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).
Secretariat Horseradish Cream Sauce from the tested recipe section.
Made for the St. Paddy's day corned beef and LOVED it. Supplanted the traditional mustard, easily. Made it again last night to go with prime rib, and it is just as awesome on prime rib!
Just wanted to share the experience, for anybody who may be interested.
Baby Back Ribs for Easter. After a night of dry brining I rubbed with MHMD then applied an extra layer of brown sugar. I've never sauced ribs, but decided to sauce one rack this time around. All I had on hand was Sweet Baby Rays original, so that's what I went with. After tasting each, I prefer to keep 'em dry during the cook. Don't get me wrong, I love to dip 'em in sauce when I eat! Slow n' Sear, 26" Weber kettle, KBB & apple wood chunks...
The beef ribs that were left over from my Easter dinner prime rib cook.
I sous vided them with the rib roast for 48 hours. Then I put them in a freezer bag and into the fridge for 2 days.
Today I fired up the BGE to 225° at high noon and put some hickory chunks in that bad boy. I took the ribs out of the fridge and put some beef love on them and then added some BBBR.
I smoked them low & slow for 6 hours. During the day I baked a loaf of ciabatta bread and made some Ceasar dressing for our salad. Before pulling the ribs from the BGE I made mushroom risotto with truffle oil as a side dish.
Got to use my new Sous Vide gadget tonight! Did a choice (from Costco) New York Strip. Was pretty stinking good! I need a bigger pan or one of those plastic containers cause one steak barely fit into my pot lol
Nice going. I like my heavy duty plastic container. Wife says I need to clean the water out, I'm like, "Yeah right, mucho hours at 131 degrees, that stuff is sterilized!"
lol hadn't thought about that! besides alll the food is in vacuum sealed bags (or at least ziplock bags) waters just a heat delivery system unless it starts smelling Ewuuuue lol
ROTO DOGS!!!
As we forgot to take something out of the freezer for supper and it was 1:00 PM I suggested baked beans and dogs. Had a pack of smoked sausages the would defrost quickly [now it's smoker related] As the afternoon wore on I got to thinking. Now that can be a dangerous thing and ROTO dogs was the result. I've not seen this technique written up here yet so Meathead feel free to use it. LOL
Ya all have a nice day
This is from my first cook with the SnS. I did not have my mavrick temp prob in yet but i couldnt wait. Had a small briskett (HOF) on the main grate with bacon layered on top, and a small 2.25 lb boston butt on the hovergrill above. I ran pretty hot judging by the fuel used and time. Both were done in 3 hrs. The briskett was a little tough but had great flavor. The pork butt made great pulled pork, the bone pulled straight out.
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Last edited by MObbqJLH; March 30, 2016, 12:44 PM.
This is my 2nd cook with the SnS. I have not installed my partyq yet as I wanted to see what kind of temps i run now. My One touch needs replacing. Some of the tongs are bent up so leaking air was a problem. I ran right at 255 for 2 hrs but when I removed the lid to get the ribs and tips wrapped, my fire shot way up to 316 and it took about an hour to get it down to 270. These came from the grocery store with the tips removed already in the pack. MH would say they were too done as they were falling off the bone. I managed to sauce them tho and they were deffinately the best spare ribs i have cooked. It was right at 4 hrs in this cook before sauce. Which just a few min each side over the SnS.
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Last edited by MObbqJLH; March 30, 2016, 12:57 PM.
When you open the kettle to mess with the meat (ex to wrap the meat) make sure to put the lid back on while you're wrapping the meat. If you leave the lid off for long the coals will get hot pretty quick and then you'll have a temp spike.
John "JR"
Minnesota/ United States of America
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Had my second run at some beef ribs last weekend. I made them at home and then took them up to a friends cabin. I took them off the KBQ and wrapped them in plastic wrap and foil and then put them in the oven to rest for 3 hours. Then I put them in the freezer to drop the temp quickly. Then I put them in the cooler and headed north. I heated them in the oven at 300 F the next day for lunch. The reheating went well and the ribs turned out great. but I defiantly think there is room for improvement. I still need to find the elusive, "beef plate ribs" and cook those. But until then, I have to go with what Minnesota vendors will provide.
Thanks!!! The Ol' leather man has been with me for years. Jerod Broussard. Great multi-tool.
I have a lot of family down in CR. Hope your having a good weekend with family! Guest
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