Two-bone prime rib from the "small" end of the rack - my second prime rib on the grill this year. Wife had me follow a recipe from "The Best of America's Test Kitchen" 26 May 2008. Turns out it is almost identical to Mearhead's grilled prime rib recipe oin "The Science . . ." at pages 247-250. The ATK recipe called for two hours of fridge time after salting and peppering instead of Meathead's long-rime brining. PLUS, Meathead gave me a kettle temp (minimum 225F) while ATK didn't. I ran the WSCG to 325F, closed the lid, and adjusted the vents to let it slowly over two hours drift down to 230F. Here's what it looked like when done --
EDIT -- Oh, yeah, probe was my ancient Thermoworks TW362B.
Got a hankering to make some sausage and saw Meat Church's Jalapeno Cheddar sausage on Youtube. It came out very good, though I would add less cheddar if I make it again. Recipe asks for 10 oz. Cheddar for 5-6 pounds sausage. I'd put in half that amount and it still would have enough cheese.
Smoked the sausage in my cheap electric smoker. Used hickory sawdust. Sorry, forgot to get a pic of the cut sausage. I made the sausage over 3 days as recommended in the video. Last pic is the smoked sausage about to go in the ice bath.
picked up a tri-tip from Wild Fork when I was there to buy the tomahawks for my colleagues.
With beans, grilled california sourdough, salad, salsa. Everything was fantastic. Salt, Pepper, Garlic and a touch of Lawry's on the tri tip, kept it moving until ~105F internal. Very happy with the crust I got.
TripleB thank you! I've been working on getting a good crust. I like edge-to-edge doneness as much as the next guy, but I'm really enjoying learning how to build up the kind of crust you just can't get with reverse sear. Andrrr it was quite a delicious plate of food. And crowded.
gboss - you and I are kindred spirits. Reverse sear is a good technique, but to me, the development of the crust is paramount to a great steak. I'll front sear a steak (and TT) every time and finish indirect.
Enjoying a sunny afternoon
Charcoal Snake ā
Beef Patties made, I did buy a burger press and are happy with it. ā
Fired up my cooker for REAL ā
Burgers are on the grill!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Good evening. I haven't done this in awhile, stuffed burger. 80/20 beef. I mixed in jalaepeno sauce. Then constructed stuffed with pepper jack, candied jalaepeno and onion. Sprinkled Meatheads Beef Rub. The grilled potatoes tossed in avocado oil and SPG. I sprayed burger with grapeseed oil as a binder prior to the rub.
I made a little beef, bacon, and bean casserole tonight so I have some easy leftovers for lunch this week. It doesn't look the prettiest, but it's just what I was looking for.
hoovarmin some leftovers have ended up in a tortilla
Andrrr ingredients:
1 lb extra lean ground beef
6 slices bacon, diced
1 onion, chopped
1 green bell pepper, seeded and chopped
1 Tbsp vinegar
1 Tbsp prepared mustard
Ā½ c tomato ketchup
1 Tbsp brown sugar
2 c kidney beans, drained
2 c pinto beans, drained
1 can whole corn kernels, drained
2 c Cheddar cheese
1 c tortilla chips
Cook the beef, bacon, onion, and green pepper. Then mix with everything else and bake in the oven for 30 minutes
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Shepherdās/cottage pie, but I made it with chicken. Is there a name for that? Barnyard pie sounds disgusting. But this is pretty freakinā good. I used parsley, sage, rosemary, and thyme from the garden, so Iām going to call it Scarborough pie.
We are finishing up the last of the chicken shepherdās pie tonight. I think Iām going to stuff it in a poblano and top it with some cheese. I mean, what could go wrong.
Salad for dinner. Flank steak, spring mix, shallots, mung bean sprouts, Chinese garlic chives, and cilantro. The dressing was avocado oil, fish sauce, lime juice, and Dijon. Finished with few grinds of black pepper and Thai pepper flakes.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, this is a follow up to my overnight cook yesterday morning, with the butts that smoked Sunday into Monday...
Here we are about 9am, 12 hours in...
When the butts came off, the baked beans went on! Out of bacon, so I tossed in about a half dozen cubes of brisket point out of a zip lock bag in the freezer... sadly my other side was smoked Mac-n-cheese that I did not get a photo of. That one was in my Lodge 12" skillet.
