Today I smoked a Choice chuck roast on the SnS kettle, trying to lock down the details for getting a good result reliably (I've been hit and miss with chuckies). Typical overdose of detail right this way.
Simply put, best chuck I've ever made. Checked every box, no notes. Plated with broccoli and a bowl of Rancho Gordo pintos I had left from a previous cook, which were also fabulous. And my lovely bride made us some dark chocolate & butterscotch-chip cookies for dessert, yum!
John "JR"
Minnesota/ United States of America
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huge salad with croutons, corn on the cob with TJs “everything but the elote” and braised mixed greens (collards, chard, kale). Full transparency: I did put bacon in the greens. So, not totally veggie night.
A little Cioppino last Night. Some Clams, Mussels, Shrimp and Scallops Steeped in a San-Marzano Tomato and Clam Broth. Of course a Steamed Artichoke to go with.
I would normally serve with pasta, but my body is no longer processing carbs the way is should. So I just do without. Still very delicious.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
A little fuzzy picture but it was still very good. A boneless Duroc Loin Chop, Foiled Grilled Potatoes, Green Beans, and Homemade Cole Slaw. I SV'd the Chop yesterday and gave it the big chill then seared in ghee in a CI pan tonight. Happy Father's Day Friends!
Snipped some rosemary to make some oven roasted taters, flipped and rotated 4 super thin steaks (they were 12 bucks on sale!) on the PKGO and nuked some green beans.
Five years ago, when I first joined here and started learning how to smoke and grill, I did some baby back ribs. They didn't turn out particularly good. They weren't inedible by any means, but they weren't great either. Since then, I've done countless racks and have settled into a routine both in terms of my seasoning and cook. (It also helps that I have a PBC, a rib-cooking machine.)
Over the past half-decade, however, I've always done spare ribs. I've never done baby backs since that first time. The reasoning is all of the notion that spares are superior due to all that fat and fat is flavor and so on and so forth.
So when HEB had baby backs on sale this week, my curiosity got the better of me and I picked up two slabs.
The first thing I noticed is that there is very little trimming needed on baby backs, at least on the slabs I got. Moreover, the membrane came off exceptionally easily....far more easily than what I remember with spares.
My tried-and-true seasoning is this: Whataburger mustard binder (because Texas), and either Killer Hogs Rub or Meat Church's Holy Gospel rub next. The purpose of this first rub is primarily salt and color. Next, I go always go with Killer Hogs The Hot Rub. I don't really like overly sweet ribs. Also, The Hot Rub doesn't have much salt in it so it goes well with a base layer.
Season generously as they say....
I got my PBC going in the traditional way: full basket of coals, remove 40 into the chimney, light for 12 minutes, then dump in and add some cherrywood chunks. And I always double hook my ribs. One only makes the mistake of not doing that once.
Smoking away.....
I inadvertently let these go longer than I intended. I got busy cleaning the garage (because that is a totally normal thing to do in 100 degree heat index heat) and lost track of time. When I remembered I hadn't checked on them, three hours and forty-five minutes had gone by!
When I pulled the largest slab....not only were they probe tender, they were dangerously near fall-off-the-bone territory. I took them out and brushed on some Killer Hogs The BBQ Sauce. I find I do not need to put the ribs back in the PBC after saucing; that sauce tacks up wonderfully on its own on the hot ribs.
(Yes, the smaller rack got a little toasty near the end, but wow look at that color.)
After just a few minutes it was time to slice and eat.
These were stupidly good. Yes, I did let them go perhaps even an hour too long, but they turned out fine. So meaty! So porky! The mid-portions of the racks were near perfect. As I said, I don't like my ribs to taste like candy, and The BBQ Sauce adds just the right amount of sweetness.
And....just like I prefer NY Strips to Ribeyes.....I honestly think I prefer baby backs to spares! I really do! They're meaty....and there's no silly cartilage to eat around. I really think I like them better. These were perhaps the second best ribs I've cooked in terms of overall flavor.
Slow roasted Sunday beef roast, oven roasted potatoes, carrots finished in butter, and topped with garlic chives, and Parmesan, plus a slice of ciabatta for a plate mop.
Not the best pic but this rack of SLC ribs on the SnS kettle were the best yet. I think I’ve been over smoking my ribs in the past. Did these with Meat Church Voodoo and Dino BBQ Garlic honey sauce (really good if you can find near you). Served with some onion smash burgers that vanished before photos. Happy Father’s Day!
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 OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Someone (raise your hand) recently inspired me with their quail cook and on Father’s Day I decided to make Tuscan style grilled quail. I got the birds from D’artagnan, and they sourced them from Texas Quail Farms. Thank you TX! Keep those quail hydrated.
Grilled on the SNS with a small chunk of hickory.
Once they reached an IT of 165F and after a brief crisping sear, they were plattered with caprese skewers, using tomatoes and basil from our garden.
Mari Jo made some of her amazing mushroom risotto, over which the quail was served. Quite a nice Father’s Day feast. Happy Father’s Day to all my Pitmaster buds.
Saturday was some beef ribs from a friend’s steer. Montreal Steak on the wibs.
Sunday was a prime chuckle. Black Ops on the chuck. Happy Father’s Day!
Brownie cookie with raisins topped with cherry fudge swirl.
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