or competition worthy? Unlikely but I enjoyed the experiment and will save the recipe.

    Comment


    GREAT job!! Store quality? Who knows. More importantly, who cares. If you like it, it is a winner winner!
    Last edited by richinlbrg; June 20, 2016, 11:31 AM.

    Comment


      Grilled flanken cut beef short ribs and.......peanut butter spinach

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Crunchy or smooth peanut butter? I love spinach and peanut butter but never thought combining them. Great photo too.

      • richinlbrg
        richinlbrg commented
        Editing a comment
        Yeah, what Fuzzy said! I'd love to see that recipe! Never would have thought of that combo!

      fuzzydaddy richinlbrg you can you whatever peanut butter texture you want BUT it can't be the one loaded with other stuff. Ingredients should be peanuts and salt, that's it.

      Wilt baby spinach with some cooking fat and set aside to drain.

      Sweat some onions, add chopped tomatoes, cook that until all the liquid is gone and it's starting to stick to the pan. Add your peanut butter, mix well. Now add your spinach mix well, here you can add more peanut butter according to your liking. If there's fond, add a touch of water to dislodge it. Taste for seasoning and enjoy.

      I don't know how much peanut butter I use, I start with 2 tablespoons and adjust as I go along.

      Comment


      • richinlbrg
        richinlbrg commented
        Editing a comment
        Thank you, Ernest !! Going to be on my plate soon!

      It's getting hot here in OKC, so hot that my garage refrigerator gave up the ghost and the freezer quit. All kinds of food spoiled and tossed. Went to the grocery and grabbed some hamburger. Here is the result of a quick cook.

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      As usual, Pete The Salt Pig is officiating.

      Huskee, Pete sends his best!

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        You need to invest in some fridge/freezer alarms from Thermoworks.
        Or just wire the whole house with HACCP monitors.

      • MBMorgan
        MBMorgan commented
        Editing a comment
        Ouch! That hurts (based on personal experience)! Nice quick cook, though...

      • bbqoaf
        bbqoaf commented
        Editing a comment
        I know the feeling, I did about a week of mourning when we lost $400 worth of premium grass fed beef last year after a fuse blew and my deep freeze lost power.

      Damn CeramicChef ...it's a crying damn shame to have that happen but stuff happens.👎 It's time to make a Costco run.😆 Restock your new fridge with meat.🤑

      Your meal looks great.👍👍👍

      The Pig always makes me smile.😆

      Comment


      • CeramicChef
        CeramicChef commented
        Editing a comment
        All wasn't entirely lost. I had room in the kitchen freezer and about half the contents in the garage freezer were still frozen. I lost a TON of seafood and some really good pork I had bought earlier in the year. Pete's not too fond of supervising pork cooks!

      A little Tuesday night grilling. Vienna Beef Jumbo hot dogs, spiral cut, and some tarragon butter corn. Click image for larger version

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      was a bit afraid to cut the hot dogs too deeply, which led to me not cutting deeply enough. Cooked on skewers, so no big dea. But I see the flavor enhancement.

      PS- all us Chicagoans aren't nuts. Vienna hot dogs are gold.

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      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        It all looks delicious. As I wait on lunch I'm working on my appetite and your photo really helped!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I like the tarragon, next time I think I'm going to infuse the butter as Meathead directs. Wife said she prefers the usual treatment (butter/OO + lime juice and chile flake). I'm interchangeable, but love how the tarragon changes the perception of the corn flavor.

      • troymeister
        troymeister commented
        Editing a comment
        West Sider here...Oak Park area..

      Ernest raved about how whole chicken turned out when cooked in his 14.5 WSM. Since I have the same rig I sent him a PM asking for his cooking technique. Pretty simple. Fill a compact chimney with charcoal and once it's about 2/3 - 3/4 lit, pour it into the charcoal ring (no wood). Cook the chicken on the top rack with the bowl removed - it cooks over the coals but at a distance. Smoke was coming out for the entire cook but the chicken was far enough away from the coals that I didn't have any flare ups. It was easily the best color I've yet achieved on a bird. I wasn't able to brine though so while it was juicy (I used a probe thermometer and pulled it when it hit temp), it wasn't as juicy as it could have been. It had a good subtle smoke flavor/aroma and that was achieved without wood. The drippings hitting the coals was sufficient.

      This is what it looked like:

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      Father's Day morning my brother and I took my dad golfing. For the evening we had dinner at the in-laws. Real simple menu: Coney dogs, carryout fries and onion rings, salad. We were also celebrating my mother-in-law's and my niece and nephew's (they are twins) birthdays. So, nobody wanted to cook. I whipped up the coney sauce earlier in the week. I volunteered to cook the dogs on the Weber Q which is on their deck.

      With this picture - hot dogs are on the top and porn dogs are on the bottom. :-)

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      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        That is a beautiful chicken. What did you use for a rub?

