Bed time Snack
Chocolate Yogurt, stuck my finger 8 times over 2 hours to MAKE SURE MY GLUCOSE would NOT RISE
Chocolate Yogurt, stuck my finger 8 times over 2 hours to MAKE SURE MY GLUCOSE would NOT RISE
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Last edited by SammyJ; February 12, 2024, 02:13 PM. -
Made a couple of briskets and burnt ends during the day today. I loved the smell of the KBQ rolling. Gorgeous day at the shop, I had the smoker going and some woodworking projects. The sun was out and Ripley was basking in its glory right outside. (This kinda weather does not happen in February in MN)
Had Sabrina’s folks and some of their friends over for the game.
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Today I made ribs in the kamado! Took about an hour to heat soak at 50 deg outside. Used a full basket of lump to see how long she will run at 225. When the ribs went on I added two pieces of post oak that I had lit in a chimney. I had the deflector in when I started, wrapped in foil, but took it out after an hour and a half because nothing was happening to my wibs!! Put some foil on the lower grate. Used a lemon pepper and Memphis Dust inspired by Henrik’s KC Royale rub recipe. I am not used to a grill that will stay at 225. I’m going to have to get my self together much earlier if i want to have dinner ready on time 😅 Overall I thought the amount of smoke was perfect, the ribs were very cold when they went on. I liked the rub but could also see how I may need to work a little harder to get decent bark in the kamado. These cooked for 5 hours and were surprisingly not dry at all. They were moist and toothsome , had em with pinto’s. Also made some sauce today 😁🔥🔥🐿️Attached FilesComment
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WayneT she is fun to look at!!
Andrrr I do, it’s conveniently just outside my window in the daylight basement where I spend my days toiling.
fzxdoc thank you! Next time they will be even better with more developed bark I hope. The feet are strangely Victorian, they do make it seem rather like a pet 🤗🤗
🔥🔥🐿️
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No before pics.. but here is an after:
17lbs Full Packer USDA Prime from Costco. Dry Brined for a full day and a half.. Big Bad Beef Rub.
Put it on ~11:30 Saturday night. 210F until ~6am. Then 225F for a few hours. Wrapped in Pink Paper about 10am. Upped the heat to 230F. Pulled it off the smoker around 3pm at 203F. Wrapped in a towel and put in a cooler until 5:15p. Separated the Flat and the Point, and turned the flat into "street tacos". Took 1/3 of the point and made burnt ends.
Enjoy your day!Attached FilesComment
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Made some snacks for the Big Game. Marinaded some quail in a chimichurri sauce and grilled them off. Had some homemade boudain stuffed chicken breasts in the freezer so seasoned them and threw them on the grill as well. Served with some Uncle Ben's long grain and wild rice. Pretty fast and easy cook.
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Picked up some ribeyes while at Costco. (BTW, Costco at noon, the day before the Super Bowl.......terrible idea)
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Well for those who followed me in another thread, I smoked ribs on Saturday, but didn't get to eat them until the Big Game yesterday (Sunday).
I decided to give the Weber Performer + SNS some love for this cook. I even reused some half burned B&B briquettes, that were on the charcoal grate from a prior grill type cook, shoveling them into a bucket, then filling the SNS with them, and topping with 3 chunks of apple wood. Used Meatchurch Holy Gospel rub, with no dry brine ahead of time. Just rubbed with a little mustard binder and onto the grill...
Since we couldn't eat these Saturday, they were wrapped in foil in the fridge, and reheated for an hour at 250 in the oven, then I brushed with some Dreamland sauce that my wife likes, and put them back in on a wire rack in a pan for 5 minutes with the broiler.
While I prefer ribs the day I make them, these tasted great and had a clean bite.Comment
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Spinaker while I have never used Kingsford Pro, I feel that B&B briquettes beat KBB any day of the week. I say this having literally gone through several hundred of the 2 packs of 18-20 pound bags of KBB over the years. The KBB has a chemical aroma during startup in a chimney - B&B smells like wood smoke. I think the binders are the difference. I also get 7-8 in a SNS insert with KBB, and 10-12 on a load of B&B in the same kettle, same SNS loading technique. Just use lump in my kamado... -
jfmorris I agree with you about the B&B. I discovered it when PBC company suggested it instead of Kingsford. Kingsford Pro burns hotter than B&B. It smokes really bad when you light it. I like to use a “minion” method in my OJB by dumping lit Kingsford Pro into a coffee can in the center of my basket, with B&B briquettes on the outside of the can. I pull the can after I dump the briquettes. 🔥🔥🐿️
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Hats off to our own Taco Ambassador barelfly for the inspiration for these Super Bowl fold-overs with Carne Avodada- Okay, I know they're tacos, not fold-overs.
Imagine my surprise when I found a bag of dried New Mexico peppers at my Maryland grocery store. I grabbed them, brought them home, and went into Paprika to find barelfly Carne Adovada recipe that was on my 'to cook soon list'. Then imagine my dismay when the recipe called for 16 oz of peppers, and my bag was only 3 oz. I went back the next day to find them all gone. So I searched the internet and found all kinds of recipes, with lots of different ingredients. Things like raisins, fish sauce, vinegar, sugar, pineapple juice, and so on. None of the recipes seemed as pure as Barelfly's. Eventually, I found one on YouTube by 'Marcy Inspired' that looked like the real deal and cooked it.
OMG Good!
Here is the recipe I used from Marcy Inspired on YouTube-
Carne Adovada
5 lbs. pork butt/shoulder, cut into 2" pieces
1-12 New Mexico red chile pods (choose hot, medium, or mild)
4-5 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste
2 bay leaves
*flour, optionalLast edited by DTro; February 12, 2024, 03:51 PM.Comment
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I am GLAD this is a mature group,
Beef and Bacon, both on the breville smart grill, only two grill plates to wash
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I marinated some boneless skinless chicken thighs in Bachan's Spicy Japanese Barbecue Sauce and then grilled them on a skewer. Of course, I threw in a couple of skewers of sweet peppers, too.
<record scratch>
Hold on! Lisa has informed me that one of her colleagues has just gifted us some Tom Kha Gai soup with some rice to serve it over.
So here's the soup in front of the chicken and peppers, which were just allowed to cool and put straight into the fridge for later in the week.
The soup was just incredible. It's a coconut milk base with galangal, chicken, mushrooms, peppers and with kaffir lime, lemongrass and fish sauce for further flavor. I'd go put a recipe into Paprika, but I really doubt I could match the execution on this.
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Managed to smoke some St. Louis cut spares, my roasted potatoes and bbq beans.
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Your ribs look spectacular, did you smoke them on your Weber Summit Kamado or one of your other grills? -
Smoked Transistors these were on the summit, but my kettles produce the same.
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Well for unforseen reasons my daughter's family couldn't spend yesterday with us. That left me with the rack of St.Louis ribs. Other stuff too. So today I took 3 ribs and cut the meat off for McRib sandwiches. I portioned and vacuum sealed. I took the rest a the ribs and portioned and sealed. This evening I had kept one portion for a McRib. Sauce as pictured, sweet onion and cowboy candy on a home baked kaiser. Fries with my spicy mayo mix.
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