Memorial Day. This is how we do steak and asparagus on Napoleon Rogue. Oh, and don’t forget the pretzel rolls!
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More seafood tonight. Grilled lingcod with a Tunisian spice rub. Served with risotto with the last of the fava from the garden and sauteed brocollini.
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That blackberry cobbler, well, remnants.
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It was a porktastic day today. Smoked up a pack of thick-cut Berkshire bacon from Wild Fork in the Pit Boss this morning for BLTs for lunch, and made us another round of the Wild Fork double-bone pork chops for dinner. All of it super tasty!
Lunch:
Dinner: dry brined the chops (~1.3lb/600g each) overnight, then hit 'em with granulated garlic and coarse black pepper. Vac sealed with a bay leaf and a glug of EVOO, then in the sous vide at 137/58 for a little over 7 hours. Patted dry, hit with Uncle Chris's Extra Fancy, and seared over raging KBB, with ITs not exceeding 140/60. Came out super moist and melt-in-mouth tender, with a delicious sear crust.
After SV:
Plated with Them Taters and steamed broccoli.
Next best thing to Perry's Grille...
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Fired up the 26 for some chicken. Sides of coleslaw, and potato salad,
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T bones, broccoli cheese, tater, and yeast rolls. Great dinner after a long day of after church fishing and foraging.Attached FilesComment
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Looks great brother! Question though, why do you go to church? It ain’t doin’ no good. 😉 -
Panhead John I'm a preachers son actually.... bet you'd never guess that
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Spicy brats with onions and peppers, some kick ass chicken wings and as my vegetable side…I had 2 jalapeño peppers…with cream cheese, wrapped in bacon
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Chicken Hatch Chile Tortilla Soup
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Thanks! I don't care what Panhead John says about you, you're alright!
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Today I tried to reproduce KG BBQ's ribs. KG BBQ is an Egyptian Texas fusion place in Austin. First I made the sauce (which is really good) then I seasoned the ribs (KG uses a sriracha slather) and cooked them on the SnS kamado. The owner of KG says he cooks them via the 3-2-1 method so that is what I did. I lightly sauced them when wrapped then resauced the top when I unwrapped. The end result was good but not the same as KG's: despite the fact that the 3-2-1 method often tends to overcook the ribs mine could have stayed on another 30-45 minutes: the bite was a little tough. The flavor was really good but spicier than the ones I had at KG BBQ. This was either due to too much black pepper or due to the sriracha slather. The sauce and the za'atar seasoning added at the end are not spicy.
I cut four ribs to eat tonight. I took a note from Barb's BBQ in Lockhart and grated some lime zest over two of them. The lime made a little difference but since the pomegranate sauce is already tart it didn't stand out like the ribs at Barbs. Overall I grade this effort B-
Points taken away for being too spicy and for being a bit undercooked. Also, at KG they are served topped with pomegranate seeds but I didn't have any.
Sauce ingredients (ketchup not shown in the picture)
Seasoned and ready for the kamado. No pics on the grill. Based on a few youtube videos I started at 190o to avoid overcooking and went to 235o at wrapping. I'll start at a higher temperature next time.
Finished
Za'atar sprinkled on top
Served.
Last edited by 58limited; June 2, 2024, 10:23 PM.Comment
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This is an interesting read. It's enjoyable to watch your experiments. I bet the next ribs that you try with this sauce/rub combo plus the adjusted SnS temps will be spot on.
Will you use sriracha as a binder again? I thought the heat might tame its spice, but it doesn't sound like that happened.
Kathryn -
fzxdoc I will use the sriracha again because that is what KG BBQ uses. One think I did not account for is: in the video by Hey Grill Hey using the lower initial temperature for the 3-2-1 method she cooked on a pellet grill - I didn't think of the convection properties of pellet grills so hers probably cooked quicker because of convection.
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Reverse seared Iberico rack of pork with grilled green beans, spring onions, and garlic.
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CHORIPÁN “CHORI”
Grilled up some Argentinian Chorizo. Quickly toasted a baguette then added Chimichurri. Simple and delicious Argentinian street food! SO GOOD!Attached FilesComment
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Taking lead on the grill evening here at the police college..
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Does it count as cooking if microbes are doing all the work?
White kimchi happening in the house today. The gallon jar is already happily burbling away in the airlock. It's alive!
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Last evening. Chicken teriyaki with Toshi'sTeriyaki. Highly recommended.
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