      • Ernest
        Ernest commented
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        I think you did it!

      • JeffJ
        JeffJ commented
        Editing a comment
        I used Rib Rack seasoning. I got it as a Christmas gift and rarely use it because it has sodium and I usually brine. Since I neglected to brine this bird....

      Well, it's Wednesday night. My oldest son is in Europe and my youngest is spending the night at his grandparents (my mom and dad) and he will be going to the Tigers game with them tomorrow.

      So, it was just me and my wife. Grilled green beans (par-boiled first). Surf/turf and small plate of pasta. It was served up with a nice Vapolicella.

      This is what it looked like:

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        Forever trying to perfect the Wednesday night pizza.

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        • RonB
          RonB commented
          Editing a comment
          That's a great looking pie. How did you cook it?

        • Dusty
          Dusty commented
          Editing a comment
          Pizza 1 and 2 were baked on a kamado, same recipe, ingredients and time but played with the temperature. I was just caught off guard by the browning of the cheese. Crust is identical on both.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          Your pizza looks delish!

        This was a bit of an experiment. I did a hunk of salmon low and slow for my wife. Then I seared it over the hot coals, (SnS). However, I used the CyberQ blower to get the coals roaring hot, (half chimney). The coals were a bit too far from the salmon, but my wife said it was the best salmon yet. Then I put a filet on low and slow for me, but at about 250* instead of 225* - the coals were still very hot. I then reconnected the blower to get the coals as hot as possible for the searing. I even stacked them in one corner of the SnS to get them as close to the meat as possible. But it was still not quite hot enough to get the caramelization I wanted. Tasted great though, and next time I will go back to adding hot coals when I'm ready to sear.
        Click image for larger version

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        Comment


        • Huskee
          Huskee commented
          Editing a comment
          That is a BEAUTIFUL steak, perfect interior!

        • RonB
          RonB commented
          Editing a comment
          Jerod Broussard - It's s salmon filet...

        • RonB
          RonB commented
          Editing a comment
          Guest Thanx, but not perfect, so I will have to try again. BUT I did learn that 250*ish does work for the low on steak.

        Beerlicious baseball burgers and tarragon buttered corn. I put the burger recipe here: https://pitmaster.amazingribs.com/fo...seball-burgers

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          Thank you all! fuzzydaddy there are two left in the fridge hurry over before college boy wakes up!

        • martybartram
          martybartram commented
          Editing a comment
          Jerod Broussard the girls cut their baseballs in half and laid them flat side down on the burger. I just smashed it a touch and it was definitely a challenge - though worth the effort!

        • martybartram
          martybartram commented
          Editing a comment
          I will pass on the beer comment to my friends, DWCowles. My wife drinks Moscata, she drank beer 1 in the past 25 yrs. Doctor's order - she was breastfeeding (increases production - pass that tip on) and chose Rolling Rock. the only beer I am allowed was in the beef! I am a permanent DD lol

        Leftover chuckie, "Zucca" pasta, beef love, 1811 cheddar and heavy cream.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I would ask if the kids liked it but you are DINKin'!!!!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          the 43 year old kid who made it liked it, but would have added more cream. the chuck drank the cream like no sausage or bacon ever did.

          Live & Learn.

        • martybartram
          martybartram commented
          Editing a comment
          good tip on the thirsty beef

        Beef stuffed portabella burgers

        I had left over burger fr​om last night so I figured it was another hamburger night. I had to try and match last nights in juiciness and flavor but wanted something lighter because I had a left over Beerlicious Baseball burger for lunch

        I used Ernest's ​everyday seasoning he recently posted and some S&G on the underside of the cap.

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        Super juicy

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        Lettuce, mater, and a dab of mayo

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        • martybartram
          martybartram commented
          Editing a comment
          good tip mgaretz! Thank you, I sure wish I had heard that 20 years ago lol. I seared them on both sides so I did not have that problem this time. They were on the grill for about 45 minutes total.

        • RonB
          RonB commented
          Editing a comment
          Kenji sez to microwave 'rooms to remove some of the moisture.

        • Huskee
          Huskee commented
          Editing a comment
          Perfect way to do a mushroom burger without them falling off!

        Faux rice and beef. I gave up sugar and grains so I made faux rice from shredded cauliflower. LOL

        Comment


        • martybartram
          martybartram commented
          Editing a comment
          I need to get back to not eating grains. I have been bad the last few weeks and I can feel the difference. That is a beautiful plate!

        • Ernest
          Ernest commented
          Editing a comment
          martybartram the difference is just incredible!! I'm done with sugar and grains. Of course I'll do the occasional treats because life must go on.

        • richinlbrg
          richinlbrg commented
          Editing a comment
          We've been doing similar, and the difference it makes is something!
          Cauliflower mashed potatoes.

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