A couple of weeks ago but had to use two charcoal grills and the propane to cook all of these pork chops and Conecuh sausage for the family. Multi-tasking in overdrive!
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Spicy Baby Back Ribs
Peeled off the back membrane, seasoned then let hang out and sweat while the grill stabilized at 275°F. Smoked indirect for about 2 hours using hickory & cherry chunks. Spritzed twice using 50/50 cider vinegar and apple juice after rub was set. Wrapped for about 1hr in foil until tender, temping at 205°F internal. Unwrapped and let a thin layer of Cherry Bomb BBQ Sauce mixed with a little cider vinegar sauce tack up for about 10 minutes. Rested for 20 minutes before slicing. Such a delicious and spicy rib! 🔥🍒
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Pizza dough version of an open crunch wrap.
Naturally leavened dough, stuffed with a couple slices of mozz, drizzle of an oil reserved from a Lebanese olive oil used in a garlic confit. Baked, then opened and stuffed with arugula, mortodella, and burrata.
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Mosca’s latest potato salad recipe, elotes, and a smashburger patty with a diced fire roasted habanero. Life is good.
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One of our Daughters is home tonight so Dad better up his game a little. Pork Tenderloin, New Potatoes, Sweet Corn, and a Caprese Salad. I marinaded the pork in a Honey Garlic Dijon recipe from Meat Church. I usually don't marinade but I'm going to more often now!
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Pork and chicken can really benefit from marinating, I've found. For a long time I bought the idea that since marinade ingredients don't penetrate the meat, they can be a waste. But there's something about marinated chicken and pork compared to dry-brining--they seem juicier and more flavorful. So I've gone back to marinades part of the time, anyway.
Your meal must have been a family-pleaser. Thanks for the link, too!
K.
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Costco buy yesterday - pork shoulder 2 pack - $8 off, so about $30 total for these two - boneless, fresh, meaty; I had to tie em up because of where the bone was cut out. I'm at about 7 hours now at 230F and internal temps are 171F & 176F... kinda in the stall now. I'm misting with apple juice every hour. I think I'll let them go to about 200F internal. Probably won't be eating these until tomorrow. Some will go to the neighbor behind because I torture him with the aroma, and this is gonna make more pulled pork than just the wife and I need.
And after 12 hours one of them is done... wrapped in foil and resting in a cooler.
The second one took 13 hours...
And the next morning, after resting in a cooler overnight, the temp was perfect for pulling...
Last edited by treesmacker; July 30, 2024, 09:20 PM.Comment
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The new seal on the Akron did hold temp for a longer cook. I tried to do the snake charcoal setup but it ended more as a blob with a tail, after working to get a good temp. Cooked these during a heatwave so, even in the shade, the cook was about 30-45 minutes shorter than I planned so I didn’t put them on after the wrap. Used mesquite wood and Thundering Longhorn Espresso Ancho Chile rub. Juicy but with a good tug.
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A garden centric dinner. Zucchini, tomatoes and basil and shisito peppers from the backyard
Seared and roasted zucchini and squash with a fresh cherry tomato salad and parmigiano reggiano. Served on top of some spaghetti alio e olio
Made a little pre dinner snack of shisito peppers that I sautéed up until charred and then added a splash of soy sauce but didn't get a pic
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Some pretty large beef ribs from Creekstone as well as a tri-tip. The depth of the pan the beef ribs are in hides their height somewhat, but from the coffee cup beside it you can see they're 3/4 as tall as it is. Might be the thickest I've ever gotten from them.
Man these turned out great. Used the stickburner with a mix of oak and maple from my yard, and mix of Heaven Made Products' Texas Brisket and Meathead's Big Bad Beef Rub with a touch extra coarse black pepper. The tri tip turned out super tender (there was a recent topic about tri tips being hit or miss), all I did was dry brine it the morning of and cook it indirectly at about 250 until it hit 135-143 depending which end I probed. Didn't even bother searing it and it was one of the best I've made.
My son made grilled cheese w/ Texas Toast using leftovers of both the next day and they were restaurant good.
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barelfly You know me, both! I had 2 bottles of Napa cabernet sauvignon in the decanter, which I shared with guests so only 2 glasses each. Then after dinner it was Taylor time! I slept well. hoovarmin, I wish I'd thought to grab a pic of it, my son has an interest in cooking so it was his idea and he executed it perfectly! He used havarti and sharp cheddar in it, and it was probably best grilled cheese I've ever had. I'd have paid for it, it was that good!
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Mari Jo and I have several friends from Colombia so we’re going to explore some of their food over the next month or so and surprise them with a traditional Colombian meal on November 14th which is National Women’s Day in the country.