And a pulled pork shot, AFTER the kids ate half of it... this one had more "white meat" than most. No good bark in this shot either, but I promise there was some, based on the taste tests I did while pulling! One butt went to my daughter's house, for her husband to pull...
Funny thing is... I am repeating this same exact cycle tonight and tomorrow - smoke a butt overnight, make baked beans and Mac, and deliver them as a meal to another church group!
Well, I did some ribs Sunday and it was a real goat rodeo. Everything started out great. I was out of my pork rub, so I whipped up a batch. Mine uses a lot less sugar than most, so it can actually qualify as keto-friendly. Here it is:
I use salt in my rub, as I tend to get more consistent results than dry brine + rub. I had some whole chipotles that I ground into powder for this, which ended up being a lot more potent than the ground chipotle I usually buy. It could be the seed/pith amping up the heat. No matter, all good.
I had bought these spareribs last year for $1.99/lb, and didn't realize they were already cut St. Louis style, and there were two racks in each package. Lucky day, I didn't have to trim, just rub and smoke!
Here we go:
Lump charcoal, cherry to smoke. I decided to do a pyramid of lump, instead of my Vortex which works great (snake style), because I like to mess with a method that works just fine. Big mistake.
This is where my luck ran out. Note the hose in the upper right corner for my Inkbird. I got it set to smoke at 250F, but the other end of the hose was not connected to the Inkbird. I went out to run a couple errands for 2 hours, which ended up being 3 hours. I got back and my pit temp was all of 135F.
The very little amount of air getting through the hose connected to the Inkbird was enough to keep some embers and smoke going, but not enough to get temps up. My poor Inkbird was running 100% fan for the full three hours. When I figured my mistake, I connected and hoped the extra forced air would get the coals rolling. No such luck.
Long story short, this was a fail. I gave it a couple more hours, having to add more charcoal, but my pit temp only peaked at 195F. I threw in the towel, pulled the ribs and stuck them in my warming oven at 250F, covered with foil. Dinner plans were wrecked (school night and work night), so we went out to eat. Of course, as we were going out the door, the ribs hit their target temp. Only one pic because I was spending most of my day fire fighting.
Not terrible, but not great. Lots of flavor from the rub, some smokiness. Put them in the fridge until the next day.
So, fail. But Monday was a new day full of promise and sunshine. Here is Monday night's dinner, ribs reheated at 375F for 30 minutes.
Baby yellow potatoes, to be pan fried. One pound, quartered, with oil, salt, paprika, garlic, and onion:
My kids and I wrecked those potatoes, no leftovers.
My plate:
Not shown: salad with an Italian vinaigrette. Some extra sharp cheddar, fresh cukes, potatoes, and the ribs with some KC sauce.
The ribs get a 'C' grade. They were fall off the bone, but a little rubbery. Honestly, they had a texture of boiled/steamed pork, which is not a good thing. The fresh batch of rub brought a lot of heat and great flavor, despite the fiasco. The KC sauce was the perfect cure (I usually never sauce my ribs). If I had had a few extra minutes, I would have broiled the ribs with the sauce (and the naked ones for my DW), but otherwise they were okay. Dinner was still very good, but I can do better.
Lessons learned:
Use the Vortex. It works, so don't mess with a good thing
Be in the moment: make sure everything is connected and running as it should before running off
Maybe have a more charcoal in the pit
I'll probably end up doing another batch this weekend. Let's see how that works out. š
Last edited by HotSun; October 24, 2023, 11:00 AM.
hoovarmin , I heard that it was used by IBM consultants back when everyone still wore blue suits, as a way to describe a situation that would otherwise require a lot of swear words. It has served me well.
What a story. And what a frustrating cook. It's good that you saved the day, somewhat, with the leftovers.
I so enjoyed the writeup. You're the master of understatement; "goat rodeo" generates a perfect mental image for a FUBAR. My second fav phrase was "because I like to mess with a method that works just fine." Been there.
SheilaAnn My fish is a Almaco Jack, similar to an amberjack. I think you are referring to the tuna family, I donāt think there is a albacore jack, there is an albacore tuna sometimes giver the name skipjack, but itās not in the jack family, now you know Jack! š
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Quick and easy fried riceā¦this hit the spot! Brown rice used here, and I just love brown rice! And topped with chile crisp as well as a Korean BBQ rub for a little more pop!
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