This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
This went in the smoke about 5 hours ago, and I expect it to be ready in about 2 more. I put the potatoes in about a half hour ago and will add some ears of sweet corn and a can of beans in about an hour.
I prefer to cook short ribs as a full slab and treat them just like brisket, including the dry brine and rub.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Time cut me short, so I cut the roast I to 3 "steaks" and put them over direct heat to get up to a proper temp. The SnS got them up a bit faster than I expected so I overshot a bit, but no complaints! I would not hesitate to do this again, with more time and just cook the whole roast to rare. Was VERY good!
First pic is just going onto the direct sear, the second is the plated dinner. Winner winner, great dinner. Can always improve!
Thanks, Guys! I appreciate the comments. Pete sends his best for a wonderful 4th of July Holiday.
@jgjeske - Joe, that "topping" is just some of the semi dried marinade I scraped off the plank. I love that stuff and just couldn't see wasting it.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Not even remotely BBQ or grilling, but this cheesecake was a home run! Made it for my daughter for her birthday. She said that it was a "spiritual experience". 😎
I made pizza dough the other day. It been fermenting in the refrigerator since, but it goes in the freezer today. I did shape one piece into a batard and baked along side some chicken the other day, but I was not particularly happy with the way it turned out. I need to do a dedicated bread baking on the grill.
Here's the chicken I grilled along with the batard. Your basic S&G with a little paprika added for color.
And here's something I haven't done in a looong time, and never on the grill. I would have taken a photo of the finished sammie, but when faced with the choice of picking up the sammie or the camera, I chose the sammie - sorry.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
A lesson for me. Go with the flow. I called the hipster butcher, because they were advertising Berkshire ribs at a price. I called and the special was on BBRs. I asked for spares. They were only too happy to accommodate, promising SLC's cut by a guy from The Lou. Should have gotten BBRs. Shiner city
Comment