Tonight, we made arepas de choclo (sweet corn arepas) and a tomato-avocado salad, with slight variations in the latter recipe. Originally, it was cherry tomatoes, avocado, evoo, lime juice, salt and pepper to which I added some cilantro.
Mari Jo nailed the arepas, center and surrounded by the ‘fixins. Yep, a couple of ‘rita’s there too.
An arepa heaped with the tomato-avocado salad, cotija, jalapeños and chorizo. These are so delicious!Comment
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Have not been grilling much at all lately, but we bought some groceries over the weekend, and my contribution was a pack of chicken thighs from Sam's Club.
Well, yesterday I put them in a Mediterranean marinade that contained citrus (lemon juice), so I knew I was committed to grilling them yesterday or else getting them out of the marinade after a few hours. About 2pm, right after mixing it all up and tossing thighs and marinade in a big zip lock, SWMBO told me we were going to "concerts in the park" with her sister and brother in law at 5:30, and would pick up food on the way. I told her that was fine, but that I *HAD* to cook the chicken even if we ate it another day.
Then, at 4:30 as the skies opened up with a torrential rain, I went and setup a patio umbrella over the Genesis, and fired it up on all burners, and then took the chicken out there about 4:45. Sadly, due to the rain, I was NOT as attentive, and ended up with some scorched skin...
A couple of things I learned here. I am running with the stock grates, and this was my first time to cook chicken on those instead of the full set of Grillgrates I have for this grill. I learned I prefer the rail side of the Grillgrates for chicken! I also learned that it is hotter OVER the 4 burner tubes than it is over the 3 "flavorizer" bars that are between the tubes. So I ended up moving to those spots AFTER scorching the skin.
And before you ask, yes, there are some random onions on there. The marinade recipe called for laying the chicken down on some sliced onions. I just tossed it all together in a 2 gallon zip lock, and fishing it out with tongs when I took it to the grill...
Oh - after all that? The concert was canceled. We ended up eating the chicken and a salad, then going to my mother in laws house to play games.
Ultimately, I think the citrus and olive oil led to the scorched skin, but.... believe it or not, it was super crispy, did NOT taste burned, and I ate all that black stuff, haha. But next time I cook chicken on the gasser, the Grillgrate panels are going back on.Comment
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Crispy chicken with a bit of char. Yum. I'll pass my plate!
You did a nice job.
For grilling chicken on a gasser, Grill Grates are hard to beat. They get good and hot so you get nice stripes on the chicken without overcooking it. GGs on the gasser are my go to for fast chicken part cooks too.
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fzxdoc thanks! And agreed on the GG's. I went looking for my GG's, and found them stacked inside the offset. I guess they were nasty and I didn't feel like cleaning them, and I tossed the whole pile of panels over there to hide them a while back, and forgot about it! I think today I'll put them upside down in the gasser and burn them off... -
Hey Jim scorched chicken skin, is there any other way to eat it?
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One of my secret Santa gifts this year was some Quail. I finally put it on the kettle today. Just salt and pepper since I have never had Quail before
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Ok, I’m in, you.better bring a lot of quail with if you’re going to try and take squatters rights. -
Huskee, Jfrosty27 next time I will probably butterfly them and do something like this https://www.katysfoodfinds.com/butte...n-sugar-glaze/ or wrap them in bacon and use a slightly spicy rub. The breasts were slightly gamey which I was not a fan of. I cooked them to about 170, only took about 20 minutes total.
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In addition to the Quail I did a rack of ribs on the Chimp. The last rack of a 3 pack of St Louis ribs from Costco. As an aside, I think I am going to stop buying ribs from Costco. I like St Louis, and the last few packages I got from Costco have not been very good. I have not been satisfied with them (though my son has loved them). Anyway, the star turned out to be some collards I cooked up. Served them with a few tomato and cucumber slices and some pickled beets. They were the best thing I ate today. The Nashville Brewing Co beer is pretty good too.
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Sorry to hear the protein wasn't as good as you'd hoped. I know what you mean about ribs just not doing it for ya. As much as I like Creekstone I'm just not a fan of their St Louis ribs, too thin and small for me, whereas usually brick & mortar stores have the opposite problem, too thick. Hard to find great ribs in my experiences. -
I recently smoked a half dozen racks of ribs from The Fresh Market, 3 baby back and 3 SLS. They were "on sale" for $3.99 a pound - more than I normally pay for ribs at Sam's Club or on sale at Kroger. But.... they were superior in every way. Enough so I went and grabbed another 3 pack while the sale price was still in effect. Life's too short to eat crappy ribs...
The Fresh Market "loin backs" were perfect - about 2 pounds or so per slab, without excess loin meat that just dries out.
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